Adapted from The Baker Mama’s recipe. This cake pairs perfectly with vanilla ice cream, or even with coffee in the morning. It’s moist, flavorful. and the epitome of everything fall should be. We’ve tried it with each of the three recommended spice blends, and haven’t been able to pick a favorite- they all work so well!
Ingredients
- 1 cup + 1/2 cup softened unsalted butter, divided
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon + 1 teaspoon vanilla, divided
- 2 cups pumpkin purée
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 3 tablespoons + 1 teaspoon chai masala, pumpkin pie spice, or gingerbread spice, divided
- 1 tablespoon milk
- 1 cup powdered sugar
Instructions
- Preheat oven to 325°F. Grease and flour a 10-inch (12 cup) round bundt pan. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat 1 cup butter and granulated sugar on medium speed until light and fluffy. Add eggs, one at a time, beating until each one is well incorporated. Add 1 tbsp vanilla and pumpkin purée and beat on low speed until just incorporated.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and 3 tbsp spice blend of choice. Set aside.
- Gradually add flour mixture to the butter mixture, beating at low speed until just blended after each addition. Spoon the batter into the prepared bundt pan.
- Bake for 60-65 minutes or until a long wooden pick or knife inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes before inverting onto the wire rack to cool completely (about 2 hours).
- Once the cake is cooled, make the glaze: in a medium microwave-safe mixing bowl, melt 1/2 cup butter. Whisk in the remaining vanilla and milk. Gently whisk the powdered sugar and 1 tsp spice blend into the melted butter mixture until just combined and then quickly whisk for about 30 seconds until glaze is smooth and of drizzling consistency. If glaze is too thick, add a little more milk. If glaze is too thin, add a little more powdered sugar.
- Immediately drizzle glaze over the top of the cake.
