Best 7 White Chocolate Ribbon Pumpkin Cake And Maple Glaz Recipes
Indulge in the delightful harmony of flavors with our white chocolate ribbon pumpkin cake, topped with a luscious maple glaze. This captivating dessert combines the richness of white chocolate with the comforting warmth of pumpkin, creating a symphony of textures and flavors that will tantalize your taste buds. Whether you're celebrating a special occasion or simply indulging in a moment of sweet pleasure, this cake is sure to leave a lasting impression.
Let's cook with our recipes!
PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE
Bundt cakes are classic showstoppers - big, lofty and usually dressed in elegant drizzles and drips of glaze. Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze. Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day. Just make sure to keep it covered and resist the urge to shave off a slice every time you walk by. If you can find it, use organic confectioners' sugar for the glaze. It's made from raw sugar and uses tapioca rather than cornstarch as its anticaking agent. It will give the glaze a richer taste and smoother texture than conventional confectioners' sugar - a tip picked up from Stella Parks.
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
- Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
- Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
- Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
- Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
- Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners' sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it's too thin, add a bit more confectioners' sugar. If it's too thick, add a few drops of water.
- Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 12 grams, Carbohydrate 77 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 372 milligrams, Sugar 49 grams, TransFat 0 grams
WHITE CHOCOLATE PUMPKIN DREAMS
If you like pumpkin pie, you'll love these delicious pumpkin cookies dotted with white chocolate chips and chopped pecans. Drizzled with a brown sugar icing, they're irresistible.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, vanilla and pumpkin. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until firm, 12-14 minutes. Remove to wire racks to cool., For frosting, combine brown sugar and butter in a small saucepan. Bring to a boil; cook over medium heat for 1 minute or until slightly thickened. Cool for 10 minutes. Add milk; beat until smooth. Beat in enough confectioners' sugar to reach desired consistency. Spread over cooled cookies.
Nutrition Facts : Calories 93 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 58mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN CARAMEL SKILLET CAKE WITH MAPLE GLAZE
Here's a promise: This pumpkin cake will impress everyone who tries it. It will fill your kitchen with the sweet smell of homemade caramel sauce, the gentle and comforting spices of fall, and a warmth that cuts right through a bitterly cold wind.
Provided by Amanda Rettke
Time 1h5m
Yield One 12-inch cake
Number Of Ingredients 18
Steps:
- For the easy caramel sauce: Preheat the oven to 350 degrees F. Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, whisking gently, until it thickens, about 5 minutes. Add the vanilla and cook to thicken further, 1 more minute. Remove from the heat and set aside to cool slightly.
- For the pumpkin cake: Grease the bottom and sides of a 12-inch skillet with butter or nonstick spray.
- In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center of the flour mixture and add in the butter, granulated sugar, pumpkin, egg and vanilla extract. Mix by hand until fully incorporated. (The mixture will be thick.)
- Once combined, press half of the mixture into the bottom of the skillet, making sure the batter goes halfway up the sides.
- Pour the cooled caramel over the batter. Drop the remaining pumpkin cake batter over the caramel by the spoonful, covering the caramel as well as you can.
- Bake until the edges are firm and golden, 22 to 28 minutes.
- For the maple glaze: Meanwhile, bring the maple syrup and butter to a low boil in a small saucepan over medium-high heat, stirring constantly, about 2 minutes.
- Remove from the heat and gradually whisk in the confectioners' sugar until smooth. Continue to whisk until the mixture begins to thicken and cool slightly, about 1 minute.
- Allow the cake to cool in the skillet for 5 minutes. Pour the maple glaze over the cake and serve immediately.
WHITE CHOCOLATE RIBBON PUMPKIN CAKE WITH MAPLE GLAZE
A pumpkin Bundt cake with a tunnel of white chocolate flavored cheesecake running through the center
Provided by Cookie Madness
Categories Dessert
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F. Grease and flour a large bundt pan or spray with flour added baking spray.
- Prepare filling. Place white chips in a microwave safe bowl and microwave on high for 1 1/2 minutes, stopping every 30 seconds to stir. You can use high or 50% power. I recommend 50% power for stronger microwaves, as there is less chance the white chocolate will seize.
- In a small mixing bowl, beat softened cream cheese, sugar and vanilla until smooth. Stir in the melted white chocolate. Set mixture aside.
- In a medium bowl, combine flour, salt, baking powder, baking soda and cinnamon. Set aside.
- In a mixing bowl, beat softened butter and sugar until fluffy. Beat in vanilla extract. Beat in eggs, one by one and continue beating on high speed of electric mixer for 1 minute or until mixture is light. Stir in pumpkin. By hand or using low speed of mixer, stir in flour mixture.
- Pour about one third of the pumpkin batter into bundt pan. Pour white filling over pumpkin batter, keeping white batter away from sides of pan as much as possible. Pour remaining pumpkin batter over white batter.
- Bake for 55 minutes or until cake begins to pull away from sides of pan. Let cool in pan for 10 minutes; Turn from pan. Let cake cool completely before glazing.
- Prepare glaze. Stir together sifted powdered sugar, maple syrup, 2 tablespoons of cream and salt. Beat until smooth. If glaze is too thick, add remaining tablespoon of cream. Drizzle over cooled cake; Store cake in refrigerator.
WHITE CHOCOLATE RIBBON PUMPKIN CAKE WITH MAPLE GLAZE
This is a recipe that I got out of a Texas Co-op magazine. It won the Holiday baking grand prize. I have not tried it, but intend to. Thank goodness for Zaar, my personal recipe box!
Provided by MacChef
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees. Grease and flour a large bundt pan. To prepare filling, place white chips in microwave safe bowl and microwave on high for 30 seconds, stir and repeat until chips are melted. Beat cream cheese, sugar and vanilla into melted chips. Set aside.
- In medium bowl, combine flour, salt, baking powder, baking soda and cinnamon. Set aside.
- In large bowl, beat butter and sugar until fluffy. Beat in vanilla. Beat in eggs, one at a time then continue beating for one minute until mixture is light. Stir in pumpkin. By hand or on low speed, stir in flour mixture.
- Pour 1/3 of cake mixture into bundt pan. Pour filling over that, keeping filling away from the sides of the pan. Pour remaining batter over the filling. Bake 55 minutes or until cake pulls away from sides of pan. Let cake cool for 10 minutes before removing from pan. Cake should cool completely before glazing.
- To prepare glaze, stir together powdered sugar, maple syrup, maple extract and 2 tablespoons of cream and salt. Beat until smooth. If glaze is too thick, use remaining tablespoon of cream. Drizzle over cooled cake. Store cake in refridgerator.
Nutrition Facts : Calories 601.8, Fat 28.1, SaturatedFat 16.6, Cholesterol 129.2, Sodium 470, Carbohydrate 81.7, Fiber 1.2, Sugar 55, Protein 7.7
PUMPKIN SPICE CAKE WITH MAPLE GLAZE
Serve up some fun with this delicious cake that's yummy any time of the year, but especially nice during the holiday season. No one will guess that cake mix simplifies the recipe. The traditional pumpkin and spices plus the delectable maple glaze give it a real from-scratch taste. -Barbara Elliott, Tyler, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place first 10 ingredients in a large bowl; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Whisk confectioners' sugar, milk, syrup and maple flavoring until smooth. Drizzle over cake and sprinkle with pecans.
Nutrition Facts : Calories 436 calories, Fat 18g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 308mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN WHITE CHOCOLATE CAKE
I got this recipe from a resident's grand-daughter. She made it as a birthday cake and everyone inhaled it. I was thrilled when I found out it started out with a cake mix.
Provided by mandabears
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Cake: Preheat oven to 350 degrees Grease and flour 12 cup Bundt pan, I use Bakers Joy spray.
- In a large bowl; combine cake mix, eggs, pumpkin, evaporated milk and oil.
- Beat on low speed until moistened.
- Beat on medium speed for 2 minutes.
- Stir in chips.
- Pour into prepared pan.
- Bake for 45 minutes or until wooden toothpick inserted in cake comes out clean.
- Cool in pan for 25 minutes Then invert on wire rack to cool completely.
- Place on serving plate.
- Glaze when completely cool Glaze: Heat evaporated milk in small saucepan over medium heat until it just starts to come to a boil.
- Remove from heat.
- Stir in white chocolate chips and stir until smooth.
- Add cinnamon and stir in well.
Nutrition Facts : Calories 5331.2, Fat 285.1, SaturatedFat 108.2, Cholesterol 744.6, Sodium 4734.4, Carbohydrate 631, Fiber 16.5, Sugar 451.4, Protein 79
Tips:
- Selecting the right pumpkin puree: Opt for canned or homemade pumpkin puree that is smooth and free of lumps for the best results.
- Measuring flour accurately: To ensure precise measurements, use a kitchen scale to weigh the flour rather than relying on volume measurements.
- Preparing the cake batter: For a smooth and lump-free batter, whisk the dry ingredients together in a separate bowl before gradually adding them to the wet ingredients.
- Mixing the batter properly: Avoid overmixing the batter as it can result in a dense cake. Mix until just combined and there are no visible lumps.
- Baking the cake: To prevent the cake from sticking to the pan, grease and flour the baking pans thoroughly before pouring in the batter.
- Cooling the cake layers: Allow the cake layers to cool completely before assembling the cake. This will help prevent the layers from breaking or crumbling.
- Preparing the maple glaze: To achieve a smooth and glossy glaze, whisk the maple syrup, powdered sugar, and milk together until well combined.
- Assembling the cake: Place a cooled cake layer on a serving platter or cake stand. Spread a layer of maple glaze over the top, then add the second cake layer. Repeat the process for any additional layers.
- Decorating the cake: For a classic look, simply drizzle the remaining maple glaze over the top of the cake. You can also add additional decorations such as chopped walnuts, pumpkin seeds, or a sprinkle of cinnamon sugar.
Conclusion:
With its moist and tender crumb, creamy maple glaze, and festive pumpkin flavor, this White Chocolate Ribbon Pumpkin Cake is a delightful dessert perfect for fall gatherings or Thanksgiving celebrations. By following the tips and instructions provided in this recipe, you can create a stunning and delicious cake that will impress your family and friends. The combination of white chocolate and pumpkin creates a unique and flavorful twist on a classic pumpkin cake, while the maple glaze adds a touch of sweetness and sophistication. Whether you're an experienced baker or a novice, this recipe provides all the necessary guidance and tips to ensure success. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with this White Chocolate Ribbon Pumpkin Cake and Maple Glaze.
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