A Frightfully Delicious Fall Treat: Pumpkin Espresso Bundt Cake 🎃☕️

Halloween is truly one of my favorite times of the year! I adore everything about fall — the colors, the crisp air, and any excuse to visit a pumpkin patch (or two… or three). There’s just something about this season that lets the imagination wander a little more freely — where the line between cozy and spooky feels delightfully blurred. ✨ Check out some stylish Halloween decorating ideas here.

 

 

A few years back I baked my first-ever bundt cake and it became my go-to every Halloween season! I am obsessed and of course had to share it with you. To be completely honest, baking usually intimidates me. I’m much more of a savory cook. But my husband (who deserves a gold star for patience) helped me take the plunge, and we had the best time making this cake together.

The recipe for the Pumpkin Espresso Bundt Cake (found below!) comes from the brilliant team at King Arthur Baking, and it’s the perfect balance of cozy and sophisticated. A ribbon of coffee-flavored filling runs through a tender, pumpkin-spiced cake that tastes like fall in every bite.

And here’s the kicker — it’s made with whole grains and has no dairy ingredients. So yes, I’m calling it a healthy cake (because, balance, right?).

 

 

Whether you’re setting the scene for a Halloween gathering, a cozy fall brunch, or simply need a reason to bake something magical, this cake is a showstopper. Serve it warm with a sprinkle of powdered sugar, light a candle or two, and let autumn do the rest.

Happy Halloween, friends — and may your homes (and kitchens) be full of magic, laughter, and just the right amount of sugar. 🧡🎃✨

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Pumpkin Espresso Bundt Cake Recipe

Originally published on King Arthur Baking, recipe by Kristin Rosenau of Pastry Affair

Prep:10 mins
Bake: 55 mins to 1 hr
Total: 1 hr 30 mins
Yield: one Bundt cake

Ingredients

Cake

• 2 scant cups (425g) or one 15-ounce can pumpkin purée
• 4 large eggs, at room temperature
• 3/4 cup (149g) vegetable oil
• 1 cup (213g) light brown sugar or dark brown sugar, packed
• 3/4 cup (149g) granulated sugar
• 1 teaspoon King Arthur Pure Vanilla Extract
• 2 cups (227g) King Arthur Golden Wheat Flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons King Arthur Pumpkin Pie Spice
• 1 teaspoon cinnamon
• 1 teaspoon table salt

Filling

• 1/3 cup (71g) light brown sugar or dark brown sugar, packed
• 1 tablespoon (7g) espresso powder
• 1/2 teaspoon cinnamon

Glaze

• 1/3 cup (74g) brewed coffee
• 1/3 cup (67g) granulated sugar
• 1 1/2 tablespoons (21g) rum, optional

Instructions

1. 1. Preheat the oven to 350°F.
   2. To make the cake: Beat together the pumpkin, eggs, oil, sugars, and vanilla extract in a large mixing bowl until well blended.
   3. Stir in the flour, baking powder, baking soda, spices, and salt until smooth and uniform in appearance. Set aside.
   4. To make the filling: Whisk together the brown sugar, cinnamon, and espresso powder in a small mixing bowl. Set aside.
   5. To assemble the cake: Thoroughly grease a 10-cup Bundt pan. Spoon one-third of the cake batter into the bottom of the prepared pan. Sprinkle half the filling on top. Spoon another third of the batter into the pan and sprinkle with the remaining filling. Spread the remaining batter on top, smoothing it with a spatula.
   6. Bake the cake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven, and allow it to cool in the pan for 15 minutes before turning it out onto a rack to cool completely.
   7. While the cake is baking, make the glaze by whisking together the coffee, sugar, and rum. If the coffee isn’t hot enough to dissolve the sugar, heat briefly, stirring until the sugar dissolves.
   8. Brush the glaze evenly over the cake with a pastry brush while the cake is still warm. Serve once the glaze has soaked in and dried a bit.
   9. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.