Spice Cake Recipe

Warm spices and a rich buttery flavor define this delightful spice cake, making it a seasonal favorite for both cozy gatherings and special occasions. Exuding a comforting aroma that fills your kitchen, this cake is perfect for fall festivities, winter holidays, or any time you crave a slice of comfort. Moist and flavor-packed, it combines the deep notes of cinnamon, nutmeg, and other spices with a fluffy texture that seems to melt in your mouth. With a luscious Cream Cheese Frosting or Whipped Cream Cheese Frosting, each bite is a celebration of spice and sweetness. Gather your loved ones and indulge in this irresistible cake that is sure to become a cherished recipe in your home.

Ingredients

• 1/2 cup vegetable oil or light flavored olive oil: Provides moisture and helps achieve a tender crumb.
• 1 tablespoon cinnamon: Adds warm, sweet spice flavor.
• 1 and 1/2 teaspoons nutmeg: Presents a nutty, spicy aroma.
• 1 and 1/2 teaspoons ginger: Offers a subtle heat and zest.
• 3/4 teaspoon cloves: Contributes a deep, aromatic flavor profile.
• 3/4 teaspoon cardamom: Introduces a unique floral note.
• 1/2 teaspoon allspice: Adds complexity with hints of clove, cinnamon, and nutmeg.
• 1 cup butter (2 sticks, softened): Provides richness and flavor.
• 2 cups brown sugar (packed): Helps create moisture and a deep, caramel-like sweetness.
• 1 cup granulated sugar: Balances sweetness and contributes to the cake’s structure.
• 5 large eggs: Binds ingredients and adds moisture.
• 1 cup buttermilk: Adds tanginess and keeps the cake moist.
• 2 teaspoons Mexican vanilla extract: Enhances flavor with a smooth profile.
• 1 teaspoon almond extract: Adds a subtle nuttiness.
• 2 tablespoons molasses: Gives deeper color and a rich flavor.
• 1/2 cup sour cream: Adds moisture and a slight tang.
• 3 cups + 2 tablespoons all-purpose flour (sifted): Creates structure for the cake.
• 1 teaspoon kosher salt: Balances and enhances flavors.
• 1 tablespoon baking powder: Provides leavening for a light texture.
• A double batch of Cream Cheese Frosting or Whipped Cream Cheese Frosting: Topping that complements the cake perfectly.

Step-by-Step Instructions

1. Toast the Spices:

   • Heat a small pan over medium heat and add the vegetable oil. In a small bowl, mix the cinnamon, nutmeg, ginger, cloves, cardamom, and allspice.
   • Once the oil is hot, add this spice mixture and toast for about 1 minute until fragrant. Be careful not to burn. Allow it to cool completely.

2. Preheat the Oven:

   • Preheat your oven to 325°F (165°C).

3. Prepare Cake Pans:

   • Trace the outline of three 9-inch cake pans on parchment paper, cut out the circles, and place them at the bottom of each pan. Grease the pans well with nonstick spray, including the sides.

4. Mix Butter and Sugars:

   • In a large bowl or stand mixer, beat the softened butter until smooth.
   • Add the packed brown sugar and granulated sugar and beat for 2 minutes, stopping once to scrape the sides and bottom.

5. Incorporate Spiced Oil:

   • Once the spiced oil is cool, add it to the butter-sugar mixture and beat well.

6. Mix Wet Ingredients:

   • In a separate bowl, whisk together the eggs, buttermilk, Mexican vanilla, almond extract, molasses, and sour cream until smooth.

7. Combine Dry Ingredients:

   • In a medium bowl, sift together the all-purpose flour, kosher salt, and baking powder.

8. Combine All Mixtures:

   • Gradually add the egg mixture and flour mixture to the butter mixture, alternating between the two, mixing only until just combined. Make sure to scrape the sides and bottom to incorporate all ingredients.

9. Bake:

   • Divide the batter evenly among the three prepared pans.
   • Bake at 325°F for about 27-30 minutes, rotating the pans 180 degrees at about 22 minutes for even baking. Do not open the oven door except for this rotation.

10. Cool the Cakes:

• Once baked, let the cakes cool in the pans for about 15 minutes. Use a knife to loosen the edges, then invert the cakes onto a cooling rack to cool completely. For quicker cooling, place them in the freezer for 20 minutes.

11. Frost the Cakes:

• When ready, frost the cooled cakes with a double batch of Cream Cheese Frosting or the scaled-up version of Whipped Cream Cheese Frosting.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 12-15
• Calories: Approximately 400 per slice

Tips, Storage & Variations

• Tips: Be sure to measure your flour correctly for the best texture. Avoid overmixing once you combine the wet and dry ingredients.

• Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

• Freezing: Freeze the unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and then in aluminum foil.

• Variations: Experiment by adding chopped nuts or raisins into the batter for added texture. You could also swap the almond extract for hazelnut extract for a different flavor twist.

FAQ

1. Can I make this cake ahead of time?
Yes, you can bake and frost the cake a day in advance. Store it in the fridge to keep it fresh.

2. Can I use whole wheat flour instead of all-purpose flour?
Yes, but expect a denser texture. Use a mix of whole wheat and all-purpose flour for a lighter cake.

3. Can I replace buttermilk with regular milk?
Although it can work, use vinegar or lemon juice in regular milk to mimic the tangy flavor of buttermilk.

4. Can I use unsalted butter instead of salted?
Yes, you can use unsalted butter. Adjust the salt accordingly if desired.

5. How can I store leftover cake?
Keep it in an airtight container at room temperature for a few days or refrigerate for a longer shelf life.

6. Can I add more spices for a spicier flavor?
Absolutely! Feel free to adjust the spice quantities to suit your taste preferences.

People Also Ask

1. What makes a cake moist?
A combination of fat, liquid, and not overmixing the batter contributes to moisture.

2. Can I use self-rising flour?
Yes, but omit the baking powder and salt from your recipe if using self-rising flour.

3. How can I prevent my cake from sticking to the pan?
Ensure you grease the pans well and use parchment paper for easy removal.

4. Can I bake this in a bundt pan?
Yes, but the baking time may vary. Start checking for doneness around 35 minutes.

5. What frosting pairs best with spice cake?
Cream Cheese Frosting or Whipped Cream Cheese Frosting complement the flavors beautifully.

6. How long does spice cake stay fresh?
Stored properly, it stays fresh for about a week at room temperature.

Conclusion

This spice cake recipe promises to be a heartwarming delight for your family and friends. Perfect for any occasion, it’s a wonderful treat that’s sure to impress. Dive into the aromas of fall spices and indulge in a slice today. We would love to hear your thoughts on this recipe—try it, enjoy it, and don’t forget to share your experience!

Spice Cake

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Warm spices and a rich buttery flavor define this delightful spice cake, making it a seasonal favorite for both cozy gatherings and special occasions.

• Author: daniel-kim
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 12-15 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1/2 cup vegetable oil or light flavored olive oil
• 1 tablespoon cinnamon
• 1 and 1/2 teaspoons nutmeg
• 1 and 1/2 teaspoons ginger
• 3/4 teaspoon cloves
• 3/4 teaspoon cardamom
• 1/2 teaspoon allspice
• 1 cup butter (2 sticks, softened)
• 2 cups brown sugar (packed)
• 1 cup granulated sugar
• 5 large eggs
• 1 cup buttermilk
• 2 teaspoons Mexican vanilla extract
• 1 teaspoon almond extract
• 2 tablespoons molasses
• 1/2 cup sour cream
• 3 cups + 2 tablespoons all-purpose flour (sifted)
• 1 teaspoon kosher salt
• 1 tablespoon baking powder
• A double batch of Cream Cheese Frosting or Whipped Cream Cheese Frosting

See also  Apple Crisp

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Instructions

1. Toast the Spices: Heat a small pan over medium heat and add vegetable oil. Mix the cinnamon, nutmeg, ginger, cloves, cardamom, and allspice in a small bowl. Once the oil is hot, add this spice mixture and toast for about 1 minute until fragrant. Allow it to cool completely.
2. Preheat the Oven: Preheat your oven to 325°F (165°C).
3. Prepare Cake Pans: Trace the outline of three 9-inch cake pans on parchment paper, cut out the circles, and place them at the bottom of each pan. Grease the pans well with nonstick spray.
4. Mix Butter and Sugars: In a large bowl or stand mixer, beat the softened butter until smooth. Add the brown sugar and granulated sugar, and beat for 2 minutes, stopping once to scrape the sides and bottom.
5. Incorporate Spiced Oil: Once the spiced oil is cool, add it to the butter-sugar mixture and beat well.
6. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, Mexican vanilla, almond extract, molasses, and sour cream until smooth.
7. Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, kosher salt, and baking powder.
8. Combine All Mixtures: Gradually add the egg mixture and flour mixture to the butter mixture, alternating between the two, mixing only until just combined.
9. Bake: Divide the batter evenly among the three prepared pans. Bake at 325°F for about 27-30 minutes, rotating the pans 180 degrees at about 22 minutes.
10. Cool the Cakes: Once baked, let the cakes cool in the pans for about 15 minutes. Invert the cakes onto a cooling rack to cool completely.
11. Frost the Cakes: When ready, frost the cooled cakes with a double batch of Cream Cheese Frosting or the scaled-up version of Whipped Cream Cheese Frosting.

Notes

Be sure to measure your flour correctly for the best texture. Avoid overmixing once you combine the wet and dry ingredients.

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 35g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 100mg