Description of this recipe
This Pumpkin Spice Spider Web Bundt Cake is a delightful and festive dessert perfect for Halloween or any fall gathering. The moist, spiced cake infused with pumpkin puree provides a warm, comforting flavor that is beautifully complemented by a sweet glaze adorned with an intricate spider web design. It’s a show-stopping centerpiece that’s surprisingly easy to make, combining the cozy taste of pumpkin spice with a touch of spooky flair.
Why you will love this recipe
You’ll absolutely adore this recipe because it’s more than just a cake; it’s an experience. The aroma of pumpkin spice wafting through your kitchen as it bakes is enough to make anyone’s day better. But beyond the delightful scent, the taste is phenomenal. The cake is incredibly moist and tender, thanks to the pumpkin puree and oil, and the blend of spices creates a warm, inviting flavor profile.
Furthermore, the spider web decoration is easier to achieve than it looks and adds a dramatic, impressive touch. It’s the kind of dessert that will have your guests marveling at your baking skills, and it’s a fantastic way to get into the spirit of the season. Plus, it’s a crowd-pleaser – kids and adults alike will love the combination of spooky design and delicious taste. Finally, it’s a make-ahead dessert, perfect for busy hosts who want to impress without spending hours in the kitchen on the day of the party.
Ingredients:
For the Cake:
- 2 cups all-purpose flour (240g)
- 1 ½ cups granulated sugar (300g)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 1 cup pumpkin puree (240g)
- ½ cup vegetable oil (120ml)
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup milk (120ml)
For the Glaze (Spider Web):
- 1 cup powdered sugar (120g)
- 2–3 tbsp milk
- ½ tsp vanilla extract
- Black food coloring (gel recommended)
Preparation:
Step 1: Preheat Oven
Begin by preheating your oven to 350°F (175°C). Ensuring your oven is at the correct temperature is crucial for even baking. While the oven is heating, take the time to grease and flour a bundt pan thoroughly. This step is essential to prevent the cake from sticking and ensures it releases cleanly after baking. Use a baking spray with flour already included, or grease with shortening and dust with flour, tapping out any excess. A well-prepared pan is your best insurance against a cake disaster.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the dry ingredients. This includes 2 cups of all-purpose flour (240g), 1 ½ cups of granulated sugar (300g), 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, and 2 teaspoons of pumpkin pie spice. Whisking is important to evenly distribute the baking soda, baking powder, salt, and spices throughout the flour. This ensures a consistent rise and flavor in every bite. The pumpkin pie spice adds that warm, comforting, and characteristic fall flavor.
Step 3: Mix Wet Ingredients
In a separate, medium-sized bowl, whisk together the wet ingredients. Combine 1 cup of pumpkin puree (240g), ½ cup of vegetable oil (120ml), 3 large eggs, 1 teaspoon of vanilla extract, and ½ cup of milk (120ml). Whisk until the mixture is smooth and well combined. The pumpkin puree not only contributes to the flavor but also adds moisture to the cake, resulting in a tender crumb. The vegetable oil also helps keep the cake moist, while the eggs provide structure and richness.
Step 4: Combine Batter
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, leading to a tough cake. Mix until the wet and dry ingredients are just incorporated, leaving a few streaks of flour if necessary. The batter should be smooth but not overworked. A gentle hand at this stage will ensure a light and tender cake.
Step 5: Bake
Pour the batter into the prepared bundt pan, spreading it evenly. Place the bundt pan in the preheated oven and bake for approximately 45–50 minutes, or until a wooden toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so it’s important to check for doneness. If the top of the cake starts to brown too quickly, you can loosely tent it with aluminum foil to prevent burning.
Step 6: Cool
Once the cake is done, remove it from the oven and let it cool in the pan for 15 minutes. This allows the cake to firm up slightly, making it easier to release from the pan. After 15 minutes, invert the cake onto a wire rack and let it cool completely before decorating. Ensure the cake is completely cool before glazing; otherwise, the glaze will melt and run off.
Step 7: Make Glaze
While the cake is cooling, prepare the glaze. In a small bowl, whisk together 1 cup of powdered sugar (120g), 2–3 tablespoons of milk, and ½ teaspoon of vanilla extract until smooth. Start with 2 tablespoons of milk and add more as needed to reach the desired consistency. The glaze should be thick enough to coat the cake but thin enough to drizzle easily.
Step 8: Decorate
Divide the glaze into two small bowls. Leave one bowl of glaze white, and add black food coloring (gel recommended) to the other bowl, mixing until you achieve a deep black color. Transfer both glazes to piping bags or small zip-top bags. If using zip-top bags, snip off a tiny corner of each bag.
Drizzle the white glaze over the cooled bundt cake, allowing it to drip down the sides. Then, using the black glaze, pipe concentric circles on top of the white glaze. The circles should be spaced about ½ inch apart.
Step 9: Create Spider Web Design
Immediately after piping the black circles, take a toothpick and drag it outward from the center of the cake to the edge, creating a spider web design. Repeat this process around the entire cake, wiping the toothpick clean between each drag. This step is what gives the cake its spooky and impressive look.
Step 10: Finish (Optional)
For an extra spooky touch, you can add a candy spider or a small plastic spider on top of the cake. This adds a fun and playful element that is sure to delight both kids and adults.
COOKING Rating:
Easy to Medium – While the spider web design might seem intricate, it’s quite simple once you get the hang of it.
Serving Suggestions:
Serve this Pumpkin Spice Spider Web Bundt Cake as a centerpiece for your Halloween dessert table or as a delightful treat for any fall gathering. It pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with a warm beverage like spiced cider or a pumpkin spice latte to enhance the cozy, autumnal flavors.
Tips:
- Grease and Flour Thoroughly: Ensure the bundt pan is thoroughly greased and floured to prevent the cake from sticking.
- Don’t Overmix: Be careful not to overmix the batter, as this can result in a tough cake.
- Cool Completely: Allow the cake to cool completely before decorating to prevent the glaze from melting.
- Gel Food Coloring: Use gel food coloring for the black glaze, as it provides a more intense color without adding too much liquid.
- Practice Spider Web: Practice the spider web design on a plate before decorating the cake to get a feel for the technique.
Prep Time:
20 minutes
Cook Time:
45-50 minutes
Total Time:
1 hour 15 minutes
Nutritional Information:
(Note: The following values are approximate and can vary based on specific ingredients and serving sizes.)
Calories:
Approximately 350-400 per slice
Protein:
Approximately 4-5g per slice
Sodium:
Approximately 200-250mg per slice
Conclusion
This Pumpkin Spice Spider Web Bundt Cake is a fantastic way to celebrate the fall season with a touch of spooky fun. It’s a moist, flavorful cake that’s easy to make and beautifully decorated, making it the perfect centerpiece for your Halloween or autumn festivities. Whether you’re hosting a party or simply want to enjoy a delicious treat, this cake is sure to impress. The combination of warm spices, tender crumb, and eye-catching design makes it a memorable and delightful dessert that everyone will love. So gather your ingredients, preheat your oven, and get ready to create a cake that’s both spooky and scrumptious!
Five Questions and Answers About This Recipe:
Q1: Can I make this cake ahead of time?
A: Absolutely! In fact, this cake is perfect for making ahead of time. You can bake the cake a day or two in advance and store it tightly wrapped at room temperature. Decorate it just before serving to ensure the glaze is fresh and vibrant. This makes it a great option for busy hosts who want to get ahead of the game.
Q2: Can I use a different type of pan if I don’t have a bundt pan?
A: While a bundt pan gives the cake its classic shape, you can use other pans if needed. A 9×13 inch rectangular pan would work, but you’ll need to adjust the baking time accordingly; start checking for doneness around 30-35 minutes. You can also use two 9-inch round cake pans. Keep in mind that the spider web design is best showcased on a bundt cake’s unique shape, but you can still decorate other cake shapes creatively.
Q3: What if I don’t have pumpkin pie spice? Can I make my own?
A: Yes, you can easily make your own pumpkin pie spice! Combine 1 ½ teaspoons of ground cinnamon, ¾ teaspoon of ground ginger, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground allspice. Mix well, and you have a homemade pumpkin pie spice blend that’s just as good as store-bought.
Q4: Can I substitute the vegetable oil with another type of oil?
A: Yes, you can substitute the vegetable oil with other neutral-flavored oils like canola oil or even melted coconut oil. These oils will provide similar moisture to the cake. Avoid using strongly flavored oils like olive oil, as they can alter the taste of the cake.
Q5: My glaze is too thick/thin. How can I adjust it?
A: If your glaze is too thick, add a tiny bit of milk (a teaspoon at a time) until it reaches the desired consistency. If it’s too thin, add a tablespoon of powdered sugar at a time until it thickens up. The perfect glaze should be thick enough to coat the cake but thin enough to drizzle smoothly.
