Pumpkin Spice Bundt Cake

A slice of pumpkin cake served on a plate with a dollop of espresso whipped cream set next to the cake.

5 from 2 votes

Pumpkin Spice Bundt Cake

This moist pumpkin bundt cake is packed with plenty of pumpkin spice and real pumpkin purée! It’s the ultimate cozy dessert topped with homemade espresso whipped cream.

Prep Time15

Cook Time1

Total Time1 15

Course: Cake

Cuisine: American

Keyword: pumpkin spice bundt cake

Servings: servings

Author: Katerina | Diethood

Equipment

Ingredients

For the Cake

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons pumpkin pie spice
8 tablespoons butter softened
1 cup sugar
2 whole eggs
1 cup 100% pumpkin puree (not pumpkin pie filling)
½ 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

Prep. Preheat oven to 350ºF. Grease a Bundt cake pan with non-stick spray or butter, dust with flour, then tap out any excess.
Sift the dry ingredients. In a large bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
Mix the wet ingredients. 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.
Combine. Gradually add half of the flour mixture to the pumpkin mixture. Pour in the milk and add in the rest of the flour mixture. Beat until well incorporated.
Fill the pan and bake. 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.
Cool the cake. Take the cake out of the oven and let it cool for 10 minutes, then carefully invert it onto a cooling rack. Completely cool the cake before cutting and serving.

For the Espresso Whipped Cream

Combine the ingredients. Add cold heavy whipping cream, sugar, cold coffee, and cocoa powder to a medium-sized mixing bowl.
Start slow. 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.
Give it a whip. Slowly increase the speed as the cream begins to thicken a bit, and as the cream thickens, set the speed to the 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.
Enjoy! Serve slices of cake with a scoop of espresso whipped cream.

Nutrition