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Perfect Pumpkin Spice Latte Bundt Cake with Easy Cream Cheese Glaze

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A cozy fall Bundt cake that captures the essence of a pumpkin spice latte with warm spices, subtle coffee flavor, and a luscious cream cheese glaze. Perfect for busy mornings, holiday gatherings, or a comforting treat.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 grams)
  • 1 cup granulated sugar (200 grams)
  • ½ cup brown sugar (100 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 tablespoon espresso powder
  • 1 ½ cups pumpkin puree (340 grams)
  • ½ cup vegetable oil (120 ml)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk (120 ml) (or milk + 1 tsp vinegar)
  • For the Cream Cheese Glaze:
  • 4 oz cream cheese, softened (115 grams)
  • 1 cup powdered sugar (120 grams)
  • 2–3 tablespoons milk (30–45 ml)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 10-12 cup Bundt pan thoroughly with butter or non-stick spray and dust with flour, tapping out excess.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and espresso powder until well combined.
  3. In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula just until combined. Do not overmix.
  5. Transfer the batter into the prepared Bundt pan, smoothing the top evenly. Tap the pan lightly on the counter to release air bubbles.
  6. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  7. Let the cake cool in the pan on a wire rack for 15-20 minutes. Then invert carefully onto the rack to cool completely.
  8. While the cake cools, beat together the cream cheese, powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust milk for desired drizzle consistency.
  9. Once the cake is completely cooled, drizzle the cream cheese glaze evenly over the top.
  10. Optional: Sprinkle a little instant espresso powder on top of the glaze before it sets for extra coffee flavor.

Notes

Do not overmix the batter to avoid a dense cake. Use room temperature eggs for better emulsification. Grease and flour the Bundt pan well to prevent sticking. Cool the cake completely before glazing to avoid melting the glaze. For a dairy-free glaze, substitute cream cheese with coconut cream. Freshly ground spices enhance flavor. Optional variations include adding nuts, chocolate chips, or using a maple glaze.

Nutrition

Keywords: pumpkin spice latte cake, Bundt cake, pumpkin dessert, fall dessert, cream cheese glaze, pumpkin spice, espresso powder, easy pumpkin cake

Find it online: https://twinkletaste.com/perfect-pumpkin-spice-latte-bundt-cake-recipe-with-easy-cream-cheese-glaze/