White Chocolate Ribbon Pumpkin Cake with Maple Glaze
Indulge in the warm, autumnal flavors of our White Chocolate Ribbon Pumpkin Cake with Maple Glaze—a show-stopping dessert that’s as stunning as it is delicious. This moist pumpkin bundt cake is infused with aromatic spices like cinnamon, nutmeg, and ginger, creating a cozy flavor base. Hidden swirls of creamy white chocolate ribbon elevate every slice, offering a luscious contrast to the spiced cake. The crowning touch is a drizzle of silky maple glaze, made with pure maple syrup for an extra layer of sweetness and elegance. Perfect for holiday gatherings or any fall celebration, this cake not only tastes incredible but also makes a gorgeous centerpiece for your dessert table. Easy to whip up and impossible to forget, this recipe combines the best of seasonal baking with a rich, decadent twist.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1.25 cups granulated sugar
- 0.5 cups brown sugar, packed
- 3 large eggs
- 1 cup pumpkin puree
- 0.5 cups whole milk
- 1.5 cups white chocolate chips
- 0.25 cups heavy cream
- 1 cup powdered sugar
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch bundt pan with butter or non-stick spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the pumpkin puree until fully incorporated.
Alternately add the dry ingredients and milk to the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
For the white chocolate ribbon, melt the white chocolate chips and heavy cream together in a microwave-safe bowl in 20-second intervals, stirring after each, until smooth and creamy. Let cool slightly.
Pour half of the pumpkin batter into the prepared bundt pan. Spoon half of the melted white chocolate mixture evenly over the batter, swirling it gently with a knife. Pour the rest of the pumpkin batter over this, and again spoon and swirl the remaining white chocolate mixture.
Bake the cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
While the cake cools, make the maple glaze by whisking together the powdered sugar, maple syrup, and vanilla extract until smooth. Add a tiny splash of milk if the glaze is too thick.
Once the cake is completely cooled, drizzle the maple glaze generously over the top. Let the glaze set for 15 minutes before slicing and serving.
Nutrition Facts
Calories |
6329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.6 g | 324% | |
| Saturated Fat | 154.2 g | 771% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 956 mg | 319% | |
| Sodium | 4067 mg | 177% | |
| Total Carbohydrate | 976.1 g | 355% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 696.3 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1134 mg | 87% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 2871 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
