Description
Spice Bundt Cake brings warmth and comfort straight from Grandma’s kitchen to your dessert table. Packed with aromatic cinnamon, nutmeg, and cloves, this tender cake delivers rich, homemade flavor that feels like a sweet hug on a chilly afternoon.
Ingredients
Scale
Cake Base:
- 2 ½ cups all-purpose flour (300 g)
- 1 cup brown sugar (200 g)
- ½ cup granulated sugar (100 g)
- 1 cup unsalted butter (226 g), softened
- 3 large eggs
- 1 cup buttermilk (240 ml)
Spices and Seasonings:
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- ¼ cup molasses
Glaze:
- 1 cup powdered sugar (120 g)
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla or maple extract
- Pinch of cinnamon (optional)
Instructions
- Prepare the oven to 350°F (175°C) and thoroughly coat a 10- or 12-cup Bundt pan with butter and flour, ensuring every crevice is covered to prevent sticking.
- Combine 2½ cups (300 g) flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, and ¼ teaspoon cloves in a medium mixing bowl, whisking until the spices are evenly distributed.
- In a large bowl, cream 1 cup (226 g) softened butter with 1 cup brown sugar (200 g) and ½ cup granulated sugar (100 g) for 3 minutes until the mixture becomes light and airy.
- Add 3 large eggs one at a time, beating thoroughly after each addition. Mix in 1 teaspoon vanilla and ¼ cup molasses, stirring until the batter looks smooth and consistent.
- Gradually incorporate the dry ingredients and 1 cup (240 ml) buttermilk, alternating between the two and starting and ending with the dry mixture. Stir gently to prevent overmixing.
- Transfer the batter into the prepared Bundt pan, smoothing the surface and tapping the pan to eliminate air bubbles.
- Bake at 350°F (175°C) for 45-55 minutes, checking doneness with a toothpick inserted into the center that should come out clean.
- Allow the cake to rest in the pan for 10-15 minutes, then carefully invert onto a cooling rack.
- Whisk 1 cup (120 g) powdered sugar with 2-3 tablespoons milk or cream, ½ teaspoon vanilla or maple extract, and a pinch of cinnamon until the glaze reaches a smooth, drizzling consistency.
- Once the cake has completely cooled, drizzle the glaze over the top, letting it cascade down the cake’s ridges.
Notes
- Choose room-temperature ingredients to ensure smooth mixing and even cake texture.
- Measure spices carefully, as too much can overpower the delicate balance of flavors.
- Check cake doneness early to prevent drying out, testing with a toothpick around 45-minute mark.
- For a dairy-free version, substitute buttermilk with almond milk mixed with apple cider vinegar.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Bundt Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 328 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 70 mg