Recipe

Gourmet Spice Cake

A tender, warmly spiced cake with bright citrus zing, crisp edges, and a silky orange glaze that tastes like your coziest sweater and your freshest fruit had a very delicious meeting.

By Matt Campbell

•

4.9

A single slice of spice cake on a small plate with glossy orange glaze dripping down the sides, with a whole bundt cake blurred in the background on a wooden table in natural window light

Jump to Recipe

I love a spice cake that shows up wearing a cozy sweater and a little citrus cologne. This one is exactly that: warm cinnamon and ginger, a whisper of cloves, and then a bright pop of orange that keeps every bite from feeling heavy. It is the kind of cake you can serve at a holiday dinner, bring to a neighbor, or quietly cut yourself “just a thin slice” of at 10 p.m. while pretending you are only checking if it is still moist.

We are using accessible ingredients, no weird specialty flours, and a method that is low drama. The big upgrades that make it feel gourmet are simple: browning the butter for nutty depth, rubbing zest into sugar for maximum citrus punch, and finishing with a glossy orange glaze that sets up firm and pretty on top.

A mixing bowl of spice cake batter with fresh orange zest on top and a whisk resting on the rim, shot on a kitchen counter in bright natural light

Why It Works

Big flavor without being fussy: Browning the butter adds a toasted, caramel note that makes the spices taste deeper and more expensive.
Bright, zesty finish: Orange zest and juice cut through the warmth so the cake tastes lively, not muddy.
Moist, tender crumb: Sour cream helps keep the interior soft and moist for a few days, while a bundt pan gives you those crisp edges everyone fights over.
A glaze that delivers: The orange glaze is sweet, tangy, and thin enough to drip into the ridges for maximum drama with minimum effort.

Pairs Well With

Storage Tips

At room temp (best texture): Store covered for up to 3 days. A cake dome is ideal, but plastic wrap over the cut side also works.

In the fridge (longer life): Refrigerate up to 5 days in an airtight container. Let slices sit at room temp 20 to 30 minutes before eating so the crumb relaxes and the spices bloom.

Freezing: Freeze unglazed cake or individual slices. Wrap tightly in plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the fridge or a few hours on the counter, then glaze fresh.

Glaze note: If you love that glossy look, glaze right before serving. If you glaze ahead, it is still delicious, it just loses a little shine as it sits.

Common Questions

Can I make this in a 9 by 13 pan or as cupcakes?

Yes. For a 9 by 13 pan, bake at 350°F for about 30 to 40 minutes. For cupcakes, bake 18 to 22 minutes. Pan material and fill level matter, so use the toothpick test and trust your nose. When it smells like a spice shop, you are close.

Do I have to brown the butter?

No, but it is the easiest “gourmet” lever to pull. If you skip it, melt the butter, let it cool until warm (not hot), and use the same amount. The cake will still be great, just a little less toasty.

What spices should I use if I only have pumpkin pie spice?

Totally fine. Use 2 1/2 teaspoons pumpkin pie spice plus 1 teaspoon ground ginger to keep that zingy snap.

My bundt cakes sometimes stick. How do I avoid that?

Grease aggressively, then flour, and do not rush the unmolding. Make sure you get into every ridge and crevice. Baking spray with flour also works beautifully. Let the cake cool 10 to 15 minutes, then invert. If you wait too long, the sugars can glue themselves to the pan.

Can I make it less sweet?

The cake itself is balanced, but you can make the glaze lighter by using 3/4 cup powdered sugar and drizzling it thin. The orange still pops.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10 to 12 cup bundt pan
Mixing bowls (1 large, 1 medium)
Whisk and rubber spatula
Hand mixer or stand mixer (optional, but helpful)
Fine microplane or zester
Small saucepan (for browning butter)
Wire rack

The first time I tried to “upgrade” spice cake, I got cocky and threw in every spice I owned. It tasted like a craft store. The next round I calmed down, browned the butter, and added orange zest like it was a secret weapon. That was the moment. Warm and cozy, but with this bright little spark that makes you go back for another bite just to figure out what you are tasting. This is now my default “I need to bring a dessert that looks fancy but does not ruin my day” cake.

Gourmet Spice Cake

(4.9 Reviews)

Prep Time 20 minutes

Cook Time 45 to 55 minutes

Total Time 1 hour 20 minutes

Servings 12

Ingredients

Spice Cake

2 1/2 cups (300 g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine salt (or 1 teaspoon Diamond Crystal Kosher salt)
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup (226 g) unsalted butter
1 3/4 cups (350 g) granulated sugar
2 tablespoons orange zest (from about 2 large oranges)
3 large eggs, room temperature
1 cup (240 g) sour cream, room temperature
1/2 cup (120 ml) fresh orange juice
2 teaspoons vanilla extract

Orange Glaze

1 1/2 cups (180 g) powdered sugar, sifted
2 to 3 tablespoons fresh orange juice
1 teaspoon orange zest
Pinch of salt

Orange note: Plan on about 3 large oranges total for the whole recipe (zest and juice for cake and glaze). You might only need 2 if they are extra juicy, but 3 keeps you covered.

Optional finishing: toasted chopped pecans, candied orange peel, or a tiny dusting of cinnamon.

Instructions

Prep the pan and oven. Heat oven to 350°F. Grease a 10 to 12 cup bundt pan thoroughly, then flour it and tap out the excess. Get into all the grooves like you mean it. Set aside.
Brown the butter. In a small saucepan over medium heat, melt the butter. Keep cooking, stirring often, until it smells nutty and you see golden brown bits at the bottom, 5 to 8 minutes. Immediately pour into a heat-safe bowl to stop the cooking. Cool about 10 minutes, until warm (not hot). If the bowl feels hot to the touch, wait a few more minutes.
Mix dry ingredients. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
Make citrus sugar. In a large bowl, add sugar and orange zest. Rub them together with your fingertips for 30 seconds until the sugar looks slightly damp and smells strongly like orange.
Build the batter. Whisk the browned butter into the citrus sugar. Add eggs one at a time, whisking well after each. Whisk in sour cream, orange juice, and vanilla until smooth.
Combine. Add the dry ingredients to the wet mixture and fold gently with a spatula until you see no dry flour. Do not overmix. The batter will be thick and glossy.
Bake. Scrape batter into the prepared bundt pan and smooth the top. Bake 45 to 55 minutes, or until a toothpick comes out with a few moist crumbs and the cake springs back when lightly pressed.
Cool and unmold. Cool in the pan 10 to 15 minutes. Invert onto a wire rack and lift the pan off. Let cool completely before glazing, about 45 to 60 minutes.
Glaze. In a bowl, whisk powdered sugar, 2 tablespoons orange juice, zest, and a pinch of salt. Add more juice 1 teaspoon at a time until it is thick but pourable. Drizzle over the cooled cake and let set 10 to 15 minutes, until glossy and firm (sometimes slightly crackly at the edges).
Serve. Slice, admire the crisp edges, and taste as you go. That is allowed.

A bundt spice cake on a wire rack as orange glaze is poured from a spoon over the top, captured mid-drip in natural light

Nutrition information is estimated.

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