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Spice bundt cake with glaze dripping down the side. Brown plates are off to the side and red leaves.

Spice Bundt Cake

Karissa Parrish
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!
4.58 from 7 votes
Prep Time 10 minutes
Cook Time 50 minutes
Cool Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 16 slices

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.

Notes:

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.

Nutrition

Serving: 1sliceCalories: 326kcalCarbohydrates: 48gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 7mgSodium: 218mgPotassium: 50mgFiber: 1gSugar: 26gVitamin A: 5IUVitamin C: 0.05mgCalcium: 56mgIron: 1mg
Keyword cream cheese frosting, fall cake, spice bundt cake, spice cake
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