One-Bowl Spice Bundt Cake with Cream Cheese Glaze

This one-bowl spice bundt cake fills the kitchen with cinnamon, ginger, and nutmeg while it bakes, and it comes together without a mixer.

A tangy cream cheese glaze drizzled over the top makes it feel like Sunday morning without any fuss, and the buttermilk keeps every slice tender for days.

Why This Spice Cake Works

The crumb is soft and tight but never dry, because oil and buttermilk do the heavy lifting where butter would weigh things down. The spice blend leans warm and a little peppery, with ginger and clove brightening the deeper notes from the cinnamon and allspice.

It also holds its shape beautifully in a bundt pan. The batter is thick enough to carry a clean ridge pattern, so the cake looks impressive with almost no decorating effort.

Best of all, it improves overnight. The spices settle and the glaze softens into the top crumb, which makes it my go-to for entertaining or a weekend bake that stretches into Monday.

Ingredients

• 2½ cups all-purpose flour: spoon and level to avoid a heavy cake; do not scoop directly from the bag.
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg: freshly grated gives the brightest warmth.
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• ¾ cup vegetable oil: canola or another neutral oil works fine.
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 3 large eggs: bring to room temperature so they blend in smoothly.
• 1 cup buttermilk: if you have no buttermilk, stir 1 tablespoon lemon juice or white vinegar into 1 cup whole milk and let it sit 5 minutes.
• 2 teaspoons vanilla extract

For the Glaze

• 4 ounces cream cheese: softened so it whips up lump-free.
• 1 cup powdered sugar
• 2 tablespoons whole milk: add an extra teaspoon if the glaze feels too thick.
• ½ teaspoon vanilla extract

Variations and Substitutions

• Oil swap: Melted coconut oil works here without making the cake taste tropical; use refined coconut oil if you want a neutral flavor.
• Spice ratio: If you love a forward cinnamon note, bump the cinnamon to 1 tablespoon and pull back the clove to ⅛ teaspoon.
• Dairy-free glaze: Use a thick cashew cream cheese or a simple powdered sugar and oat milk icing.
• No glaze: Dust the cooled cake generously with powdered sugar and a little extra cinnamon through a fine sieve.

For another simple cake that stays moist for days, my Banana Bread uses the same one-bowl method and a generous dose of brown sugar.

How To Make One-Bowl Spice Bundt Cake with Cream Cheese Glaze

Step 1: Whisk the Wet Ingredients

Preheat the oven to 350°F (175°C) so it is ready when the batter is. In a large mixing bowl, pour in ¾ cup vegetable oil, 1 cup brown sugar, ½ cup granulated sugar, 3 eggs, 1 cup buttermilk, and 2 teaspoons vanilla. Whisk hard for a full minute until the mixture looks smooth and a shade lighter and no streaks of egg white linger.

You will see the sugars start to dissolve into the oil and buttermilk. The mix will feel a little thick and glossy, which is exactly right for a tender cake.

Step 2: Fold in the Dry Ingredients

Set a sieve directly over the bowl of wet ingredients. Add 2½ cups flour, 2 teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, ¼ teaspoon cloves, ¼ teaspoon allspice, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt to the sieve, then tap it through into the bowl. Take a rubber spatula and fold everything together with a gentle cutting motion, scraping the bottom and sides to bring up any dry pockets. Stop as soon as no white streaks remain, even if a few small lumps of flour are still visible.

The batter will be thick and pourable, with a warm, earthy scent already rising from the bowl. Overmixing at this stage can make the cake tough, so a light hand now pays off later.

Step 3: Bake the Cake

Generously grease a 10-cup bundt pan with softened butter or a baking spray that contains flour, making sure to work it into every crevice and the center tube. Scrape the batter into the pan and use the spatula to level the top. Place the pan on the middle oven rack and bake for 50 to 55 minutes, until a wooden skewer inserted into the tallest part comes out clean.

The top will be deeply golden and spring back when pressed lightly. Let the cake cool inside the pan on a wire rack for 15 minutes, then run a thin knife around the edges and invert it onto the rack to cool completely before glazing.

Step 4: Glaze and Serve

In a medium bowl, beat the softened 4 ounces cream cheese with a whisk until smooth and pliable. Add 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla, and whisk until the glaze is thick but flows slowly off the whisk, adding a teaspoon more milk if needed. Set the cooled cake on a serving plate and drizzle the glaze over the top, guiding it toward the grooves so it runs down the sides in thin ribbons.

Slice into thick wedges while the glaze is still glossy. The cake stays moist at room temperature for hours and tastes even spicier the next day.

A Few Tips for the Best Spice Bundt

• Sit the buttermilk and eggs on the counter for 30 minutes before you start. Cold ingredients can make the oil seize and give you a denser crumb.
• Measure the flour by spooning it into the measuring cup and leveling it off, not by dipping the cup into the bag. A heavy cup of flour is the fastest way to a dry cake.
• Grease the bundt pan obsessively. Every speck of the design needs a coating, or the cake will tear when you invert it.
• Let the cake cool completely before glazing. A warm cake makes the glaze melt into a puddle instead of a pretty drizzle.

Bake times shift a little depending on the pan you grab. Use this guide for a clean skewer every time.

Keeping the Cake Fresh

Store the glazed cake under a cake dome or loosely covered with foil at cool room temperature for up to 3 days. If your kitchen runs warm, slide it into the fridge for up to 5 days and let slices come to room temperature before eating. The glaze softens in the fridge but the flavor stays the same.

To freeze, wrap the unglazed cooled cake tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge and glaze just before serving.

Frequently Asked Questions

Why did my cake stick to the bundt pan?

Even with a nonstick pan, the deep grooves need a thorough layer of fat. Butter every ridge and use a pastry brush to get into tight spots, then dust lightly with flour if your pan is older.

Can I make this cake with all-purpose gluten-free flour?

Yes, a 1-to-1 baking blend with xanthan gum works reliably. Skip blends that are mostly rice flour with no binder, or the crumb will turn gritty.

My cake sank in the middle. What went wrong?

That usually means the cake was not quite set in the center when the timer went off. Ovens run differently, so test a few minutes early and look for a clean skewer, not just a set top. Overmixing the batter can also cause a collapse.

Can I use this batter for muffins instead?

Definitely. Divide the batter into a greased 12-cup muffin tin and bake at 350°F (175°C) for 18 to 22 minutes, until a toothpick comes out clean. Drizzle the glaze over each muffin once they cool.

Spice Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Calories: 395

Ingredients Method Notes

Ingredients

  

• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• ¾ cup vegetable oil
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 3 large eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons whole milk
• ½ teaspoon vanilla extract

Method

 

1. Preheat oven to 350°F (175°C). In a large bowl, whisk oil, brown sugar, granulated sugar, eggs, buttermilk, and vanilla until smooth.
2. Sift flour, cinnamon, ginger, nutmeg, cloves, allspice, baking soda, baking powder, and salt over the wet ingredients. Fold with a spatula until no dry streaks remain.
3. Grease a 10-cup bundt pan well. Scrape in the batter and bake 50 to 55 minutes until a skewer comes out clean. Cool in the pan 15 minutes, then invert onto a rack to cool completely.
4. Whisk cream cheese, powdered sugar, milk, and vanilla until a thick, pourable glaze forms. Drizzle over the cooled cake and serve.

Notes

The cake tastes even better on the second day, so it is a great make-ahead dessert. If you glaze it ahead of time, store it in the fridge and bring slices to room temperature before serving.