Print

Light & Perfect Small-Batch Pumpkin Bundt Cake

small-batch pumpkin bundt cake - featured image
Print Recipe

A light, tender small-batch pumpkin bundt cake that’s perfect for small households. Ready in under an hour, this cake delivers all the warm fall flavors without the commitment of a full-sized cake.

Ingredients

Scale
  • 1 cup all-purpose flour (125g)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup packed light brown sugar (50g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 cup pumpkin puree (120g)
  • 1/4 cup vegetable oil (60ml)
  • 1 large egg
  • 1/4 cup buttermilk (60ml)
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar (60g) (for glaze)
  • 1–2 tablespoons milk (for glaze)
  • 1/4 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Generously grease a 6-cup bundt pan with butter or non-stick spray, and dust with flour.
  2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 1/2 teaspoons pumpkin pie spice. Whisk for about 20 seconds to evenly distribute.
  3. In a separate bowl, whisk together 1/2 cup pumpkin puree, 1/4 cup vegetable oil, 1 large egg, 1/4 cup buttermilk, and 1 teaspoon vanilla extract until smooth and fully combined.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold together gently, mixing just until no streaks of flour remain (about 15-20 strokes). Do not overmix.
  5. Pour the batter into the prepared bundt pan. Gently tap the pan on the counter a few times to release air bubbles.
  6. Bake for 28-32 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched.
  7. Place the pan on a cooling rack and let it cool for 10 minutes. Run a thin knife around the edges to loosen, then invert onto the cooling rack. Let cool completely before glazing, about 45 minutes.
  8. For the glaze: In a small bowl, whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla extract. Add more milk a teaspoon at a time until you reach a thick but pourable consistency. Drizzle over the cooled cake. Let the glaze set for about 10 minutes before slicing.

Notes

Don’t overmix the batter to keep the cake light and tender. Use room temperature ingredients for best results. Grease the pan thoroughly to prevent sticking. Start checking for doneness at 28 minutes. Let the cake cool in the pan for exactly 10 minutes before inverting. The cake tastes even better the next day as flavors meld.

Nutrition

Keywords: pumpkin bundt cake, small batch, fall dessert, pumpkin spice, easy pumpkin cake, small bundt cake

Find it online: https://noshbelle.com/light-and-perfect-small-batch-pumpkin-bundt-cake/