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!
I made this cake with the adjustment of taking out the nutmeg as the person I was baking it for has an allergy. I baked two 6″ rounds with a weight of 12 ounces each prebake and they rose to the top with baking strips and were completely level but also fully baked at 35 minutes. The rest I made into cupcakes, it made 18 smallish, but in full size cupcake pans. I think those baked for 12-15 minutes. This is a nice recipe.
Perfect!
Unfortunately this cake sunk really bad after removing from the oven almost like a cookie flattens a bit as it cools. It looked like it was going to be beautiful but nope. It was fully cooked and the toothpick came out clean. Did not over mix as barely used the mixer. For the reverse creaming method I think I read Somewhere you need to mix it for a couple mins to develop a structure so it doesn’t sink after adding the butter and oil. Do you think this would help? I wish I would have done this. Will have to remake.:(
Hi Carol! I’m so sorry to hear this happened. If it’s not mixed well enough it can cause the cake to sink, but you do not need to mix it for a certain duration. 🙁
Hi Sam! I have a question for you regarding this recipe. I’ll cut to the chase, I assume you’re busy lol. My dad wants a spice cake for his birthday in three days, and he LOVES the Betty Crocker box mix. However, my whole family and I react badly to enriched flour and folic acid, which is in the box mix. Therefore, I’m making it myself, plus ever since I discovered your website we’ve never used a box mix! Anyways, that’s the question. Does this taste like a “good, old fashioned” Betty Crocker box mix cake, in my dad’s words lol? Does it taste somewhat similar to it? Thanks! PS, I use your website ALLLL the time and I aspire to be like you!!
Hi Emma! Personally I think it’s wayyyyy better than a box mix. It’s quite difficult to get the artificial taste with quality ingredients. I’m so glad you enjoy the site so much! I hope this one is a hit and happy birthday to your dad! 🙂
This really is a fantastic cake recipe. I mixed the batter by hand and had no issue with the cake sinking. I baked in a 9×13 sheet and it did take 43 minutes to fully bake, it’s a dense batter. The cream cheese icing pairs perfectly. The cake’s flavors really settled the second day and it was even better than fresh baked. wonderful Sam, thank you!
Made this cake yesterday and it will not last long. The cake is delicious-even though I mistakenly used light brown sugar instead of dark brown sugar. I made 2-9″ cakes and they took approximately 36 minutes to bake. I used cake strips to avoid doming and they came out flat-and did not sink. I used a cinnamon honey buttercream frosting which tastes great with this spice cake. This frosting also does not require the refrigeration that a cream cheese frosting would need.
can I use whitelily all-purpose flour in this recipe?
Hi Jackie! I think it could work. You will want to substitute it using the same weight, otherwise you will substitute like cake flour. 🙂
my cake turned out great. I baked one in a hotel pan successfully but it was quite domed. should I try your old recipe if I want a flat cake?
Hi Jessie! I would just level the cake if it comes out a bit domed. I’m glad you enjoyed it! 🙂
My cake turned out very dense and on the drier side too. I’m wondering if I beat the mix too long? Spice cake is my husband’s favorite cake so I love the simplicity of the recipe and would like to perfect it. Thanks for your help with this!
I’m so sorry to hear this happened, Christa! The most likely cause of this is over-mixing or over-baking the cake. 🙁
I was very disappointed the cake sunk in the middle, I have never had that happen before on any cake that I have made. It did taste wonderful. The only other thing I want to mention is the frosting recipe is barely enough to frost a 2 layer 9” cake. I was really scrapping the bottom of the bowl to get every last drop to try and cover the cake.
I’m so sorry to hear this! The only potential reasons I can think of for this cake sinking are the cake being really under-baked or something being accidentally mismeasured. 🙁 I hope you were still able to enjoy it! 🙂
Unfortunately got sinking with this updated recipe too. Cake sprung back when lightly pressed and came out clean with a tooth pick when tested. It looked a bit to moist still so I let it cook an additional three minutes over the 35 mark and one of my two 9” rounds had significant sinking in the middle. The other turned out perfect.
Hello Sam, I’m really loving your recipes! I made this spice cake into a three layer 9 inch cake with your brown butter frosting for my mom’s birthday yesterday, it was a huge success and delicious! I was wondering if buttermilk would work instead of sour cream? I know you put yogurt as a substitute and buttermilk is a bit thinner, I was thinking maybe a little less? Only asking for future reference because I usually have buttermilk on hand. thank you!
I’m so glad you enjoyed it so much, Kristin! I have honestly not tried it so I can’t say for sure how it would go. It could take some tweaking to get it just right. Let me know how it goes if you do try it. 🙂
Can I omit the butter for more oil?
Hi Alyssa! That will work here. 🙂
I’m so sorry to hear this, James! Did you do the toothpick test on it to ensure that it cooked all the way through? 🙁
Hi Sam,
I was wondering what speed you use tp stir the eggs in to the batter? My electric hand mixer has 5 speeds. Would you do it on 3 or just barely stir it on 1? Are you trying to beat the eggs a little and get air in to the cake?
Hi Tam! 3 sounds good, you don’t need to just barely stir it, a little air is fine. If it helps, I have a video demonstration in the recipe card.
Thanks!
Made this for Christmas Day supper as a tray bake (13×9) with an eggnog cinnamon buttercream and it was delicious!! Everyone loved it!!
Wow, that sounds like an amazing combination Elizabeth! Thanks so much for coming back to leave a comment ❤️
I absolutely love this recipe I made it for the first time and it came amazing.
Excellent texture (pillowy soft) and flavor, I have been baking cakes for over 40 years, using various complicated recipes, but the simplicity of this one was wonderful. I didn’t think it would work, but it does!
I’m so glad you enjoyed it so much, Marie! 🙂
so good