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Pumpkin Spice Bundt Cake with Espresso Whipped Cream Recipe

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4.3 from 15 reviews

This Pumpkin Spice Bundt Cake is a moist and flavorful autumn treat, perfectly spiced with pumpkin pie spice and pure pumpkin puree. Baked to golden perfection and served with a luscious espresso whipped cream topping, this dessert balances warm spices with a hint of coffee for a delightful finish. Ideal for fall gatherings or cozy nights in, this cake offers a comforting seasonal indulgence.

Ingredients

For the Cake

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 8 tablespoons butter, softened
  • 1 cup sugar
  • 2 whole eggs
  • 1 cup 100% pumpkin puree (not pumpkin pie filling)
  • ½ cup milk

For the Espresso Whipped Cream

  • 1 cup heavy whipping cream, chilled
  • 3 tablespoons sugar
  • 2 tablespoons ice cold brewed espresso (or strong coffee)
  • 2 teaspoons unsweetened cocoa powder

Instructions

  1. Prep the Pan: Preheat your oven to 350ºF (175ºC). Grease a Bundt cake pan thoroughly with non-stick spray or butter, then dust with flour. Tap out any excess flour to prevent clumps.
  2. Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. This ensures even distribution and a light texture.
  3. Mix Wet Ingredients: In a separate large bowl, use an electric mixer to beat the softened butter and sugar together for about 2 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition until the mixture is bright yellow and smooth. Slowly mix in the 100% pumpkin puree until fully combined.
  4. Combine Batter: Gradually add half of the sifted dry ingredients to the pumpkin mixture, mixing gently. Pour in the milk, then add the remaining dry ingredients. Beat the batter until it is smooth and well incorporated, taking care not to overmix.
  5. Bake the Cake: Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean and the cake starts pulling away from the sides.
  6. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully invert the cake onto a wire cooling rack and allow it to cool completely before slicing to ensure a clean cut.
  7. Prepare Espresso Whipped Cream: In a medium bowl, combine chilled heavy whipping cream, sugar, cold brewed espresso, and unsweetened cocoa powder.
  8. Whip the Cream: Using an electric hand mixer or stand mixer fitted with a whisk attachment, start beating the mixture on the lowest speed to avoid splashing. Gradually increase the speed as the cream thickens, continuing to whip until soft peaks form—peaks should gently bend over when the whisk is lifted. This will take about 4 to 5 minutes.
  9. Serve: Slice the fully cooled pumpkin spice Bundt cake and serve each piece with a dollop or scoop of the espresso whipped cream on top or alongside for a rich, creamy complement.

Notes

  • Use 100% pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • Ensure the heavy cream and espresso are cold before whipping for optimal volume.
  • Test cake doneness with a toothpick starting at 50 minutes to avoid overbaking.
  • Chilled pan and ingredients help achieve a better rise and fluffy texture.
  • Leftover whipped cream can be refrigerated for up to 24 hours but may need to be re-whipped before serving.

Find it online: https://cookedbysarah.com/pumpkin-spice-bundt-cake-with-espresso-whipped-cream-recipe/