Spice Cake
User Reviews
4.7
Spice Cake
Description
The Spice Cake is created by mixing all-purpose flour with both dark brown and granulated sugars, along with baking powder, baking soda, salt, and a blend of ground spices including cinnamon, ginger, allspice, cloves, and nutmeg. Melted unsalted butter and neutral oil are incorporated before eggs, vanilla extract, sour cream, and milk are added to form a smooth batter.
Baked at 350°F in a greased pan, the cake yields a soft, moist texture with a springy crumb. The warm spices give the cake a richly aromatic profile, complemented by the tang and sweetness of the sour cream in the batter. After baking, it is finished with a cream cheese icing made from cream cheese, butter, powdered sugar, vanilla, and salt, providing a creamy and slightly tangy topping.
This cake can be baked as a sheet cake or in round pans and also adapted into cupcakes by adjusting baking time. It can be served as a dessert for gatherings or enjoyed with tea or coffee. The recipe includes storage instructions for keeping the cake fresh at room temperature or refrigerated, and it freezes well when tightly wrapped to extend its shelf life.
Ingredients
- 2 ⅔ cups all-purpose flour
- 1 ½ cups dark brown sugar firmly packed
- ½ cup granulated sugar
- 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 cloves ground
- ¼ teaspoon ground nutmeg
- 12 Tablespoons butter melted, unsalted
- ½ cup neutral cooking oil I use avocado oil, but canola or vegetable oil would also work
- 3 egg room temperature preferred, large
- 1 Tablespoon vanilla extract
- 1 cup sour cream (8 oz)
- ¼ cup milk whole
Cream Cheese Icing
- 8 oz cream cheese softened (use brick-style, not the kind sold in tubs)
- ½ cup butter softened, unsalted
- 3 ½ cups powdered sugar
- 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 13x9 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 13x9" 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 13x9 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.
Icing
- Combine 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.
Notes
- Store the cake covered at room temperature up to 48 hours or refrigerate for up to 5 days to maintain freshness.
- It freezes well if tightly wrapped, allowing storage for several months.
- To make cupcakes, fill liners two-thirds full and bake 17–18 minutes until a toothpick comes out with moist crumbs; this yields about 30 cupcakes.
- This updated recipe stabilizes the cake to prevent sinking while maintaining moistness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 537kcal | 27% |
| Carbohydrates | 76g | 25% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 338mg | 14% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 57g | 114% |
| Vitamin A | 823IU | 16% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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