This spiced bundt cake is deliciously soft and moist and perfect with warm spices. It is so easy to make; it takes only 10 minutes to prepare the batter and takes almost 35 minutes to bake! You can have it for breakfast, brunch or dessert. No mixer needed!
Today I share my spice cake recipe that is great for fall and winter. It is so moist and it becomes even more moist in the next days.
So if you love moist cakes with spices this recipe is for you. The spices are perfectly balanced with each other.
I recently shared my gingerbread muffins with molasses which you may want to check if you love spiced cakes and muffins.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- All purpose flour-It creates structure. Please note that I use the dip and sweep method when I convert grams to cups. You should measure the flour correctly as if you use less than you should, it wouldn’t create the structure. This is a very moist cake.
- Spices– I use 5 different spices with a perfect balance; ginger, cinnamon, nutmeg, all spice and cloves.
- Baking soda and baking powder-They work as leaveners, make this cake rise.
- Salt-It helps to bring the flavors out but if it is optional, you can leave it out.
- Eggs-They create structure just like flour.
- Sugar-I use granulated sugar.
- Butter–I use melted butter for moisture.
- Buttermilk-It gives moisture as well. If you don’t have buttermilk, you can easily make yours by mixing milk and lemon juice. I share the amounts in the recipe card notes.
Step by step instructions
First I stir the flour, cinnamon, ginger, nutmeg, allspice, cloves, baking soda, baking powder and salt in a medium bowl with a whisk. I set aside the bowl.
Next I whisk the eggs and sugar in a large bowl for almost 20 seconds or so until just combined.
Then I mix in the melted butter and buttermilk.
Finally I pour the flour mixture over wet ingredients in 3 batches. First I use a whisk and then continue with a spatula.
I pour the cake batter into a greased and floured bundt pan and bake for 35-38 minutes or until the toothpick that is inserted into the center comes out clean.
You check the oven after 30 minutes as baking time may change from oven to oven.
After I remove the pan, let the cake sit there for 10 minutes and then I gently invert the cake on a wire rack to let it cool. To cut proper slices, I let it cool for almost 45 minutes.
You can add powdered sugar on top for a winter spirit. I like this cake as is but if you like you can add caramel sauce on top.
Enjoy!
You can keep this spice bundt cake in an airtight container for up to 4 days at room temperature, for up to 7 days in the fridge and for up to 3 months in the freezer. I slice the cake and keep it in the freezer which makes the thawing process easier. You can cover the cake with a plastic film first and then with aluminum foil. You can thaw overnight in the fridge.
Other Fall-Winter Cakes You May Enjoy!
- Apple Cinnamon Bundt Cake with Caramel
- Apple Crumble Cake
- Apple Cake Loaf
- Pumpkin Loaf with Cream Cheese Frosting
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Spiced Bundt Cake
Ingredients
- 330 grams (2 cups and 5 tablespoons) all-purpose flour,* dip and sweep
- 2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 and ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- 155 grams (¾ cup) granulated sugar
- 170 grams (¾ cup) unsalted butter,** melted and cooled
- 275 grams (1 cup and 2 tablespoons) buttermilk***
Instructions
- Preheat the oven to 350°F(177°C). Grease and flour 10-12 cup bundt pan. Grease the pan completely including the middle part and put some flour, start to shake the pan to cover each area with flour. Invert the pan to remove the excess flour.
- Place the flour, cinnamon, ginger, nutmeg, allspice, cloves, baking powder, baking soda and salt in a medium bowl and stir with a whisk.
- Put the eggs and sugar in a large mixing bowl and whisk for almost 20 seconds or so until just combined.
- Mix in the melted butter and buttermilk.
- Add the flour mixture over wet ingredients in 3 batches. Start with a whisk to combine and then continue with a spatula.
- Pour the batter into a greased and floured bundt pan and bake for 35-38 minutes or until the toothpick that is inserted into the center comes out clean. You can check the oven after 30 minutes as baking time may change from oven to oven.
- After you remove the pan from the oven, let the cake sit in the pan for 10 minutes. Then gently invert the cake onto a wire rack to let it cool for at least 45 minutes so you can cut proper slices.
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