Spice Cake Recipe

Name: Spice Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup vegetable oil or light flavored olive oil; 1 tablespoon cinnamon; 1 and 1/2 teaspoons nutmeg; 1 and 1/2 teaspoons ginger; 3/4 teaspoon cloves; 3/4 teaspoon cardamom; 1/2 teaspoon allspice; 1 cup butter (2 sticks, softened); 2 cups brown sugar (packed); 1 cup granulated sugar; 5 large eggs; 1 cup buttermilk; 2 teaspoons Mexican vanilla extract; 1 teaspoon almond extract; 2 tablespoons molasses; 1/2 cup sour cream; 3 cups + 2 tablespoons all-purpose flour (sifted); 1 teaspoon kosher salt; 1 tablespoon baking powder; A double batch of Cream Cheese Frosting or Whipped Cream Cheese Frosting

Warm and inviting, this Spice Cake Recipe is the perfect representation of comfort food at its finest. With rich aromatic spices like cinnamon, nutmeg, and ginger, this cake delivers a delightful flavor profile that captivates the senses. The tender crumb of the cake, combined with the sweet and tangy notes from the Cream Cheese Frosting, creates a balance that leaves everyone wanting more. Ideal for fall gatherings, family celebrations, or simply as a cozy treat at home with a cup of tea, this cake shines in its versatility. Enjoy a slice and let the smells of spices fill your kitchen, reminding you of the best homemade desserts.

Ingredients

1/2 cup vegetable oil or light flavored olive oil: Adds moisture and richness to the cake.
1 tablespoon cinnamon: Infuses warm sweetness and aromatic flavor.
1 and 1/2 teaspoons nutmeg: Offers a warm, nutty aroma.
1 and 1/2 teaspoons ginger: Adds a zesty kick and depth of flavor.
3/4 teaspoon cloves: Provides a sweet and slightly pungent spice note.
3/4 teaspoon cardamom: Contributes a fragrant, floral flavor profile.
1/2 teaspoon allspice: Combines flavors of cinnamon and nutmeg for warmth.
1 cup butter (2 sticks, softened): Creates a rich, buttery base for the cake.
2 cups brown sugar (packed): Adds moisture and caramel-like flavor.
1 cup granulated sugar: Sweetens the cake for a balanced flavor.
5 large eggs: Ensures structure and richness to the cake.
1 cup buttermilk: Adds tanginess and moisture, contributing to a tender crumb.
2 teaspoons Mexican vanilla extract: Enhances the flavor with a smooth vanilla note.
1 teaspoon almond extract: Adds a subtle nutty sweetness.
2 tablespoons molasses: Deepens the flavor and adds moisture.
1/2 cup sour cream: Enhances creaminess and richness.
3 cups + 2 tablespoons all-purpose flour (sifted): Provides structure to the cake.
1 teaspoon kosher salt: Balances sweetness and enhances flavor.
1 tablespoon baking powder: Ensures the cake rises properly.
A double batch of Cream Cheese Frosting or Whipped Cream Cheese Frosting: Complements the cake with creamy sweetness.

Step-by-Step Instructions

Heat a small pan over medium heat and add the vegetable oil.
In a small bowl, mix together the cinnamon, nutmeg, ginger, cloves, cardamom, and allspice. Add this spice mixture to the hot oil and toast for about 1 minute, until fragrant. Let it cool.
Preheat your oven to 325°F (165°C).
Trace the outline of three 9-inch cake pans on parchment paper, cut out the circles, and place them in the pans. Grease the pans well with nonstick spray.
In a large bowl, beat the softened butter until smooth. Add both sugars and beat for 2 minutes.
Once the spiced oil is cool, add it to the butter-sugar mixture and mix well.
In a separate bowl, whisk together the eggs, buttermilk, Mexican vanilla, almond extract, molasses, and sour cream until smooth.
In another bowl, sift together the all-purpose flour, kosher salt, and baking powder.
Gradually add the egg mixture and flour mixture to the butter mixture, alternating between the two, until just combined.
Divide the batter among the three prepared pans. Bake for about 27-30 minutes, rotating the pans halfway through.
Once baked, allow the cakes to cool in the pans for about 15 minutes before transferring them to a cooling rack.
Frost the cooled cakes with the double batch of Cream Cheese Frosting or Whipped Cream Cheese Frosting.

Recipe Details

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12-16 slices
Calories: Approximately 360 calories per slice

Tips, Storage & Variations

For a more intense spice flavor, allow the spice mixture to cool in the oil for longer before adding it to the batter.
Store the cooled cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
You can freeze the unfrosted cakes for up to 3 months. Just wrap them tightly in plastic wrap and foil.
For a nuttier flavor, consider adding chopped walnuts or pecans to the batter.

FAQ

Q: Can I use a different type of oil?
A: Yes, light flavored olive oil is a great substitute for vegetable oil.

Q: Is it necessary to use buttermilk?
A: While buttermilk adds tanginess, you can substitute it with yogurt or milk mixed with a little vinegar.

Q: How do I know when the cakes are done baking?
A: Insert a toothpick in the center of the cakes; it should come out clean if the cakes are done.

Q: Can I double this recipe?
A: Yes, you can easily double the recipe to make a larger cake or more servings.

Q: What is the best way to frost the cake?
A: Make sure the cake layers are completely cool before frosting to prevent melting. Use an offset spatula for easy spreading.

Q: Can I make cupcakes with this recipe?
A: Yes, this batter works well for cupcakes; just fill each liner 2/3 full and bake for about 18-20 minutes.

Conclusion

This Spice Cake Recipe is not just a delightful dessert but a moment of joy and warmth in our busy lives. Its rich flavors and fragrant aroma make it a perfect choice for any occasion. We hope you give this recipe a try and share it with friends and family. Enjoy baking and indulging in the comforting taste of spice cake.

Spice Cake Recipe

Print Recipe

Warm and inviting, this Spice Cake Recipe features rich aromatic spices like cinnamon, nutmeg, and ginger, delivering a delightful flavor balance with a creamy frosting.

Author: hannah-reed
Prep Time: 30
Cook Time: 30
Total Time: 60
Yield: 12-16 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1/2 cup vegetable oil or light flavored olive oil
1 tablespoon cinnamon
1 and 1/2 teaspoons nutmeg
1 and 1/2 teaspoons ginger
3/4 teaspoon cloves
3/4 teaspoon cardamom
1/2 teaspoon allspice
1 cup butter (2 sticks, softened)
2 cups brown sugar (packed)
1 cup granulated sugar
5 large eggs
1 cup buttermilk
2 teaspoons Mexican vanilla extract
1 teaspoon almond extract
2 tablespoons molasses
1/2 cup sour cream
3 cups + 2 tablespoons all-purpose flour (sifted)
1 teaspoon kosher salt
1 tablespoon baking powder
A double batch of Cream Cheese Frosting or Whipped Cream Cheese Frosting

Instructions

Heat a small pan over medium heat and add the vegetable oil.
In a small bowl, mix together the cinnamon, nutmeg, ginger, cloves, cardamom, and allspice. Add this spice mixture to the hot oil and toast for about 1 minute, until fragrant. Let it cool.
Preheat your oven to 325°F (165°C).
Trace the outline of three 9-inch cake pans on parchment paper, cut out the circles, and place them in the pans. Grease the pans well with nonstick spray.
In a large bowl, beat the softened butter until smooth. Add both sugars and beat for 2 minutes.
Once the spiced oil is cool, add it to the butter-sugar mixture and mix well.
In a separate bowl, whisk together the eggs, buttermilk, Mexican vanilla, almond extract, molasses, and sour cream until smooth.
In another bowl, sift together the all-purpose flour, kosher salt, and baking powder.
Gradually add the egg mixture and flour mixture to the butter mixture, alternating between the two, until just combined.
Divide the batter among the three prepared pans. Bake for about 27-30 minutes, rotating the pans halfway through.
Once baked, allow the cakes to cool in the pans for about 15 minutes before transferring them to a cooling rack.
Frost the cooled cakes with the double batch of Cream Cheese Frosting or Whipped Cream Cheese Frosting.