Pumpkin Spice Cake with White Chocolate Glaze

It is said that carving pumpkins for Halloween is a tradition done well by the Irish and the tradition became “pumpkinified” when Irish immigrants found the orange veggie sprouting in abundance in North America. Today, pumpkins mean big business at Halloween: U.S. farmers grow over a billion pounds a year, worth about $106 million.

Today, we give you Pumpkin Spice Cake with White Chocolate Glaze recipe to kick start your halloween festivities! A great choice not only for the Halloween but all throughout the winter season!

  • 270 gms flour
  • 300 gms canned pumpkin
  •  2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ground allspice
  • ¾ tsp. nutmeg
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves
  • ½ tsp. salt
  • 180 ml buttermilk
  • 227 gms unsalted butter, room temperature
  • 225 gms granulated sugar
  • 50 gms brown sugar
  • 3 eggs preferably extra-large)
  • Preheat oven to 350°. Spray a Bundt pan  or grease the pan and flour it evenly.  Bundt pan with 10 to 11 cup capacity. Set aside.
  • Mix the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves, and salt in a bowl. Set aside.
  • Mix pumpkin, buttermilk and vanilla in another bowl and set aside.
  • In the bowl of a stand mixer or a hand mixer and a large bowl beat the butter and sugars until fluffy. Add eggs one by one and beat until incorporated.
  • Reduce speed to low and add flour and pumpkin mixtures, alternating till both are used up.
  • Pour batter into prepared Bundt pan. Bake for about 45 minutes or until a skewer inserted in the center comes out clean . Let it Cool about for at least 10-15 mins and remove from pan.
For the white chocolate glaze 
  • Melt about 200 gms white chocolate on a double boiler, don’t leave it on high heat and unattended, as it burns quickly.
  • Simply glaze the pumpkin cake with white chocolate or even dust with powdered sugar.


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