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Pumpkin Spice Latte Bundt Cake with Espresso Whipped Cream for #BundtaMonth

Katerina | Diethood
This moist pumpkin Bundt cake is perfect topped with a dollop of homemade espresso whipped cream!
Servings : 16 servings
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 stick butter , softened
  • 1 cup sugar
  • 2 whole eggs
  • 1 cup 100% pumpkin puree (not pumpkin pie filling)
  • 1/2 cup milk
For the Whipped Cream
  • 1 cup heavy whipping cream , chilled
  • 3 tablespoons sugar
  • 2 tablespoons ice cold brewed espresso , or any other strong coffee
  • 2 teaspoons unsweetened cocoa powder

Instructions
 

For the Cake
  • Preheat oven to 350.
  • Grease a Bundt cake pan with non-stick spray or butter, dust with flour, then tap out any excess.
  • In a large bowl sift together the flour, baking soda, baking powder, salt and pumpkin pie spice.
  • In a separate mixing bowl, with an electric mixer, beat together the butter and sugar for 2 minutes.
  • Add the eggs and continue to mix until bright yellow and smooth.
  • Slowly pour and mix in the pumpkin puree.
  • Gradually add half of the flour mixture into the pumpkin mixture.
  • Pour in the milk and add in the rest of the flour mixture.
  • Beat until well incorporated.
  • Pour the batter into the prepared Bundt pan, smooth the top, then bake the cake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan.
In the meantime prepare the whipped cream
  • Pour cold heavy whipping cream, sugar, cold coffee and cocoa powder in a medium-sized mixing bowl.
  • With an electric hand mixer or a standing mixer fitted with a whisk attachment, beat cream starting on the lowest speed so it doesn't splash.
  • Slowly increase speed as the cream begins to thicken a bit, and as the cream thickens set the speed to highest.
  • You are looking for a soft peak and the peak should bend over at the top when you remove the mixer. About 4 to 5 minutes.
  • Take the cake out of the oven and let the cake cool for 10 minutes, then carefully invert it onto a cooling rack.
  • Cool cake before serving.
  • Serve cake with a scoop of the Espresso Whipped Cream.

Nutrition

Calories: 184 kcal | Carbohydrates: 29 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 3 g | Cholesterol: 41 mg | Sodium: 89 mg | Potassium: 102 mg | Fiber: 0 g | Sugar: 15 g | Vitamin A: 2645 IU | Vitamin C: 0.8 mg | Calcium: 40 mg | Iron: 1.1 mg | Net Carbs: 29 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Cake
Cuisine: American
Keyword: pumpkin bundt cake, pumpkin cake, pumpkin spice cake