Recipe

Spiced Bundt Cake Recipe

A luscious, rich bundt with warm spices, a tender crumb, and a vanilla glaze that sets smooth and drips into every groove.

By Matt Campbell

•

4.8

A golden spiced bundt cake on a cake stand with vanilla glaze dripping down the ridges in a bright home kitchen

Jump to Recipe

If your ideal cake is the kind that makes the kitchen smell like you are doing something wildly impressive, but the process stays low-drama, this spiced bundt is your move. It is rich without being heavy, warmly spiced without tasting like potpourri, and it slices like a dream. Think cinnamon, ginger, nutmeg, and a whisper of cloves playing nice with brown sugar and a buttery, tender crumb.

Bundt cakes are also secretly the best “bring to someone’s house” dessert. They look fancy, they travel well, and you do not have to fuss with layers or frosting. Add a simple vanilla glaze and you have that glossy bakery finish with a minute or two of effort. You can absolutely sneak a warm crumb once it is baked. I will not tell.

Why It Works

Big flavor, pantry spices: Cinnamon, ginger, nutmeg, and cloves give you that cozy warmth using easy-to-find ingredients.
Tender, plush texture: Sour cream adds richness and moisture, so the cake stays soft for days.
Bundt-friendly batter: Thick enough to bake up evenly and release cleanly when the pan is properly greased and floured.
Glaze that behaves: A simple powdered sugar glaze sets smooth, then melts slightly into the ridges for maximum snackability.

Pairs Well With

Hot Coffee or Espresso
Cold Milk
Whipped Cream
Apple Butter

Storage Tips

How to Store It

Room temperature: Store the cake covered (cake dome or tightly wrapped) for up to 3 days. Let the cake cool completely before wrapping so you do not trap steam.
Refrigerator: Up to 5 to 6 days, tightly wrapped. Bring slices to room temperature for best texture, or warm for 10 to 15 seconds in the microwave.
Freezer: Freeze unglazed cake (best) or glazed slices (still good). Wrap in plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the fridge or on the counter for a few hours.
Make-ahead tip: Bake the cake a day early. Glaze the day you serve so it looks extra fresh and glossy.

Common Questions

Why did my bundt cake stick to the pan?

Usually it is not enough grease in the pan’s crevices, or an uneven coating. Pick one method and commit: either butter every ridge (use a pastry brush if you have one) then dust with flour and tap out the excess, or use baking spray with flour. Let the cake cool 10 to 15 minutes before inverting. Too hot and it can tear, too cool and it can glue itself in.

Can I make this without sour cream?

Yes. Use full-fat plain Greek yogurt 1:1. The cake will still be tender and rich.

Can I add mix-ins?

Absolutely. Fold in 3/4 cup chopped toasted pecans or walnuts, or 1 cup raisins. If adding chocolate chips, toss them with a teaspoon of flour first so they stay suspended.

How do I know it is done?

Look for a deep golden top and a cake that springs back when gently pressed. The edges may start to pull slightly from the pan. A toothpick should come out clean or with a few moist crumbs. For extra certainty, an instant-read thermometer inserted into the thickest part should read around 200°F to 205°F.

Can I skip the glaze?

Totally. A simple dusting of powdered sugar is great, or serve it plain with coffee and let the spices do the talking.

Will this fit my pan?

This recipe is designed for a 10 to 12-cup Bundt pan. Do not fill the pan more than about 2/3 to 3/4 full to avoid overflow.

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
Stand mixer or hand mixer
Mixing bowls
Measuring cups and spoons
Rubber spatula
Whisk
Wire rack
Small bowl for glaze

I have a soft spot for desserts that look like you planned ahead, even when you very much did not. This bundt is my go-to when I want that “walked into a cozy bakery” vibe at home. The first time I tested it, I kept hovering near the oven like a nervous parent because the smell was unreal. Warm spices and brown sugar do that to a person.

Now I make it when I need a reliable crowd-pleaser, or when I just want a slice with coffee and a little quiet. The glaze is optional, but once you watch it drip into those Bundt grooves, you will understand why I never skip it.

Spiced Bundt Cake Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 50 to 60 minutes

Total Time 1 hour 30 minutes

Servings 12

Ingredients

For the Cake

3 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp fine salt
2 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves (optional but excellent)
1 cup unsalted butter, softened
1 3/4 cups packed light brown sugar
1/2 cup granulated sugar
4 large eggs, room temperature
1 tbsp vanilla extract
1 cup sour cream, room temperature
1/2 cup whole milk or buttermilk, room temperature

For the Vanilla Glaze

1 1/2 cups powdered sugar, sifted
2 to 3 tbsp milk or heavy cream
1 tsp vanilla extract
Pinch of salt

Optional Finish

Chopped toasted pecans for topping
Extra pinch of cinnamon to dust over the glaze

Instructions

Prep the pan and oven. Preheat oven to 350°F. Grease a 10 to 12-cup Bundt pan generously, getting into every ridge. Dust with flour and tap out the excess.
Mix the dry ingredients. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Mix the sour cream and milk. In a small bowl or measuring cup, whisk sour cream and milk (or buttermilk) until smooth. This keeps the batter from breaking and makes mixing feel a lot less dramatic.
Cream butter and sugars. In a stand mixer (or with a hand mixer), beat butter, brown sugar, and granulated sugar on medium-high for 3 to 4 minutes until fluffy and lighter in color. Scrape down the bowl.
Add eggs and vanilla. Beat in eggs one at a time, mixing well after each. Add vanilla and mix again. Scrape down the bowl.
Alternate dry and wet. With mixer on low, add the dry ingredients in three additions, alternating with the sour cream mixture in two additions. Start and end with the dry ingredients. Mix just until no dry streaks remain. Do not overmix.
Fill the pan. Spoon batter into the prepared Bundt pan and smooth the top. Tap the pan lightly on the counter a couple times to release big air bubbles.
Bake. Bake 50 to 60 minutes, until a toothpick comes out clean or with a few moist crumbs. The cake should spring back when gently pressed.
Cool and release. Cool in the pan for 10 to 15 minutes, then invert onto a wire rack. Let cool completely before glazing.
Glaze. Whisk powdered sugar, 2 tablespoons milk or cream, vanilla, and salt. Add more milk a teaspoon at a time until it is thick but pourable. Drizzle over the cooled cake. Let set 10 to 15 minutes before slicing.

Matt’s small trick: Heavy cream makes a thicker, more luxurious glaze; milk makes it a little lighter. If your glaze is too thin, add more powdered sugar. If it is too thick, add milk one teaspoon at a time. Glaze is dramatic. Treat it gently and it will behave.

A spiced bundt cake cooling upside down on a wire rack after being released from the pan

Nutrition information is estimated.

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