Divine 12-Slice Irresistible Holiday Spice Bundt Cake Recipe

Oh, the holidays! There is just something about the scent of cinnamon and nutmeg filling the house that makes everything feel instantly cozy, right? If you’re looking for that signature scent and flavor that just screams festive season but you want a cake that won’t dry out halfway through your party, then you’ve hit the jackpot. Seriously, this is my absolute pride and joy: the Irresistible Holiday Spice Bundt Cake With Glaze Recipe. I remember making this one year when the power went out mid-baking, and even though I had to finish creaming the butter by hand, it turned out perfectly moist!

This cake is your new holiday superstar because the spice blend is bold, the crumb is unbelievably tender thanks to the buttermilk, and that simple pour-over glaze just makes it look fancy without any real drama. It’s the easiest way to guarantee a showstopper on your dessert table this year. Trust me, you’re going to want to keep this one close!

Why This Irresistible Holiday Spice Bundt Cake With Glaze Recipe Shines

I know there are a million spice cake recipes out there, but this one is truly different. Once you try it, you’ll see why I call it irresistible! It’s the perfect blend of foolproof technique and knockout flavor. Plus, if you’re a fan of that amazing apple crisp cheesecake texture, you’ll appreciate the density here!

Unmatched Moisture and Texture

It all comes down to the buttermilk and the butter working in harmony. That little bit of acidity in the buttermilk tenderizes the crumb beautifully. When you slice into it, it should feel dense but springy—never crumbly or dry. It just melts in your mouth, honestly.

Perfectly Balanced Holiday Spice Flavor

Forget those recipes that just rely on cinnamon! We use a quartet of warmth here: cinnamon, nutmeg, cloves, *and* allspice. When these hit the oven, your whole house smells like Christmas morning. This precise blend is what makes it the definitive Irresistible Holiday Spice Bundt Cake With Glaze Recipe every single time.

Simple, Elegant Glaze Finish

The glaze is my favorite part for presentation; it looks so professionally drizzled, but it takes literally two minutes to whisk up. It hardens just enough to give you that lovely little crackle when you cut into it, which is just fantastic contrast to the soft cake underneath.

Gathering Ingredients for Your Irresistible Holiday Spice Bundt Cake With Glaze Recipe

Okay, time to pull out your measuring cups! Getting the right ingredients is half the battle, especially when it comes to those heady holiday spices. I always try to grab my spices fresh for this cake because dull spices mean a dull cake, and we are aiming for bold and festive here! Think of this list when you’re planning your grocery run. If you need a little boost of warmth inspiration, you might want to check out my notes for the ultimate fall spice latte for ideas!

The most important prep notes: please, please make sure your butter is actually softened—not melted! And if you are skipping the pecans, that’s fine, but the texture is better if you include them. Also, because this cake relies on buttermilk for that beautiful tenderness, grab that first!

For the Irresistible Holiday Spice Bundt Cake Batter

• 1 3/4 cups all-purpose flour
• 1 3/4 cups granulated sugar (this gives it sweetness but still lets the spice shine)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (but hey, 1 1/2 tsp if you’re feeling extra bold!)
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 cup unsalted butter, softened until it dents easily
• 2 large eggs, room temperature is always best!
• 1 cup buttermilk (don’t worry, it makes it so moist!)
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans (optional, but I love the crunch)

For the Sweet Glaze Topping

Don’t get too stressed over the glaze quantities. It’s super forgiving. You might need a teeny bit more or less milk depending on how thick you like your drizzle.

• 1 1/2 cups powdered sugar (sift this if you can!)
• 3 tablespoons milk (add slowly!)
• 1/2 teaspoon vanilla extract

Expert Tips for the Best Irresistible Holiday Spice Bundt Cake With Glaze Recipe

Listen, folks, technique is what separates a good spice cake from an *amazing* one, and that’s where we build some serious baking authority for this Irresistible Holiday Spice Bundt Cake With Glaze Recipe. These aren’t just suggestions; these are the rules I follow every time I bake this cake so it comes out flawless. If you want that bakery-level praise, pay close attention to the pan and the mixing!

Mastering the Bundt Pan Preparation

If you take one piece of advice away from this whole post, let it be this: You must, must, *must* prepare that Bundt pan correctly. Don’t just use oil! I grease mine thoroughly with softened butter, and then I dust the entire inside with flour, tapping out the excess. If you’re feeling super modern, grab one of those baking sprays that actually includes flour in the ingredients. A stuck Bundt cake is a terrible way to start any holiday gathering, so this step is non-negotiable!

Mixing Technique for a Tender Crumb

When you get to adding the buttermilk and vanilla, you have to switch gears. The electric mixer should be on the lowest setting, and you’re just stirring until you see the streaks of dry ingredients disappear. That’s it! As soon as the wet and dry meet, gluten starts forming. If you keep whipping it, you’re making bread dough, not cake batter. We want tenderness here, so stop mixing right when it comes together. You can always check out some lesser-known cake tips when you look at what goes into an irresistible vanilla bean pistachio cake!

Step-by-Step Instructions for the Irresistible Holiday Spice Bundt Cake With Glaze Recipe

Alright, deep breath, because now we put it all together. Following this order is key to making sure your Irresistible Holiday Spice Bundt Cake With Glaze Recipe turns out exactly as it should—beautifully risen and perfectly spiced. Unlike some quick breads, timing the mixing matters a lot here, especially with those dry ingredients! When you’re ready to get started, I always find looking at a trusted source on technique, like how to make Grandma’s perfect homemade bread, helps me focus on technique!

Preparing the Batter Components

First things first: get that oven preheated to 350°F and have your Bundt pan greased and floured—don’t skip it! In your mixing bowl, whisk together all the dry stuff: flour, sugar, baking soda, salt, and all those amazing spices. Then, you’re adding the softened butter and mixing low and slow until it looks like coarse crumbs. Next, beat in your eggs, one by one, making sure each is fully incorporated before the next one goes in. Finally, gently stir in the buttermilk and vanilla until *just* combined. Remember what I said? Stop mixing as soon as those streaks of flour vanish! Fold in those pecans if you’re using them.

Baking and Cooling the Irresistible Holiday Spice Bundt Cake With Glaze Recipe

Pour that gorgeous, thick batter right into your prepared pan and spread it out evenly. It goes into the oven for about 45 to 55 minutes. Here’s how you check: insert a wooden pick right into the deepest part of the cake. If it comes out clean or with just a few moist crumbs clinging to it, it’s done! Please, don’t pull it out early. Once it’s out, let it sit right in that hot pan for a full 10 minutes. This tiny window lets the structure set up. After 10 minutes, carefully flip it onto a wire rack to cool down completely. You must let it get totally cold before glazing, or you’ll have a sticky puddle instead of a pretty topping.

Finishing with the Simple Glaze

While the cake is cooling (which feels like forever, I know!), whisk together your powdered sugar, vanilla, and milk for the glaze. If it looks too stiff to drizzle, add milk just a half teaspoon at a time until you get that perfect ribbon consistency. Once your Bundt cake is **completely cool**—and I mean stone cold—drizzle that beautiful white glaze all over the top and let it set up a bit before slicing. Enjoy that view!

Ingredient Notes and Substitutions for Your Irresistible Holiday Spice Bundt Cake With Glaze Recipe

You know, baking is flexible, but when you’re dealing with spices, you need to be smart about your choices. This recipe is pretty solid right out of the gate, but I always get questions about swapping things out. If you aren’t going to the store, don’t worry, we’ve got some workarounds! These little tweaks ensure your Irresistible Holiday Spice Bundt Cake With Glaze Recipe still sings!

Spice Freshness and Flavor Adjustments

My biggest word of warning? Check your spice jars! Ground spices are only really good for about six months once opened before they start losing their punch. If your cinnamon is ancient, your cake won’t taste like the holidays!

If you *do* know your spices are fresh and robust, definitely feel free to lean into that extra baking note by bumping that cinnamon up to 1 1/2 teaspoons like I mentioned earlier. That little bit of extra warmth makes a huge difference in the final flavor profile.

Buttermilk Alternatives

I adore buttermilk; it’s magic for tenderness. But if you open the fridge and realize you’re fresh out, don’t panic and don’t substitute regular milk straight up—that’ll change the texture too much!

The best swap for this Irresistible Holiday Spice Bundt Cake With Glaze Recipe is sour cream. You can usually thin out the sour cream with a little bit of regular milk until it gets that same pourable consistency as buttermilk. It might be slightly richer, but it works beautifully in a pinch!

Serving Suggestions for the Irresistible Holiday Spice Bundt Cake With Glaze Recipe

Now that you have this beautiful, warm, flavorful cake, we have to serve it right! We’re keeping things classic and cozy here—no need for fussy ice cream towers when you have that gorgeous glaze shimmering on top. This cake is definitely making an appearance at our holiday brunch this year!

Perfect Drink Pairings

This spice profile just begs for something warm to go with it. It’s amazing with a piping-hot cup of coffee, where the bitterness cuts through the sweetness perfectly. If you’re having an afternoon gathering, you absolutely must serve it alongside some hot spiced apple cider. It just enhances all those wonderful spices already in the cake. For something a little more grown-up, I love pairing it with a rich, creamy drink like my creamy root beer rum cocktail.

Simple Presentation Ideas

Because the glaze is already doing a lot of heavy lifting visually, you don’t need much work. If you think the glaze glaze is a bit too plain, try placing a few shiny, fresh cranberries right around the base of the cake before you slice it. Or, for an even easier look, just dust a light, sheer layer of powdered sugar over the top *after* the main glaze has set. It looks so elegant!

Storing and Keeping Your Irresistible Holiday Spice Bundt Cake With Glaze Recipe Fresh

This cake is so moist, you’ll find yourself sneaking slices all week long! Since we want this Irresistible Holiday Spice Bundt Cake With Glaze Recipe to stay perfect, knowing how to store it is super important. The glaze can get a little tricky if you aren’t careful, especially when it comes to temperature!

Optimal Storage Methods

The absolute best way to keep this cake fresh for nearly a week is on the counter. Nope, no need for the fridge! Just place it under a big cake dome or cover the serving plate tightly with plastic wrap. Make sure it’s completely covered so it doesn’t dry out. At room temperature, it stays soft and fragrant for about three to four days easily. Storing it in the fridge tends to make the cake part a little stiff, and the glaze can sweat.

Reheating Tips for Best Results

If you *did* have to put leftovers in the fridge because of warm weather or keeping it extra safe, you must let it warm up first. Take a slice out about an hour before you plan to eat it so it can come back to room temperature. If you’re in a real hurry, I sometimes microwave a single slice for about 10 seconds—just until you can smell those spices again. That heat brings back that fresh-baked softness!

Frequently Asked Questions About the Irresistible Holiday Spice Bundt Cake With Glaze Recipe

I knew you’d have questions! It’s a special cake, and I want everyone who tries this Irresistible Holiday Spice Bundt Cake With Glaze Recipe to have total success. When readers write in, they usually have questions about pan shapes or how to get that glaze looking picture-perfect. Don’t worry if you’re missing one piece of equipment; we can usually work around it. It’s just like when folks ask me about my irresistible apple crisp cheesecake—there’s always a little trick!

Can I make this spice cake without a Bundt pan?

Absolutely, you can! The Bundt pan gives it that gorgeous signature shape, but it’s not a dealbreaker. If you don’t have one, just divide this batter evenly between two 8-inch round cake pans that you’ve prepped really well. Because you’re using shallower pans, the baking time will likely shave off about 10 to 15 minutes, so just keep an eye on it around the 35-minute mark. Test it with a wooden pick!

How do I ensure my glaze is perfectly smooth?

Oh, lumpy glaze is the absolute worst, it ruins the whole elegant look! The secret weapon here is something my mom always made me do: sift your powdered sugar before you even start mixing the glaze. Don’t skip it! If you mix lumpy sugar with wet milk, you’ll be stirring forever trying to break up those hard little clumps. Sifted sugar plus the vanilla and milk whisked together gently? Instant smooth, beautiful drizzle for your holiday spice cake.

What spices are essential for this holiday cake?

If you want that true, deep, comforting holiday flavor that makes this the best Irresistible Holiday Spice Bundt Cake With Glaze Recipe, you need four main players working together. You must have cinnamon for that baseline warmth, nutmeg for a sweet, aromatic undertone, cloves for that deep, slightly pungent bite, and allspice to tie it all together! Mixing them in the ratios I gave you is what ensures the flavor isn’t dominated by just one spice.

Estimated Nutritional Data for the Irresistible Holiday Spice Bundt Cake With Glaze Recipe

I always feel a little guilty looking at the nutrition panel after eating three slices, but hey, it’s the holidays, right? We worked hard on this Irresistible Holiday Spice Bundt Cake With Glaze Recipe, so we deserve the spoils!

Here is an *estimate* on what you’re looking at per slice, but please remember these numbers are just a baseline. How much butter *you* used, or if you added those optional pecans, changes everything! These values are calculated based on 12 servings.

• Serving Size: 1 slice
• Calories: 350
• Sugar: 45g
• Fat: 16g
• Carbohydrates: 50g
• Protein: 4g

Share Your Irresistible Holiday Spice Bundt Cake With Glaze Creation

Now that you have baked up this amazing, fragrant cake, I really, really want to see what you did! Seriously, there is nothing that makes me happier than seeing one of my recipes come to life in your own kitchens. Did you stick to the glaze, or did you get fancy with some orange zest? Did the pecans make it in?

Please take a picture of your gorgeous, glazed Bundt cake and tag me wherever you are sharing! If you loved this Irresistible Holiday Spice Bundt Cake With Glaze Recipe, leave me a star rating right below. It helps other bakers know this recipe is a winner, and I always read every single comment you leave behind. If you have any questions about how to double the batch or if you need help troubleshooting, feel free to hop over to my contact page!

Happy baking, and I hope this cake brings as much warmth to your table as it does to mine!

Print