Name: Spice Cake
Prep time: 15 min
Cook time: PT-487498H8M21S
Total time: PT-487498H8M21S
Cuisine: American
Ingredients: 2 1/2 cups (310 g) all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/2 cup (113 g) unsalted butter, softened; 1 cup (200 g) granulated sugar; 1/2 cup (100 g) brown sugar, packed; 3 large eggs; 1 cup (240 ml) buttermilk; 1 teaspoon vanilla extract; 1/2 cup molasses

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I love baking Spice Cake because it’s warm, aromatic, and full of comforting spices like cinnamon, nutmeg, and cloves. This cake is moist, tender, and perfect for cozy gatherings, holidays, or any time I crave a rich, flavorful dessert.

Why I’ll Love This Recipe

I enjoy how the blend of spices adds depth and complexity to a simple cake base, creating layers of flavor that pair beautifully with cream cheese frosting or a simple glaze. It’s versatile and keeps well, making it a great choice for baking ahead and sharing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 1/2 cups (310 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup (113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1/2 cup (100 g) brown sugar, packed
3 large eggs
1 cup (240 ml) buttermilk
1 teaspoon vanilla extract
1/2 cup molasses

Directions

I preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a bowl, I sift together the flour, baking powder, baking soda, salt, and all the spices.
In a separate large bowl, I cream the softened butter with both sugars until light and fluffy.
I beat in the eggs one at a time, mixing well after each addition.
I stir in the molasses and vanilla extract.
I alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. I mix just until combined after each addition.
I divide the batter evenly between the prepared pans and smooth the tops.
I bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
I let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.

Servings and Timing

This recipe makes a two-layer 9-inch cake serving about 12 people.
Prep time is 15 minutes, baking time is 30-35 minutes.

Variations

I like to customize the cake by:

Adding chopped crystallized ginger for extra zing.
Swapping molasses for honey or maple syrup for a different sweetness.
Incorporating grated carrots or apples for moisture and texture.
Pairing it with cream cheese frosting, brown butter frosting, or a simple powdered sugar glaze.

Storage / Reheating

I store the cake covered at room temperature for up to 3 days or in the fridge for up to 5 days. To refresh slices, I warm them briefly in the microwave or oven before serving.

Spice Cake

FAQs

1. Can I make this cake gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free baking blend.

2. What if I don’t have buttermilk?

I make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.

3. Can I freeze the cake?

Yes, I freeze unfrosted cake layers wrapped tightly for up to 3 months. I thaw them before frosting.

4. How do I prevent the cake from drying out?

I avoid overbaking and store the cake covered to keep moisture in.

5. What frosting pairs best with spice cake?

I love cream cheese frosting, but brown butter or maple frosting are also great choices.

Conclusion

I find Spice Cake to be a warm, flavorful classic that’s perfect for any season but especially comforting in cooler months. Its rich spices and moist texture make it a crowd-pleaser, and I enjoy how versatile it is for pairing with different frostings and add-ins.