A deliciously moist Spice Bundt Cake made with cinnamon, ginger, allspice, nutmeg, cloves, and vanilla. Cozy and flavorful. Topped with a nutty brown butter cream cheese frosting. Perfect for a crisp fall or winter day! Ready in just 6 easy steps.
Spice Bundt Cake
I had promised more seasonal recipes (hello from the Southern Hemisphere) so let me start off with this Spice Bundt Cake!
It’s rich, moist, flavorful, and cozy.
I used a mix of cinnamon, ginger, allspice, nutmeg, cloves, and vanilla to bring on the spice factor and the ratio and combo I used really hits the spot! It’s spiced but balanced, and none of the spices overpower each other. 5 stars.
To take it to the next level, I topped it off with brown butter cream cheese frosting, which – if you haven’t tried it yet – it’s the best version of cream cheese frosting ever. Bold and nutty. No one can ever guess what I added to the frosting to make it SO good and everyone looks vert surprised when they learn it’s brown butter!
Long story short, if you’re a fan of cozy fall bakes and spices, you’ll love this bundt cake.
Why you’ll love this cake:
- Rich and moist. Oil and yogurt are the two key ingredients that will make your bundt cake soft and moist.
- Perfect spice combo. I carefully crafted a mix of spices using 6 different spices to deliver the perfect “spiced cake” vibe. None of the spice overpower each other and the final result is a perfectly spiced fall cake that tastes like October.
- Brown butter cream cheese frosting. I wanted a frosting that really tied everything together and brown butter cream cheese frosting did that. It has a bold nutty aroma with the slight tang of cream cheese and a hint of vanilla. Warm, cozy, and velvety. I swear it was made for spice cakes.
- Ready in 6 steps. This bundt cake is so easy to make that anyone can make it and it’ll be ready in under 1 hour!
- Choose the size. This cake can be made as a 6″ or 8″ bundt cake. The recipe provides is for an 8″ cake but you can cut the measurements in half and turn it into a 6″ cake for smaller gatherings (or late night cravings!).
Ingredients for Spice Bundt Cake
- Flour. Use all-purpose flour for this recipe.
- Baking powder for lifting.
- Cinnamon. Use ground cinnamon.
- Nutmeg.
- Ginger. Use fresh ginger and grate it really finely.
- Allspice. Alternatively, you can also use pumpkin pie spice if you don’t have allspice on hand. I tested both and loved both. If you do use pumpkin pie spice instead, your cake won’t taste like pumpkin pie or pumpkin, it just adds another layer of spice to the mix without having “PUMPKIN!” in your face, so you’re good to go.
- Cloves. I recommend using ground cloves but if you only have whole cloves on hand like I usually do, you can place about 8 cloves in a small plastic bag and then use a rolling pin to crush them into tiny little crumbs. The tinier the crumbs the better, ideally you want the cloves to turn into a powder but a rougher texture is okay.
- Salt.
- Yogurt for moisture and that pillowy-soft texture that everyone loves!
- Sugar. Brown sugar for extra flavor, deepness, and color.
- Oil. Use vegetable, canola, or sunflower oil.
- Eggs for structure and flavor.
- Vanilla 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: Frost. 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.
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 tbsp 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 FROM THE EQUATOR!! 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 COZY RECIPES YOU’LL LOVE:
- Creamy Arroz Con Leche (Rice Pudding)
- Cookies and Cream Cinnamon Rolls
- Colombian Black Cake
- Steamed Chocolate Cake
Spice Bundt Cake
Ingredients
For The Spice Cake
- 2 and 1/2 cups (310 g) all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp nutmeg
- 1 tsp grated ginger
- 1/2 tsp allspice (or pumpkin pie spice)
- 1/4 tsp ground cloves (or 8 whole cloves placed into a plastic bag and made into fine crumbs/powder using a rolling pin)
- 1/4 tsp 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 tsp 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 tsp vanilla extract
- 1/8 tsp salt
- 1-4 tbsp 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.
- Frost. 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. 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 tbsp 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!
Notes
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