Pumpkin Tiramisu Bundt Cake

Preheat oven to 350 degrees F (175 degrees C). Grease a 10-cup Bundt pan with a baking spray containing flour.

Sift together cake flour, baking powder, cinnamon, salt, baking soda, ginger, nutmeg, cloves, and allspice.

Beat butter, white sugar, and brown sugar together in a large bowl until light and fluffy, about 3 minutes. Add in eggs 1 at a time, beating well after each addition, then turn mixer to medium-high and beat batter for an additional 3 minutes. Add in pumpkin, mascarpone, whole milk, and vanilla, and beat until completely incorporated. Add in half the dry ingredients and mix until just combined. Add in remaining dry ingredients and mix until just combined.

Pour batter evenly into the prepared pan. Tap pan sharply on the counter several times to remove any larger air bubbles.

Bake in the preheated oven until a bamboo skewer inserted into the center of the cake comes out clean, 65 to 75 minutes. Cool cake in pan for 5 minutes.

Meanwhile, for espresso syrup, stir hot water, espresso powder, sugar, and coffee liqueur together until completely combined and dissolved.

Use a bamboo skewer to poke several holes all over the bottom of the cake, only going about 3/4 of the way into the cake. Gradually drizzle espresso syrup over cake, letting it soak in slightly before adding more. It will seem like a lot of liquid, but it will all soak in. Continue to cool cake in the pan for 20 minutes more, then carefully invert onto a serving platter to cool completely.

For icing, whisk together mascarpone, confectioner’s sugar, whole milk, vanilla, and salt until smooth and combined. Drizzle icing over cooled cake. Sift cocoa powder over icing before it sets. Serve cake at room temp for best flavor and texture, but store any extra in the refrigerator.