Dad's Favorite Spice Cake
A buttery spice cake loaded with chocolate chips, spiced with cinnamon and nutmeg, baked in a Bundt pan and drizzled with a glossy chocolate glaze.
YIELD
1 cakePREP
15 minCOOK
50 minREADY
65 minThis is the cake that earns you favorite-kid status. A rich, buttery batter laced with cinnamon and nutmeg, studded with chocolate chips, baked in a fluted Bundt pan, then crowned with a glossy chocolate glaze.
The combination of warm spice and chocolate is what makes this one special. It hits like a cinnamon roll and a chocolate cake had a really good day together.
Serve it with a scoop of vanilla ice cream and the glaze gets all melty and messy in the best possible way.
Kitchen Tips
- Alternate adding the dry ingredients and water to the creamed butter in batches. This keeps the batter smooth and prevents overmixing.
- Grease and flour the Bundt pan thoroughly, especially in the fluted grooves. Nothing ruins cake day like a stuck Bundt.
- Let the glaze cool for a full 10 minutes before pouring. Too hot and it runs right off. Slightly thickened, it clings and drips beautifully.
- The cake needs to cool completely before glazing or the chocolate will melt into a puddle instead of setting up.
Ingredients
Directions
In medium bowl, combine flour, baking powder, cinnamon and nutmeg.
In large mixer bowl, cream butter, granulated sugar and brown sugar.
Add eggs, 1 at a time, beating well after each addition.
Gradually beat in dry ingredients alternately with water; stir in 1¼ cup morsels.
Spoon batter into greased and floured 10” fluted tube pan.
Bake in preheated 350℉ (180℃) oven for 45 to 50 minutes or until pick inserted in center comes out clean.
Cool for 10 minutes. Remove from pan.
Cool completely on wire rack.
GLAZE- in small heavy saucepan over low heat, melt ¾ cup morsels, milk and corn syrup, stirring until smooth.
Cool for 10 minutes; pour over cake.
Serve with ice cream.
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