A deliciously moist Spice Bundt Cake made with cinnamon, ginger, allspice, nutmeg, cloves, and vanilla.
Topped with a creamy nutty brown butter cream cheese frosting, this bundt cake is perfectly spiced, cozy, and flavorful.
Spice Bundt Cake
I had promised more seasonal recipes so today I’m here to share this Spice Bundt Cake!
Look at how deliciously moist it is in the picture down below. Just perfect. We devoured this bundt cake so quickly and the frosting was everyone’s favorite!
Why this recipe works:
- Rich and moist. Bundt cakes are only worth it if they’re rich, buttery, and moist, in my opinion, so this is exactly what you get with this cake!
- Perfect spice combo. I carefully crafted a mix of 6 different spices to deliver the perfect “spiced cake” vibe. None of the spices overpower each other and the final result is a rich flavorful cake that tastes like October.
- Brown butter cream cheese frosting. With a deliciously creamy nutty aroma, the slight tang of cream cheese and a hint of vanilla, this frosting is warm and cozy and truly takes this cake to the next level!
- Easy to make. Ready in just a few simple steps, this bundt cake is quick and easy to make even if you’re a beginner!
- Choose the size. This cake can be made as a 6-inch (15 cm) or 8-inch (20 cm) bundt cake. The recipe provides is for an 8-inch cake but you can cut the measurements in half and turn it into a 6-inch cake for smaller gatherings (or late night cravings!).
Ingredients for Spice Bundt Cake
Flour. Use all-purpose flour for this recipe.
Baking powder to provide a nice lift to the cake.
Spices: cinnamon, nutmeg, ginger (freshly grated), allspice, cloves for the perfect fall combo.
Salt, for flavor.
Yogurt. You can use plain yogurt or Greek yogurt. Make sure it’s unsweetened and unflavored.
Sugar. Brown sugar for extra flavor, deepness, and color.
Oil. Vegetable, canola, or sunflower oil, all work.
Eggs for structure and flavor.
Vanilla extract for flavor.
Butter for the brown butter frosting.
Cream cheese for the frosting.
Powdered sugar for the frosting.
Milk to loosen up the frosting.
How to make Spice Bundt Cake
STEP 1: Preheat the oven. Butter and flour a bundt cake pan by greasing the pan with butter first, and then coating it with a very thin layer of flour.
STEP 2: Combine the dry ingredients together. Add the flour, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt to a medium bowl. Whisk them together and set aside.
STEP 3: Combine the wet ingredients together. Add the yogurt, sugar, oil, eggs, and vanilla to a separate medium bowl and mix until combined and smooth.
STEP 4: Pour the wet ingredients into the dry ingredients and mix until just combined and smooth. Pour the cake batter into your prepared bundt pan.
STEP 5: Bake. Place the cake in the oven and bake until golden on top and a toothpick inserted in the center of the cake turns out dry. Remove from the oven and allow to cool down in the pan before inverting it onto a plate. While the cake cools down completely, make the frosting.
STEP 6: Make the brown butter for the frosting. Melt the butter in a small pan over medium low heat. I recommend using a light-colored pan so you can easily see the color of the butter as you let it sizzle but any will work.
Once the butter has melted completely, allow it to sizzle and foam until it turns into a deep amber color. Turn off the heat, pour the butter through a sieve and into a medium bowl. Chill the brown butter until solid again, then beat it until fluffy and creamy.
STEP SEVEN: Make the frosting. Add the cream cheese and beat until smooth. Finally, add the powdered sugar, vanilla extract, and salt, and beat until smooth. Add in the milk 1 tablespoon per addition, mixing it in fully before adding more. You want to control how thick your frosting is and how much milk you use depends on how thick or pourable you want it to be.
Pour the frosting over the top of your cooled bundt cake and enjoy! I topped mine off with an extra sprinkle of cinnamon but you could also do nuts or candied fruit.
Can I make it ahead of time?
While this cake is very moist, I don’t really recommend it. It’s ready in under an hour and very easy to make so there’s not much benefit from making it ahead of time.
What you can do to save some extra time is make the frosting (step 6) the night before, store it covered in the refrigerator, and then give it a quick mix the next day before adding it to the cake.
How do I store a spice bundt cake?
I recommend storing this cake covered at room temperature for up to 1-2 days (unless your kitchen is very hot). If you want to store it longer than 2 days, you definitely need to store it covered or in an air-tight container in the refrigerator.
When chilled, it can last for up to 3-4 days but keep in mind that refrigerating baked goods tends to dry them up pretty quickly.
HAPPY COOKING!! I hope you'll love this Spice Bundt Cake Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More fall desserts you’ll love:
Spice Bundt Cake
Ingredients
For The Spice Cake
- 2 and 1/2 cups (310 g) all-purpose flour
- 2 teaspoon baking powder
- 2 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon grated ginger
- 1/2 teaspoon allspice (or pumpkin pie spice)
- 1/4 teaspoon ground cloves (or 8 whole cloves placed into a plastic bag and made into fine crumbs/powder using a rolling pin)
- 1/4 teaspoon salt
- 3/4 cups (165 g) vegetable oil (or sunflower or canola oil)
- 1 and 1/2 cups (300 g) brown sugar
- 4 eggs
- 1 cup (220 g) yogurt
- 2 teaspoon vanilla extract
For The Brown Butter Cream Cheese Frosting
- 1/4 cup (55 g) unsalted butter
- 4 oz (120 g) cream cheese
- 1/4 cup + 2 tbsp (60 g) powdered sugar (or more, up to 1 cup = 120 g)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1-4 tablespoon milk
Instructions
- Preheat the oven to 350F (180C). Butter and flour an 8" bundt pan by greasing the pan with butter first, and then coating it with a very thin layer of flour.
- Combine the dry ingredients together. Add the flour, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt to a medium bowl. Whisk them together and set aside.+
- Combine the wet ingredients together. Add the yogurt, sugar, oil, eggs, and vanilla to a separate medium bowl and mix until combined and smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined and smooth. Pour the cake batter into your prepared bundt pan.
- Bake for 35-40 minutes or until golden on top and a toothpick inserted in the center of the cake turns out dry. Remove from the oven and allow to cool down in the pan before inverting it onto a plate. While the cake cools down completely, make the frosting.
- Make the brown butter for the frosting. Melt the butter in a small pan over medium low heat. I recommend using a light-colored pan so you can easily see the color of the butter change but any will work. Once the butter has melted completely, allow it to sizzle and foam until it turns into a deep amber color. Turn off the heat, pour the butter through a sieve and into a medium bowl. Chill the brown butter until solid again, then beat it with a hand-mixer until fluffy and creamy.
- Make the frosting. Add the cream cheese and beat until combined and smooth. Finally, add the powdered sugar, vanilla extract, and salt, and beat until smooth again. Add in the milk 1 tablespoon per addition, mixing it in fully before adding more. You want to control how thick your frosting is so how much milk you use depends on how thick or pourable you want it to be. Pour the frosting over the top of your cooled cake and enjoy!
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