Spice Cake
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.
Servings 12 slices
Calories 580kcal
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: 1slice | Calories: 580kcal