About the Recipe
There’s something about the shape of a bundt cake that makes it instantly beautiful. I’ve always loved how the curves create a striking presentation with minimal effort — it’s the kind of cake that always looks impressive, even before the first bite.
Over time, I’ve played with all kinds of flavors in this form — from my Lemon Pistachio Bundt to the deeper notes of my Chocolate Cherry version. But this one is especially close to my heart. It’s the first recipe I’m sharing using my Cacao-Maple Mélange, a custom spice blend I created with my friends at Selefina Spices.
The blend might be simple in appearance, but the flavor is layered and complex — starting with hints of cocoa and maple, warming into cinnamon and nutmeg, and finishing with just a touch of clove and light citrus. It’s incredibly versatile: great in baked goods, cozy drinks, even savory dishes like stews or roasted vegetables.
This cake is a lovely way to ease into the blend — rich, spiced, and perfect for the season. I can’t wait to share more recipes using it, but for now, let’s bake.
A cozy twist on chocolate cake – This isn’t your typical chocolate bundt. The warming spices from the Cacao-Maple Mélange add layers of flavor that make each bite feel like a hug.
Rich but not too sweet – The balance between cocoa, spice, and buttermilk gives it depth without being overly sugary.
Beautiful texture – Thanks to the buttermilk and softened butter, this cake bakes up with a tender crumb and a slightly crisp, golden crust.
Perfect for gatherings – It looks beautiful straight from the bundt pan and needs nothing more than a light dusting of powdered sugar (though a drizzle of maple glaze wouldn’t hurt!).
Easily customizable – No spice blend? No problem. You can recreate the flavor at home (see below for a DIY mix).
What You'll Love
What does the cacao-maple mélange taste like? It’s a warming blend of unsweetened cacao, maple sugar, and cozy spices like cinnamon, ginger, and nutmeg. Think hot chocolate meets spice cake — rich, earthy, and deeply comforting.
Can I make this without your spice blend? Yes! See the substitute version above using common pantry spices like cocoa powder, cinnamon, ginger, and nutmeg. You’ll still get that warm, spiced flavor even without the exact blend.
What kind of cocoa should I use if substituting? Use unsweetened cocoa powder (not Dutch-processed) for the closest match to the flavor profile in my blend. It plays well with the buttermilk’s acidity.
Can I use sour cream instead of buttermilk? Yes — use the same amount (240 g or 1 cup) of full-fat sour cream. You’ll get a slightly denser texture, but the result is still moist and delicious.
How do I prevent the cake from sticking to the bundt pan? Make sure to grease and flour your bundt pan really well — or use a baking spray with flour. Let the cake cool for about 10–15 minutes in the pan before gently inverting it onto a wire rack.
Can I freeze this cake? Absolutely. Let it cool completely, then wrap tightly in plastic wrap and freeze for up to 2 months. You can freeze the whole cake or individual slices.
How should I serve it? It’s lovely as-is, but for a little extra flair, try a dusting of powdered sugar, a maple glaze, or a dollop of whipped cream on the side. It’s also amazing with coffee or chai.
Frequently asked Questions
Ingredients
40 g all-purpose flour (2 cups)
6 g baking powder (1½ tsp)
3 g baking soda (½ tsp)
227 g unsalted butter, softened (1 cup / 2 sticks)
200 g granulated sugar (1 cup)
150 g eggs (about 3 large eggs)
240 g buttermilk (1 cup)
5 g vanilla extract (1 tsp)
35–45 g cacao spice blend (6–8 tbsp) Cacao-Maple Mélange spice blend
DIY Substitute for Cacao-Maple Mélange:
4 tbsp unsweetened cocoa powder
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp allspice
½ tsp maple sugar (or substitute with light brown sugar or a drop of maple extract)
Optional: a pinch of cardamom or clove for extra warmth
Simply mix these together and use in place of the blend. You can adjust the spice levels to taste — if you prefer a milder spice note, start with 6 tablespoons; if you like a more intense flavor, go for the full 8.
Preparation
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.
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.
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.
Fold in 6-8 tablespoons of the Cacao-Maple Mélange spice blend until evenly distributed (depending on how pronounced you want the flavor to be).
Pour the batter into the prepared bundt cake pan and smooth the top.
Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool before removing it from the pan. Dust with powdered sugar if desired.
Enjoy!
Products used for this recipe:
Nordic ware Bundt Pan:
Cacao-Maple Mélange in collaboration with Selefina Spices
