Spice Cake
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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!
A New and Improved Spice Cake Recipe
My super moist and incredibly flavorful spice cake recipe is a favorite around here. It’s a sister to my carrot cake recipe (sans carrots, of course), but much more appropriate for the latter part of the year. It’s rich with all the cozy flavors of the season, and it’s also super easy to make with a method that mirrors my well-loved chocolate cake recipe! I love the simplicity of tossing everything in a 9×13 pan and frosting it right in the pan once it’s baked and cooled. Easy and delicious!
I think what differentiates this cake from other spiced cakes like my pumpkin cake is (besides the lack of pumpkin) cloves; this spice provides a more cozy flavor than your traditional pumpkin spice. It’s an autumn dessert with a subtle reminder that winter’s right around the corner!
Some of you may recognize this cake, and that’s because it’s not totally new to the blog. I personally loved the original version of this recipe, but a number of commenters had issues with the cake sinking in on itself. I want everyone to have success, so I went back to the drawing board and modified the recipe to be essentially foolproof and sink-proof (in fact, if you make this as a layer cake you will have to level the top as it domes!). This version maintains all the flavors and texture of the original, but without sinking (and I like this one even more than the original!).
What You Need
While many versions of this cake include applesauce, this is a spice cake recipe without applesauce. Instead, you’ll need:
- Dark brown sugar. The strong molasses flavor in dark brown sugar really amps up the flavor of this cake and makes it taste a bit festive.
- Spices. You can’t have spice cake without spices! I use cinnamon, ginger, allspice, clove, and nutmeg.
- Melted butter. Just like in my yellow cake recipe and banana cake, we’ll be using melted butter today. This method of adding melted butter to the dry ingredients and sugar (rather than beating softened butter and sugar together first, which would be traditional creaming) is essentially the reverse creaming method, and makes mixing super easy (and the cake very buttery!). You’ll want to let your butter cool until it’s no longer warm to the touch.
- Oil. We’ll also be using oil in addition to butter to make sure the spice cake is nice and moist.
- Sour cream. I’ve been loving this powerhouse ingredient in my cake recipes recently, it makes the cake tender, moist, and so flavorful (without imparting any sour flavor!). You could substitute this with plain, full-fat Greek yogurt.
What we’re not using: As mentioned, my spice cake recipe doesn’t use applesauce. While we do benefit from the molasses flavor of the dark brown sugar, we also don’t use straight molasses. Doing so would make this cake less of a spice one and more of a gingerbread, which misses the mark on the complex flavors I was aiming for here.
SAM’S TIP: This spice cake recipe can be made in a 13×9 pan OR as a layer cake. In fact, there’s enough batter you could even make this a three layer cake; just reduce the baking time!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Spice Cake
- Combine your sugars and your dry ingredients in a large bowl, then stir in the melted butter and oil. The mixture will seem a bit stiff and dry, but try to make sure all of the dry ingredients have been moistened — coating the flour with butter and oil here is important for a moist cake!
- Stir in the eggs and vanilla extract and mix well.
- Add the sour cream and milk and mix until combined.
- Pour the batter into greased and floured pan(s) and bake according to your pan size/type. To ensure the spice cake doesn’t stick, I like to line the bottom with a round of parchment paper before adding the batter, too.
- Let the cakes cool in their pans for 15 minutes, then invert onto a cooling rack to cool completely (if making a sheet cake, just let it cool in the pan).
- Frost and enjoy!
SAM’S TIP: I use the reverse creaming technique (or a method that’s akin to it, anyway) for my spice cake recipe, which ultimately makes this a one bowl recipe. This method results in a tighter, plush crumb that’s still super soft and melt-in-your mouth with buttery undertones.
Frequently Asked Questions
They are really similar but not exactly the same. This cake has more spices than my carrot cake and carrot cake cupcakes (naturally!) and includes a few other ingredients to make up for the moisture carrots would normally provide. Chances are, if you like that cake, you’ll like this one too!
Yes! This recipe will make about 30 cupcakes. You will want to bake them for 17-18 minutes.
I personally recommend my cream cheese frosting, though I use a scoop less of powdered sugar in order to make the frosting slightly more silky and spreadable. Brown butter frosting or even my whipped cream frosting would be other great choices (and I’ve been itching to try my new caramel frosting on it, too!). I’ve also had people tell me that lemon frosting or lemon cream cheese frosting is excellent on it, as well!
More Perfectly-Spiced Cake Recipes to Try
If you were a big fan of my original spice cake recipe–don’t panic! I linked the original in the recipe card below.
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Spice Cake
Ingredients
- 2 2/3 cups (335 g) all-purpose flour
- 1 ½ cups (300 g) dark brown sugar, firmly packed
- ½ cup (100 g) 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 ground cloves
- ¼ teaspoon ground nutmeg
- 12 Tablespoons (177 g) unsalted butter, melted
- ½ cup (118 ml) neutral cooking oil, I use avocado oil, but canola or vegetable oil would also work
- 3 large eggs, room temperature preferred
- 1 Tablespoon vanilla extract
- 1 cup (240 g) sour cream, (8 oz)
- ¼ cup (60 ml) whole milk
Cream Cheese Icing
- 8 oz (225 g) cream cheese, softened (use brick-style, not the kind sold in tubs)
- ½ cup (113 g) unsalted butter, softened
- 3 ½ cups (440 g) 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 13×9 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.2 2/3 cups (335 g) all-purpose flour, 1 ½ cups (300 g) dark brown sugar, ½ cup (100 g) 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 ground cloves, ¼ teaspoon ground nutmeg
- Add melted butter and oil and stir well until combined.12 Tablespoons (177 g) unsalted butter, ½ cup (118 ml) neutral cooking oil
- Using an electric mixer, add eggs and vanilla and stir until completely combined.3 large eggs, 1 Tablespoon vanilla extract
- Stir in sour cream and then milk. Scrape the sides and bottom of the bowl to ensure batter is smooth and uniform.1 cup (240 g) sour cream, ¼ cup (60 ml) whole milk
- 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 13×9" 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 13×9 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.8 oz (225 g) cream cheese, ½ cup (113 g) unsalted butter
- With mixer on low-speed, gradually add powdered sugar until completely combined.3 ½ cups (440 g) powdered sugar
- Stir in vanilla extract and salt.1 teaspoon vanilla extract, ¼ teaspoon salt
- Spread evenly over cooled cake.
Notes
Storing
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.Cupcakes
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.Original Recipe
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This cake is, by far, my favorite cake to both make and eat. The flavors are absolutely wonderful, and the texture is incredibly soft and fluffy—I’ve honestly never had a better cake. The warm spices fill the kitchen as it bakes and absolutely explode on your taste buds (in the best way possible). I paired it with ermine frosting, and that took it to another level—an absolute killer combination!
even though my cake fell (?) we ate it anyway. this is so good, my daughter who hates fall spices, loved it
Oh no! It might have needed just a bit longer in the oven. So glad you enjoyed it regardless!
I love this recipe!!
Can I sub GF flour for AP flour with King Arthur s cup for cup?
Hi Marie! I haven’t personally tried it to say for sure how it would turn out, but I think it could be possible. If you do try it I would love to know how it goes. 🙂
I messaged you awhile ago regarding your spice cake recipe, and could I substitute AP flour with King Arthur cup for cup gluten free flour.
The first try was somewhat gritty, but I have to tell you that the flavor was fantastic. I researched a bit more, and found that the batter needed to rest around 20-30 minutes before placing in the oven, to give the batter time to absorb the flour.
I made the recipe a second time, and it turned out great, moist with a good crumb. I did a tasting for the person who wanted the cake, and she said it was fantastic…that she could not taste any grit in the cake!
Thank you so much for the feedback, Marie! I’m glad it turned out for you. 🙂
My family loved this cake so much. I will definitely be using this recipe again. Thanks
We love hearing that, Maria! Thanks for giving it a try 🙂
Hello! I’m making my daughter’s wedding cake, and I want to know how this cake bakes in a round aluminum cake pan. I use Fat Daddios’ cake pans. I plan to use 3: to 4″ depth, and anywhere from 4′ to 12′ diameter. Any recommendation on baking in round aluminum baking pans with the listed dimension (temperature, how far to fill the pans, etc.). Thank you so much.
Hi Angela! I do have instructions for baking in 8 or 9 inch pans in the post. The temperature will remain the same. I’m not sure on bake times of pans other than the 8 or 9 inch.