IMAGE ©Christine Loertscher - Poetic Road

Cacao-Spiced Bundt Cake

with Cacao-Maple Mélange Spice Blend
a sweet treat recipe
2 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
1 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 cup buttermilk
1 tsp vanilla extract
6-8 tbsp Cacao-Maple Mélange, Spice Blend
powdered sugar, for dusting (optional)
Cacao-Spiced Bundt Cake
with Cacao-Maple Mélange Spice Blend
a sweet treat recipe
With a lifelong passion for cooking Chris brings a unique blend of culinary expertise, creativity, and artistic flair to every dish. Driven by an insatiable curiosity and a desire to merge artistic vision with the culinary arts, Chris has found true fulfillment as a recipe developer and photographer. Through the lens of the camera, Chris skillfully captures the essence and beauty of each dish, transforming food into visual poetry. The result is a captivating fusion of flavors, textures, and aesthetics, inviting you to savor every moment. Follow Chris’s culinary adventures on Instagram at @poetic_road, or her blog where the exquisite imagery and tantalizing recipes will inspire and delight your senses.
a little bit about the recipe
Baked to perfection, the tender crumb of this bundt cake captures the essence of the holiday season or any special occasion. Each slice offers a harmonious blend of chocolate, spice, maple, and a hint of citrus creating a truly memorable and comforting treat.
8-10 SERVINGS | 1 slice
  • Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.

  • 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.

  • 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!

Room Temperature: The cake can be stored at room temperature for about 2-3 days in a cool, dry place. Make sure it's covered to prevent drying.

Refrigeration: If you want to extend the storage time, you can refrigerate the cake. When stored in an airtight container or wrapped in plastic wrap, it can last for up to a week in the refrigerator.

Freezing: For longer storage, you can freeze the bundt cake. Wrap it tightly in plastic wrap and then place it in a freezer bag or wrap it with aluminum foil. It can be stored in the freezer for up to 2-3 months. Keep in mind that while freezing is a great option for preserving the cake's freshness, it may affect the texture slightly. When you're ready to enjoy the frozen cake, allow it to thaw in the refrigerator or at room temperature before serving.
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.

Serve with whipped cream and berries for an added indulgent touch.
ingredients in recipe
Bakes and Bevvies Blend
spice blend collab
Introducing my Cacao-Maple Mélange, a spice blend born from the crossroads of my Swiss heritage and Canadian home. Inspired by the breathtaking Swiss Alps and the maple-laden landscapes of Canada, Cacao-Maple Mélange is a celebration of two distinct cultures united in a single spice blend. The visual allure of the mix is its rich chocolatey hue that is intertwined with hints of warm cinnamon and golden maple. The aroma of this blend is where the magic lies. It is warm and cozy and will transport you to a chalet nestled in the mountains. The sweet embrace of maple mingles with the warm spiciness of cloves and cinnamon, creating an aromatic journey that captivates the senses. When tasted, the blend unfolds like a story – the deep, robust cacao notes balance harmoniously with the sweet warmth of maple sugar and cinnamon, while the subtle and delicate citrusy zing of orange and cardamom adds a refreshing twist. This unique combination of flavors reflects the culinary tastes of both of my worlds. Cacao-Maple Mélange is versatile, elevating both sweet and savory dishes. Sprinkle it over your morning pancakes, stir it into hot chocolate, or use it as a secret ingredient in savory stews and roasts. The taste evolves with heat and time, intensifying its complexity as it cooks. Add it early for a gradual infusion or later for a burst of bold flavor. Crafted with love and a nod to my roots, Cacao-Maple Mélange is more than a spice blend; it's a culinary journey through the mountains and forests, a fusion of cultures that transforms every dish into a celebration. Uses:
  • In sweet treats: Add to your brownie or cookie batter for a hint of chocolate and spice.
  • In hot beverages: Stir it into hot cocoa, coffee, or even a chai tea for a Swiss-Canadian twist.
  • On desserts: Dust it over ice cream, yogurt, or chocolate mousse for a delightful garnish.
  • In savory dishes: Sprinkle it on roasted meats like pork or chicken or add it to your stews for a unique and exotic flavor.
  • 2.0 oz - JAR $8