You need this pumpkin bundt cake with espresso fudge sauce in your life. I promise you. Pumpkin and coffee goes together like I go together with my husband - perfectly.
This cake is not too dense, has a great crumb and is packed with pumpkin flavor and warm spices. Think pumpkin spice latte but in a cake. Pretty damn awesome.
Best part? It is not pumpkin pie. Every year forever you have probably had a pumpkin pie at your holiday table. This year you're gonna be different. YOU ARE GONNA HAVE A BUNDT!
Why a bundt, why not just a regular cake?
So here's the thing, this cake recipe is dense. Using a bundt pan gives more of the cake to come into contact with the heated edges of the pan, transferring the heat more evenly throughout. If you tried this in a regular cake pan, it would take crazy long to cook the center. By the time the center was finished you'd have overcooke the edges and dried it out - not a good look for a cake.
Any other tips for bundts?
You know it:
- Grease the hell out of that pan. Bundt pans have all kinds of crevices and grooves in them that are just waiting to hold onto your cake when you turn it out of the pan, make EXTRA sure to grease all of it.
- While you should always measure correctly, be real damn sure to measure correctly when making a bundt cake. Mostly, I am talking about the flour, you can wreck a bundt cake with too much flour, and that is a common mistake. Fluff your flour with a fork and then spoon it out into the measuring cup loosely and level off with a knife.
Making espresso fudge sauce
This really couldn't be easier. Basically is it a hot fudge sauce recipe that I swapped out some of the chocolate for Nestle Espresso baking chips. I added a little bit of instant espresso powder as well. And if you aren't into coffee or can't get your hands on the baking chips or instant espresso just make this all chocolate fudge. You won't regret it, pumpkin and chocolate are secret besties.
Pumpkin bundt cake with espresso fudge sauce
For the bundt cake
- 1 cup canola oil
- 2 cups sugar
- 3 large eggs room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon allspice
- 2 cups of pumpkin for this recipe I used canned pumpkin, but you can roast your own and put through a food mill
For the espresso chocolate sauce
- 2 tablespoon unsalted butter
- ⅔ cup heavy or whipping cream
- 1 teaspoon of instant espresso powder
- ½ cup light corn syrup golden syrup, or honey
- ¼ cup packed dark-brown sugar
- ¼ cup cocoa powder
- ¼ teaspoon sea salt
- ½ cup of nestle espresso morsels
- 4 ounces of bittersweet chocolate chopped (or use ½ cup of bitter or semi sweet chocolate chips)
- ½ teaspoon vanilla extract
For the cake
- Heat the oven to 350 and grease a 10-inch bundt pan really good - you don't want it to get stuck in there. In a bowl of a stand mixer beat the sugar and oil until well combined. Add the eggs and beat well. In a separate bowl, whisk together the flour, baking soda, salt and all the spices. Add the pumpkin and dry ingredients to the egg and oil mixture, ALTERNATING with pumpkin and dry ingredients, mixing on low speed after each addition until each is well incorporated. Spread the batter into the greased bundt pan and bake for about an hour. When you remove from the oven, cool in the pan for about 15 minutes before transferring to a wire rack. and then cool completely.
For the espresso chocolate sauce
- Combine the butter, cream, espresson powder, brown sugar, corn syrup, cocoa, and salt in a small saucepan over medium heat and bring to a simmer. Simmer on low, stirring, for 3 to 5 more minutes after everything has melted, then remove from heat and stir in espresso morsels and chocolate. Stir in vanilla.
- Drizzle the warm sauce over the top of the cake and save a little extra for passing at the table.
Had enough pumpkin, but still want to bundt it up for your holiday? Try my sweet potato cake with buttermilk toffee sauce.