It’s time to party, eat cake and celebrate! This chocolate spice cake was the perfect fall treat to celebrate my brother’s birthday!
It’s kind of a big deal, my eldest brother turned 40!! What this is crazy, time is just flying by; it makes me think how important every little moment is, who we spend it with and what we choose to do in those moments. I’ve been lucky to have spent so much time with my brother and his family at the cottage; swimming, boating, hanging out at the dock and just having good laughs (mostly of him dancing) at the dinner table.
To celebrate Jeremy’s birthday his wife wanted to throw a surprise party with family and friends (although I’m not sure how much of a surprise it was, but it was still a lot of fun).Â There was a house packed with people, endless amounts of food and drink, and of course cake and more cake!
In the spirt of fall the cake was full of rich flavours, moist and chocolatey.Â This chocolate spice cake was a nice change from the standard pumpkin desserts at this time of year. The bundt cake was flavoured with cinnamon, nutmeg and cloves – the spices complimented the chocolatey cake exquisitely, and was topped with cream cheese icing and dusted with more cinnamon, yum!
I did the chocolate spice cake in a bundt pan instead of using the classic round cake pans. It was a good choice, not only did it look beautiful but it was so moist. Whether this was because of the pan or not, I’m not really sure, but I do know the next time I make this cake I’m doing it with a bundt pan. Â Bundt pans can be a little scary to work with as it can be difficult to get the cake out of the pan without ruining the design of the cake (leaving chunks of cake behind) or wrecking the pan altogether. Â A good tip that I used this time around was freezing the baked cake while still in the pan. Â Once it was frozen I could easily Â slide a small spatula down the side of the cake to release the cake from the sides thenÂ banged it out the on the counter and Voila!!!Print
Chocolate Spice Bundt Cake
This chocolate spice bundt cake is rich in flavours, super moist and chocolatey! The spices (cinnamon, nutmeg and clove) complimented the chocolatey cake exquisitely, and is topped with cream cheese icing and dusted with more cinnamon, yum! This cake will leave an impression!
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 1 X-large Bundt Cake 1x
- Category: Dessert
- Cuisine: American
- 1 1/2 cups unsalted butter (at room temperature)
- 6 eggs
- 4 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder, sifted
- 2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 4 cups sugar
- 4 tsp vanilla
- 3 cups milk
Cream Cheese Icing
- 1/2 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 1/2 cups icing sugar, sifted
- 2–3 Tablespoons whipping cream
- cinnamon for dusting
- Preheat oven to 350ËšF degrees.
- Grease Bundt pan and set aside.
- In a large bowl sift together flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.
- Beat butter, gradually add sugar beating on medium high until light and fluffy.
- Add eggs beating well after each one. Beat in vanilla.
- Alternate flour mixture with milk to butter mixture, beating on low just until combined. Make sure you scrape the bottom of the bowl.
- Bake for 35-40mins. Let cool in pan on cooling rack.
- Meanwhile make your icing.
- Beat butter and cream cheese together, add icing sugar and whipping cream. Beat until light and fluffy. Note: you want the icing to be on the soft side so it will run down the bundt cake a little. Add more whipping cream to achieve this (just a little at a time).
- Pipe icing over the bundt cake and sprinkle cinnamon on top.
Icing can easily be changed to your desired taste. Add more cream cheese for a cheesier taste, butter to soften the flavour and whipping cream to make the icing more pliable. More icing sugar will stiffen it, and give a sugary taste.
You can easily freeze any leftover icing too.
- Serving Size: 1 slice of 24
- Calories: 454
- Sugar: 47.3g
- Sodium: 310mg
- Fat: 20.3g
- Saturated Fat: 12.3g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 66.8g
- Fiber: 2.4g
- Protein: 6.1g
- Cholesterol: 92mg
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Wow, this cake looks amazing! I’m pinning it right now.:)
I made this cake for an early Christmas celebration and it was a huge hit! This is an impressive looking cake and looked so pretty sitting on the dessert table. Just take note – recipe does make one really large bundt (as it says above) so if you have a regular sized bundt pan you’ll probably have to cut back a bit.
So glad it was a hit at the family Christmas Party Ashleigh!! Well noted about the size of the pan, I’ll add that into the (notes) post as well 🙂
This is a promising recipe, but makes an absolutely enormous amount of batter — I’ve never met a bundt cake pan that could accommodate this much batter. It was almost spilling out of my mixer. I easily filled both a standard bundt pan and a tall 10-inch round pan and still had batter left over. Yet the icing recipe was only enough for icing a single cake. Halve this recipe unless you want to make two cakes, and if you’re going to make the recipe as is, double the icing. A bit more nutmeg would lift it — the spices risk getting lost in the cocoa flavor.