This spiced bundt cake is the perfect dessert for cozy nights, fall gatherings, or any time you want something warm and aromatic straight out of the oven. It's packed with bold spices like cinnamon, ginger, cardamom, and cloves, and topped with a silky maple cream cheese glaze that adds just the right touch of sweetness.
Whether you're hosting a holiday, having friends over for coffee, or just in the mood for something special, this cake never disappoints. For more festive desserts, try our creamy eggnog pie and cranberry coffee cake recipes next!
Why You'll Love This Recipe
- Perfectly spiced: A blend of cinnamon, ginger, cloves, cardamom, nutmeg, and even a pinch of black pepper gives this cake a deep, warming flavor.
- Tender and moist: Buttermilk makes the crumb soft and rich.
- That glaze, though: Maple syrup and cream cheese? Say no more.
- Make-ahead friendly: Tastes even better the next day.
- Perfect make-ahead dessert for holidays or gatherings.
Ingredients (and Easy Substitutions)
You don't need anything too fancy to make this cozy spiced Bundt cake. Just pantry staples and a few fall-friendly spices. Here's what you'll need:
- Cake flour gives this cake its ultra-soft crumb. If you don't have any, you can DIY it: for every cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, and replace those with cornstarch. Just make sure to sift it well!
- Baking powder and baking soda help the cake rise beautifully. These work together with the buttermilk for a light texture.
- Warm spices like cinnamon, ginger, cloves, nutmeg, cardamom, and a little black pepper give the cake that deep, aromatic flavor. No cardamom? Just add a little extra cinnamon or nutmeg to keep things balanced.
- Unsalted butter brings richness and moisture. If you're going dairy-free, plant-based butter works just fine.
- Granulated sugar sweetens and creates structure in the crumb.
- Eggs help bind everything together and add richness. Make sure they're at room temperature so they blend in smoothly.
- Buttermilk is the secret to the cake's tender texture and slight tang. Don't have any? You can make a quick version by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5 minutes.
- Vanilla extract rounds out all the spice with a warm, sweet background flavor.
For the Maple Cream Cheese Glaze:
- Cream cheese gives the glaze its signature tang and creaminess. There are plenty of dairy-free cream cheeses out there if you need a vegan-friendly option.
- Powdered sugar and pure maple syrup make it sweet and glossy-just the right consistency for drizzling.
- A little milk (any kind-regular, almond, oat, etc.) helps thin the glaze until it's pourable.
Step-by-Step: How to Make It
- Prep the Pan. Use baking spray and get into every ridge of your bundt pan. This is key for a clean release.
- Mix Dry Ingredients. Combine flour, spices, baking powder, soda, and salt. Set aside.
- Cream Butter & Sugar. Beat until light and fluffy, about 3-5 minutes.
- Add Eggs & Vanilla. One egg at a time for smooth incorporation.
- Alternate Buttermilk & Flour Mix. Add in batches, starting and ending with the dry ingredients.
- Bake. Pour into the prepared pan and bake at 350°F for 45-55 minutes.
- Cool Completely. Cool in pan for 10 minutes, then invert onto a wire rack.
- Make Glaze. Beat cream cheese, then add sugar, maple syrup, vanilla, and milk to desired consistency.
- Drizzle. Spoon glaze over cooled cake and let it drip down the sides naturally.
Storage & Make-Ahead Tips
- Room Temperature: Store covered on the counter for up to 3 days.
- Fridge: Refrigerate for up to 5 days; bring to room temp before serving for best texture.
- Freeze: Freeze the unglazed cake (wrapped tightly) for up to 2 months. Thaw overnight in the fridge and glaze before serving.
- Make Ahead: Bake the cake a day ahead. It actually gets better as the spices settle!
Pro Tips for Success
- Use cake flour. It makes a noticeable difference in texture.
- Don't overmix once you add the flour; overmixing can make the cake dense.
- Let it cool fully before glazing, or the cream cheese glaze will melt right off.
- Grease every inch of your Bundt pan to avoid sticking disasters!
- Test for doneness with a toothpick. It should come out clean or with just a few moist crumbs.
Perfect Pairings
- Hot cocoa or chai tea. Matches beautifully with the spices
- Vanilla ice cream. For an extra-indulgent dessert
- Fresh fruit. Think pear or apple slices on the side
- Mulled cider. For festive holiday gatherings
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. To make a cake flour substitute: remove 2 tablespoons of flour per cup and replace with cornstarch.
Can I make this in a regular cake pan?
This recipe is designed for a 9-cup Bundt pan. You could try two 8-inch round pans, but be sure to reduce the baking time and check for doneness early.
Can I skip the glaze?
Sure! The cake is flavorful enough on its own, but the glaze adds a beautiful finish and extra flavor.
Can I use store-bought buttermilk?
Absolutely. If you don't have any, make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Does the cake taste better the next day?
Yes! The spices deepen and mellow overnight. Just store it in an airtight container and let it come to room temperature before serving.
More Irresistible Cakes You Will Love!
"And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus."
Philippians 4:7
If you tried this spiced Bundt cake with maple cream cheese glaze recipe, leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below! Don't forget to tag @thepinkowlkitchen on Instagram with your creations.
📖 Recipe
Spiced Bundt Cake with Maple Cream Cheese Glaze
Ingredients
For the Cake
- 2 ½ cups cake flour - spooned and leveled
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 2 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon black pepper
- 1 cup unsalted butter - softened to room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs - room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk - room temperature
For the Maple Cream Cheese Glaze
- 4 oz cream cheese - softened
- ¼ cup powdered sugar
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 - 4 tablespoons milk - adjust for consistency
Instructions
- Preheat your oven to 350°F (177°C). Generously spray a 9-cup Bundt pan with baking spray, making sure to get into all the crevices. Set aside.
- Mix the dry ingredients: In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper. Set aside.
- Cream the butter and sugar: In the bowl of a stand mixer (or using a hand mixer), beat the softened butter and granulated sugar on high speed for 3-5 minutes, until the mixture is very light and fluffy. This step helps build structure and ensures a soft texture.
- Add the eggs and vanilla: Reduce the mixer to low speed. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract.
- Add dry ingredients and buttermilk: With the mixer on low, add about one-third of the flour mixture, followed by half of the buttermilk. Repeat with the remaining flour and buttermilk, ending with the last portion of flour. Mix just until everything is combined-do not overmix.
- Fill and bake: Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula. Bake on the middle rack of the oven for 50 to 60 minutes, or until a toothpick inserted near the center comes out clean or with just a few moist crumbs.
- Cool the cake: Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack. Let it cool completely before glazing.
Notes
- Use cake flour. It makes a noticeable difference in texture.
- Don't overmix once you add the flour; overmixing can make the cake dense.
- Let it cool fully before glazing or the cream cheese glaze will melt right off.
- Grease every inch of your Bundt pan to avoid sticking disasters!
- Test for doneness with a toothpick. It should come out clean or with just a few moist crumbs.
- Room Temperature: Store covered on the counter for up to 3 days.
- Fridge: Refrigerate for up to 5 days; bring to room temp before serving for best texture.
- Freeze: Freeze the unglazed cake (wrapped tightly) for up to 2 months. Thaw overnight in the fridge and glaze before serving.
- Make Ahead: Bake the cake a day ahead - it actually gets better as the spices settle!
Ash
The spiced flavor in this cake is delicois! It's so soft and yummy.