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!

Course Cake, Dessert

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 537kcal

Author Sam Merritt

Equipment

Ingredients

2 ⅔ 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 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.
2 ⅔ cups all-purpose flour, 1 ½ cups dark brown sugar, 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 ground cloves, ¼ teaspoon ground nutmeg
Add melted butter and oil and stir well until combined.
12 Tablespoons unsalted butter, ½ cup 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 sour cream, ¼ cup 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 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.
8 oz cream cheese, ½ cup unsalted butter
With mixer on low-speed, gradually add powdered sugar until completely combined.
3 ½ cups powdered sugar
Stir in vanilla extract and salt.
1 teaspoon vanilla extract, ¼ teaspoon salt
Spread evenly over cooled cake.

Video

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