It’s a pumpkin cake kind of a day, so here’s a recipe for one I created many years ago for a local contest. It’s called White Chocolate Ribbon Pumpkin Cake with Maple Glaze, and the name really says it all. The cake is a pumpkin flavored Bundt cake with a tunnel of white chocolate flavored cream cheese and a topping of maple glaze. Technically it’s an icing, but I called it glaze when I wrote the recipe so we’ll stick with that. It’s a great cake to serve at Thanksgiving or anytime, really — especially if you know someone who loves maple.
White Chocolate Cream Cheese Filling
I’m sharing the recipe here, but a while back someone posted it on Food.com so you can check out the reviews there if you’re debating whether to make it. I did notice that some people had issues folding the white chocolate into the cream cheese, which I never personally experienced. To be safe, I recommend using Baker’s brand baking chocolate rather than white chips. It also might help to melt the white chocolate first, then add to the already mixed cream cheese/sugar mixture. Here’s a picture I took of the melted chocolate going into the cream cheese.
White Chocolate Ribbon Pumpkin Cake 6 Inch
Another thing I tried with today’s White Chocolate Ribbon Pumpkin Cake is halving the recipe and baking it in . The version below is the full version, but if you want to make it in a smaller Bundt pan, you can halve everything and just shave about 5 to 7 minutes off the total bake time. I haven’t tested it in a loaf pan, but based on the way this one rises, I think it would work. Here it is straight from the oven. We really like this one so I’ll test the loaf pan version at some point in the near future.
White Chocolate Ribbon Pumpkin Cake With Maple Glaze
- 4 ounces Baker's white chocolate, chopped (114 grams)
- 8 oz cream cheese, softened and at room temperature (230 grams)
- 3 tablespoons granulated sugar (36 grams)
- 3/4 teaspoon vanilla extract
- 3 cups all-purpose flour (390 grams)
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 sticks butter, softened (230 grams)
- 2 cups granulated sugar
- 1 1/2 teaspoons Adams vanilla extract
- 4 large eggs
- 1 can pumpkin (15-16 oz)
- 1 cup powdered sugar, sifted (120 grams)
- 1 tablespoon maple syrup
- 1/2 teaspoon maple extract I use the imitation Ma*Pel
- 2-3 tablespoons heavy cream
- 1/8 teaspoon salt
- 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.