Spiced Bundt Cake with Maple Cream Cheese Glaze

5 from 1 vote

Spiced Bundt Cake with Maple Cream Cheese Glaze

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.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Servings: slices

Calories: 410kcal

Author: Ashley Boyd

Equipment

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

Get Recipe Ingredients

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!

Nutrition