Cacao-Spiced Bundt Cake

Prep Time:

15 minutes

Cook Time:

45 minutes

Serves:

8-10 Slices

About the Recipe

There's something utterly enchanting about the symmetrical beauty of a bundt cake, a form that transforms a simple dessert into an edible masterpiece. With every swirl and curve, each bundt creation becomes a canvas for flavors to mingle and dance, and in every bite, there's a story of love and dedication to the art of baking. That is why I chose this Bundt cake recipe to help introduced my new spice blend. Cacao-Maple Mélange, a blend I was lucky to create for my friends at Selefina Spices. The blend is unassuming in looks, but boasts a complex profile of flavors. Starting with a sweet chocolate and maple introduction which quickly moves into warm comforting notes of cinnamon, nutmeg and cloves and finishing off with an exotic light citrus aftertaste. Suitable for a range of culinary applications, from sweet treats like this bundt or hot chocolate and waffles, to savory dishes like stews, soups and roasts. You'll soon find a whole array of recipes on my site for this blend, but to start things off, let's get baking with this fabulous Bundt!

What You'll Love

Frequently asked Questions

Ingredients

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

1 cup buttermilk

1 teaspoon vanilla extract

6-8 tablespoons Cacao-Maple Mélange spice blend

Preparation

Before getting right into the recipe, I have an obligation to let you know that there are links in this recipe blog that correspond to items to which I can earn a small commission from qualified purchases. I like to add the direct links so that you may also know the products that I use incase you are curious.

Now, let's get back to more important matters, the recipe at hand.

https://amzn.to/3ty7CSa — I used a Nordic Ware Bund which I bought off Amazon, link at the bottom of the blog.

Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.

Tip: I llike to grease my bundt pan with a little coating og butter and then dust with flour and a sprinkle of the Cacao-Maple Mélange Blend.

Flour and dry ingredients in a wooden bowl.

In a bowl, whisk together flour, baking powder, and baking soda.

In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Buttermilk being poured into a bowl of creamed butter.

Add buttermilk and vanilla extract to the wet ingredients, mix well.

Tip: If you do not have buttermilk onhand, simply add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Wait 5 minutes until the milk starts to curdle slightly and add it to your batter.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.