Pumpkin Bundt Cake with Cream Cheese Frosting!

I think this is my favourite Pumpkin Cake. Okay not to brag but the recipe worked and it came out amazing in the first go. That said if you follow my instructions to the tee which are fairly simple; you will be in demand to bake this cake again.

Ingredients list:

  1. All purpose flour: 2 cups
  2. Buttermilk :1/2 cup
  3. Sugar: 2 cups
  4. Butter Unsalted : 1/2 cup
  5. Eggs: 3
  6. Baking powder: 2 tbsp
  7. Baking soda: 1 tbsp
  8. Cinnamon powder: 1 tbsp
  9. Olive oil: 2 tbsp

Preheat your oven to 180 degrees. Grease your Bundt Pan with olive oil and dust it with flour. Keep it aside.

Use room temperature butter. Beat it with electric hand mixer for two minutes then add in sifted sugar one cup at a time and beat for five whole minutes. That’s very important. Add in buttermilk and mix once and leave it aside.

Make this puree in advance. For Pumpkin Puree take half kg pumpkin and cut and slice it into small pieces removing the outer and inner layers. Put them in a non-stick pan add in 1/4 cup of water if they are too dry and cook them on medium heat for five to eight minutes till they start to soften up but are still holding their shape. Take them off the heat and let them come down to room temperature. Blend them till they are mushy. Make sure that there is no water remaining before you blend them.

Crack your eggs in a separate bowl and beat them till they are fluffy.

Now sift in flour baking soda and baking powder along with cinnamon powder in a seperate bowl. Add in the buttermilk mix and combine. Add in the eggs and then the pumpkin puree and gently fold it in with a spatula till the mix comes together. Don’t overdo the mixing stop when the ingredients are well combined. Pour it into your Bundt Pan and bake it for 35 minutes or till the skewer comes clean. Don’t keep it in the oven for more than 3 minutes or else the cake will become dry. Let the cake cool down before demoulding it.

For Cream Cheese Frosting. Just use half a cup of Cream Cheese and 4 tablespoons of yogurt. Make sure that they are at room temperature. Mix in 4 tablespoons of powdered sugar. If you want more sweetness just add according to taste. Just use a hand whisk and whisk it to a paste.

Use a spoon and drop it from top.

For the Halloween decorations I used Cadbury silk Dairy milk and next time maybe I will use baking chocolate. This was lying in my fridge so I went with it. Use a butter paper and draw bats and spiders. I used free hand drawing. You can totally trace on the paper. Melt the chocolate using double boiler method. This way it will stay melted for long. Then use a piping bag and make a very small cut and trace with chocolate from the outside and fill in the middle. Make sure to put the paper over a tray so you can transfer the tray into the freezer for half hour for them to set. Use gloves while transferring chocolate decorations. Sprinkle some MnMs and your cake is done.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: