Pumpkin Spice White Chocolate Bundt Cake with marscapone icing

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By now you all should know that I do love to bake – but I tend to focus more on the small batch and single-serving portion sizes. But even with that, all habits must be broken at some point, and what a better time to whip out a cake that can serve the whole family than the holidays.

This bundt cake is moist, dense, spicy and sweet, and can be served alone sprinkled with powdered sugar or even better with a simple marscapone icing.

Ingredient Notes…

Marscapone is very similar to cream cheese, and is commonly used in tiramisu. It’s delicious, decadent, and is a great twist on the usual. Cream cheese is a quick substitute if marscapone is out of reach, so don’t fret.

Cake Flour makes a finer and more velvety crumb in a cake. You can substitute with all-purpose flour, sacrificing a little bit of texture or alternatively you can make your own cake flour by sifting together 1 cup minus 2 tablespoons of all-purpose flour with and 2 tablespoons of corn starch.

Pumpkin Pie Spice is readily available in the baking aisle year round, but especially during the holidays. It’s a blend of cinnamon, nutmeg, clove, and ginger. If you are more of a Pioneer Woman than I am you can make your own, here is a recipe on how to.

Cinnamon (because you can never really have enough cinnamon)

Tools Used…

A Bundt Cake Pan is necessary in order to make this bundt cake as instructed. I love that you can find cake pans these days with the coolest designs.

In order to take easy and clean pictures, I used this bundt pan, which doesn’t have too much flair to it. Thought you can get creative with fun bundt pans, just make sure you follow the cardinal rules of safe removal (butter and sugaring the pan, letting the cake cool completely, and loosening the top from the pan with a skinny flexible spatula).

A Miniature Sieve/Sifter makes any finishing touch, whether it be a sprinkle of cinnamon or a puff of powdered sugar, look even and light.

Although this cake mix can be mixed by hand with a jumbo whisk, a hand mixer can also help make quick work of blending the batter.

And of course, for all things baking, a food scale will be needed for measuring out the butter and white chocolate. I love this one, which has a pull-out screen so that you can see the measurements no matter what size dish you are measuring in.

Variations…

Swirl It – I wish this thought came to me before I made it, but you could always do a white chocolate pumpkin swirl cake. Simply mix the batter together, sans pumpkin and spices, remove a small portion of the white chocolate batter, and then fold in pumpkin and spices into the remaining batter. This thought is totally untested – but I’d bet it would turn out delicious and beautiful.

Pumpkin White Chocolate Nut Bundt – Fold in chopped walnuts, pecans, or coconut to the batter in order to add some crunchy texture to the body of the cake. Alternatively, top the cake with toasted pumpkin seeds, pepitas, and coconut.

Pumpkin Maple – Add 2 teaspoons of maple extract to the cake, and substitute maple syrup for milk in the icing (reducing the powdered sugar by an equal amount)

Pumpkin Chocolate Chip – Mix in mini chocolate chips into the cake batter

Pumpkin White Chocolate Cheesecake Swirl – Speaking of swirls, double the marscapone (or cream cheese) and powdered sugar quantity, remove milk, and add 1 egg yolk and to the icing recipe, then swirl the “icing” into the cake itself for a cheesecake swirl