Ingredients for White Chocolate Ribbon Pumpkin Cake With Maple Glaze
- White Chocolate Chips
- 8 ounces cream cheese, softened
- 1 3/4 cups granulated sugar + 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- All Purpose Flour
- 1/2 teaspoon salt + pinch of salt for glaze
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Ground Cinnamon
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- 2 cups powdered sugar
- 1/4 cup maple syrup
- 1 teaspoon maple extract
- Heavy Cream
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How to Make White Chocolate Ribbon Pumpkin Cake With Maple Glaze
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Make the white chocolate filling: In a microwave-safe bowl, combine 12 ounces of white chocolate chips. Microwave in 30-second intervals, stirring until melted and smooth. Stir in 8 ounces of softened cream cheese, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract until well combined.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Stir in 1 (15-ounce) can pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Pour 1/3 of the batter into the prepared bundt pan. Spread half of the white chocolate filling evenly over the batter. Pour the remaining batter over the filling, then top with the remaining filling. Gently swirl the filling and batter together using a knife or toothpick for a ribbon effect.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Make the maple glaze: In a medium bowl, whisk together 2 cups powdered sugar, 1/4 cup maple syrup, 1 teaspoon maple extract, 2 tablespoons heavy cream, and a pinch of salt. Add additional cream, 1 tablespoon at a time, if needed to reach desired consistency.
- Once the cake is completely cool, drizzle the maple glaze over the top. Refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
219g
Fat
83g
Carbs
27g
