Pumpkin-mocha swirl bundt cake from Zoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More (page 78) by Zoë François

  • instant espresso powder
  • evaporated milk
  • granulated sugar
  • eggs
  • all-purpose flour
  • pumpkin pie spice
  • brown sugar
  • Dutch-process cocoa powder
  • pumpkin purée
  • neutral oil of your choice

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cream cheese frosting

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on February 03, 2022

    The cake was really good, but the batter was too thin for the layers to remain distinct. I didn't think the changes I made would make such a difference, but apparently they did. I made 1/2 recipe in a 6 cup bundt pan; baking time was 53 min. I used whole milk instead of evaporated, and the pumpkin had been previously frozen, so it was slightly curdled.

  • Astrid5555 on November 22, 2021

    The only thing to complain about is that the coffee flavor is too subtle for my taste, apart from that, an excellent cake!

  • bwhip on November 16, 2021

    Excellent cake. Lovely, moist texture, and the flavor combination is a winner. We really enjoyed, and we’ll definitely come back to this one.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.