This Spiced Pound Cake Cake is rich, buttery, and full of cozy fall flavor. Baked in a bundt pan and topped with cream cheese frosting, it's a beautiful cake that's as easy to make as it is to love.

When the air turns crisp and the leaves start falling, there's nothing quite like the aroma of warm spices baking in the oven. This Spiced Pound Cake is my go-to fall dessert-a cake that's simple enough for beginner bakers. Traditionally this cake is baked as a sheet cake, but for this recipe were baking it bundt pan style.

This cake delivers the buttery richness of a traditional pound cake with the cozy flavors of cinnamon, nutmeg, allspice, and ginger. Topped with a smooth cream cheese frosting, takes this cake to another level. And the best part...no special ingredients are required.

Video Tutorial

Why You'll Love This Pound Cake

Beginner-friendly: Simple recipe that can be whipped up in no time.
Delicious blend of spices: Cinnamon, nutmeg, ginger, and allspice bring the flavors of fall to every bite.
Rich pound cake texture: Moist, buttery, and dense, just like a true pound cake should be.
Classic cream cheese frosting: Tangy and sweet, it's the perfect pairing for spiced cake.
Step by step instructions and video provided to help you along the process!

Recommended tools and equipment

Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons
Baker's Joy Baking Spray

Pro Tips for Success

Don't overmix the batter - It can make the cake tough. Mix the ingredients until combined.
Use an oven thermometer - Pound cakes need even baking, so make sure your oven is at its true temperature before placing it in the oven.
Test for doneness - A toothpick test should come out clean with just a few crumbs.
Glaze consistency - If your cream cheese frosting is too thick, add milk one teaspoon at a time until it drizzles smoothly or reaches your desired consistency.

Step-by-Step: How to Make Spiced Bundt Cake

1. Cream the Butter and Sugar

Beat the butter and sugar together until light and fluffy. This step incorporates air, giving your pound cake its signature lift.

2. Add Eggs One at a Time

Mix in the eggs, blending well after each addition. This keeps the batter stable and prevents curdling. Then add the sour cream and vanilla.

3. Mix Dry Ingredients Separately

Whisk together flour and spices. This ensures the spices are evenly distributed throughout the cake.

4. Combine the Dry and Wet Ingredients

Add the dry ingredients to the wet ingredients and mix together until blended. Mix just until combined-don't overmix!

5. Bake in a Bundt Pan

Grease your bundt pan generously (I love Baker's Joy spray) to ensure a clean release. Bake until a toothpick inserted into the center comes out clean.

6. Frost with Cream Cheese Icing

Once cooled, drizzle the cake with a simple cream cheese frosting for that perfect finishing touch.

Spiced Pound Cake with Cream Cheese Frosting recipe

This Spiced Pound Cake Cake is rich, buttery, and full of cozy fall flavor. Baked in a bundt pan and topped with cream cheese frosting, it's a beautiful cake that's as easy to make as it is to love.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cake recipe, dessert, spice bundt cake, spice cake, spice cake with cream cheese frosting

Prep Time: 10

Cook Time: 40

Servings: people

Calories: 614kcal

Author: Ashley Frederick

Equipment

Bundt Pan (A 12 cup pan is needed for this volume of recipe)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons
Baker's Joy Baking Spray

Ingredients

For the cake:
2 ½ c all-purpose flour- sifted
1 ½ c dark brown sugar
½ c granulated sugar
4 large eggs- room temperature
1 c sour cream
1 c vegetable oil
½ c unsalted butter- room temperature
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ tsp cinnamon
1 teaspoon allspice
½ teaspoon nutmeg
½ teaspoon ground cloves
2 tsps vanilla
For the Frosting:
8 oz cream cheese - room temperature
3 ½ c powdered sugar
½ c unsalted butter - room temperature
1 tsp vanilla
½ tsp salt

US Customary - Metric

Instructions

To make the Pound Cake:
Preheat your oven to 350 degrees.
In a large bowl, add the flour, baking soda, baking powder and spices whisking together until combined.
In another large bowl, add butter, oil and sugars and blend together using a mixer or whisk.
Add the eggs one at a time mixing until combined.
Then mix in the sour cream and vanilla until combined.
Add the dry ingredients to the wet ingredients and mix together until blended.
Spray a 12-cup bundt pan with baking spray.
Pour the batter into the bundt pan and bake for 30-40 minutes or until a toothpick test comes out clean or with minimal crumbs.
Remove from the oven and allow to cool for 10-15 minutes before removing it from the pan.
Once the cake is cooled completely apply the icing.
To make the icing:
Add the cream cheese and butter into a bowl and mix until combined using a stand or hand mixer. Add the vanilla and salt while mixing.
Add the powdered sugar ½ c to 1 c at a time mixing until combined.
Add the frosting to the cake as desired.
Serve and enjoy!

Video

Notes

Don't overmix the batter - It can make the cake tough.
Use an oven thermometer - Pound cakes need even baking, so make sure your oven runs true to temp.
Test for doneness - A toothpick or cake tester should come out clean with just a few crumbs.
Glaze consistency - If your cream cheese frosting is too thick, add milk one teaspoon at a time until it drizzles smoothly.

Nutrition

How to Serve

Serve with coffee, tea or warm apple cider.
Spice it up it up with candied pecans or a caramel drizzle for the holidays.
Great dessert for any Sunday dinner!

How to Store the Pound Cake

Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.

Storage Method	Duration	Notes
Airtight container, room temp	5 days	Wrap in plastic for best results
Refrigerator (airtight)	5 days	Bring to room temp before serving
Freezer (sliced or whole)	3 months	Wrap in plastic and foil; thaw overnight

Frequently Asked Questions

What kind of spices are in a Spiced Pound Cake?

This recipe includes spices like cinnamon, allspice, nutmeg, and cloves. They're the perfect blend to give the cake that comforting fall flavor without being overpowering.

Can I make this cake ahead of time?

Of course! You can bake the cake a day or two in advance, let it cool completely, and store it in an airtight container at room temperature. Just frost it before serving for the best flavor and presentation.

Do I have to use a bundt pan?

Not at all. The bundt pan makes for a beautiful cake, but the cake can also be baked in two loaf pans or as a sheet cake. Temperature and time adjustments will need to be made.

More Pound Cakes You'll Love

My Gingerbread Pound Cake is another delicious fall pound cake you may love.

Looking for an easy pound cake with delicious apple flavor? Try my Apple Cider Donut Pound Cake.

Ever tried Sweet Potato in a pound? It's an amazing experience and includes fall spice as well! Try my regular or Mile High Version!