A moist, tender bundt cake with a perfect dose of tangy buttermilk and sweet spice, then topped with a decadent caramel sauce.

Units Scale

For the Cake:

For the Caramel Sauce:

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Preheat your oven to 350°F (175°C).
Grease a 10-inch bundt pan thoroughly, ensuring all the grooves are well-coated to prevent sticking. Set aside.

In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, cloves, allspice, nutmeg, and cardamom until well combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 3-4 minutes.

Reduce the mixer speed to medium. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.

In a large measuring cup, lightly whisk together the vanilla extract, buttermilk, and vegetable oil.

With the mixer on low speed, add one-third of the dry ingredients to the butter mixture, followed by half of the buttermilk mixture.
Repeat, alternating between the dry and wet ingredients, and ending with the final third of the dry ingredients. Mix until just combined, being careful not to overmix.

Pour the batter evenly into the prepared bundt pan, using a spatula to smooth the top.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.

Remove the cake from the oven and let it cool in the pan for 10 minutes.
Carefully invert the pan onto a cooling rack and lift it off the cake. If the cake doesn’t release immediately, gently tap the edge of the pan to help it loosen. Let the cake cool completely.

In a medium saucepan, combine the granulated sugar and water. Stir gently to dissolve, then bring to a simmer over medium-low heat without stirring.
Allow the sugar to cook until it turns a deep amber color, about 10-15 minutes.
Remove from heat and carefully add the heavy cream in small amounts, stirring continuously. This will prevent splattering. Add the vanilla and stir until smooth.
Transfer to a jar and allow the caramel to cool to room temperature.

Once the cake is cool, drizzle with caramel sauce before slicing, or serve the sauce on the side for drizzling.

Don’t Overmix: Overmixing the batter can make the cake dense. Mix just until the ingredients are incorporated.
Temperature Tips for Caramel: Caramelizing sugar can be a little tricky – but if you use medium-low heat and avoid stirring once the sugar dissolves to prevent crystallization, you’ll be fine.
Storage: Store leftover cake at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.