Spice Bundt Cake with Caramel Cream Cheese Frosting

Name: Spice Bundt Cake with Caramel Cream Cheese Frosting
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1/2 cup extra-virgin olive oil; 3 large eggs; 3/4 cups granulated sugar; 3/4 cups light-brown sugar; 1 1/2 cups sour cream; 2 teaspoons vanilla extract; 1 teaspoon baking soda; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons cinnamon; 1/2 teaspoon ginger; 1/2 teaspoon nutmeg; 2 1/4 cups all-purpose flour; 4 ounces cream cheese (room temperature); 4 tablespoons salted butter (room temperature); 1/3 cup caramel sauce; 1 teaspoon vanilla extract; 2 cups powdered sugar; 1/4 cup heavy cream or milk

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Savor the flavors of fall in this Spice Bundt Cake. Sour cream and olive oil make this cake super moist while the brown sugar, cinnamon, ginger, and nutmeg give it the classic fall flavor. This cake is generously adorned with a decadent Caramel Cream Cheese Frosting. Simple to make, yet beautiful to look at–perfect for Thanksgiving, Christmas, and holiday parties!

Spice bundt cake with caramel cream cheese frosting on a plate.

You know why I love Bundt cakes? They’re simple to make, but somehow manage to look so fancy. You simply pour your cake batter into the pan, let it do it’s thing in the oven, then pop that bad boy upside down and you have the most regal looking cake without doing one fancy thing to earn it. My kinda cake.

Anyway, this is such a lovely cake to make in the cooler months. Autumn rolls around and suddenly I want to make all the cinnamon-spiced treats like baked pumpkin doughnuts and apple cinnamon oatmeal. If you’re looking for a fall treat that’s super easy and chewy, try these maple pecan blondies!

This Spice Bundt Cake is so simple to make and is topped with the most delectable caramel cream cheese frosting.

top shot of the bundt cake on a plate without frosting on it.

Why You’ll Love This Spice Bundt Cake:

It’s great for parties and holidays. This cake is easy to whip together but looks so beautiful! It feeds 12-15 people and is easy to cut and serve.
It’s the perfect fall cake! Spice cake is a lovely way to welcome this cozy season.
Did I mention it’s easy?! It’s worth mentioning again. You don’t have to worry about layering cake or ensuring the frosting looks perfect. Bundt cakes are the best for being beautiful as they are.
The frosting is out of this world. I love cream cheese frostings, but the caramel knocks it out of the park.
Super Moist. The olive oil and sour cream work together to make this a super moist cake.

Ingredients

Below you’ll see the ingredients needed for the spice bundt cake.

All-Purpose Flour
Brown Sugar – enhances the autumnal flavor of this cake! I use light-brown sugar, but dark-brown sugar would suffice as well. It will just give the cake a richer flavor.
Granulated Sugar – adds some balance to the richness of the brown sugar.
Sour Cream – this gives the cake a ton of moisture!
Eggs
Extra-Virgin Olive Oil – additional moisture for the cake. You could substitute melted butter as well.
Vanilla Extract – brings out the flavor of the brown sugar and spices.
Baking Powder
Baking Soda
Cinnamon, Nutmeg, Ginger – my favorite autumnal spices! They complement each other beautifully.

ingredient shot for the caramel cream cheese frosting

Cream Cheese – I prefer cream cheese based frosting–it provides such rich flavor!
Salted Butter – I always use salted butter in my baking, but you could also use unsalted and add a pinch of salt to the frosting.
Caramel Sauce – gives it the caramel flavor we’re looking for in this frosting
Vanilla Extract – no frosting is complete without vanilla extract!
Powdered Sugar – provides the sweet flavor of this frosting.
Heavy Cream or Milk – helps thin the the frosting. More will make it thinner and less will keep it thick.

See recipe card for quantities.

Step-By-Step Instructions (With Video!)

You only need one mixing bowl to make this spice bundt cake. It truly is such an easy and fun autumn recipe to bake! Here are the steps:

olive oil, sugars, and oil in mixing bowl.

Step 1: Preheat the oven to 350 degrees Fahrenheit. With a hand mixer, mix the olive oil, granulated sugar, brown sugar, and eggs.

Step 2: Add the sour cream next. Then add the vanilla extract, baking soda, baking powder, cinnamon, nutmeg, ginger. Gradually add the flour while mixing.

scraping the edges of the mixing bowl after adding the rest of the ingredients.

Step 3: Use a spatula to scrape the sides as you’re mixing the ingredients. Once fully mixed, set aside to prepare your bundt pan.

bundt pan greased with olive oil and dusted with flour and cinnamon.

Step 4: Grease your bundt pan with olive oil or butter. Sprinkle a bit of flour and cinnamon in the pan. This will help the cake come out of the pan easier after it’s baked.

Step 5: Add the batter to the bundt pan. Bake in the oven for about 45 minutes or until the cake is fully cooked. Stick a toothpick in the middle of the cake. If it still has wet batter on it, cook it for longer. It’s okay if there are slight crumbs on the toothpick. It doesn’t have to be completely clean.

Step 6: Allow the cake to cool in the pan for about 10-15 minutes.

Step 7: Once cooled, flip the pan upside down on a plate or cake stand. If the cake needs some coaxing, take a butter knife and gently work around the cake and press between the cake and the pan to help it release itself from the pan.

Step 8: While the cake cools some more, make the caramel cream cheese frosting. Mix together the butter, caramel sauce, vanilla extract and cream cheese. Once creamy, gradually add powdered sugar, one cup at a time. Add heavy cream or milk a tablespoon at a time until you get the consistency you’re looking for. Less milk equals thicker frosting. More milk equals thinner frosting that’s easier to pour!

Hint: When adding heavy cream or milk to the frosting, consider how thick you want it to be. Less milk equals thicker frosting. More milk equals thinner frosting that’s easier to pour over the cake.

Substitutions

Here are a few recommended substitutions for this spice cake.

Olive Oil – if you don’t have or don’t want to use the extra-virgin olive oil, you can replace it for 1/2 cup melted butter. Salted or unsalted butter works. I always use salted butter in my baking.
Sour Cream – if you don’t want to use sour cream, you could use plain greek yogurt instead. You’ll get a similar texture and it will still add a ton of moisture to the cake.

Equipment

Storage

Store the cake in an airtight container for 2-3 days. If refrigerating, store for up to 5 days.

This cake can also be frozen for up to 3 months. Wrap it tightly in plastic wrap and an airtight container. Allow to thaw at room temperature before eating!

Top tip

Make sure to keep an eye on the cake as it cooks! Check it early to make sure it isn’t cooking too fast. That will ensure that you get a nice, moist cake.

FAQ

What can I use in place of the sour cream?

You can use plain Greek yogurt in place of the sour cream if you wish! It will still provide a lot of moisture and will keep the same texture.

What else can use instead of extra-virgin olive oil?

If you don’t have extra-virgin olive oil, (and make sure if you’re using olive oil that it is extra-virgin because that will ensure a tamer flavor than other olive oils) you can use vegetable oil or melted butter.

Can I use fresh ginger in this recipe?

Yes! Feel free to grate fresh ginger into the batter if you’d rather use that instead of the ground ginger. I’d recommend about 1 teaspoon of fresh ginger.

What size bundt pan should I use for this spice cake?

I used a 12-cup bundt cake pan, but a 10-cup pan would work also!

Can I bake the cake ahead of time?

Yes, you can bake it a day ahead of time. Make sure that you store it in an airtight container.

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