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Spice Cake
My super simple spice cake recipe is full of fall spices and covered with a silky cream cheese frosting. It comes together in just one hour in ONE BOWL! Recipe includes a how-to video!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 15 servings
Calories: 537 kcal
Course:
Dessert , Cake
Cuisine:
American
Ingredients
- 2 ⅔ 2 ⅔ cups all-purpose flour
- 1 ½ 1 ½ cups dark brown sugar firmly packed
- ½ ½ cup granulated sugar
- 1 ½ 1 ½ teaspoons baking powder
- ½ ½ teaspoon baking soda
- 1 1 teaspoon salt
- 2 ½ 2 ½ teaspoon ground cinnamon
- 1 1 teaspoon ground ginger
- ¾ ¾ teaspoon allspice
- ¾ ¾ teaspoon ground cloves
- ¼ ¼ teaspoon ground nutmeg
- 12 12 Tablespoons unsalted butter melted
- ½ ½ cup neutral cooking oil I use avocado oil, but canola or vegetable oil would also work
- 3 3 large eggs room temperature preferred
- 1 1 Tablespoon vanilla extract
- 1 1 cup sour cream (8 oz)
- ¼ ¼ cup whole milk
Cream Cheese Icing
- 8 8 oz cream cheese softened (use brick-style, not the kind sold in tubs)
- ½ ½ cup unsalted butter softened
- 3 ½ 3 ½ cups powdered sugar
- 1 1 teaspoon vanilla extract
- ¼ 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.
Cup of Yum
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.
Cup of Yum
Notes
- Store in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days. Cake may also be tightly wrapped and frozen for several months.
- This recipe can be made as cupcakes, fill liners ⅔ of the way full and bake for approximately 17-18 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Will make approximately 30 cupcakes.
- I first published this recipe in 2019 but a number of commenters noted that they had problems with the cake sinking. I want everyone to have success, so I went back to the drawing board and in 2022 modified this recipe to make it sturdier (while still being incredibly flavorful, moist, and easy to make!). If you were a fan of the original, you can find my original recipe here.
Nutrition Information
Serving
1serving
Calories
537kcal
(27%)
Carbohydrates
76g
(25%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
98mg
(33%)
Sodium
338mg
(14%)
Potassium
123mg
(4%)
Fiber
1g
(4%)
Sugar
57g
(114%)
Vitamin A
823IU
(16%)
Vitamin C
0.2mg
(0%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15servings
Amount Per Serving
Calories 537
% 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.