With a perfectly moist crumb and a harmonious blend of warm spices, this Spiced Bundt Cake is a cozy and comforting treat! Each bite is a delightful, fully encompassing the flavors of the fall season, making it the perfect cake for any occasion.
I love this cake because it tastes like home. It reminds me of cool Fall days and snuggling up on the couch watching scary movies with my sister.
Every year, we go to a haunted house, do a hayride, and then come back and eat our hearts fill of our favorite fall treats. I'm talking apple cake, kettle corn, and literally all o the pumpkin desserts. It's a tradition.
Naturally, I'm adding this perfectly baked bundt cake to the rotation. It's got a beautiful golden brown crust and tender crumb that's just too good for words.
In addition, as you take your first bite, you're greeted with cinnamon, nutmeg, and cloves, perfectly balanced to be flavorful but not overpowering. It's literally a cozy treat that captures the autumnal essence in a bite.
Whether enjoyed with a cup of freshly brewed coffee on a crisp autumn morning or as the star dessert on your holiday table, my spice cake recipe is sure to steal the spotlight. Indulge in the comforting embrace of this irresistible cake. Your taste buds will thank you. Happy Baking!
Why You'll Love this Recipe
Easy to make! This is the best part - a cake recipe that's not only delicious but easy to make! Mix together the wet ingredients, add the dry, and bake! Simple as that!
A fall classic! The warm fall spices are my favorite part of this recipe. It's cozy and flavorful without being overpowering.
Super moist spice cake! We hate a dry cake - luckily, this recipe is super tender and moist and has such a beautiful texture.
Perfect for special occasions! I love this recipe because it's a showstopping dish without all of the hard work. It's ideal with a cup of coffee but also amazing for Thanksgiving or Christmas dinner.
(full list of ingredients and exact measurement in the recipe card)
Unsalted butter: Butter is a fat, and fat is essential for creating a moist and tender cake crumb. It coats the flour particles, preventing them from forming too much gluten, which can lead to a dry or tough texture. The moisture from butter contributes to the cake's softness and flavor. Be sure to use quality butter like Plugra, Kerrygold, or Cabot!
Cream cheese: cream cheese helps keep the cake moist and tender, even after baking. This is particularly beneficial in preventing the cake from drying out. It also adds to the richness of the cake and balances out the sweetness.
Dark brown sugar and sugar: Dark brown sugar contains molasses, which adds a rich, deep, and slightly caramel-like flavor to the bundt cake. This complexity of flavor makes the cake taste more robust which pairs perfectly with the spice blend. Granulated sugar primarily contributes sweetness to the cake and helps balance the flavors.
Spices: you'll need a basic pumpkin pie spice blend (but it's better because it's homemade) - cinnamon, ginger, nutmeg, cloves, cardamom.
Prep Your Bundt Pan: Ensure your Bundt pan is well-greased. Pay extra attention to the nooks and crannies to prevent sticking.
Room Temperature Ingredients: Bring your eggs, butter, and milk to room temperature prior to assembling the cake batter. This helps create a smoother batter and better incorporation of ingredients.
Don't Overmix: Be careful not to overmix the batter once the dry ingredients are added. Overmixing can lead to a tougher cake.
How to make Spice Bundt Cake
Preheat oven to 325 degrees F.
In a large bowl, whisk together the dry ingredients - flour, cinnamon, nutmeg, ground cloves, cardamom, ground ginger, baking powder, and kosher salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add room temperature butter and beat on low speed for 3 minutes. Then add cream cheese and cream together for an additional minute. Add brown sugar and sugar and continue to mix for another two minutes, then begin to add eggs, one at a time, making sure that each egg is fully incorporated into the batter prior to adding the next.
Scrape down the sides of the bowl and add vanilla extract and milk. Mix until combined, then add the flour mixture to the wet ingredients and mix until just combined.
Spray a cake pan with nonstick baking spray and coat in 3-4 tbsps of sugar. Tap off any excess sugar. Spoon the batter into the pan and bake in the preheated oven for 1 hour and 10-20 minutes, until a toothpick comes out clean. Let the cake cool in the pan for 5 minutes, then turn over onto a wire rack to cool completely.
For the frosting, combine powdered sugar, heavy cream, and corn syrup in a bowl and whisk together. Pour on top of the cake once it has cooled completely.
How do you keep a bundt cake moist?
There are a couple of ways to prevent your bundt cake from drying out - don't overmix the batter, don't overbake the cake, and don't cut into the cake until it has cooled. This helps the cake retain its moisture and will keep your bundt cakes nice and moist!
What's the difference between a bundt cake and a regular cake?
Bundt cakes tend to have a denser texture and are of course baked in a bundt cake. Otherwise, they're the same thing!
What causes a bundt cake to fall?
Underbaking a bundt cake is the main reason a cake falls. Improper leavening agents, overmixing, and sudden temperature changes (from opening your oven door) can all attribute to a cake falling. You cake can also fall if the leavening agents are expired.
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In a large mixing bowl, whisk together flour, cinnamon, nutmeg, ground cloves, cardamom, ground ginger, baking powder, and kosher salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add room temperature butter and beat for 3 minutes. Then add cream cheese and cream together for an additional minute. Add brown sugar and sugar and continue to mix for another two minutes, then begin to add eggs, one at a time, making sure that each egg is fully incorporated into the batter prior to adding the next.
Scrape down the sides of the bowl and add vanilla extract and milk. Mix until combined, then add the dry ingredients mix until just combined.
Spray a cake pan with nonstick baking spray and coat in 3-4 tbsps of sugar. Tap off any excess sugar. Pour the cake batter into the pan and bake for 1 hour and 10-20 minutes, until a toothpick comes out clean. Allow the cake to cool in the pan for 5 minutes, then turn over onto a wire rack to cool completely.
For the frosting, combine powdered sugar, heavy cream, vanilla extract, and corn syrup in a bowl and whisk together. Pour over the cake once it has cooled completely.