How To make Pumpkin Bundt Cake with Chocolate Glaze
3 c Flour
1 tb Baking powder
2 ts Soda
2 ts Pumpkin pie spice
1 ts Salt
4 Eggs
1 c Sugar
1 c Light brown sugar; packed
16 oz Pureed pumpkin
Canned or fresh 1 c Oil
Glaze: 1 tb Butter
1 oz Unsweetened chocolate
1 ds Salt
1/2 ts Vanilla
1 1/4 c Powdered sugar
2 tb Milk; or as needed
THE CAKE: Sift the flour, baking powder, soda, pumpkin pie spice and salt together; set aside. Beat the eggs until flothy; add the sugars. Beat until very thick. Stir in the pumpkin and oil, until smooth. Blend flour mixture thoroughly into the creamed mixture. Pour into a greased and floured 10" tube pan. Bake in preheated 350~ oven for about one hour or until cake tester inserted near the center comes out clean. Cool for 10 minutes before removing from the pan. Cool completely on a wire rack. Drizzle the glaze over the cake. THE CHOCOLATE GLAZE: Melt the butter and chocolate, in a small saucepan over low heat; stir in salt and vanilla. Add the confectioners' sugar with enough milk to make the glaze thin enough to drizzle over the cake. Note: This cake will keep well for several months in the freezer. -----
How To make Pumpkin Bundt Cake with Chocolate Glaze's Videos
Chocolate Pumpkin Bundt Cake
The best moist chocolate cake ever with a stunning pumpkin cream cheese filling and an amazingly out of this world chocolate glaze.
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Pumpkin Espresso Bundt Cake With A Chocolate Espresso Rum Glaze
Learn how to make Pumpkin Espresso Bundt Cake With A Chocolate Espresso Rum Glaze in just a few steps.
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Easy Pumpkin Cake Recipe
Full of pumpkin flavor and warm spices, this Pumpkin Cake comes together so quickly and easily! The crumb is so tender and moist that the cake will melt in your mouth. It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering. Even better, you can make this cake ahead of time for easy entertaining. Here’s to a stress-free holiday!
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Chocolate Chip Pumpkin Bundt Cake - How to make Pumpkin Cake Recipe | Let's Eat Cuisine
#pumpkincake #chocolatechippumpkincake #pumpkinbundtcake
Chocolate Chip Pumpkin Bundt Cake is moist, delicious and incredibly easy to make! This will become your favorite go-to fall dessert. You can find the full recipe here
Ingredients
2 cups all-purpose flour
1 pack vanilla instant pudding powder
1 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1 tsp cinnamon
1/2 tsp nutmeg
1/2 teaspoon salt
Wet Batter
3 large eggs
1/2 cup pumpkin puree homemade or store-bought
1 cup vegetable oil
1/2 cup brown sugar
1 cup granulated sugar
1 cup pumpkin pure
1 cup mini chocolate chips
Browned Butter Frosting
3 cups powder sugar
1/3 cup brown sugar
3 tbsp browned butter
2/4 cups Oat milk
1 tsp vanilla extract
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Halloween Pumpkin Chocolate Bundt Cake | Recipe by Teka
Turn on the oven and learn how to prepare this terrifying pumpkin Bundt Cake. The perfect dessert for your Halloween party and enjoy a sweet night of terror.
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INGREDIENTS
160 g Butter
180 g Flour
150 g Sugar
2 Eggs
40 g Cocoa powder
1 teaspoon of vanilla extract
60 ml Milk
60 ml Cream
1 teaspoon of baking powder
1 teaspoon of salt
200 g White chocolate
50 ml Cream
Orange food coloring
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DIRECTIONS
1. Whisk the butter and sugar with a blender, medium to high speed, until you have a fluffy and pale batter.
2. Add the rest of the ingredients and whisk until everything is well-combined.
3. Pour the dough in molds with the shape of a half pumpkin or other funny molds.
4. Bake at 190ºC for 10 minutes or until you poke the dough with a toothpick and comes out clean.
5. Meanwhile, melt the white chocolate and cream in the microwave for 30 seconds.
6. Stir and add some orange food coloring. Heat again for 30 seconds until it is completely melted.
7. Put together the small sponge cakes to form a pumpkin shape.
Coat the sponge cakes with the orange chocolate and create the leave and the stem with fondant.
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Chocolate Cream Cheese Bundt Cake - The Best Chocolate Bundt Cake
This amazing Chocolate Cream Cheese Bundt Cake is a true delight for all chocolate lovers out there. It consists of a moist chocolatey cake, a creamy cream cheese filling and topped with chocolate ganache. So decadent, so tempting and so satisfying.
To print the recipe check the full recipe on my blog:
#chocolatebundtcake #chocolatecreamcheesebundtcake #chocolatecake
0:00 - Intro
0:37 - Chocolate cake batter
2:46 - Cream cheese filling
3:14 - Assemble the cake batter with the filling
4:34 - Baking time
4:49 - Invert onto a plate
4:57 - Chocolate ganache
5:33 - Enjoying the results
Makes about 14 servings
1/2 cup (113g) butter, room temperature
1/2 cup (110g) vegetable oil
1 1/2 cup (300g) sugar
3 eggs
1 tsp (5g) vanilla extract
1 cup (240g) buttermilk
2 1/4 cups (280g) all-purpose flour
3/4 cup (90g) cocoa powder
3 tsp (12g) baking powder
1 tsp (5g) salt
Cream Cheese Filling
12 oz (350g) cream cheese, room temperature
1/4 cup (50g) granulated sugar
1 egg
1 tsp (5g) vanilla extract
Chocolate Ganache
4 oz (120g) semisweet chocolate
1/2 cup (120g) whipping cream
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