This cake is full of cozy, comforting spices that make it perfect for cool-weather baking. It’s easy to prepare using simple pantry ingredients and doesn’t require any fancy equipment. The texture is soft and fluffy, and the flavor improves with time, making it ideal for baking a day ahead. Whether you’re pairing it with a hot drink or serving it at a festive dinner, this Spice Cake is always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Brown sugar
Granulated sugar
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves
Salt
Eggs
Vegetable oil or melted butter
Buttermilk (or milk + vinegar as a substitute)
Vanilla extract
Optional: chopped nuts or raisins
Optional: cream cheese frosting or powdered sugar for topping
Directions
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices.
In another bowl, beat the eggs, sugars, oil (or melted butter), buttermilk, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated.
If using, fold in chopped nuts or raisins.
Pour the batter into the prepared pan(s) and smooth the top.
Bake for 30–35 minutes (round pans may need slightly less time) or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Frost with cream cheese frosting, dust with powdered sugar, or serve plain.
Servings and timing
This recipe serves 12. Prep time: 15 minutes Bake time: 30–35 minutes Cooling time: 30 minutes Total time: Approximately 1 hour 20 minutes
Variations
Apple spice cake: Fold in 1 cup of grated apple for extra moisture and flavor.
Pumpkin spice cake: Substitute 1 cup of pumpkin puree for part of the buttermilk.
Gluten-free: Use a 1:1 gluten-free flour blend to make this recipe gluten-free.
Maple glaze: Drizzle with a simple maple glaze instead of frosting.
Layer cake: Double the recipe and use three 8-inch pans for a tall, layered cake.
Storage/Reheating
Store the cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days if frosted. To freeze, wrap slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature before serving. To reheat individual slices, microwave for 10–15 seconds for a warm treat.
FAQs
What spices are essential for spice cake?
Cinnamon, nutmeg, ginger, and cloves are classic, but you can adjust the blend to your taste.
Can I use applesauce instead of oil?
Yes, substitute applesauce for some or all of the oil for a lower-fat option and added moisture.
What kind of frosting goes best with spice cake?
Cream cheese frosting is the traditional choice, but buttercream, maple glaze, or even whipped cream work well too.
Can I add fruit or nuts?
Absolutely. Chopped walnuts, pecans, raisins, or diced apples all pair beautifully with the spiced base.
Can I make this cake in a bundt pan?
Yes, grease the bundt pan well and bake for 40–45 minutes or until a toothpick comes out clean.
Is buttermilk necessary?
Buttermilk adds moisture and tenderness, but you can make a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk.
Can I make cupcakes with this recipe?
Yes, this batter makes excellent spice cupcakes. Fill liners 2/3 full and bake for 18–22 minutes.
How long does the cake stay moist?
The cake stays moist for several days and often tastes better the next day as the flavors deepen.
Can I make this ahead of time?
Yes, it’s a great make-ahead dessert. Bake and frost the day before serving and store covered.
Can I use white sugar only?
You can, but brown sugar adds depth and moisture. A mix of both is best for rich flavor.
Conclusion
Spice Cake is a timeless dessert that brings warmth and comfort to every bite. With its fluffy texture, aromatic spice blend, and versatility in presentation, it’s a cake that works equally well for everyday enjoyment and special occasions. Simple to make and easy to love, this classic cake is sure to become a staple in your recipe collection.
Spice Cake is a moist, tender dessert infused with warm spices like cinnamon, nutmeg, ginger, and cloves. Perfect for fall and holiday baking, it’s simple to make and delicious with or without frosting.
Author:Catherine
Prep Time:15 minutes
Cook Time:30–35 minutes
Total Time:1 hour 20 minutes
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil or melted butter
1 cup buttermilk (or 1 tablespoon vinegar + milk to make 1 cup)
1 teaspoon vanilla extract
Optional: 1/2 cup chopped nuts or raisins
Optional: Cream cheese frosting or powdered sugar for topping
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In another bowl, beat together the eggs, brown sugar, granulated sugar, oil (or melted butter), buttermilk, and vanilla extract until well combined.
Gradually stir the dry ingredients into the wet mixture until just combined.
If using, fold in chopped nuts or raisins.
Pour the batter into the prepared pan(s) and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Frost with cream cheese frosting, dust with powdered sugar, or serve plain.
Notes
Grated apple or pumpkin puree can be added for extra moisture.This cake improves in flavor after a day—perfect for making ahead.For cupcakes, bake at 350°F for 18–22 minutes.Store frosted cake in the fridge and bring to room temp before serving.Use gluten-free 1:1 flour blend to make it gluten-free.
