Recipe Details
Winter Spice Cake
Introduction
Imagine the warm, heady scent of cinnamon and cloves filling your kitchen as you slice into a tender, chocolate-tinged bundt — a cake whose crumb is moist and yielding, punctuated by the bright pop of fresh red currants and finished with a glossy dark chocolate drizzle. The first bite offers a comforting embrace: deep cocoa notes, a cascade of warming spices, and a soft, almost custardy texture from buttermilk and oil. The rosemary sprig garnish lends an herbal whisper that makes every slice feel celebratory.
This Winter Spice Cake is the kind of recipe that invites slow mornings beside a steaming mug of coffee, cozy holiday gatherings where everyone asks for just one more slice, and last-minute desserts that look elegant but require minimal fuss. It’s perfect for festive seasons when you want flavors that evoke nostalgia and warmth, yet simple enough to become a weekday treat when you crave something special.
Nutrition Highlights
Estimated nutrition per serving (recipe yields 12 slices). Values are approximate and calculated using USDA FoodData Central reference data; actual values will vary based on ingredient brands and portion sizes.
- Calories: ~430 kcal
- Protein: ~6.5 g
- Carbohydrates: ~57 g
- Sugars: ~30–35 g (mostly from added sugar and glaze)
- Fiber: ~2–3 g
- Total Fat: ~21 g
- Saturated fat: ~7–9 g
- Sodium: moderate (depends on added salt and baking powder)
- Cholesterol: ~60 mg
Notes: These figures are estimates intended to help with meal planning. For precision, enter the exact brands and weights you use into a nutrition calculator (USDA FoodData Central is a reliable resource).
Perfect For…
This cake shines when winter days call for comfort and company.
- Cozy gatherings: The aroma alone draws people together; serve it warm for a homey centerpiece at a small holiday party.
- Weekend mornings: Paired with coffee or tea, a slice makes for an indulgent, slow breakfast.
- Gift giving: A sliced and wrapped cake or a whole bundt makes a thoughtful homemade gift.
- Seasonal tradition: The blend of cinnamon, cloves, and nutmeg conjures holiday memories and pairs beautifully with seasonal fruit like currants or orange.
Method & Process
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup buttermilk
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup dark chocolate glaze
- 1 cup fresh red currants
- Fresh rosemary sprigs for garnish
Optional ingredients and substitutions
- To make it dairy-free: swap buttermilk for a plant-based “buttermilk” (1 cup unsweetened almond or oat milk + 1 tbsp lemon juice, let sit 5 minutes).
- To reduce sugar: replace up to ½ cup of granulated sugar with ½ cup packed brown sugar for depth, or use a granulated sugar substitute designed for baking (adjust according to product instructions).
- For a richer cake: substitute ¼ cup of the oil with melted butter.
- Gluten-free option: use a 1:1 gluten-free flour blend (ensure it contains xanthan gum).
- If you don’t have red currants: substitute fresh cranberries (coarsely chopped) or pomegranate arils added after baking for a similar tart pop.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Generously grease a bundt pan and lightly flour it, or spray with nonstick baking spray.
- In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until evenly combined.
- In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually stir the wet ingredients into the dry ingredients, folding gently until just combined. Do not overmix — some small streaks are okay.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter).
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.
- Once cooled, drizzle the cake with the dark chocolate glaze, allowing it to drip down the sides evenly.
- Garnish with fresh red currants and rosemary sprigs just before serving.
Practical tips
- Avoid overmixing the batter to keep the crumb tender — stop folding when ingredients are just incorporated.
- Use room-temperature eggs and buttermilk so the batter emulsifies well and bakes evenly.
- If the bundt pan is intricate, brush melted butter into crevices before dusting with flour to prevent sticking.
- Test doneness toward the earlier end of the time window; ovens vary.
Best Pairings
Serving Suggestions
- Classic: Serve plain or with a light dusting of powdered sugar for a simple presentation.
- With butter or cream: A smear of cultured butter, crème fraîche, or lightly whipped cream complements the spices.
- Beverage pairings: Strong coffee, espresso, robust black tea, or mulled apple cider make ideal companions.
- Dessert plate: Serve warm with a scoop of vanilla ice cream or a dollop of mascarpone for contrast.
- Holiday presentation: Arrange red currants and rosemary sprigs around the platter for a festive look.
Shelf Life & Storage
Storage Instructions
- Room temperature: Store covered tightly at room temperature for up to 2 days (glaze and fresh fruit shorten shelf life).
- Refrigeration: Refrigerate in an airtight container for up to 4–5 days. Allow chilled slices to come to room temperature or gently warm before serving for best texture.
- Freezer: Wrap tightly in plastic wrap and foil or freeze slices in an airtight freezer container for up to 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Storing tips
- If you plan to freeze, consider glazing after thawing to preserve the glossy finish.
- Remove fresh currants before freezing and re-garnish with fresh ones when serving.
Chef’s Advice
Expert Tips
- Spice balance: Toast whole spices lightly and grind them fresh for a brighter, more complex spice profile if you have the time.
- Texture key: The combination of oil and buttermilk gives this cake its tender, moist crumb — do not substitute oil completely with butter unless you accept a slightly denser result.
- Doneness cues: In addition to the toothpick test, the cake should begin to pull away slightly from the pan edges and spring back lightly when touched.
- Glaze application: Warm the chocolate glaze slightly so it’s pourable but not hot; applying it to a slightly cooled cake prevents the glaze from running off too quickly.
- Presentation: Use the red currants sparingly on each slice to balance tartness and sweetness; rosemary is purely decorative and aromatic — remove before eating if you prefer.
Delicious Variations
Fun Flavor Ideas
- Orange-Cardamom Twist: Add 1 tablespoon orange zest to the batter and replace cloves with 1 teaspoon ground cardamom. Finish with an orange glaze (powdered sugar + orange juice).
- Vegan Version: Use plant-based buttermilk and replace eggs with a flax “egg” mixture (3 tbsp ground flaxseed + 9 tbsp water, chilled until gelled). Swap oil for the same or use melted coconut oil for a subtle coconut note.
- Gluten-Free & Almond: Replace 1 cup of the flour with finely ground almond flour and use a 1:1 gluten-free blend for the remaining flour. Reduce oven time slightly and check for doneness with a toothpick.
- Pear and Almond: Fold 1 cup of finely diced, peeled pears into the batter and sprinkle slivered almonds on top before baking for added texture.
Frequently Asked Questions
All Your Questions Answered
Q: Can I make this as a layer cake instead of a bundt?
A: Yes — bake in two 8-inch round pans; check doneness earlier (about 25–30 minutes) and adjust baking time as needed.
Q: My cake was dry. What went wrong?
A: Likely overbaking, overmixing, or inaccurate measurements. Ensure not to exceed the suggested bake time and measure flour by spooning into the cup and leveling or, ideally, weigh it.
Q: How can I reduce sugar without losing texture?
A: Replace up to ⅓ of sugar with a natural sweetener like erythritol designed for baking or swap some granulated sugar for brown sugar to retain moisture; remember taste and texture may change.
Q: Can I omit the glaze?
A: Absolutely — the cake is delicious plain. The glaze adds richness and visual appeal but can be skipped for a lighter dessert.
Q: Will the red currants bake into the cake if mixed in?
A: Yes; mix carefully and coat fruit in a tablespoon of flour before folding in to prevent sinking. Or use them fresh as a bright garnish.
Conclusion
This Winter Spice Cake pairs comforting spice with deep cocoa and festive garnishes — an easy yet impressive recipe to make part of your seasonal repertoire. If you enjoy exploring winter bakes with fruit and warming spices, you might also like the classic fruit-forward ideas on Shauna Sever’s Winter Fruit Kuchen for more inspiration. For another take on a traditional winter spice cake from European kitchens, see the flavorful notes and variations at Winter-Gewürzkuchen – Recipestasteful.
I’d love to hear how your cake turns out — share a photo or a tip in the comments and join our community of home bakers. Happy baking!
Print
Winter Spice Cake
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist, chocolate-tinged bundt cake infused with warming spices and fresh red currants, perfect for cozy gatherings and holiday celebrations.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup buttermilk
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup dark chocolate glaze
- 1 cup fresh red currants
- Fresh rosemary sprigs for garnish
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a bundt pan and lightly flour it or spray with nonstick baking spray.
- In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until evenly combined.
- In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually stir the wet ingredients into the dry ingredients, folding gently until just combined.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Once cooled, drizzle the cake with the dark chocolate glaze, allowing it to drip down the sides.
- Garnish with fresh red currants and rosemary sprigs just before serving.
Notes
For a dairy-free version, swap buttermilk for a plant-based substitute and follow other suggested variations for richness and flavor. Best served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 30g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 6.5g
- Cholesterol: 60mg
