Tulo

Spice Cake Recipe

A frosted spice cake cut into squares on a wire rack, showing a tender brown crumb flecked with cinnamon under a thick layer of cream cheese frosting.
Photo by Eva Bronzini on Pexels

A full spectrum of warm spices, cinnamon, ginger, nutmeg, cloves, and allspice, gets bloomed right into the dry ingredients so every bite carries their flavor, while buttermilk and a mix of butter and oil keep the crumb moist and tender for days.

Prep
20 min
Cook
35 min
Total
55 min
Servings
12

Ingredients

Servings12
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1/2 cup unsalted butter, softened
  • 1/4 cup vegetable oil
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3 eggs large eggs
  • 1 cup buttermilk
  • 2 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)

Nutrition per serving

Calories
553
Protein
6g
Carbs
79g
Fat
24g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. 2In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice.
  3. 3In a separate large bowl, beat the softened butter, oil, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes.
  4. 4Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  5. 5With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions, starting and ending with the flour. Mix just until combined.
  6. 6Pour the batter into the prepared pan and smooth the top with a spatula.
  7. 7Bake for 32-38 minutes, until a toothpick inserted into the center comes out clean and the cake springs back lightly when touched.
  8. 8Let the cake cool completely in the pan on a wire rack, at least 1 hour, before frosting.
  9. 9For the frosting, beat the cream cheese and butter together until smooth, then gradually add the powdered sugar and vanilla, beating until fluffy.
  10. 10Spread the frosting evenly over the cooled cake, then slice and serve.
How to Frost a Cake

Tips & variations

  • Toast the ground spices briefly in a dry skillet for 30-60 seconds before measuring if they've been sitting in the pantry for a while, this wakes up flavor that's faded over time.
  • Fold in 1 cup of chopped toasted pecans or walnuts, or 1 cup of raisins, into the batter for texture.
  • For a layer cake instead of a sheet cake, divide the batter between two greased 9-inch round pans and bake for 25-30 minutes.
  • Swap the cream cheese frosting for a simple brown butter glaze if a lighter finish is preferred.

Storage & reheating

Store the frosted cake covered in the refrigerator for up to 5 days, since cream cheese frosting isn't shelf-stable at room temperature. Let slices sit at room temperature for 15-20 minutes before serving so the frosting softens. The unfrosted cake layer can be wrapped tightly and frozen for up to 3 months; thaw overnight in the refrigerator before frosting.

Tips from the Tulo kitchen

  • Bring the cream cheese and butter for the frosting fully to room temperature before beating, cold cream cheese leaves lumps that never fully smooth out.
  • If the cake domes in the middle, run a knife around the edge and press the dome down gently once cooled; it won't affect the crumb, only the top's flatness for frosting.

FAQ

What makes spice cake different from regular vanilla or yellow cake?

Spice cake replaces most of the plain sweetness with warm ground spices, cinnamon, ginger, nutmeg, cloves, and allspice, and typically uses brown sugar instead of all granulated sugar, giving it a deeper, molasses-like color and flavor.

Can I use pumpkin pie spice instead of individual spices?

Yes, 3 teaspoons of pumpkin pie spice can replace the cinnamon, ginger, nutmeg, cloves, and allspice listed, though the flavor will lean slightly sweeter and less peppery than mixing the spices individually.

Why did my cake sink in the middle?

This usually means the cake was underbaked or the oven door was opened too early; check doneness with a toothpick at the center, not just the edges, before pulling the pan.

Can I make this cake ahead of time?

Yes. Bake the unfrosted cake up to 2 days ahead and store it wrapped at room temperature, then frost the day it's served, or freeze the unfrosted layer for up to 3 months.

Do I need buttermilk, or can I substitute it?

Buttermilk's acidity reacts with the baking soda for lift and tenderizes the crumb. If none is on hand, stir 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk and let it sit for 5 minutes before using.

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