When the leaves start turning golden and the air smells just a little crisper, my baking instincts kick in full force. Nothing says autumn like warm spices wafting through the kitchen, and this Spice Cake Bundt with Maple Frosting delivers exactly that. Moist, tender, and loaded with cinnamon, nutmeg, and cloves, this bundt cake recipe is topped with a silky maple frosting that feels like a cozy hug in dessert form. Perfect for holiday baking, potlucks, or simply treating yourself with a slice alongside a cup of coffee, it’s a fall dessert you’ll want to make on repeat.

The beauty of this bundt cake is its simplicity. No need for fancy decorating skills—once you drizzle that maple frosting over the top, it naturally flows into those gorgeous ridges, making it look bakery-worthy with minimal effort. (Which means more time to sip on cider and admire your baking handiwork.)

Why You’ll Love This Spice Cake Bundt

A moist, flavorful cake that’s rich in autumn spices.
The maple frosting is sweet, silky, and just the right finishing touch.
Bundt cakes always look impressive with little fuss.
Perfect for Thanksgiving, holiday baking, or casual fall gatherings.

Ingredients You’ll Need

For the Cake:

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 ½ cups buttermilk

For the Maple Frosting:

4 cups powdered sugar
½ cup unsalted butter, softened
¼ cup maple syrup
2–4 tablespoons milk, as needed

Step-by-Step Instructions

Prepare the Pan: Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Cream Butter and Sugar: In a large mixing bowl, beat butter and sugar until light and fluffy.
Add Wet Ingredients: Beat in eggs one at a time, then mix in vanilla.
Combine Batter: Alternate adding dry mixture and buttermilk into the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
Bake: Pour into pan, spread evenly, and bake 50–60 minutes until a skewer comes out clean.
Cool: Rest in the pan for 10–15 minutes, then invert onto a wire rack to cool fully.
Make Frosting: Beat powdered sugar and butter until smooth. Mix in maple syrup, then add milk gradually until thick but pourable.
Finish: Drizzle frosting over the cooled cake and let it set before serving.

Tips for the Best Spice Cake Bundt

Use real maple syrup for the frosting—trust me, it makes a difference.
Don’t overmix the batter once the flour is added; it keeps the cake tender.
If your bundt pan has intricate designs, make sure every crevice is greased and floured to prevent sticking.
Want to make it extra festive? Sprinkle chopped toasted pecans or walnuts over the frosting.

A Cozy Baking Story

I still remember the first time I baked this cake—it was a chilly November afternoon, and my house was filled with the smell of cinnamon and cloves. When I pulled it out of the oven, I couldn’t resist cutting a slice while it was still warm (patience has never been my strong suit). My husband wandered into the kitchen, took one bite, and declared, “This tastes like Thanksgiving in a cake.” That’s when I knew this bundt would be a staple in our holiday baking rotation.

What to Serve with Spice Cake Bundt

This cake is stunning on its own, but if you want to elevate the spread, pair slices with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also heavenly with a hot beverage—coffee, chai tea, or spiced apple cider all complement the flavors beautifully. Hosting a holiday gathering? Serve it alongside savory dishes for a perfect sweet ending.

How to Store Your Bundt Cake

Store leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate for up to 5 days (just bring to room temp before serving for the best texture). This cake also freezes wonderfully—wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight and enjoy whenever the craving strikes.

FAQs About Spice Cake Bundt with Maple Frosting

Can I make this ahead of time?

Yes! Bake the cake a day in advance, wrap it tightly, and frost before serving.

Can I substitute the buttermilk?

Absolutely. Mix 1 tablespoon lemon juice or vinegar with 1 cup milk as a quick buttermilk substitute.

What if I don’t have a bundt pan?

You can bake this in two loaf pans or a 9×13-inch pan—just adjust baking time accordingly.

Can I make the frosting less sweet?

Yes—reduce the powdered sugar slightly and increase the maple syrup for a richer flavor.

The Sweet Finish

This Spice Cake Bundt with Maple Frosting is everything we love about fall wrapped up in one beautiful dessert. The warm spices, tender crumb, and luscious maple drizzle make it a showstopper for holiday baking or a cozy night in. Slice it up, pour yourself something warm to sip, and savor every bite—it’s autumn comfort in cake form.

Discover more delicious recipes by following me on Facebook and Pinterest.