We are thrilled to welcome back our talented contributor, Miso Bakes, who shares an exquisite, rustic cake that perfectly captures the essence of Autumn.

Embrace the Flavors of Fall with a Rustic Pumpkin & Chocolate Ganache Cake

As the leaves begin to turn vibrant hues of red and gold, and a crisp coolness fills the air, there’s no denying that autumn has officially arrived. This cherished season beckons us into our kitchens, inspiring us to infuse every dish with the warm, inviting aromas of cinnamon, nutmeg, ginger, and cloves. It’s a time for cozy gatherings, crackling fires, and, of course, indulging in delectable baked goods. While many of us eagerly anticipate baking with seasonal apples and pears, for me, the true star of autumn remains the humble pumpkin.

My passion for pumpkin runs deep, especially when it comes to classic pumpkin pie. The mere thought of its velvety texture, the earthy sweetness of pumpkin puree, and the comforting symphony of fall spices makes my heart sing. It’s a dessert I could enjoy year-round, its rich flavor and fragrant aroma transforming any space into a haven of autumnal bliss. However, this year, we’re taking a delightful detour from the traditional pie to explore a truly unique and captivating dessert: a rustic pumpkin cake with a luscious chocolate ganache filling.

A Creative Twist: Pumpkin Bundt Cake with Chocolate Ganache

This recipe isn’t just about combining delicious flavors; it’s about creating a stunning centerpiece for your fall celebrations. We’re stepping away from the typical pumpkin pie to craft a remarkable pumpkin-shaped cake that’s surprisingly simple to assemble. The secret lies in using two bundt cakes, artfully stacked to form the familiar rounded shape of a pumpkin. This clever technique saves time and adds an impressive visual element without requiring advanced carving skills.

But the innovation doesn’t stop there. We’re elevating the classic pumpkin cake by introducing a rich, decadent chocolate ganache filling – a pairing that might seem unexpected but promises a harmonious blend of earthy sweetness and deep cocoa notes. The final touch is a wonderfully forgiving Swiss Meringue Buttercream, piped on in a “rustic” fashion, allowing for creative freedom and ensuring a beautiful finish even for novice decorators. Get ready to impress your guests and delight your taste buds with this extraordinary Homemade Pumpkin Bundt Cake filled with Chocolate Ganache!

The Perfect Autumn Indulgence: Pumpkin & Chocolate Bundt Cake Recipe

This recipe, graciously shared by the talented Miso Bakes, yields one exquisitely moist pumpkin bundt cake. To create the iconic pumpkin shape we desire for our stunning centerpiece, you will need to bake two of these delightful cakes. Plan accordingly and consider baking them in advance to allow for proper cooling, which is crucial for successful assembly.

Pumpkin Bundt Cake Ingredients:

• 1 ½ sticks (170g) unsalted butter, softened to room temperature
• 1 ¼ cups (250g) granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2 ¼ cups (270g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves (optional, but highly recommended for depth of flavor)
• ¼ teaspoon ground ginger
• ½ teaspoon fine sea salt
• 1 ¼ cups (300g) canned pumpkin puree (ensure it’s not pumpkin pie filling)
• ¾ cup (180ml) buttermilk

Instructions for the Pumpkin Bundt Cake:

1. Preheat your oven to 350°F (175°C). Prepare a 10-inch bundt pan by generously buttering and flouring it, ensuring every crevice is coated to prevent sticking. This step is crucial for an easy release and beautifully shaped cake.
2. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened unsalted butter and granulated sugar on medium-high speed. Beat until the mixture is light, fluffy, and noticeably pale in color, typically 3-5 minutes. This process incorporates air, contributing to the cake’s tender texture.
3. In a separate medium bowl, whisk together the canned pumpkin puree and buttermilk until well combined. Set aside.
4. In another large bowl, combine all the dry ingredients: all-purpose flour, baking powder, baking soda, ground cinnamon, optional ground cloves, ground ginger, and salt. Whisk them thoroughly to ensure even distribution of leavening agents and spices.
5. With the mixer on medium speed, add the eggs, one at a time, to the creamed butter and sugar mixture. Beat well after each addition, scraping down the sides of the bowl as needed, until each egg is fully incorporated.
6. Reduce the mixer speed to low. Gradually add the dry ingredients to the wet mixture, alternating with the pumpkin and buttermilk mixture. Begin by adding one-third of the dry ingredients, mix until just combined, then add one-half of the wet ingredients, mix, then another third of dry, the remaining wet, and finally the last third of dry ingredients. Be careful not to overmix; mix only until no streaks of flour remain, as overmixing can lead to a tough cake.
7. Carefully pour the prepared batter into your greased and floured bundt pan. Gently tap the pan on the counter a few times to release any air bubbles.
8. Bake for approximately 45 to 50 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Baking times may vary depending on your oven.
9. Allow the cake to cool in the pan on a wire rack for about 10-15 minutes before inverting it onto the rack to cool completely. It is imperative that the bundt cakes are fully cooled before attempting to handle or assemble them; warm cakes are prone to crumbling. Remember, you’ll need two of these cakes for our pumpkin design!

Decadent Chocolate Ganache Filling

The perfect counterpoint to the spiced pumpkin cake is this rich, velvety chocolate ganache. It’s surprisingly simple to make and adds a luxurious depth of flavor that elevates the entire dessert. This ganache will be used as a luscious filling between our cake layers.

Chocolate Ganache Ingredients:

• 8 ounces (225g) high-quality semi-sweet chocolate chips or finely chopped semi-sweet chocolate bar
• 5 ounces (150ml) heavy cream (minimum 36% fat)
• 1 teaspoon pure vanilla extract

Instructions for the Chocolate Ganache:

1. In a small saucepan, gently heat the heavy cream over medium heat until it just reaches a simmer. You’ll see small bubbles forming around the edges of the pan. Be careful not to let it boil vigorously.
2. Place the chocolate chips (or chopped chocolate) in a heatproof bowl. Once the cream is simmering, immediately pour the hot cream over the chocolate. Do not stir yet; let it sit undisturbed for 1-2 minutes to allow the heat from the cream to melt the chocolate thoroughly.
3. After the resting period, gently stir the mixture with a rubber spatula or whisk, starting from the center and slowly working your way outwards, until the ganache is completely smooth, glossy, and emulsified.
4. Stir in the vanilla extract for an added layer of flavor.
5. Allow the ganache to cool and thicken on the counter at room temperature. Its consistency will change as it cools; you want it to be soft enough to spread easily but firm enough to hold its shape – similar to a thick frosting or soft buttercream. This may take a few hours, depending on your room temperature. You can gently stir it occasionally as it cools. If you’re in a hurry, you can place it in the refrigerator for shorter periods, stirring every 15-20 minutes, but be careful not to let it get too hard.

Velvety Swiss Meringue Buttercream: The Rustic Finish

Swiss Meringue Buttercream (SMBC) is renowned for its silky smooth texture, less intense sweetness, and incredible stability. It’s the ideal choice for decorating our rustic pumpkin cake, offering a beautiful canvas and a delightful contrast to the rich cake and ganache. Don’t be intimidated by the multi-step process; the result is truly worth the effort.

Swiss Meringue Buttercream Ingredients:

• 6 large egg whites (approximately 8 ounces or 240ml), ensure no trace of yolk is present
• 1 ½ cups (300g) granulated sugar
• 1 pound (450g) unsalted butter, softened to room temperature and cut into 1-inch pieces
• ½ vanilla bean, scraped, or 2 teaspoons pure vanilla extract (vanilla bean offers superior flavor)

Instructions for the Swiss Meringue Buttercream:

1. Combine the egg whites and granulated sugar in a heatproof glass or stainless steel bowl. Set this bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. This creates a double boiler setup.
2. Continuously whisk the egg white and sugar mixture over the simmering water. Continue whisking until the mixture is warm to the touch (around 160°F or 71°C) and all the sugar granules have completely dissolved. You can test this by rubbing a small amount of the mixture between your fingers; it should feel perfectly smooth. This heating process pasteurizes the egg whites and dissolves the sugar, ensuring a stable meringue.
3. Carefully remove the bowl from the heat and immediately transfer the warm egg white mixture to the clean bowl of a stand mixer fitted with the whisk attachment.
4. Beat the meringue on high speed until it forms stiff, glossy peaks and the bowl has cooled down to room temperature. This can take anywhere from 10-15 minutes, depending on your mixer and room temperature. The meringue will be voluminous and beautiful.
5. Once the meringue is at room temperature and holding stiff peaks, switch to the paddle attachment. Begin adding the softened butter pieces, one or two at a time, on medium-low speed. Continue adding butter until it is all incorporated. At this stage, the buttercream may look curdled or soupy – do not panic! This is normal. Continue beating on medium-high speed.
6. Keep beating the mixture on medium-high speed. Within a few minutes, the buttercream will miraculously come together, transforming into a smooth, silky, and spreadable consistency. Once it reaches this point, beat in your vanilla extract or vanilla bean paste until fully combined.
7. If your buttercream is too soft, refrigerate it for 10-15 minutes, then re-whip. If it’s too firm, let it sit at room temperature for a bit, then re-whip. This buttercream is incredibly forgiving!

Assembling Your Rustic Pumpkin Masterpiece

Congratulations! You’ve successfully baked two glorious pumpkin bundt cakes, crafted a luscious chocolate ganache, and whipped up a silky Swiss Meringue Buttercream. The hardest part is over, but now comes the truly creative and rewarding stage: assembling your rustic pumpkin cake. While it might seem like a lot of components, each step is straightforward and contributes to the final stunning presentation.

If you’re feeling tired after all that baking, don’t worry! All components can be prepared in advance. Simply wrap your completely cooled bundt cakes tightly in plastic wrap and store them in the refrigerator for up to 2-3 days, or freeze for longer storage. The ganache and buttercream, if stored in airtight containers, can also sit at cool room temperature overnight or be refrigerated. Just remember to bring them back to room temperature before use, and give your buttercream a quick re-whip to restore its smooth consistency.

For those eager to continue and see their pumpkin come to life, let’s dive into the assembly!

Step-by-Step Assembly Instructions:

1. Prepare the Cake Layers: Once your two bundt cakes are completely cool, carefully torte each cake in half horizontally. A long serrated knife or a cake leveler works best for this. Ensure your cakes are fully chilled, as attempting to torte warm cakes can lead to crumbling or uneven layers.
2. Apply the Ganache Filling: With a spatula or offset knife, spread a very thin, even layer of the prepared chocolate ganache between each of the four cake layers. The goal is to provide a subtle hint of chocolate that complements the pumpkin, not to overpower it.
3. Stack and Shape: Carefully stack the four ganache-filled layers on top of each other. The two bundt cakes, when stacked, will naturally create a lovely rounded pumpkin shape. Gently press down to ensure they are stable and aligned.
4. Creating the Pumpkin Stem: This is where your creativity comes in! For the stem, you have several options:
   • An upside-down, flat-bottomed green ice cream cone provides a quick and edible solution.
   • Alternatively, you can craft a more elaborate stem from fondant or gumpaste. If using fondant/gumpaste, you can prepare it a day or two in advance to allow it to dry and firm up completely. Or, as in this demonstration, you can let it partially set, allowing for some molding directly onto the cake.
   • Miso’s Method: To provide internal support for a moldable stem, place an upside-down paper cup in the central cavity of the top bundt cake. This creates a stable base for your handmade stem. For a natural look, create your stem from white fondant/gumpaste and then brush or tint it brown using a few drops of coffee extract or food coloring.
5. The Crumb Coat: Before the final decoration, apply a thin, even layer of your Swiss Meringue Buttercream all over the entire assembled cake. This is called a “crumb coat” and its purpose is to trap any loose crumbs, creating a smooth surface for your final layer of frosting. The buttercream used for the crumb coat can be tinted a pale tan or light orange color using a few drops of coffee extract or gel food coloring to complement the pumpkin theme. Chill the cake in the refrigerator for 15-20 minutes after crumb coating to allow the frosting to set.

At this stage, your cake should be perfectly shaped and crumb-coated, resembling a beautifully smooth canvas awaiting its final rustic touches.

Bringing Your Pumpkin Cake to Life: The Rustic Decoration

With your cake crumb-coated and chilled, it’s time for the fun part: the final decoration! This is where the “rustic” charm truly shines. There’s no need for perfectly smooth frosting or intricate piping techniques. Embrace the natural texture and artistic freedom this style offers.

Load your remaining Swiss Meringue Buttercream into a piping bag fitted with any round tip you prefer – a larger tip will create bolder, more pronounced textures, while a smaller one offers finer details. Pipe the buttercream onto the cake in a freeform, artistic manner, working your way around to cover the entire surface. You can create vertical lines to mimic the ridges of a pumpkin, swirl patterns, or simply apply it in soft, undulating motions. The beauty of rustic decorating is that imperfections become part of its charm.

To add a vibrant pop of seasonal color and visual interest, consider adorning your finished cake with fresh pomegranates, cranberries, or even a few real autumn leaves (cleaned, of course!). These natural elements instantly elevate the presentation, making your cake truly irresistible.

Savoring the Flavors of Autumn

After all your dedication and creativity in the kitchen, it’s finally time to reap the delicious rewards. Slice into your magnificent Rustic Pumpkin Cake with Chocolate Ganache Filling and experience a symphony of autumn flavors and textures. Each forkful delivers the comforting warmth of spiced pumpkin cake, perfectly complemented by the luxurious depth of the chocolate ganache, all enveloped in the light, silky embrace of the Swiss Meringue Buttercream, subtly enhanced with a hint of coffee. This unique combination, far from being ordinary, promises to tantalize your taste buds and leave you utterly delighted.

This cake is more than just a dessert; it’s a celebration of the autumn season, a testament to creative baking, and a guaranteed crowd-pleaser for any fall gathering, from Thanksgiving feasts to cozy weekend brunches. We hope this recipe inspires you to embrace the joy of seasonal baking and create unforgettable moments with loved ones.

Happy Autumn, and happy baking!

Discover more captivating cake recipes, delightful cupcake creations, and inspiring baking tutorials in our extensive Fall Baking Gallery! Find your next seasonal baking adventure and unleash your inner baker!