A swirl of espresso sits in the middle of this super moist Pumpkin Espresso Bundt Cake in a dessert that is perfect for the fall season.
Pumpkin and espresso is the pairing you never knew you needed. The rich coffee and the moist pumpkin are a match made in heaven, especially when it comes to this Pumpkin Espresso Bundt Cake. The cake highlights the best fall flavors in a classic pumpkin cake with a sweet layer of espresso running through the middle.
The espresso flavor in the pumpkin bundt cake is perfectly balanced. It isn't overpowering because it isn't straight-up espresso. The espresso mixes with brown sugar and cocoa powder to turn it into a sweeter, decadent swirl rather than just a bolt of energy.
The trick to getting the bundt pan out in one piece is all about preparing the cake pan with grease. Both cooking spray or a combination of butter and flour should do the trick. You can also cool the cake upside down to give the cake a headstart for a clean removal.
Looking for more pumpkin treats to make this fall? Check out my pumpkin donut holes and pumpkin snickerdoodle cookies.
Why You'll Love This Recipe
- Seasonal Favorite - The pumpkin flavor flows through each bite of this moist cake.
- Baking-friendly - Even if you aren't the best baker in the kitchen, this cake is accessible and super easy to make.
- Freezer-friendly - Make pumpkin season last even longer by placing the leftover cake slices in the freezer.
Ingreidents Needed
See below for all the details on what you'll need to make the full recipe.
- Pumpkin puree - Use pumpkin puree from a can and not fresh pumpkin.
- Warming spices - I like to use a blend of cinnamon, ginger, and nutmeg for this recipe.
- Espresso powder - Any type of plain espresso powder will work here.
- Cocoa powder - The cocoa combines with the espresso powder to reduce the intensity and bring out the richness in the swirl.
- Brown sugar - The brown sugar goes in both the swirl and the cake.
Directions For How To Make Pumpkin Espresso Bundt Cake
- Prepare.
Preheat the oven to 350 degrees and generously grease a bundt pan with nonstick cooking spray or grease. Set to the side.
- Prepare the batter.
Beat the pumpkin puree, eggs, oil, sugars, and vanilla with a whisk in a large bowl. Whisk until smooth. Then, add the flour, baking soda, baking powder, and spices. Mix with a whisk or rubber spatula.
- Make the espresso swirl.
Combine the brown sugar, espresso powder, and cocoa powder in a small bowl. Mix with a fork to get out all of the clumps. Set to the side.
- Prepare the cake.
Spoon in half of the batter to the prepared pan. Then, add the swirl all around the cake. Use a knife and move it back and forth to help the swirl go around the cake. Top the swirl with the remaining cake batter.
- Bake the cake.
Bake the cake in the oven for 55-60 minutes. A toothpick will run clean when done. Let the cake cool completely before removing it from the bundt pan.
- Make the glaze.
While the cake is cooling, make the glaze. Combine the powdered sugar with the heavy cream and cold coffee. Mix until desired consistency is reached. Glaze the cake before serving.
Serving Suggestions
This pumpkin espresso bundt cake is the ultimate fall dessert. It is the perfect ending to a fall day outside or a relaxing dinner with family.
Make Ahead and Storage
- Store: Store the cake in an airtight container for 4-5 days after the cake has been baked
- Freeze: The cake can be frozen in slices or whole. Wrap the cake in plastic wrap or store it in an airtight container for 2-3 months.
Tips and Variations
- Swirl - If you prefer a stronger espresso flavor in the cake, you can double the amount of espresso that goes into the swirl.
- Bundt cake pans - Bundt cake pans can be tricky. Let them fully cool, and make sure you are generously greasing the pan so the cake can easily be removed.
- Glaze - If you want to make a different glaze for this cake, go for it! Use the same ratio for vanilla, or add cocoa powder for a chocolate glaze.
FAQs
A bundt cake pan has grooved edges, while a tube pan has a smooth, flat side.
Yes, you can easily use pumpkin pie spice instead of making your own mixture. Use 2 teaspoons of pumpkin pie spice instead.
A bundt cake allows the cake to be baked with an even heat distribution. It creates a faster bake for larger, dense cakes.
Pumpkin Espresso Bundt Cake With Cold Brew Glaze
Ingredients
Equipment
Method
- Preheat the oven to 350 and generously grease a bundt pan with butter and flour or nonstick cooking spray.
- Combine the pumpkin, eggs, oil, sugars, and vanilla in a large bowl. Whisk to combine.
- In the same bowl, mix in the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Combine with a whisk or rubber spatula.
- Make the espresso swirl. Combine the espresso powder, brown sugar, and cocoa powder in a small bowl. Mix with a fork to remove any clumps.
- Pour half the cake into the prepared pan. Then, take the swirl and cover the layer of cake batter. Use a butter knife to swirl the mixture back and forth to incorporate the swirl into the cake mix. Then, top the cake with the remaining batter.
- Bake the cake in the oven for 55-60 minutes. A toothpick will run clean when the cake is done. Let the cake fully cool on a cooling rack.
- While the cake is cooling, make the glaze. Mix the powdered sugar, heavy cream, and cold brew in a small bowl until you reach the desired consistency. Add more powdered sugar or heavy cream if you want a thicker or thinner glaze. Add the glaze to the cake when it is completely cool. Serve and enjoy.
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