Pumpkin Bundt Cake
The whole trick to a bundt cake that releases clean instead of crumbling is the pan prep — butter every flute, then dust with flour, and give the cake ten minutes to set before you turn it out. The crumb stays moist for days because the recipe leans on oil and buttermilk rather than all butter; the oil keeps the crumb soft and the buttermilk's acidity activates the baking soda for extra lift. Getting the spice balance right matters more than the pumpkin itself, so this one leans on a full teaspoon of ginger and a generous cinnamon with just enough clove and allspice to read warm, not bitter. Bake it until a toothpick comes out clean, cool it fully, and let the glaze run into the crevices; for more fall bakes, our Apple Cider Donut Cake and Pumpkin Cream Pasta round out the season.
Dessert · Fall, Pumpkin, Baking • 1 hr 30 min
Nutrition (per serving)380Calories·19gFat·49gCarbs·5gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- For the cake:
- 3 cups (375g) all-purpose flour, plus more for dusting the pan
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1½ cups (300g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 cup (200ml) vegetable oil (or another neutral oil)
- 4 large eggs
- 1 can (15 ounces / 1¾ cups) canned pumpkin puree (not pumpkin pie filling)
- ½ cup buttermilk
- 2 teaspoons vanilla extract
- For the maple-vanilla glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon whole milk, plus more as needed
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
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Steps
- Prep the pan and heat the oven: Position a rack in the center of the oven and heat to 350°F. Generously butter a 10-cup bundt pan, getting into every flute and the center tube, then dust with flour and tap out the excess. This is the step that guarantees the cake releases cleanly, so don't rush it.
- Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice until evenly distributed.
- Whisk the wet ingredients: In a large bowl, whisk the granulated sugar, brown sugar, and oil until smooth. Add the eggs one at a time, whisking well after each, then whisk in the pumpkin puree, buttermilk, and vanilla until the batter is smooth and uniform.
- Combine: Add the dry ingredients to the wet in two additions, folding with a rubber spatula just until no streaks of flour remain. Do not overmix — a few small lumps are fine, and overmixing will make the cake tough.
- Bake: Scrape the batter into the prepared pan and smooth the top with the spatula. Tap the pan firmly on the counter a few times to release any air bubbles. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean and the cake springs back lightly when pressed.
- Cool and release: Let the cake cool in the pan on a wire rack for 10 minutes — no longer, or the sugar will start to stick. Loosen the edges with a thin spatula if needed, then invert the cake onto the rack and lift the pan away. Let it cool completely before glazing.
- Glaze: In a small bowl, whisk the powdered sugar, maple syrup, milk, vanilla, and salt until smooth, adding more milk a few drops at a time until the glaze is thick but pourable. Drizzle it over the cooled cake, letting it run down the flutes and settle into the crevices. Let the glaze set for about 15 minutes before slicing.
Tips & Variations
Make Ahead
The cake can be baked a day ahead — cool it completely, wrap it tightly in plastic, and store at room temperature, then glaze the day you serve. It actually tastes better the next day as the spices mellow. The glaze can be made up to 2 hours ahead; keep it covered so it doesn't crust over, and re-whisk before drizzling.
Storage
Store the glazed cake at room temperature, covered or under a cake dome, for up to 3 days, or refrigerate for up to 5 days (bring it to room temperature before serving so the crumb isn't cold and dense). The unglazed cake freezes well: wrap it in plastic and then foil and freeze for up to 3 months. Thaw at room temperature and glaze before serving.
Substitutions
Buttermilk: stir 1½ teaspoons of lemon juice or white vinegar into ½ cup of whole milk and let it sit 5 minutes to make a stand-in. Swap the individual spices for 2½ teaspoons of pumpkin pie spice, or add ½ teaspoon of ground cardamom for a warmer note. Canola, grapeseed, or avocado oil all work in place of vegetable oil. For a gluten-free cake, use a 1:1 gluten-free flour blend. No bundt pan? Bake in two 9x5-inch loaf pans for 50 to 60 minutes, checking with a toothpick.
Nutrition
Per serving: 1 slice (1/12 of the cake)
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
