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Homemade Spice Cake

This moist Spice cake with the best tender crumb is full of fall spices, layered with a luscious cream cheese frosting then topped with nuts.

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 8 servings
Calories: 712 kcal
Course: Dessert
Cuisine: American

Ingredients

FOR THE CAKE
If you prefer a thicker layered cake then double the recipe.
  • 1¼ cups cake/pastry flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup sour milk (room temperature) or buttermilk
  • 1 large eggs (room temperature)
  • 1 large egg yolk (room temperature)
  • 1 teaspoons vanilla extract
  • ½ cup vegetable oil
  • ¾ cup + 2 tablespoons brown sugar lightly packed (158 grams total)
FOR THE FROSTING
  • ½ cup butter (softened)
  • 5 ounces whole fat cream cheese (room temperature)
  • 5 cups powdered sugar
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • ¼ cup cream (whole, heavy or whipping cream at least 30% fat content)
TOPPING
  • ½-1 cup finely chopped nuts (pecans, walnut or hazelnuts)

Instructions

    Cup of Yum
  1. Pre-heat the oven 350F / 180 C. Grease and flour or spray 2 8 inch cake pans.
  2. In a medium bowl whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, allspice, cloves and salt.
  3. In the mixing bowl beat the oil and sugar to combine about 2 minutes, add the eggs and vanilla beat to combine. Alternately add the dry ingredients and the sour milk. Beat until smooth.
  4. Pour the batter evenly into the prepared pans and bake for approximately 20 minutes or until a toothpick comes out with a few crumbs attached. Let cool 20 minutes in pan then move to wire rack to cool completely before, cutting to make a layer cake and frosting.
  5. To frost the cake, place the first layer on a large plate top side down, spread with approximately 1 cup of frosting, place the second cake top side down and frost with remaining frosting. Cover cake with finely chopped nuts. (maybe do the sides or on top you decide). Enjoy!
FOR THE FROSTING
    Cup of Yum
  1. In a medium bowl beat together butter and cream cheese on medium-high speed until creamy approximately 1 minute. Lower speed to medium and add powdered sugar, 1 cup at a time, beat well after each addition. Add the salt, cream and vanilla and beat until fluffy, about 3 minutes.

Notes

  • For room temperature ingredients remove from the fridge 45-60 minutes before using.
  • For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
  • Due to the dairy ingredients in the cream cheese frosting, store leftover cake in an airtight container for up to 3-4 days.
  • You can freeze this easy spice cake whole or sliced. To freeze it whole, I recommend doing so before frosting it. Wrap cake layers in plastic wrap then foil. Thaw then proceed with frosting. You can also freeze slices of the spice cake! Just wrap and store in a freeze safe bag for up to 3 months. Thaw and enjoy. 

Nutrition Information

Calories 712kcal (36%) Carbohydrates 114g (38%) Protein 7g (14%) Fat 27g (42%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.5g Cholesterol 105mg (35%) Sodium 354mg (15%) Potassium 213mg (6%) Fiber 1g (4%) Sugar 95g (190%) Vitamin A 794IU (16%) Vitamin C 0.1mg (0%) Calcium 97mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 712

% Daily Value*

Calories 712kcal 36%
Carbohydrates 114g 38%
Protein 7g 14%
Fat 27g 42%
Saturated Fat 14g 70%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.5g 25%
Cholesterol 105mg 35%
Sodium 354mg 15%
Potassium 213mg 5%
Fiber 1g 4%
Sugar 95g 190%
Vitamin A 794IU 16%
Vitamin C 0.1mg 0%
Calcium 97mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.