Ingredients:

  • 2 ¾ cups All-Purpose (Plain) Flour
  • 1 ½ teaspoons Baking Soda
  • 1 teaspoon Salt (Fine Sea Salt)
  • 1 tablespoon Mixed Spice (or a blend of 1 tsp Cinnamon, ½ tsp Nutmeg, ½ tsp Ginger)
  • 1 cup Unsalted Butter, softened
  • 2 cups Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 4 large Eggs
  • 1 ½ cups Pumpkin Purée (not pie filling)
  • ½ cup Full-Fat Milk
  • 1 teaspoon Vanilla Extract
  • 8 oz Full-Fat Cream Cheese, softened (for swirl)
  • ½ cup Granulated Sugar (for swirl)
  • ¼ cup All-Purpose Flour (for swirl)
  • 1 large Egg Yolk (for swirl)
  • 1 teaspoon Vanilla Extract (for swirl)
  • 3 cups Icing Sugar (Powdered Sugar), sifted (for glaze)
  • 4–6 tablespoons Milk (or Lemon Juice, for glaze)
  • 1 teaspoon Vanilla Extract (for glaze)
  • 1–2 teaspoons High-Quality Black Food Colouring Gel (or activated charcoal powder)

Instructions:

  1. Prepare the Pan: Preheat oven to 175°C (350°F). Generously grease the Bundt pan using softened butter or pan spray, ensuring every nook and cranny is covered. Dust lightly with flour, tapping out the excess.
  2. Mix the Swirl: Combine softened cream cheese, sugar, flour, egg yolk, and vanilla in a small bowl until completely smooth. Set aside.
  3. Combine Dry Ingredients: Whisk together the flour, baking soda, salt, and mixed spice in a medium bowl.
  4. Cream Butter and Sugars: Using a mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes). Scrape down the bowl.
  5. Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the pumpkin purée and vanilla extract.
  6. Combine Wet and Dry: Reduce the mixer speed to low. Gradually add the dry ingredient mixture, alternating with the milk (starting and ending with dry ingredients). Mix only until just combined—overmixing ruins the crumb.
  7. Layer the Cake: Spoon roughly two-thirds (2/3) of the pumpkin batter into the prepared Bundt pan. Carefully dollop the cream cheese swirl mixture over the pumpkin batter, avoiding the pan edges. Gently top with the remaining pumpkin batter, sealing in the cream cheese.
  8. Bake: Place the cake in the preheated oven. Bake for 55–65 minutes, or until a long skewer inserted into the thickest part (avoiding the cream cheese layer) comes out clean.
  9. Cooling: Remove from the oven and allow to cool in the pan on a wire rack for 10–15 minutes.
  10. Release the Cake: Gently invert the Bundt cake onto the wire rack. Allow the cake to cool completely (1.5 hours) before glazing.
  11. Prepare the Glaze: In a bowl, whisk together the sifted icing sugar, vanilla, and 4 tablespoons of milk until smooth.
  12. Add Colour: Add the black food colouring gel, mixing well until a deep, uniform black colour is achieved. Add the remaining milk, 1 teaspoon at a time, until the glaze is thick enough to slowly coat the back of a spoon but still pourable.
  13. Glaze and Set: Place the cooled cake on a tray (to catch drips). Pour the glaze slowly over the top of the Bundt, letting it naturally cascade down the sides. Allow the glaze to set for 15–20 minutes before serving.