Pumpkin Spice Latte Bundt Cake

Name: Pumpkin Spice Latte Bundt Cake
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Ingredients: 2 1/2 cups all-purpose flour; 2 tsp baking powder; 2 tsp pumpkin pie spice; 2 tsp espresso powder; 1 tsp salt; 3/4 cup unsalted butter (170g, melted); 1 cup granulated sugar; 1 cup light brown sugar (packed); 14 oz pumpkin puree (398ml, not pumpkin pie filling); 3 large eggs (room temperature); 5 cups powdered sugar; 6 Tbsp milk

By Olivia, 60 Comments

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Turn your favourite Fall beverage into a showstopping cake with this Pumpkin Spice Latte Bundt Cake! Pumpkin & coffee flavoured cake with a milk & sugar glaze.

If I said this was one of my favourite Fall cakes it would not be a lie. Just LOOK at how stunning this cake turned out! I’m not one to toot my own horn, but this cake exceeded my expectations, both in look and flavour.

I actually made this Bundt a year before one of my most popular cakes, the Pumpkin Spice Latte Cake. That one is truly my favourite for Fall (those fondant pumpkins!), but this one is such a close second and the world needs to know.

The inspiration for the styling of this Pumpkin Spice Latte Bundt Cake came from none other than Martha Stewart.

I found the cutest Nordic Ware Pumpkin Bundt set at my local Homesense and was itching to use it. It’s really the only time of year that I can.

In my search for pumpkin cake inspo, I came across a cake from Martha (Update: The original cake from Martha’s site has been removed, it was similar to this one, but more round and had the white glaze covering it).

I loved the unique look of it and wanted to try to recreate it.

How to Make this Pumpkin Cake

For the Bundt cake itself, I tweaked my Pumpkin Bread recipe, got rid of the ginger, and added pumpkin pie spice and espresso powder. I was a bit nervous about the flavour of the espresso powder and the pumpkin together, but it does taste good in a Pumpkin Spice Latte, so I figured it should work.

I started with 1 tsp of espresso powder but couldn’t really taste it in the batter, so I added another tsp. If you don’t like coffee then you can leave this out entirely.

I baked the Bundts at 375F, but this caused them to dome too much. I had to push the domes down and trim off some excess, so I’ve adjusted the recipe to 350F.

Decorating this Pumpkin Bundt

For the pumpkin stalk, I cut the stalk from an actual pumpkin. I trimmed the orange pumpkin part so it was small enough to fit in the center but large enough to support the stalk from tipping over. I should have taken a picture of this, sorry!

The glaze was going to be the tricky part, and I was nervous about it. In the video on the Martha Stewart site, she glazes each Bundt separately and then, I presume, stacks them once the glaze dries — they didn’t show that part. It’s this stacking post-glaze I was worried about. I could just imagine the glaze on the bottom Bundt cracking due to the weight of the top one.

So instead, I stacked them first and then glazed them all over. I put a bit of glaze between the two Bundts to help them stick together and to seal up any remaining gaps, then doused the whole thing with a LOT of glaze. More than you’d think you need.

The glaze was much thicker than I’d normally do too, but I wanted it to look very white. I hoped that it would cover the entire thing well, and it did! I had to nudge it into a few places near the bottom, but overall it worked perfectly. I left it to set overnight.

Since the glaze had dried, it was really dull and not the look I was going for. I contemplated doing another thinner layer of glaze overtop for photos, but I really didn’t want to do that. If I had a spray bottle I could mist some water over it to get that shine, but I didn’t have one.

I was just about to make more glaze to pour over when Ryan suggested painting the glaze on instead of pouring it, and I had a lightbulb moment. Instead of re-glazing, I just dipped a pastry brush in some water and brushed it on. Worked like a charm!

So that’s a great tip if you want to make this in advance but have it look pretty right before serving.

This Pumpkin Spice Latte Bundt turned out better than I expected. It’s incredibly moist and delicious. Both the pumpkin and coffee flavors come through beautifully.

If you love a good PSL, this Bundt cake is for you!

Tips for this Pumpkin Spice Latte Bundt Cake:

I used this Pumpkin Bundt pan from NordicWare, which is no longer available. This is the updated version.
The recipe also works in:
- any two 6 cup Bundt pans
- or two 8 1/2″ x 4 1/2″ loaf pans
- or one 12 cup Bundt pan
Be sure to trim the domes off of the Bundts so they stack nicely.
You can brush each Bundt with some simple syrup if you worry you’ve overbaked them. Or if you want to add more coffee flavour you can add espresso powder to the simple syrup.
You will need a lot of glaze to cover this pumpkin Bundt. And make sure it’s on the thicker side so it makes a thick layer.
The glaze will turn dull as it dries. To revive it for presentation, you can dip a pastry brush into some water, shake off the excess, and run it over the glazed cake.
For a layer cake version check out my Pumpkin Spice Latte Cake.

Pumpkin Spice Latte Bundt Cake. Your favourite Fall beverage in a cake! Pumpkin & coffee flavoured cake with a milk & sugar glaze. | livforcake.com

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