Pumpkin Spice Latte Bundt Cake

This pumpkin spice latte inspired cake has a deep pumpkin flavor topped with an espresso ganache glaze to take the psl vibes over the top!

If you’re a fan of both the cozy flavors of pumpkin spice latte and the irresistible charm of bundt cakes, then this recipe is the perfect combination for you. Prepare yourself to indulge in the rich pumpkin cake and the added touch of an espresso ganache glaze. This cake takes the famous pumpkin spice latte and turns it into the perfect cake version!

Ingredients for Pumpkin Spice Latte Cake:

For the Pumpkin Spice Latte Bundt Cake:

• 2 cups all-purpose flour
• 1 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 15 oz pumpkin puree

For the Espresso Ganache Glaze:

• 1/2 cup heavy cream
• 1 tbsp espresso or 1 tsp instant espresso powder
• 8 ounces white chocolate, chopped

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a bundt cake pan and set it aside.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gently fold in the pumpkin puree until well combined.
5. Gradually add the dry ingredients to the pumpkin mixture. Mix until just combined, being careful not to overmix.
6. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
7. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

For the Espresso Ganache Glaze:

1. In a small saucepan, heat the heavy cream over medium heat until it begins to steam, but not boil. Remove from heat and whisk in the instant espresso powder or espresso until dissolved.
2. Place the chopped white chocolate in a heatproof bowl. Pour the hot cream and espresso mixture over the chocolate and let it sit for 2 minutes to allow the heat to melt the chocolate. Whisk until the mixture is smooth and shiny.
3. Let the ganache cool before pouring it over the cooled pumpkin spice latte bundt cake. The ganache will thicken as it cools.

Once the ganache has set, slice a generous piece of this delightful pumpkin spice latte bundt cake, and savor each bite. The sweet and spiced pumpkin cake, combined with the rich and velvety espresso ganache glaze, creates an irresistible dessert that will leave you craving for more. Perfect for fall gatherings, Halloween parties, or simply enjoying a cozy evening at home, this recipe is sure to impress both pumpkin spice latte enthusiasts and bundt cake lovers alike.

Want more pumpkin recipes?

Check out my pumpkin donuts with maple glaze for another delicious pumpkin recipe.

Pumpkin Spice Latte Bundt Cake

No ratings yet

This pumpkin spice latte inspired cake has a deep pumpkin flavor topped with an espresso ganache glaze to take the psl vibes over the top!

Print Recipe Pin Recipe

Prep Time:20 minutes mins

Cook Time:40 minutes mins

Course: Dessert

Keyword: bundt cake, cake, pumpkin

Servings: 12 people

Ingredients

For the Pumpkin Spice Bundt Cake:

• 2 cups all-purpose flour
• 1 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup butter softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 15 oz pumpkin puree

For the Espresso Ganache Glaze:

• 1/2 cup heavy cream
• 1 tbsp espresso or 1 tsp instant espresso powder
• 8 ounces white chocolate chopped

Instructions

• Preheat your oven to 350°F. Grease a bundt cake pan and set it aside.
• In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
• In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
• Gently fold in the pumpkin puree until well combined.
• Gradually add the dry ingredients to the pumpkin mixture. Mix until just combined, being careful not to overmix.
• Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
• Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
• For the Espresso Ganache Glaze:
• In a small saucepan, heat the heavy cream over medium heat until it begins to steam, but not boil. Remove from heat and whisk in the instant espresso powder or espresso until dissolved.
• Place the chopped white chocolate in a heatproof bowl. Pour the hot cream and espresso mixture over the chocolate and let it sit for 2 minutes to allow the heat to melt the chocolate. Whisk until the mixture is smooth and shiny.
• Let the ganache cool before pouring it over the cooled pumpkin spice latte bundt cake. The ganache will thicken as it cools.

Video

View this post on Instagram

A post shared by Kayla Zenner | family friendly meals from the farm (@thefarmstyle)