Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 tbsp (8g) baking powder
  • 1 tsp (6g) baking soda
  • ½ tsp (3g) salt
  • 2 tsp (5g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • ½ tsp (1g) ground nutmeg
  • ¼ tsp (0.5g) ground cloves
  • 3 large eggs
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (115g) unsalted butter, melted and cooled
  • ½ cup (120ml) vegetable oil
  • 2 tsp (10ml) vanilla extract
  • 2 cups (240g) powdered sugar
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • pinch of salt

Instructions:

  1. Generously grease every nook and cranny of a 10-12 cup Bundt pan with melted butter or shortening, ensuring the center tube is fully coated, then dust with flour and shake out the excess.
  2. Whisk the all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl until no clumps remain.
  3. In a separate bowl, beat the eggs, buttermilk, melted butter, vegetable oil, and vanilla extract until smooth.
  4. Slowly fold the wet ingredients into the dry ingredients using a spatula, mixing only until just combined.
  5. Pour the batter into the prepared pan, smoothing the top, and bake at 350°F (175°C) for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to sit in the pan for 10 minutes to set, then invert it onto a wire rack to cool.
  7. Whisk together the powdered sugar, heavy cream, vanilla extract, and a pinch of salt until velvety.
  8. While the cake is still slightly warm, pour the glaze over the top, allowing it to drip naturally down the sides.