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
Ingredients
Pumpkin Spice Latte Bundt:
- 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
Sugar Glaze:
- 5 cups powdered sugar
- 6 Tbsp milk
Instructions
Pumpkin Spice Latte Bundt:
- Preheat oven to 350F and grease & flour two 6 cup Bundt pans (or two 8 1/2" x 4 1/2" loaf pans, or one 12 cup Bundt pan).
- In a medium bowl, whisk together flour, pumpkin pie spice, espresso powder, baking powder, and salt.
- In a large bowl, whisk together sugars, melted butter, pumpkin, and eggs.
- Add dry to wet and mix until just combined.
- Divide batter evenly between prepared pans and bake until a toothpick inserted into the center comes out mostly clean (about. 40-45 mins).
- Cool in pans on wire rack for 10mins, then turn out onto wire racks to cool completely.
Sugar Glaze:
- In a large measuring cup or bowl, whisk together the sugar and milk until completely combined (I actually use a fork to do this). Glaze will be thick.
Assembly:
- Trim off any domes on the Bundts so you can stack evenly.
- Flip one Bundt over so it's flat side up. Place onto a cooling rack over parchment (to catch the glaze).
- Pour a bit of glaze over the flat part and spread evenly, place other Bundt on top.
- Pour glaze over top, nudging with a spoon as needed so that the entire Bundt is covered.
- Allow to set, cut and serve.
Tea says
This recipe was fantastic! The cake tasted just like a pumpkin spice latte, and it was so light and fluffy. I did cut the sugar in half, and it was plenty sweet. I also made a whipped cream frosting to make it more like a βlatteβ π. Thanks for the recipe!
Olivia says
Hi Tea! So happy you liked it!
Ginger Hackney says
The texture of the cake & glaze was spot on but I found using two teaspoons of pumpkin spice was very overwhelming & totally masked any of the latte flavor. Was not a hit with my family.
Olivia says
Hi Ginger! Sorry to hear you didn’t love this one. Thanks for your feedback!
Edyta says
Hi π you might be bored but I had to tell that your cake is really fantastic! Beautiful outside and very yummy inside. Makes me want to eat it π I have a question regarding the bundt, just for clarify. 6 cups (I am guessing American cups which a re slightly smaller that European ones, 250 ml) is for one bundt or two? I have a bundt like this one, but not for make pumpkin cake, just normal, tradition bundt cakes. And I think it is a bout 2 liters capacity. Before I make anything stupid π I just want to confirm if this 6 cups is for one, or 2 parts. Thank you π
Olivia says
Hi Edyta! Thank you!! This recipe should work for one normal 10-12 cup Bundt pan. I used two 6 cup Bundt pans to make this cake. I would use the recipe as written for your pan π I hope that makes sense!
Alli C says
Super late to this post (looks like the last time anyone commented was 2016!) but Pinterest led me to your cake recipe…it looks so good! If I don’t have espresso powder, would instant coffee work as a substitute? I mean, I can buy the powder if i have to, but I have a whole jar of instant coffee from a different recipe (coffee fudge!) so just thought I’d see if you thought that would be ok (and how much I should use since I imagine the strength could be different compared to espresso powder)
Thanks!
Olivia says
Hi Alli! Instant coffee should work fine, but you’ll need to dissolve it in a bit of water first so it gets incorporated properly. Not too much water though as it could change the consistency of the cake — . Instant coffee is also not as strong as espresso powder so you may want to increase the amount as well. I would suggest 1 Tbsp of instant coffee dissolved in 1 Tbsp hot water — cool it before adding to the cake, and add it into the wet mixture instead of the dry. You could just try adding it to the wet mixture or dissolving it with the butter vs the water, but I’m not sure how well that would work. Let me know how it turns out!
Jade says
I’m going to try this for a bake sale this weekend. I was wondering what you would recommend for the stem, because I want it to look nice for whom ever, hopefully, will buy it
Olivia says
Hi Jade! I used a stem from an actual pumpkin, but you could make one from fondant. Or someone suggested using a churro, that could work too!
Patricia Blanco Budia says
Wowww!!! Liv!!! It’s perfect!! I love it!!! It is gorgeous!! That white glaze and the pumpkin cake!! Great as usual!!! XOXO
Olivia says
Aww thank you Patricia! So sweet of you to say! xoxo
rhonda says
Hi can i bake just in one pan and cut in the middle to divide the cake? I don’t have two pans?
Olivia says
Hi Rhonda! You can do that for sure but it won’t have a pumpkin shape then.
Tammy says
Oh no, no, no, keep those beautiful pumpkin recipes coming! I could never tire! After all Liv, it’s only once a year we get to indulge in our pumpkin love. This bundt speaking of which is beautiful! I love who you decorated it…it’s just lovely…almost too lovely to slice into, but I am sure it is as delicious as it looks!
xoxo,
Tammy<3
Olivia says
Oh you’re right, I might just throw in another pumpkin recipe yet :). Thanks Tammy! xo
[email protected] Baking in Pyjamas says
Olivia, this looks stunning! You’ve done such an amazing job, I’m going to try this a loaf cake, I can’t wait to see what it tastes like π Thanks so much for creating such a fun cake for the theme I chose.
Olivia says
Yay! Let me know how you like the flavour π And thanks for hosting!!
Gilly says
The cake looks great!
What did you put in the middle? Did you fill the center with glaze, and what did you use for the stem?
Olivia says
Thanks Gilly! The stem is an actual pumpkin stem :). I stuffed some paper towel down the middle of the Bundt, placed the cut out pumpkin stem on it and filled it with glaze.
Senia says
Ha! I thought you had used a churro! I was already planning out where to find some and fill in around it with trimmed off domes. I’ll give it a try and let you know how it turns out π
Olivia says
Hi Senia! I’m excited that you’re going to try this! Please let me know how it goes :).
Bakingyummies says
The cake looks absolutely beautiful with completely covered in glaze, this is so different!
Olivia says
Thank you!! π
Alanna @ One Tough Cookie says
Oh my goodness, Liv, every time I think you’ve blown my mind once and for all, you come back with something even better. This cake is INSANE. It looks incredible! In-cre-di-ble! You are seriously giving Martha a run for her money. And it was awesome of you to share your tip for refreshing a glaze for photos — always a handy tidbit to have in the back of my mind!
Olivia says
Gah somehow I missed this comment. You are so sweet Alanna, thank you!! <3
Lauren @ Sew You Think You Can Cook says
What an impressive cake – you glazed that pumpkiny bundt so beautifully at first glance I thought it was decoration!
Olivia says
Thanks so much Lauren!
Christiane ~ Taking On Magazines says
I don’t blame you for pulling out the pan for one more pumpkin recipe. The cake is stunning. Thanks too for the tip about the pastry brush and water. I wondered how the glaze was so shiny and beautiful. I’ll definitely be using that one!
Faith (An Edible Mosaic) says
This is one of the cutest pumpkin cakes I’ve seen! The fact that it’s shaped like a pumpkin really makes it something special…it would be perfect for Thanksgiving!
Olivia says
Right?? Imagine how pretty on a Thanksgiving table :).
Lara Tartacadabra says
AMAZING!! Looks absolutely spectacular, Olivia, you made one serious good looking bundt cake π And love the glaze so shiny, what a clever trick just to use some water and a brush π See you again next month!! XX
Olivia says
Thanks so much Lara!! π
Chrisy @ Homemade Hooplah says
I’m SO in love with the look of this cake! Like edible art. Love that it’s still so simple to make, too, including the neat trick to get the beautiful glaze to shine!
Olivia says
Thank you Chrisy! xo π
Colleen says
The perfect fall cake. Absolutely love it!
Olivia says
Thanks Colleen!
Tux | Brooklyn Homemaker says
This is truly incredible. I’ve seen a few of these pumpkin shaped cakes on pinterest before and just assumed people were just baking two whole bundt cakes and putting them one on top of the other. I didn’t realize they had a special set of pans specific for this idea! Are they smaller than a regular pan? Like 6 cups so one bundt recipe would fill both pans?
I’m intrigued!
Absolutely beautiful photos! Your shiny glaze was worth the extra effort, and the interior of your cake looks sooo moist and tender. YUM!
Olivia says
Thanks Tux!! They are smaller 6-cup Bundts like you said — two of them, then you just stack them. Really if you only had one 6-cup Bundt pan you could just bake two cakes and stack them… same goes for 10 or 12-cup pans but that would be a ginormous cake :).
I think Nordic Ware also as a Bundt duo pan that looks exactly like a pumpkin.
Erin @ Platings and Pairings says
This is one of the most amazing cakes I have seen Olivia! I want to decorate my Thanksgiving table with like 6 of them!
Olivia says
Thanks so much Erin!! Do it!! haha
Wendy, A Day in the Life on the Farm says
You definitely win the blue ribbon for most beautiful cake this month.
Olivia says
You are so sweet Wendy, thank you!!
Maureen | Orgasmic Chef says
This is such a clever idea. You’re brilliant! I can’t wait to make this for the old folks at the nursing home. They’ll think I’m a star. π
Olivia says
Haha, I love it. I hope you share a pic of yours when it’s done!
lamejroamanera says
I love your blog, that is so fun and beautiful. ItΒ΄s looks deliciuos,
-I will do it
lamejroamanera says
this*
Olivia says
Thank you so much!! π
Marg says
Oh my! This cake tasted as good as it looked! The cake is on the firm side which makes it a hearty fall cake. The pumpkin spice flavour is to die for! The photos are simply amazing! You are brilliant, Olivia!?
Olivia says
Marg, thank you for such a thoughtful comment and review! I am so glad you liked it!
Mel @ The Refreshanista says
Wow, this cake is stunning! I love that it’s white and not orange π and I love love love pumpkin spice lattes so this is a must-try!
Olivia says
Thank you!! I love the white look of it too :D.
jacquee | i sugar coat it! says
Looks like we both had pumpkins on the brain…LOVE IT!!
Olivia says
‘Tis the season! π
Carola says
super original, nice job π
Olivia says
Thank you! π
Mary says
We agreed in the taste os our bunts, but your bundt itΒ΄s more beautiful than mine. Great job!!!
Olivia says
No way, your Bundt is stunning! And I love that pan, it’s on my list!
grace says
incredibly impressive!
Olivia says
Thank you Grace!!