This Spice Cake is a cozy masterpiece, blending warm cinnamon, nutmeg, and cloves into every moist, tender bite. Its rich, aromatic flavors are perfectly balanced with a hint of sweetness, making it an irresistible treat for any occasion. In just an hour, you’ll have a dessert that feels like a hug from the inside out.
The cake’s velvety texture melts on your tongue, while the golden crumb and delicate spice notes create a symphony of comfort. Whether served with a dollop of whipped cream or enjoyed on its own, this cake is a crowd-pleaser that’s as easy to make as it is delightful to savor. Perfect for gatherings or a quiet afternoon indulgence, it’s a recipe you’ll return to time and again.
Ingredients for Spice Cake
- 2 ⅔ cups (335 g) all-purpose flour
- 1 ½ cups (300 g) dark brown sugar (firmly packed)
- ½ cup (100 g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon allspice
- ¾ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 12 Tablespoons (177 g) unsalted butter (melted)
- ½ cup (118 ml) neutral cooking oil (avocado, canola, or vegetable oil work well)
- 3 large eggs (room temperature preferred)
- 1 Tablespoon vanilla extract
- 1 cup (240 g) sour cream (8 oz)
- ¼ cup (60 ml) whole milk
For the Cream Cheese Icing:
- 8 oz (225 g) cream cheese (softened, brick-style, not tub-style)
- ½ cup (113 g) unsalted butter (softened)
- 3 ½ cups (440 g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease a baking pan with baking spray (use a 13×9 pan or two 9” or 8” round pans). If using round pans, line the bottoms with parchment paper. Set aside.
- In a large mixing bowl, whisk together flour, sugars, baking powder, baking soda, salt, and spices (cinnamon, ginger, allspice, cloves, & nutmeg) until well-combined.
- Add melted butter and oil to the dry ingredients. Stir well until combined.
- Using an electric mixer, add eggs and vanilla extract. Mix until completely combined.
- Stir in sour cream and then milk. Scrape the sides and bottom of the bowl to ensure the batter is smooth and uniform.
- Pour the batter into the prepared pan (or evenly divide into round cake pans). Bake on the center rack of the oven for the following times:
- Metal 13×9″ pan or two 9″ round pans: 30-35 minutes (glass or ceramic pans will take longer).
- Two 8″ round pans: 35 minutes.
The cake is done when it springs back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cooling:
- If using a 13×9 pan, let the cake cool completely before icing directly in the pan.
- If using round pans, let cakes cool for 15 minutes, then invert onto a cooling rack to cool completely. Level domed cakes before assembly. Ensure cakes are completely cooled before icing.
- Make the Icing: In a large bowl, beat cream cheese and butter with an electric mixer until creamy and smooth. Gradually add powdered sugar on low speed until combined. Stir in vanilla extract and salt.
- Spread the icing evenly over the cooled cake. Slice and serve!
Perfect Pairings: Sauce and Topping Ideas
While the cream cheese icing is a classic choice, consider drizzling a warm caramel sauce or spiced maple glaze over the cake for an extra layer of flavor. For a lighter option, top with a dollop of whipped cream and a sprinkle of cinnamon or chopped nuts.
Storage Tips: Keeping Your Cake Fresh
Store the spice cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let it sit at room temperature for 30 minutes before serving to restore its soft texture. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.
Time-Saving Hacks for Busy Bakers
To save time, measure and mix the dry ingredients the night before and store them in a sealed container. Use pre-cut parchment paper for round pans to avoid trimming. If you’re short on time, skip the layer cake and bake it in a 13×9 pan for a simpler, one-pan dessert.
Recipe Variations: Make It Your Own
For a nutty twist, fold in 1 cup of chopped walnuts or pecans into the batter. If you love fruit, add 1 cup of grated apples or crushed pineapple for extra moisture. For a chocolatey version, swap ½ cup of flour with cocoa powder and add ½ cup of chocolate chips.
Equipment Guidance: Tools for Success
Use a stand mixer or hand mixer to ensure the batter is smooth and well-combined. A toothpick or cake tester is essential for checking doneness. If making a layer cake, invest in a cake leveler or use a serrated knife to evenly trim the domed tops.
Spice Cake
Ingredients
- 2 ⅔ cups all-purpose flour (335 g)
- 1 ½ cups dark brown sugar firmly packed (300 g)
- ½ cup granulated sugar (100 g)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon allspice
- ¾ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 12 Tablespoons unsalted butter melted (177 g)
- ½ cup neutral cooking oil I use avocado oil, but canola or vegetable oil would also work (118 ml)
- 3 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
- 1 cup sour cream (240 g) (8 oz)
- ¼ cup whole milk (60 ml)
Cream Cheese Icing
- 8 oz cream cheese softened (use brick-style, not the kind sold in tubs) (225 g)
- ½ cup unsalted butter softened (113 g)
- 3 ½ cups powdered sugar (440 g)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350F (175C) and grease a baking pan with baking spray (you may use a 13×9 pan or two 9” round or 8” round pans, if using round cake pans it’s best to line the bottoms with parchment paper, too). Set aside.
- In a large mixing bowl, whisk together flour, sugars, baking powder, baking soda, salt, and spices (cinnamon, ginger, allspice, cloves, & nutmeg) until well-combined.
- Add melted butter and oil and stir well until combined.
- Using an electric mixer, add eggs and vanilla and stir until completely combined.
- Stir in sour cream and then milk. Scrape the sides and bottom of the bowl to ensure batter is smooth and uniform.
- Pour batter into prepared pan (or evenly divide into round cake pans). Transfer to center rack of 350F (175C) oven and bake for the following amount of time:If using a metal 13×9″ pan or two 9″ round pans: 30-35 minutes (a glass or ceramic pan will take longer to bake). When finished baking, the cake should spring back when lightly touched and a toothpick inserted in the center should come out clean or with a few moist crumbs.If using two 8″ round pans: 35 minutes. When finished baking, the cake should spring back when lightly touched and a toothpick inserted in the center should come out clean or with a few moist crumbs.
- If using a 13×9 pan: Let cake cool completely before icing directly in the pan.If using round cake pans/making a layer cake: Allow cakes to cool for 15 minutes then carefully invert onto a cooling rack to cool completely. Cakes will likely be domed and, if so, should be leveled before assembly. Cake must be cooled completely before icing.
- IcingCombine cream cheese and butter in large bowl and use an electric mixer (or stand mixer) to beat until creamy and smooth.
- With mixer on low-speed, gradually add powdered sugar until completely combined.
- Stir in vanilla extract and salt.
- Spread evenly over cooled cake.