Spice Cake

I love a good spice cake, and this one is everything I want this time of year. I wanted this cake to feel warm and comforting without being dense or overly sweet. The layers are soft and moist, flavored with cinnamon, ginger, nutmeg, and cloves, and balanced by a tangy spiced cream cheese frosting.

This is the kind of cake that feels right this time of year. It works just as well for a holiday table as it does with a cup of coffee on a quiet afternoon. Familiar, cozy, and deeply comforting. I shared it with my neighbor who loves cream cheese frosting, and she said it reminded her of carrot cake because of the spices and the frosting.

Why You’ll Love This Spice Cake

• It holds up well, making it a great make-ahead cake.
• I use oil, sour cream, and buttermilk to keep the cake consistently moist.
• The spice blend is warm and well-balanced, not overpowering.
• Brown sugar and molasses add depth without making the cake dense.

Ingredients you’ll need

The ingredients you’ll need are pretty straight forward and you probably already have them in your pantry and fridge.

For the cake

• All-purpose flour – Provides structure while keeping the crumb tender. You can use gluten-free flour 1-to-1 blend as a substitute to make this cake gluten-free.
• Baking powder + baking soda – Work together for proper rise and an even, soft crumb.
• Salt – Balances sweetness and sharpens the spice flavors.
• Warm spices (cinnamon, ginger, nutmeg, cloves, allspice) – Create depth and that classic spice-cake flavor without one spice overpowering the others.
• Unsalted butter + neutral oil – Butter adds flavor, while oil keeps the cake moist for days.
• Brown sugar + granulated sugar – Brown sugar brings moisture and caramel notes; granulated sugar helps with structure and lift.
• Eggs – Bind the batter and provide structure. I don’t recommend trying to substitute them.
• Molasses – Adds depth, color, and warmth without making the cake dense.
• Vanilla extract – Rounds out the spice and molasses flavors.
• Sour cream + buttermilk – Keep the crumb soft and tender while adding a slight tang that balances the sweetness.

For the Spiced Cream Cheese Frosting

• Cream cheese + unsalted butter – Create a smooth, stable frosting with a balance of richness and tang.
• Powdered sugar – Sweetens while keeping the frosting light and smooth.
• Vanilla extract + warm spices (cinnamon, nutmeg) – Tie the frosting flavor to the cake.
• Salt – Prevents the frosting from tasting overly sweet.
• Heavy cream (optional) – Adjusts the texture for a softer, more spreadable frosting.

How to make this recipe

Let’s start with the cake layers. I preheat the oven to 350°F (180°C) and grease and flour three 8-inch cake pans. I whisk together all the dry ingredients in a separate bowl, then beat the butter with both sugars until light and fluffy, slowly adding the oil until fully incorporated.

Add the eggs one at a time, mixing well after each addition—so they emulsify properly into the batter. This helps create a smooth, stable mixture and prevents the batter from breaking, which leads to a more even crumb and better texture in the finished cake.

Then blend in the molasses, vanilla, and sour cream until smooth.

Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix gently after each addition until just combined—be careful not to overmix.

Evenly pour batter into the prepared pans and smooth the tops. I often like to weigh the batter so the layers are even when I assemble the cake later on.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Spiced Cream Cheese Frosting

In a large bowl, beat together the butter and cream cheese until smooth and creamy with an electric mixer or the bowl of a stand mixer for about 2–3 minutes.

Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Increase to medium-high and beat until light and fluffy. Mix in vanilla, cinnamon, nutmeg, and salt until the frosting reaches the perfect consistency—smooth, spreadable, and slightly tangy.

If the frosting is too thick, add a bit of heavy cream to make it smoother. And if the frosting is too thin, add more powdered sugar, or put the bowl in the fridge for a few minutes and re-whip it.

Often times, if cream cheese frosting goes too soft, it could be due to over beating the frosting, or because the cream cheese was too warm.

Assembling the Spice Cake

Level the cooled cake layers if needed. Spread about 1 cup of frosting between each layer, then cover the top and sides with the remaining frosting. I like to decorate this cake with candied pecans for a festive touch. You could also use my candied walnuts, I offer two different methods of making them—stove top or in the oven.

Chill the cake for about 20 minutes to set, then serve at room temperature to bring out the full flavor and texture of the moist crumb.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving so the frosting softens and the flavors bloom. The taste and texture deepen after 24 hours, making it a wonderful make-ahead dessert for this cozy time of year.

If freezing the cake, I like to cut into slices, then wrapping each slice individually in plastic, and placing in an airtight container such as this rubbermaid one, my favorite storage container for my desserts.

Tips & Tricks

• Use room-temperature ingredients for a smooth batter and even baking.
• Don’t overmix once the flour mixture is added to keep the moist crumb intact.
• For richer flavor, add a touch of espresso powder (½ tsp) or dark molasses.
• Let the layers cool fully on a wire rack before frosting to prevent melting.
• Try folding in grated apples, shredded carrots, or finely chopped nuts for added texture.
• Drizzle with salted caramel for a decadent fall twist.

FAQ

Can I bake this as a sheet cake?
Yes! Pour the batter into a 9×13-inch pan and bake for 35–40 minutes, or until a toothpick comes out clean.

Can I use plain yogurt instead of sour cream?
Yes—plain Greek yogurt works perfectly as a 1:1 substitute.

How do I make sure the cake stays moist?
Avoid over baking, cover it well, and store it properly. The oil and sour cream already help lock in that moist crumb.

If you loved this recipe, you’ll definitely want to try my Gingerbread Cake, packed with deep molasses notes, or my Chai Cake, which brings fragrant cardamom and tea to the mix. My Apple Crumble Cheesecake is another reader favorite for cozy fall flavors, and my Pumpkin Roll captures that same warmth in a soft, spiced sponge.

I hope you enjoy this Spice Cake as much as I do—it’s one of those recipes that makes your kitchen smell like the holidays. If you bake it, don’t forget to tag me on Instagram—I love seeing your creations and how you make my recipes your own!

Spice Cake

Camila Hurst

This moist spice cake is soft and tender with warm notes of cinnamon, ginger, nutmeg, cloves, and molasses. Finished with spiced cream cheese frosting, it’s a balanced, comforting cake that’s perfect for fall baking.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Assembly 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 580 kcal

Ingredients

 

Spice Cake Batter

• 2 cups all-purpose flour 250g
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• pinch of allspice or cardamom optional
• ½ cup unsalted butter, room temperature 115g
• 1 cup light brown sugar, packed 200g
• ½ cup granulated sugar 100g
• ½ cup neutral oil (like canola or light olive oil) 120ml
• 3 large eggs room temperature
• 1 tbsp molasses
• 1½ tsp vanilla extract
• ¾ cup buttermilk, room temperature 180ml
• ½ cup sour cream or plain Greek yogurt 120g

Spiced Cream Cheese Frosting

• 1 cup unsalted butter, room temperature 226g
• ¾ cup cream cheese, slightly softened 6oz / 170g
• 4 cups powdered sugar, sifted 500g
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt
• optional 1–2 tbsp heavy cream for a softer consistency

Decoration

• candied pecans recipe here

Instructions

 

Spice Cake Batter

• Preheat the oven to 350°F (180°C). Grease three 8-inch round cake pans with butter and flour or lightly oil them and line the bottoms with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices, then set aside.
• In a large bowl, beat the butter with an electric mixer until creamy.
• Add the brown and granulated sugars and beat until light and fluffy. With the mixer on low speed, slowly drizzle in the oil and beat until fully combined.
• Add the eggs one at a time, mixing well after each addition, then mix in the molasses and vanilla. Blend in the sour cream until smooth.
• Add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry mixture. Mix just until combined after each addition, being careful not to overmix.
• Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting and assembling.
• Let rest for10 minutes in the pans, then turn out onto racks to cool completely before frosting.

Spiced Cream Cheese Frosting

• In a large mixing bowl, beat the cream cheese and butter together on medium speed until smooth and creamy, about 2–3 minutes. Gradually add the powdered sugar, one cup at a time, beating on low until incorporated. Increase to medium-high speed and beat until light and fluffy.
• Mix in the vanilla, cinnamon, nutmeg, and salt until fully combined. If you prefer a softer or more spreadable texture, add 1–2 tablespoons of heavy cream and beat until smooth. Keep refrigerated until ready to use, then bring to room temperature before frosting the cake.
• If the frosting is too stiff, add 1 tbsp of heavy cream at a time to make it softer. If the frosting is too runny, place it in the fridge for a few minutes before re-whipping and using it, or add more powdered sugar to adjust the consistency.

Assembly

• Level cake layers if needed.
• Spread about 1 cup frosting between layers.
• Frost the top and sides with remaining frosting. Decorate with candied pecans if desired.
• Chill 20 minutes to set, then serve at room temperature for best texture.

Notes

Storage: Refrigerate (covered) up to 4 days. Bring to room temperature before serving for softness.

Yogurt instead of sour cream: Plain Greek yogurt can be used as a 1:1 substitute for sour cream. It keeps the crumb just as moist while adding the same light tang.

Buttermilk substitute: In the absence of buttermilk, make a substitute by adding 1 tablespoon of vinegar or lemon juice to ¾ cup of milk. Let it sit for 5 minutes before using. This acidity is important—it reacts with the baking soda and helps the cake rise properly.

Mixing the frosting: Beat the butter and cream cheese just until smooth and creamy. Over beating can make cream cheese frosting loose or grainy, especially if the ingredients are too warm.

Runny frosting: Another reason why the frosting could be too soft, is because the cream cheese is too warm. In that case, place it in the fridge for up to 10 minutes, and re-whip before using.

Freezing cake layers: The unfrosted cake layers freeze very well. Wrap each layer tightly in plastic wrap, then place in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before frosting. It’s actually better to freeze the layers rather than refrigerating them, as the fridge can dry them out.

Freezing frosted cake or slices: Fully assembled cake or individual slices can also be frozen. Chill first to set the frosting, then wrap tightly. I like to freeze the cake by cutting into slices, then wrapping each slice individually, then inserting them in an airtight container. Thaw in the refrigerator, then bring to room temperature before serving for the best texture.

The flavor deepens after 24 hours. This is the perfect make-ahead dessert for autumn or holidays.

Nutrition

Serving: 1sliceCalories: 580kcal

Keyword spice cake

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