Pumpkin Spice Latte Bundt Cake

Name: Pumpkin Spice Latte Bundt Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 20
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, 62 Comments

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

I promise this is my last pumpkin recipe of the season. Are you sick of them yet? I’m actually starting to be. This one though, this may be my favourite. The theme for this month’s #BundtBakers – Beverages – was the brainchild of Laura over at Baking in Pyjamas. Naturally, I went right for my favourite Fall-themed beverage, a Pumpkin Spice Latte. I’ve actually only had ONE so far this year, which is kind of shocking. I’ve been having so many pumpkin flavoured baked goodies that I guess I’ve managed to keep the craving at bay.

My inspiration for the styling of this Pumpkin Spice Latte Bundt came from none other than Martha Stewart. I wanted to use my Nordic Ware Pumpkin Bundt set again, since it’s really the only time of year that I can. In my search, I came across this Pumpkin Marble Cake. I loved the unique look of it and wanted to try to recreate it.

For the Pumpkin Spice Latte Bundt, I used 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.

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. The glaze was much thicker than I’d normally do, 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 I knew it wouldn’t look good in photos. I contemplated doing another thinner layer of glaze overtop for pics, 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!

If you love a good Pumpkin Spice Latte, this Bundt cake is for you! If you don’t have a Bundt pan, you can use this recipe in two 8″ or 9″ loaf pans, or halve the recipe and make one loaf.

5 from 5 votes