Can I make this cake without buttermilk?

Yes! Mix 1 cup regular milk with 1 tablespoon white vinegar or lemon juice. Let stand 5 minutes before using. The slight tang enhances the spice flavors beautifully.

How do I know when the cake is perfectly done?

Look for edges that pull slightly from the pan sides, and insert a toothpick in the center – it should come out with just a few moist crumbs, not wet batter.

Can I double this recipe for a larger crowd?

Absolutely! Double all ingredients and use two Bundt pans or divide between multiple smaller pans. Baking time may vary slightly, so test for doneness with a toothpick.

What's the best way to get clean Bundt pan release?

Butter every groove thoroughly, dust with flour, then tap out excess. Let the cake cool 15 minutes before inverting – this timing is crucial for clean release.

Can I add nuts or dried fruit to this recipe?

Certainly! Fold in up to 1 cup of chopped walnuts, pecans, or dried cranberries with the final flour addition. Toss add-ins in a bit of flour first to prevent sinking.

How far ahead can I make this for holiday entertaining?

Bake up to 3 days ahead and store covered at room temperature. The flavors actually improve with time, making this perfect for advance preparation during busy holiday schedules.

Christmas Spice Cake Recipe with Warm Festive Flavors

Description

This Christmas Spice Cake is warm, aromatic, and wonderfully moist, filled with a comforting blend of cinnamon, nutmeg, cloves, cardamom, and ginger. The addition of buttermilk keeps the crumb tender, while brewed coffee deepens the spice flavors without overpowering them. Perfect for holiday gatherings, cozy winter evenings, or make-ahead entertaining, this cake actually tastes better the next day as the spices continue to develop.

Ingredients

Scale

Dry Ingredients

2½ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground cardamom
¼ teaspoon ground ginger
2 teaspoons baking powder
½ teaspoon salt

Wet Ingredients

¾ cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
½ cup strong brewed coffee, cooled

Optional Garnish

Powdered sugar for dusting
Cream cheese frosting
Chopped toasted walnuts

Substitution Ideas:

Gluten-free: Replace flour with 1:1 gluten-free baking flour
Dairy-free: Substitute plant-based butter and use non-dairy milk with 1 tablespoon vinegar instead of buttermilk
Vegan: Use flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water) and plant-based alternatives

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Instructions

Prep Pan & Oven
Preheat oven to 350°F. Butter and flour a 10-cup Bundt pan or two 9-inch round pans.
Mix Dry Ingredients
Whisk together flour, cinnamon, nutmeg, cloves, cardamom, ginger, baking powder, and salt.
Cream Butter & Sugar
Beat butter with sugar until light and fluffy.
Add Eggs & Vanilla
Beat in eggs one at a time, then stir in vanilla.
Combine Wet & Dry
Alternate adding the flour mixture and buttermilk/coffee to the butter mixture. Start and end with flour. Mix until just combined.
Bake
Pour batter into pan. Bake 45-50 minutes until a toothpick comes out with a few crumbs.
Cool
Cool in pan for 15 minutes, then remove to a wire rack.

Prep Time: 20m
Cook Time: 45m
Category: Dessert
Cuisine: American

Nutrition

Calories: 285 calorie
Fat: 10g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g