Spice Cake
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.
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.
Nutrition
Calories: 537kcalCarbohydrates: 76gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 98mgSodium: 338mgPotassium: 123mgFiber: 1gSugar: 57gVitamin A: 823IUVitamin C: 0.2mgCalcium: 101mgIron: 2mg
Tried this recipe?Let us know how it was!