Spice Bundt Cake
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!
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
Makes: 8inch round
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!
Notes
6" Option: cut the measurements in half and use a 6" bundt cake pan to turn this bundt cake into a 6" bundt cake. When doing this, I recommend cutting in half the grams measurements so you can have precise measurements and a successful result. Bake for 20-25 minutes. For the frosting, you can make the full recipe without cutting it in half if you don't mind having extra frosting (a few tablespoon of extra frosting in total).
Make-Ahead Instructions: while this cake is very moist, I don't really recommend 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.
Storing Instructions: store this cake covered at room temperature for up to 1-2 days (unless your kitchen is very hot). To store it longer than 2 days, store covered or in an air-tight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 365kcalCarbohydrates: 46gProtein: 5gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 66mgSodium: 129mgPotassium: 119mgFiber: 1gSugar: 24gVitamin A: 299IUVitamin C: 0.1mgCalcium: 99mgIron: 2mg
Did you make this recipe?Please leave a comment and star rating on this post and tag @DamnSpicyyy on Instagram & hashtag it #itsdamnspicy!
