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This easy Nutmeg Bundt Cake recipe is the perfect dessert or coffee cake for all your holiday events. The vibrant seasonal flavors make it perfect for Thanksgiving and Christmas. But I know you’ll want to eat this all year long! The cream cheese icing makes it the best way to end any meal!
This Nutmeg Bundt Cake is a Holiday Classic
I love a good holiday tradition. But sometimes I like to try new recipes to mix in with the old standbys.
This Nutmeg Cake is an easy dessert idea that I love, especially during the fall and winter months.
A bundt cake is my favorite type of cake to make for parties. They’re typically super simple to make and don’t require elaborate decorating, which I am terrible at.
I mean, nutmeg instantly makes me think of Christmas.So this is the tasty dessert we serve any time we are hosting people in our home around the holidays.
While I make my Sherry Wine Cake for Christmas breakfast every year, I know some people don’t want alcohol in their desserts.
This Nutmeg Cake recipe has all that bold nutmeg flavor I love and is perfect for any crowd.
Ingredients
For the Bundt Cake
- all-purpose flour
- cinnamon
- nutmeg
- baking powder
- brown sugar
- salt
- baking soda
- unsalted butter
- eggs
For the Cream Cheese Icing
- cream cheese
- confectioners sugar, aka powdered sugar
- milk
The cream cheese icing is just the right amount of sweetness to finish off this recipe.
You can also do a simple sprinkle of powdered sugar if you don’t want to bother making icing.
How to Make Nutmeg Bundt Cake
Steps for the Cake
1. Preheat the oven to 350 degrees
2. Prepare the pan
Spray the bundt panwith cooking spray.
If that method hasn’t worked for you in the past, try to butter the pan and dust with some flour to prepare the dish.
3. Mix the dry ingredients
In a medium bowl combine flour, cinnamon, nutmeg, baking powder, salt and baking soda.
4. Mix the wet ingredients
In a large bowl combine butter, brown sugar and eggs.
5. Mix them together
Gradually add all dry ingredients to the butter, sugar and egg mixture.
6. Add to pan
Spoon the batter into the prepared bundt pan.
7. Bake
Bake for 50 minutes.
For the Glaze
- Combine cream cheese, confectioners sugar and milk.
- Stir until you have a thin mixture adding additional milk if needed.
- Drizzle over your cake and serve!
How to Get Cake Out of a Bundt Pan
Let the cake cool in the pan for a few minutes before trying to remove it.
If the cake feels stuck here are a few things to try.
Run a knife or spatula around the edges of the bundt cake to separate it from the pan. Do the same around the center hole of the pan.
Turn a large plate over on the top of the bundt pan, then invert the cake. Did the cake fall out onto the plate? You’re all good.
If it’s stuck, shake it gently to see if it releases onto the plate.
If it is still stuck, grab a large towel and run it under hot water. Wring it out completely. Lay it on the counter and place the bundt cake pan, cake side down on the towel.
Let sit for 5 minutes. The steam should help loosen the cake from the sides.
If it doesn’t, run the spatula or knife around the edges again.
If that doesn’t work, I don’t know what to tell you. I suggest making the glaze and trying to hide any areas that got ruined by sticking to the pan.
You can use these tips to help you get mySherry CakeandCinnamon Rum Cakeout of their bundt pans.
This is thebundt panI bought but there are so many gorgeous pans! I feel like I may need to start a collection!
I love the golden color of this cake! It’s so inviting. And it’s the perfect comfort food to eat on a cool night.
And this Nutmeg dessert would be just as good with a glass of port as it would be with a cup of coffee.
The icing is the perfect finishing touch to make the cake look presentable with very little effort.
I love to eat this while it’s still warm (or heat it up for a few seconds in the microwave!).
Frequently Asked Questions
Can you use something other than nutmeg?
If at all possible, try to make this recipe with nutmeg. It has that rich, warm flavor that makes this cake taste like Christmas.
If you have to substitute, you can try using mace which is a different part of the same plant that nutmeg comes from. The flavor is a bit different but probably the most similar.
If you leave it out altogether, you are basically making a cinnamon cake. Which is fine. But it won’t sing as this nutmeg cake will.
Nichole of Casa de Crews put together this gorgeous table setting!
Photos by:Caroline & Evan Photography
Nutmeg Bundt Cake From Scratch
This easy Nutmeg Bundt Cake is perfect for all your holiday entertaining!
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Course: Recipes
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 12 servings
Calories: 398kcal
Author: Sharon Garofalow
Ingredients
Ingredients for Bundt Cake
- 2 1/2 cups all-purpose flour
- 1 TBSP cinnamon
- 2 tsp nutmeg
- 2 tsp baking powder
- 1 1/2 cup brown sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 2 sticks unsalted butter
- 4 eggs
Ingredients for the Cream Cheese Icing
- 4 oz of cream cheese softened
- 1/2 cup confectioners sugar
- 5 tbsp milk
Instructions
Heat oven to 350
Combine flour, cinnamon, nutmeg, baking powder, salt and baking soda.
Combine butter, brown sugar and eggs.
Gradually add all dry ingredients into the butter, sugar and egg mixture.
Spoon batter into a bundt pan.
Bake for 50 minutes.
For the glaze combine cream cheese, confectioners sugar and milk.
Stir until you have a thin mixture adding additional milk if needed.
Drizzle over your cake and serve!
Nutrition
Serving: 1g | Calories: 398kcal | Carbohydrates: 49g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 113mg | Sodium: 393mg | Fiber: 1g | Sugar: 27g
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If you’re a fan of nutmeg, you’re going to LOVE the gorgeous flavor of this Nutmeg Bundt Cake! Pin to save this recipe for later!
