The name says it all. It’s a pumpkin spice cake in bundt form… it can’t get any better than that. BUT it does! Layer the inside with some vanilla cinnamon frosting and you have yourself a moist and delicious cake fit to show off at any dinner party. I decided to bake this cake as a bundt rather than a 2 layer cake for presentation purposes and time. I was busy making several different desserts in the kitchen during Thanksgiving and the fastest way to decorate a cake is to not! So instead of spending a large amount of time frosting a 2 layer cake I saved some time by not frosting the bundt at all. Do you really want to cover a gorgeous bundt cake anyway? The cake turned out great with the frosting peeking out through the middle. I piped the frosting for better presentation rather than icing it in like a peanut butter and jelly sandwich.
This cake was super moist and the perfect amount of spice and pumpkin. The recipe calls for buttermilk, which is one of my favorite ingredients to use for added moistness. However, like all holiday baking…a disaster lurks at every corner. While in the midst of collecting my ingredients to start the cake, I realized I didn’t have any buttermilk. As anyone knows, going to a grocery store the day before Thanksgiving is like lining up for Best Buy for Black Friday. It just wasn’t worth it. So in order to solve the problem…I made my OWN buttermilk. How do you do that? This is such a simple and easy option that you may opt to do this for future recipes if you don’t want to spend too much money on buttermilk.
Make your own buttermilk: Take 1 cup of milk and add 1 teaspoon of vinegar. Mix it up and let the mixture sit for at least 10 minutes prior to using. Instant buttermilk! Disaster averted!
I was able to make 2 pumpkin mousse tarts with the amount of time I saved not going to the market and frosting a layered cake. Thanksgiving baking is all about planning and time management…you can never go into holiday baking blindly. If you do…..disaster may ensue :).
Pumpkin Spice Cake
- 1/2 cup of unsalted butter at room temperature
- 1 1/4 cup of light brown sugar – lightly packed
- 1 cup of pumpkin puree (canned or fresh)
- 2 cups of cake flour or all purpose (cake flour will provide a less crumby cake)
- 1/4 tsp of baking powder
- 1 tsp of baking soda
- 1/2 tsp of salt
- 1/2 tsp of cinnamon
- 1/4 tsp of ground ginger
- 1/4 tsp of nutmeg
- 1/2 cup of buttermilk at room temperature
Vanilla Cinnamon Frosting
- 1 cup of unsalted butter at room temperature
- 2 1/4 cup of confectioner’s sugar (sifted)
- 1 tsp of vanilla extract
- 3/4 tsp of ground cinnamon
- Pre heat oven at 350 degrees
- Sift flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together and set aside.
- Cream butter and brown sugar together until fluffy. Add pumpkin puree and incorporate. Add eggs into mixture 1 at a time and mix until well incorporated.
- Add dry ingredients in 1/3 proportions while alternating it with the buttermilk and mix until just incorporated.
- Spray a bundt pan generously with non stick baking spray and fill with batter. With a rubber spatula smooth the top of the cake.
- Place pan into middle rack of the oven and bake for approximately 45 mins – 1 hour or until toothpick comes out clean.
- Once cake is done, remove from oven and shake pan around to loosen up the cake and immediately remove from pan by flipping the cake over onto a rack to cool.
- Cream butter until smooth and then add sugar. Mix until well incorporated and remember to scrape down the sides and the bottom of the mixture to avoid clumps.
- Add vanilla extract and cinnamon and mix on med-high speed until mixture is fluffy – about 5 minutes.
- Use immediately or else refrigerate until cake is ready .
Coffee and chocolate goes so well together. The dark bitter flavor of the coffee marry so well with chocolate that one can not deny oneself from any desserts with these key ingredients. What’s even better about this cake? Kahlua. Why not just throw alcohol, chocolate, and coffee all together and go crazy! There’s no reason not to…so I did. This Kahlua chocolate cake was created by altering a class chocolate cake recipe and spiking it with the coffee liquer.
There’s a thousand waythat you can make chocolate cake. I have recipes where unsweetened chocolate is melted and folded into the batter…others call for unsweetened cocoa powder. Either way….you will get a delicious and moist chocolate cake! For today’s recipe I used unsweetened cocoa powder and combined it with 1/3 cup of Kahlua for added flavor. Next time I will add more Kahlua…I don’t know what I was thinking by being conservative on the liquer! This recipe is unlike other recipes in that vegetable oil is used instead of butter and hot boiling water is added. The boiling water dissolves the cocoa and creates a hot cocoa batter basically. I didn’t top the cake with any glaze but a simple Kahlua glaze can be made and drizzled over this moist cake for added flavor. Another thing about this recipe that sets it apart from any others is that the batter is quite thin but no fear! Even with this thin batter, it rose beautifully in the oven and produced a low crumb and very moist cake. AMAZING!!!
the key ingredient!
Let the baking begin…
cocoa powder dry mix...remember to always sift!
cocoa & kahlua batter...look at the edge of the bowl! you can see how thin the batter is!
ready for the oven...always grease the pan generously!.. or else.....
from a thin batter to a large fluffy cake!!!
came out of the pan perfectly!
This weekend was a baking bonanza of miniature proportions! I was busy in the kitchen this week preparing for a friend’s book release and my nephew’s 1st birthday! The theme for the weekend was anything mini. I love baking mini items as they are so darling and the perfect portion size for you to indulge but not over indulge. Last week, I was browsing my local store and wandered into the bakeware aisle – subconsciously of course :P. There lay a mini budnt pan that found me! I had to get it and it’s a great investment. Mini budnts will be the next “cupcake craze” as it’s super cute and oh so trendy! The unique look will capture your eyes and your taste buds will jump for joy as the moist cake is indulged. I love making budnts as they are always super moist….the same goes with the mini pans. One thing to note is that the pans do cook up very fast and is important to note the baking time so you do not over bake. Mini budnts…mini cupcakes…mini everthing this weekend..even down to the piping!
Fresh berries merry together exceptionally well in any type of cake or dessert. The key ingredient in this recipe is a blueberry concentrate that has been reduced from fresh blueberries. Blueberries, unlike strawberries, retain less water and is ideal for this cake. If you do decide to make a strawberry cake, you can follow the exact same recipe but add about 1 tsp of unflavored gelatin to help with the excess water. Fresh blueberries, sugar, and lemon juice is added into a saucepan and mashed down as the mixture thickens. The entire process takes about 5 minutes and creates a cake that is light, moist, and berrylicious. Another great thing about this cake is the color…a gorgeous purple from the natural colors of the berries!
The first time I made this cake was a complete disaster. The cake came out perfectly delicious but in pieces. I ran out of baking spray and decided to coat my pan with Crisco since it typically works just fine for my rounded cakes. Perhaps it was due to the shape of the bundt pan but the removal of the cake was horrifying! In my opinion, a baker’s worst nightmare is seeing a cake break in half when removing it from the pan. The sides did not pull away from the pan and the top welded itself into the pan. It was excruciating to remove and horrific to witness 😦 . Lesson learned – NEVER EVER BAKE WITHOUT BAKING SPRAY!
Here’s an easy recipe that is absolutely smashing. It tastes great with a hot cup of tea or topped with some whipped cream. Yum!
Blueberry Cake (from Kiss my Bundt)
- 2 1/2 cups of all purpose flour – sifted
- 2 1/2 tsp of baking powder
- 1/2 tsp salt
- 3/4 cup of unsalted butter @ room temp
- 1 3/4 cup of granulated sugar
- 3 eggs @ room temp
- 1 1/4 cup of whole milk
- 1 1/2 tsp of vanilla extract
- 6 ounces of fresh blueberries (1 package)
- 1/3 cup of granulated sugar
- 2 tsp of lemon juice
- In a small sauce pan – add blueberries, sugar, and lemon juice. Stir to dissolve and with a fork or potato masher smash berries down. Bring to a boil and reduce to medium heat and let simmer for about 5 minutes. Remove and cool completely in fridge prior to mixing into cake batter. DO NOT ADD HOT SMASH INTO BATTER.
- In a bowl, sift together dry ingredients and set aside.
- In a large mixing bowl, cream together butter and sugar until nice and fluffy ( ~ 3 minutes). Slowly add eggs in 1×1 until incorporated. Add vanilla after and mix.
- Add dry ingredients in 1/3’s alternating it with milk. 1/3 flour, 1/3 milk, etc.
- Finally, add in blueberry smash and mix until batter is a gorgeous purple!
- Bake at 350 degrees for 30 – 45 minutes.
- If using a bundt pan, remove cake from pan immediately and let cool on wire rack.
I’m going on a bundt cake craze! Bundt cakes are amazing because the structure of the pan creates a very moist and evenly cooked cake. The unique center allows heat to move into the center of the cake, unlike your typical circular or rectangular cake pan that cooks the edges first, thus allowing it to cook faster and more evenly.
Here’s a little science behind heat transfers specific to baking. When your pan is in the oven, heat will move from the pan to the edges BUT once the edges are cooked heat can only move towards the middle of the pan. At this point, the middle of your cake will start to rise as the edges gets crispier causing that “bump” in your cake. With bundt cakes, all of this is easily avoided with the wonderful engineering of the pan.
Want to know how to remove the bumps from cakes?….Just Ask Me!
I got this recipe from Chrysta Wilson,owner and author of “Kiss my Bundt.” The original recipe called for pecans but I replaced it with walnuts as I had it in stock. This book was another awesome Christmas gift that I can’t get enough of. Chrysta was not professionally trained but loved to baked, so much that she opened her own bakery in LA. She is awesome and I highly recommend this book! http://www.kissmybundt.net/
Cinnamon Walnut Swirl Coffee Cake
- 2 tsp vanilla extract
- 1/4 cup whole milk
- 1 3/4 cup of sour cream
- 3 cups all purpose flour – sifted
- 1 tsp baking soda
- 2 tsp baking powder
- 3/4 tsp salt
- 1 cup sugar
- 1/2 cup brown sugar
- 3 eggs @ room temp
- 1 1/2 cup brown sugar
- 3 tsp of ground cinnamon (original recipe called for 3 tbsp which I thought was a bit much)
- 1/2 cup chopped walnuts or pecans
- Sift dry ingredients together and set aside.
- In a separate bowl, mix together sour cream, milk, and vanilla extract and set aside.
- In another separate bowl, cream butter and sugar together until fluffy and add eggs in one by one.
- Alternate dry ingredients and sour cream mixture into wet ingredients in 1/3’s.
- Generously grease bundt pan.
- Pour in 1/2 of the batter and top with half of the cinnamon swirl mixture. Repeat with the remaining mixture.
- Bake at 350 degrees for 40 – 45 minutes.
After many years of procrastinating, I’ve decided to finally start a blog dedicated to my baking adventures. I love to bake and love experimenting with different recipes and hope you all will enjoy it as much as I do. I tend to go through phases in baking – decorated cakes, cupcakes, breads, bundts, etc. Often times, the new phases are triggered by new bakeware or else a delicious baked item I tasted that inspired me. For Christmas, I was given a light weight Nordic Ware bundt pan. So my first post is a delicious Lemon Pound Cake. I was able to make 3 mini loafs and 1 bundt cake. I used small lemons for this recipe since it gives more juice than the larger ones. The use of sour cream helps makes the cake extra moist!
Bake at 325 for about 50 – 60 mins.
- 3 cups of sifted cake flour
- 1/2 tsp of salt
- 1/2 tsp of baking soda
- 1 cup unsalted butter @ room temperature
- 3 cups of baker’s sugar (if you do not have baker’s sugar – you can run your granulated sugar in the food processor a couple of times)
- 6 eggs @ room temperature
- 1 cup of sour cream @ room temp
- Juice from 4 small lemons
- 2 cups of confectioner’s sugar (powdered sugar)
- Juice from 2 small lemons
I zested the lemons and added that into the sugar. In a separate bowl, combine flour, baking soda, and salt together and set aside. Cream butter and sugar together until nice and fluffy; slowly add the eggs in one by one . Once incorporated, add dry ingredients followed by sour cream and lemon juice. I generously sprayed my pans with non stick baking spray to ensure that it came out in one piece :D. For the icing, combine powdered sugar and lemon juice together and set aside.