Spice Cake Recipe

Why You’ll Love Spice Cake Recipe

• Full of warm, aromatic spices

• Incredibly moist and tender texture

• Sweetened naturally with molasses and buttermilk

• Easy to make with common pantry ingredients

• Perfect for celebrations or casual dessert

• Versatile enough to bake as a sheet cake or layer cake

• Pairs beautifully with a creamy, tangy frosting

• Crowd-pleasing flavor that tastes like home

• Can be made ahead and stored well

• A delicious balance of spice and sweetness

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Spice Cake:

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 3/4 cup buttermilk

• 1/4 cup molasses

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened

• 1/2 cup unsalted butter, softened

• 3 cups powdered sugar

• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.

3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.

4. Beat in the eggs, one at a time, until well incorporated. Stir in the vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

6. Stir in the molasses until evenly distributed throughout the batter.

7. Pour the batter into the prepared baking pan(s) and spread it out evenly.

8. Bake for 25-30 minutes (9×13-inch pan) or 30-35 minutes (round cake pans), or until a toothpick inserted into the center comes out clean.

9. Remove the cake from the oven and allow it to cool completely in the pan(s) on a wire rack.

For the Cream Cheese Frosting:

1. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.

2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.

3. Stir in the vanilla extract until smooth and creamy.

4. Once the cake is fully cooled, spread the frosting evenly over the top.

5. Slice and serve.

Servings and timing

This recipe yields approximately 12–16 servings, depending on slice size.
Prep time: 20 minutes
Bake time: 25–35 minutes
Cooling and frosting time: about 1 hour

Variations

• Maple Frosting: Swap vanilla extract in the frosting for maple extract for a maple cream cheese twist.

• Nutty Spice Cake: Add chopped walnuts or pecans to the batter for a bit of crunch.

• Applesauce Addition: Replace half of the butter with unsweetened applesauce for a lighter texture and extra moisture.

• Mini Cakes or Cupcakes: Divide batter into cupcake tins for individual servings. Adjust bake time to 18–22 minutes.

• Gluten-Free Option: Use a gluten-free all-purpose flour blend for a gluten-free version.

• Dairy-Free: Use plant-based butter, cream cheese, and buttermilk alternatives.

• Layered with Fruit: Add a layer of spiced apples or pears between cake layers for a fruity surprise.

• Spice Boost: For bolder spice flavor, double the cinnamon or ginger.

• Brown Sugar Swap: Use brown sugar instead of granulated sugar for deeper flavor.

• Frosting-Free: Serve it plain or with a dusting of powdered sugar for a lighter dessert.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 5 days.
To serve, bring to room temperature or microwave individual slices for about 10–15 seconds.
For longer storage, the unfrosted cake can be frozen for up to 2 months. Wrap tightly in plastic and foil. Thaw overnight in the refrigerator before frosting and serving.

FAQs

What makes spice cake different from other cakes?

Spice cake includes warm spices like cinnamon, ginger, nutmeg, and cloves, which give it a distinct cozy and aromatic flavor profile.

Can I use sour cream instead of buttermilk?

Yes, sour cream can be used as a substitute for buttermilk. You may need to thin it slightly with a bit of milk.

Can this cake be made ahead of time?

Absolutely. You can bake and frost the cake a day in advance and store it in the refrigerator until serving.

How do I know when the cake is done?

Insert a toothpick in the center of the cake. If it comes out clean or with just a few crumbs, it’s ready.

Can I make this cake without molasses?

Molasses adds richness and depth, but you can substitute it with maple syrup or dark brown sugar in a pinch.

Is it okay to skip the frosting?

Yes, the cake is flavorful on its own. You can also top it with powdered sugar or a simple glaze if desired.

Can I freeze the frosted cake?

It’s best to freeze the cake unfrosted. However, if already frosted, freeze it uncovered for 1–2 hours, then wrap tightly and store for up to 1 month.

Can I use this recipe for cupcakes?

Yes, divide the batter into cupcake liners and bake for 18–22 minutes, or until a toothpick comes out clean.

Can I use oil instead of butter?

Yes, substitute an equal amount of vegetable oil for a more tender crumb, though it may slightly change the flavor.

What’s the best way to soften cream cheese for the frosting?

Let it sit at room temperature for about 30 minutes, or microwave it for 10–15 seconds (not melted, just soft).

Conclusion

Spice cake is the perfect blend of warm spices, moist cake, and luscious cream cheese frosting. Whether served at a holiday dinner or enjoyed with a warm drink on a chilly afternoon, this timeless dessert is sure to bring comfort and delight with every bite.