This spice bundt cake is filled with all of the warm spices that goes perfectly for the fall season. On top it has a cream cheese frosting glaze that pairs so well with this spicy cake!
This moist spice cake is soft and tender, while also being sturdy. That's ideal for a bundt cake.
I love an easy bundt cake recipe because they're so easy to decorate! All you need is the glaze to pour over the top.
Looking for more autumn spice flavored desserts? Then check out these: chocolate spice cake, cinnamon brownies, and pumpkin spice donuts.
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Why You'll Love This Cake
- It's easy to serve at special occasions, such as birthdays and holidays.
- There are 5 spices in the cake batter.
- It's baked in a bundt pan.
- The cream cheese glaze adds a nice sweetness.
- It serves 12-16 people!
For this recipe you'll need a 10-cup bundt cake pan like this one. With the cake batter, the pan is filled a little over halfway.
One reason why I like bundt cakes is because you can serve a lot of people. That comes in handy for all of the holiday gatherings!
Ingredients
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Leavening Agents: Both baking powder and baking soda are used to help the cake rise when baking.
- Spices: I used a mixture of ground cinnamon, allspice, ginger, nutmeg, and cloves. If you wanted a more pumpkin spice bundt cake, then substitute all of those ingredients with pumpkin pie spice.
- Brown Sugar: Use either light or dark brown sugar.
- Oil: I used vegetable oil, but you could also use canola.
- Yogurt: You can use either plain, vanilla, or greek yogurt. This helps to keep the cake moist. You could also substitute the yogurt with sour cream.
- Cream Cheese: Brick-style, NOT the spreadable kind.
Instructions
Here are the step by step instructions on how to make this autumn spice bundt cake.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
Step 2: Wet ingredients. In a large bowl, whisk together the oil, sugars, eggs, yogurt, and vanilla extract until fully combined.
Step 3: Combine the ingredients. Alternately add the flour mixture and milk to the wet ingredients, starting and ending with the flour (flour, milk, flour) and whisk just until combined.
Step 4: Bake. Pour or spoon batter into the prepared bundt pan and bake for 47-55 minutes.
Allow the cake to cool in the pan for 10 minutes before removing it and letting it cool completely on a wire rack.
Step 5: Make the glaze. In the bowl of a stand mixer using the paddle attachment, beat the cream cheese on high speed until light and creamy.
Add the powdered sugar, 1 tablespoon of milk, and the vanilla extract. Mix on low speed until combined and then high until creamy.
Step 6: Decorate. Pour the glaze over the top of the cake and allow it to set for 10-15 minutes before serving.
Storage Tips
Wrap each individual cake slice in plastic wrap before placing it into the refrigerator. This method will help the cake not to dry out too quickly.
If you don't use plastic wrap, keep the cake slices in an airtight container on the counter for up to 3 days or in the refrigerator for up to 5 days.
Expert Baking Tips
- Cake Pan: This recipe calls for a 10-cup bundt pan. Be sure to thoroughly grease the pan with non-stick spray to avoid the cake from sticking.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.
- Glaze: Make sure the cake has cooled completely before pouring on the glaze. If not, the glaze will melt off.
- Leftover Cake: Wrap each individual cake slice in plastic wrap before placing it into the refrigerator. This method will help the cake not to dry out too quickly. You can keep the cake in the refrigerator for up to 5 days.
Recipe FAQs
This recipe uses a 10-cup bundt pan like this one.
Once it's completely cooled. If you glaze the cake while it's still warm the glaze could melt off and not set up properly.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cake Recipes
📖 Recipe
Spice Bundt Cake
Equipment
- Bundt Pan (10-Cup)
- Mixing Bowls
Ingredients:
Spice Bundt Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground allspice
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup vegetable oil (or canola)
- ¾ cup sugar
- ½ cup brown sugar
- ½ cup yogurt (plain or vanilla), room temperature
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup milk, room temperature
Cream Cheese Glaze
- 2 ounces block-style cream cheese, room temperature
- 1 ¼ cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350 degrees and thoroughly grease a 10-cup bundt pan with non-stick spray. Set aside.
Spice Bundt Cake
- In a medium-sized bowl, whisk together the flour, baking powder, cinnnamon, allspice, baking soda, ginger, nutmeg, cloves, and salt. Set aside.
- In a large bowl, whisk together the vegetable oil, sugar, brown sugar, yogurt, eggs, and vanilla extract until fully combined.
- Alternately add the flour mixture and milk to the wet ingredients, starting and ending with the flour (flour, milk, flour) and whisk just until combined. Fold in any loose ingredients with a silicone spatula.
- Pour the batter into the prepared bundt pan and bake for 47-55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before removing it and letting it cool completely on a wire rack.
Cream Cheese Glaze
- In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese on high speed until light and creamy (about 1 minute). Add the powdered sugar, 1 tablespoon of milk, and the vanilla extract. Mix on low speed until combined and then high until creamy.
- If the glaze is too thick, add ½ tablespoon at a time until desired consistency.
- Pour the glaze over the cooled bundt cake and allow it to set for 10-15 minutes before serving. Keep any leftover cake slices in an airtight container or individually wrapped in plastic wrap (see note below) in the on the counter for up to 3 days or 5 days in the refrigerator.
Do you think I would get good (possibly more velvety) results if I sift the dry ingredients rather than whisk?
You can certainly try! Since this cake is baked in a bundt pan, the cake is meant to be like a pound cake in texture.
I am thinking of adding chocolate chips. Do you think that would be ok?
Yes, definitely! That sounds delicious! I recommend folding in 3/4 cups and then add more if you think it could use more.
Just made this recipe. Times 2!
Everyone loved the cakes, I used fancy shape buntd cake pans. They were a hit for Christmas!
Delicious. I added dried cranberries to the batter. They added a nice texture and sweetness. Will definitely make this again.
Thanks for sharing, Judy! Dried cranberries sounds amazing! So glad you enjoyed. 🙂