Winter-Gewürzkuchen, or Winter Spice Cake, is an indulgent treat that encapsulates the warm flavors of the season. Imagine a cake with rich chocolate undertones combined with the aromatic spices that make winter feel like a cozy hug. This delightful bundt cake isn’t just about flavor; it’s also about its beautiful presentation. Drizzled with a luscious dark chocolate glaze and topped with vibrant fresh red currants and aromatic sprigs of rosemary, this cake is perfect for any winter gathering or to enjoy basking by a crackling fire.
This recipe is also remarkably simple, making it accessible to both seasoned bakers and newcomers alike. The combination of buttermilk and oil yields a moist cake while the blend of spices fills your kitchen with an inviting aroma. Whether you’re hosting a festive holiday party or simply indulging in a weekend treat, Winter-Gewürzkuchen delivers both comfort and sophistication, ensuring each bite is memorable.
Why You’ll Love This Winter-Gewürzkuchen
- Deliciously Decadent: The chocolate and spice combination is a classic that never goes out of style.
- Moist and Flavorful: Thanks to the buttermilk and oil, this cake stays moist for days.
- Visually Stunning: The gorgeous glaze and colorful toppings make it a centerpiece at any table.
- Easy to Make: This recipe is straightforward, making it perfect for bakers of all levels.
Preparation Phase & Tools to Use
Before diving into the baking process, it’s essential to prepare your kitchen and gather the necessary tools. Start by gathering a bundt pan, mixing bowls, a whisk, and a rubber spatula. Make sure your bundt pan is generously greased to ensure easy removal after baking. Preheat your oven to 350°F (175°C) during this prep phase, so it is ready to go as soon as your cake batter is mixed. Having all your ingredients measured out and within reach will streamline your process and make for a more enjoyable baking experience. Lay out the flour, cocoa powder, sugar, baking powder, baking soda, spices, buttermilk, vegetable oil, eggs, and vanilla extract. Also, don’t forget the dark chocolate glaze, red currants, and rosemary for the stunning finish!
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup buttermilk
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup dark chocolate glaze
- 1 cup fresh red currants
- Fresh rosemary sprigs for garnish
Instructions
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and effectively greasing your bundt pan. This preparation ensures that your cake bakes evenly and can be easily removed once it’s done.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine your dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, salt, and the delightful spices (cinnamon, cloves, and nutmeg). Whisk these ingredients together thoroughly, which will ensure that the spices and leavening agents are evenly distributed throughout your cake.
Step 3: Blend Wet Ingredients
Now, in a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. It’s crucial to mix these wet ingredients well until they are fully combined. The liquid ingredients will help create a rich and tender cake.
Step 4: Combine Wet and Dry Ingredients
Slowly pour the wet mixture into your dry ingredients. Gently mix with a spatula until just combined. Be careful not to overmix, as this can create a tough texture in the cake. A few lumps are perfectly fine!
Step 5: Pour and Bake
Pour the cake batter into your prepared bundt pan and smooth the top evenly with your spatula. Slide the pan into your preheated oven and bake for 45 to 50 minutes. A toothpick inserted into the center of the cake should come out clean when it’s fully cooked.
Step 6: Cool and Glaze
After baking, allow the cake to cool in the pan for about 10 minutes. This step is crucial; it allows the cake to set before you turn it out onto a wire rack to cool completely. Once the cake has cooled, drizzle it with the luscious dark chocolate glaze and garnish beautifully with fresh red currants and rosemary sprigs for a final touch.
Variations
- Protein: You can incorporate nuts like walnuts or pecans for an added crunch.
- Vegetables: Add a cup of finely shredded carrots or zucchini for an added moisture and nutrition boost.
- Spices: Feel free to experiment with other spices like ginger or cardamom for a unique flavor twist.
Cooking Notes
- Ensure the ingredients are at room temperature before mixing for the best blend and texture.
- Opt for high-quality cocoa powder to enhance the chocolate flavor significantly.
- This cake can be stored covered at room temperature for up to three days or refrigerated for extended freshness.
Serving Suggestions
- Perfect with a warm cup of tea or coffee for an irresistible pairing.
- Serve with a scoop of vanilla ice cream for a truly indulgent experience.
Tips
- Always let the cake cool completely before adding glaze to prevent it from sliding off.
- Dust with powdered sugar before serving for a beautiful finish.
- Consider making it a day in advance; the flavors deepen and enhance overnight.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour and 10 minutes
Nutritional Information
- Calories: Approximately 380 per serving
- Protein: 5g
- Sodium: 220mg
FAQs
Can I make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure it contains a binding agent.
How can I store the cake?
Keep it covered at room temperature for up to three days. For longer storage, refrigerate it to maintain freshness.
Can I freeze Winter-Gewürzkuchen?
Yes, you can freeze slices of the cake tightly wrapped in plastic wrap and then aluminum foil for up to three months.
What can I use instead of buttermilk?
You can make a substitute by mixing plain yogurt or sour cream with milk in a 1:1 ratio, or simply add a tablespoon of vinegar to regular milk and let it sit for a few minutes.
Conclusion
Winter-Gewürzkuchen strikes a perfect balance between indulgence and warmth, making it an ideal dessert for any winter occasion. Its rich chocolate base and the harmony of spices create a satisfyingly decadent experience. Encourage your friends and family to try their hand at this delightful cake and share it during gatherings. Don’t forget to leave a comment about your experience and any variations you tried; we love hearing from our readers! Embrace the season with this delightful winter spice cake — you won’t be disappointed!
Print
Winter Gewürzkuchen
- Total Time: 1 hour and 10 minutes
- Yield: 8 servings 1x
Description
Winter-Gewürzkuchen, or Winter Spice Cake, is an indulgent treat that encapsulates the warm flavors of the season. Imagine a cake with rich chocolate undertones combined with aromatic spices that make winter feel like a cozy hug.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup buttermilk
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup dark chocolate glaze
- 1 cup fresh red currants
- Fresh rosemary sprigs for garnish
Instructions
- Start by preheating your oven to 350°F (175°C) and effectively greasing your bundt pan.
- In a large mixing bowl, combine your dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, salt, and spices (cinnamon, cloves, and nutmeg). Whisk these thoroughly.
- In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until fully combined.
- Slowly pour the wet mixture into your dry ingredients. Gently mix with a spatula until just combined.
- Pour the batter into your prepared bundt pan and smooth the top. Bake for 45 to 50 minutes.
- Allow the cake to cool in the pan for about 10 minutes before turning it out to cool completely. Drizzle with dark chocolate glaze and garnish with red currants and rosemary.
Notes
Ensure ingredients are at room temperature before mixing for the best blend and texture. This cake can be stored covered at room temperature for up to three days or refrigerated for extended freshness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
Nutrition
- Calories: 380 kcal
- Sodium: 220 mg
- Protein: 5 g