As you may have noticed, recently I’ve been baking more. Normally I’m not a baker; I’m not a huge sweets person so I usually don’t cook things for myself. BUT when your coworkers find out that you have a food blog, it becomes very easy to have a lot of recipe testers for sweets. And that’s why I have been baking a lot lately (Blame them!).
I decided to make an autumn themed cake to bring into work and I couldn’t resist using Epicurean Butter‘s Pumpkin Spice Butter. It adds a wonderful pumpkin flavor without the denseness of using canned pumpkin in cooking. I also dyed the batter with food coloring to give the cake some bright fall colors, and it was a showstopper!
Instead of opting for a traditional frosting, I made a chocolate ganache which pairs wonderfully with the pumpkin spice flavoring from the butter. This cake was amazing, hope you enjoy it too!
Pumpkin Bundt Cake uses Epicurean Butter's delicious seasonal pumpkin spice butter to spice up a delicious dessert. Try this cake with its wonderful colors!
- 1 Cup Sugar
- 1/2 Cup Pumpkin Spice Butter by Epicurean Butter
- 2 Eggs
- 1 1/2 Cups Flour
- 1 3/4 Tsp Baking Powder
- 1/2 Cup Milk
- 8 Ounces Semisweet Chocolate Chips
- 1/2 Cup Heavy Cream
- Food Coloring Optional
- Preheat oven to 350. Grease a small bundt pan.
- In a medium bowl, cream together sugar and Pumpkin Spice butter. Beat in eggs. Combine flour and baking powder, add to the creamed mixture. Stir in milk until smooth. Poor batter into the bundt pan.
- If you want funky colors like in my cake, separate the batter into different bowls and color with food dye. The layer into the bundt pan as desired.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let cake cool completely before adding ganache. To make ganache cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm. Spoon over cake and let cool. Enjoy!