Double Bundt Pumpkin Cake

Here we are exactly two weeks before Halloween. Is your house decorated? Have the costumes been decided on? Do you have the candy? I have the candy and that’s pretty much it. However, I did bake this super festive double bundt pumpkin cake which really helped me get in the Halloween spirit. I mean, if one bundt is awesome, two is just incredible!

Bake two bundts according to the directions below, then invert one, spread it with frosting and place the other one on top. Voila! Perfect pumpkin shape. For the “stem” I baked two cupcakes and stacked them on top of each other in the center. Cover the whole cake with the Vanilla Chai buttercream tinted with orange food coloring.

Pumpkin Buttermilk Bundt recipe from Whipped the Blog

2 sticks (1 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-oz can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs

For the rest of the recipe, click HERE

Vanilla Chai Buttercream recipe adapted from Spice Islands

**NOTE: you need to make a double batch of the buttercream since you are frosting two cakes 

  • ¼ cup half and half
  • 1 black tea bag
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 cups confectioner’s sugar, sifted
  • ½ teaspoon ground cinnamon 
  • ½ teaspoon ground ginger
  • ¼ teaspoon cardamom
  • ¼ teaspoon ground cloves
  • 2 teaspoons pure vanilla extract 
For the rest of the recipe click HERE 
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