Spice Cake Recipe

Indulge in the rich, aromatic flavors of this Spice Cake, a delightful treat that’s perfect for celebrations or cozy gatherings. This cake tantalizes the taste buds with a medley of warm spices like cinnamon, nutmeg, and ginger, perfectly complemented by the creamy texture of sour cream and buttermilk. The combination of light brown and granulated sugars creates a sweetness that is both comforting and inviting.

The fragrant aroma that fills your kitchen as the cake bakes is simply irresistible, making it an ideal candidate for festive occasions, family get-togethers, or simply to enjoy with a hot cup of tea or coffee. Paired with a luscious cream cheese frosting, this Spice Cake is a timeless dessert that will surely impress your guests and satisfy your sweet cravings.

Ingredients

• 1/2 cup vegetable oil or light flavored olive oil: This adds moisture to the cake while ensuring a light texture.
• 1 tablespoon cinnamon: A key spice that provides warmth and depth of flavor.
• 1 and 1/2 teaspoons nutmeg: Contributes a sweet and slightly nutty flavor.
• 1 and 1/2 teaspoons ginger: Offers a zesty kick that complements the other spices.
• 3/4 teaspoon cloves: Adds an intense and aromatic punch to the mix.
• 3/4 teaspoon cardamom: Provides a unique floral note that enhances the cake’s warmth.
• 1/2 teaspoon allspice: Gives a flavor profile reminiscent of a blend of spices.
• 1 cup butter (2 sticks, softened): The base for a rich, moist cake.
• 2 cups brown sugar (packed): Deepens the sweetness and adds a slight caramel flavor.
• 1 cup granulated sugar: Balances the brownie richness for a perfect sweetness.
• 5 large eggs: Binds the ingredients together and adds structure.
• 1 cup buttermilk: Keeps the cake moist and tender while adding a slight tang.
• 2 teaspoons Mexican vanilla extract: Enhances the sweetness with a rich vanilla flavor.
• 1 teaspoon almond extract: Adds a nutty sweetness that complements the spices.
• 2 tablespoons molasses: Deepens the flavor with a hint of earthiness.
• 1/2 cup sour cream: Contributes to a moist texture and adds richness.
• 3 cups + 2 tablespoons all-purpose flour (sifted): Provides structure and body to the cake.
• 1 teaspoon kosher salt: Balances the sweetness and enhances flavor.
• 1 tablespoon baking powder: Acts as a leavening agent to give the cake lift.
• A double batch of Cream Cheese Frosting or Whipped Cream Cheese Frosting: For a luscious, tangy finish.

Directions

1. Start by heating a small pan over medium heat, then add the vegetable oil. Combine the cinnamon, nutmeg, ginger, cloves, cardamom, and allspice. Once the oil is hot, add the spice mixture and toast for about 1 minute until fragrant. Let it cool completely.

2. Preheat your oven to 325°F (165°C) and prepare three 9-inch cake pans by lining them with parchment paper and spraying them with nonstick spray.

3. In a large bowl or using a stand mixer, beat the softened butter until smooth. Gradually incorporate the brown sugar and granulated sugar, beating for 2 minutes.

4. Add the cooled spiced oil to the butter-sugar mixture and mix well.

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

6. In another bowl, sift together the all-purpose flour, kosher salt, and baking powder.

7. Slowly add the egg mixture and flour mixture to the butter mixture, alternating between the two. Mix gently until just combined.

8. Divide the batter evenly among the prepared cake pans and bake for about 27-30 minutes. Rotate the pans at 22 minutes to ensure even baking.

9. After baking, allow the cakes to cool in the pans for 15 minutes. Then, gently invert them onto a cooling rack.

10. Once the cakes have cooled completely, frost them generously with a double batch of Cream Cheese Frosting or Whipped Cream Cheese Frosting.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Servings: 12
• Calories: Approximately 480 per slice

Tips, Storage & Variations

• Tip: Ensure all your ingredients are at room temperature for better mixing.
• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Freezing: Freeze layers wrapped in plastic wrap for up to 3 months. Thaw before frosting.
• Variations: Add chopped nuts for extra texture or mix in dried fruit like raisins or cranberries for added flavor.

FAQ Section

1. Can I use different spices in the spice cake?
Yes, you can adjust the spices to your preference or replace them with pumpkin pie spice for a different flavor.

2. Is buttermilk necessary for this recipe?
Buttermilk adds moisture and a slight tang; you can substitute it with milk plus a splash of vinegar or lemon juice.

3. Can I make this cake in advance?
Absolutely! You can bake the cakes a day ahead and frost them the day of serving.

4. How can I make this cake more chocolatey?
Add cocoa powder by reducing the flour slightly or incorporating chocolate chips into the batter.

5. Can I use gluten-free flour?
Yes, use a gluten-free all-purpose flour blend, but the texture may vary.

6. What can I use instead of cream cheese frosting?
You can use a simple whipped cream or buttercream frosting if preferred.

People Also Ask (PAA) Expansion

1. What is the best frosting for spice cake?
Cream cheese frosting pairs beautifully with spice cake, providing a creamy contrast to the spices.

2. How should I store leftover spice cake?
Store leftover spice cake in an airtight container at room temperature for up to three days.

3. Can I substitute brown sugar with white sugar?
You can substitute brown sugar with white sugar, but it will change the flavor and moisture of the cake.

4. How can I tell when my spice cake is done?
Insert a toothpick in the center; it should come out clean when the cake is done.

5. How long does spice cake last in the fridge?
Spice cake can last up to a week in the refrigerator when stored properly.

6. Can I make spice cupcakes instead of a cake?
Yes, you can bake the batter into cupcakes; adjust the baking time to about 18-22 minutes.

7. Should the eggs be at room temperature?
Yes, using room temperature eggs helps achieve a smoother batter and improves the cake’s texture.

8. Is it necessary to rotate the cake pans in the oven?
Yes, rotating the pans helps ensure even baking and prevents unevenly cooked cake.

In conclusion, this Spice Cake recipe is a wonderful addition to any dessert table and is sure to become a family favorite. The blend of spices and rich frosting creates a deliciously cozy experience. Give this recipe a try, and don’t forget to share your baking adventures with friends and family. Enjoy every slice of this delightful treat!

Spice Cake

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Indulge in this aromatic Spice Cake filled with warm spices and a creamy frosting, perfect for celebrations or cozy gatherings.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 480

Ingredients Method Nutrition Notes

Ingredients

  

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Spice Mixture

• 1 tablespoon cinnamon A key spice that provides warmth and depth of flavor.
• 1.5 teaspoons nutmeg Contributes a sweet and slightly nutty flavor.
• 1.5 teaspoons ginger Offers a zesty kick that complements the other spices.
• 0.75 teaspoon cloves Adds an intense and aromatic punch.
• 0.75 teaspoon cardamom Provides a unique floral note.
• 0.5 teaspoon allspice Gives a flavor profile reminiscent of a blend of spices.

Cake Ingredients

• 0.5 cup vegetable oil or light flavored olive oil Adds moisture and ensures a light texture.
• 1 cup butter (softened) The base for a rich, moist cake.
• 2 cups brown sugar (packed) Deepens the sweetness and adds slight caramel flavor.
• 1 cup granulated sugar Balances the richness.
• 5 large eggs Binds the ingredients and adds structure.
• 1 cup buttermilk Keeps the cake moist and tender.
• 2 teaspoons Mexican vanilla extract Enhances the sweetness with a rich flavor.
• 1 teaspoon almond extract Adds a nutty sweetness.
• 2 tablespoons molasses Deepens flavor with a hint of earthiness.
• 0.5 cup sour cream Contributes to a moist texture.
• 3.125 cups all-purpose flour (sifted) Provides structure and body.
• 1 teaspoon kosher salt Balances sweetness and enhances flavor.
• 1 tablespoon baking powder Acts as a leavening agent.

See also  Pecan Pie Cupcakes with Brown Sugar Frosting

Frosting

• 1 double batch Cream Cheese Frosting or Whipped Cream Cheese Frosting For a luscious, tangy finish.

Method

 

Preparation of Spices

1. Heat a small pan over medium heat, add vegetable oil, and combine the cinnamon, nutmeg, ginger, cloves, cardamom, and allspice. Toast for 1 minute until fragrant, then let it cool completely.

Cake Preparation

1. Preheat your oven to 325°F (165°C) and prepare three 9-inch cake pans by lining with parchment paper and spraying with nonstick spray.
2. In a large bowl or using a stand mixer, beat the softened butter until smooth. Gradually incorporate the brown sugar and granulated sugar, beating for 2 minutes.
3. Add the cooled spiced oil to the butter-sugar mixture and mix well.
4. In a separate bowl, whisk together the eggs, buttermilk, Mexican vanilla extract, almond extract, molasses, and sour cream until smooth.
5. In another bowl, sift together the all-purpose flour, kosher salt, and baking powder.
6. Slowly add the egg mixture and flour mixture to the butter mixture, alternating between the two, and mix gently until just combined.

Baking

1. Divide the batter evenly among the prepared cake pans and bake for about 27-30 minutes. Rotate pans at 22 minutes to ensure even baking.
2. Allow the cakes to cool in the pans for 15 minutes, then gently invert onto a cooling rack.

Frosting

1. Once the cakes have cooled completely, frost them generously with a double batch of Cream Cheese Frosting or Whipped Cream Cheese Frosting.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 65gProtein: 6gFat: 22gSaturated Fat: 10gSodium: 200mgFiber: 2gSugar: 40g

Notes

Ensure all ingredients are at room temperature for better mixing. Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze layers wrapped in plastic wrap for up to 3 months. Add chopped nuts or dried fruit for variations.

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