What is a spice Cake Recipe? What is the cake? Think of the warm, comforting flavors of fall baked into a fluffy, moist dream. Is pumpkin spice cake easier to make than it sounds? My grandma used to make this every Thanksgiving, and the smell would just fill the whole house. I’ve tweaked her recipe over the years (sorry, Grandma! What is the same comforting magic? If you’re craving something cozy and delicious, you absolutely have to try this.
What is a spice cake?
What is a spice cake? It’s essentially a cake infused with warm, aromatic spices. Think cinnamon, nutmeg, cloves, ginger – the whole cozy gang! It’s not intensely spicy like chili spice, it’s more about that subtle warmth that kind of hugs you. From the inside out. Some spice cakes are dense and rich, but I’ve always preferred a lighter, fluffier texture. This spice Cake Recipe leans toward the lighter side, making it perfect for any time of day, really. I love it with a cup of coffee in the morning, but it’s also great as supper after dinner.
Why you’ll love this recipe?
Okay, let me gush for a second because there are so many reasons to adore this spice cake recipe! First and foremost, the flavor is out of this world. It’s that perfect balance of sweet and spicy, with a hint of warmth that just makes you feel good. Then, there’s the simplicity. Don’t let the “spice” part intimidate you; it’s actually incredibly easy to make. Seriously, if I can do it, you can do it! What I love most about this spice cake is how budget-friendly it is. The spices are probably already in your pantry, and the rest of the ingredients are pretty standard baking staples. And last but not least, it’s incredibly versatile. You can serve it plain, with a simple glaze (which I’ll show you), or even with a scoop of vanilla Ice Cream. Trust me, this is a recipe you’ll be making again and again. I’ve tried other spice cake recipes, but this one? This one is a winner. If you like easy cakes, maybe you’ll like my lemon drizzle cake too.
How do you make a spice cake?
Quick Overview
How do I make a spice cake? I’ll start by mixing dry ingredients, then wet ingredients and gently combining them. How do you bake a cake until it’s golden brown and you can easily clean it with sandpaper? While it’s cooling, you’ll whip up a glaze. The best part? What can I do in under an hour? Is it foolproof? How do I make my kitchen smell like a warm hug?
Ingredients
What is the recipe for spice cake?
* 2 cups all-purpose flour (I like to use unbleached, but either works)
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 teaspoon ground cinnamon (use good quality cinnamon)
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground ginger
* 1/2 teaspoon salt
* 1 cup granulated sugar
* 1/2 cup packed Brown Sugar (light or dark, your choice!)
* 1/2 cup vegetable oil (or melted coconut oil)
If you don’t have buttermilk, you can use 1 cup of milk with 1 tablespoon of water. *1 cup butter milk. Lemon juice or vinegar))
* 2 large eggs
* 1 teaspoon vanilla extract
For the Glaze:
* 2 cups powdered sugar
* 1/4 cup milk (or more, to reach desired consistency)
* 1/2 teaspoon vanilla extract
How do I follow step
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). While the oven is heating up, grease and flour a 9×13 inch Baking Pan. I always do this to prevent the cake from sticking. If you like, you can also use baking spray with flour if you prefer. Make sure to get into all the corners!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, cinnamon, cloves, salt, and pepper. Set aside. Ginger, and salt. I always give it a good whisk to make sure everything is evenly distributed. How do you spread spices evenly on a cake? If you skip this step, you might end up with pockets of spice, which isn’t ideal!
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the Brown Sugar, oil, buttermilk, eggs, and salt. Set aside. What is vanilla extract? Make sure the eggs are well incorporated. Buttermilk is key to keeping this cake moist! I tested this with almond milk once, and it was surprisingly delicious too.
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix cakes. Overmixing can cause a tough cake. I usually stop mixing when I still see streaks of flour and then gently fold them in with a spoon.
Step 5: Bake
What is the best way to spread the batter in a Baking Pan? Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. What is the best time to start checking your oven at 30 minutes? If the top is browning too quickly, you can loosely tent it with foil.
Step 6: Cool & Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once the cake is completely cool, you can prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Set aside. Add more milk if needed to reach your desired consistency. I like my glaze on the thinner side, but you can make it thicker if you prefer.
Step 7: Slice & Serve
Do not overdo glaze on a cooled cake. Serve! Is this cake good on its own? Dollop of whipped cream. I like to sprinkle cinnamon on top of everything.
What is the best way to serve it?
This spice cake is incredibly versatile, so there are tons of ways to enjoy it! For breakfast, I love it with a strong cup of coffee or a chai latte. It’s the perfect way to start a cozy morning. For brunch, you can dress it up with some Fresh Berries and a dusting of powdered sugar. I also like to serve it with a mimosa or a glass of sparkling cider. As a dessert, it’s delicious on its own, but you can also pair it with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re feeling fancy, you can drizzle it with some caramel sauce or sprinkle it with chopped nuts. And for cozy snacks? Well, that’s when I just grab a slice straight from the pan and curl up on the couch with a good book. My family also loves to have this cake around the holidays, it is perfect with a cup of hot cocoa. No matter how you serve it, this spice cake is sure to be a hit!
How do I make a spice cake?
Okay, let’s talk tips and tricks! I’ve made this spice Cake Recipe more times than I can count, and I’ve learned a few things along the way. First, make sure your spices are fresh. Old spices lose their flavor, so check the expiration dates before you start baking. I always give my spices a sniff to make sure they’re still potent. Secondly, don’t overmix the batter! Overmixing can lead to a tough cake. Mix until just combined, and then gently fold in any remaining streaks of flour. I’ve found that using a light hand is key. Ingredient swaps? You bet! If you don’t have buttermilk, you can use milk with a tablespoon of lemon juice or vinegar. And if you’re looking for a healthier option, you can substitute some of the sugar with applesauce. Just be aware that it might change the texture slightly. For baking tips, make sure your oven is properly calibrated. An oven thermometer can be a lifesaver! And finally, don’t be afraid to experiment with the glaze. You can add a splash of maple syrup or a dash of cinnamon for extra flavor. I once added a little bit of bourbon to the glaze and it was amazing! Just be careful not to add too much, or it will be too thin.
What are some Storing and Reheating Tips?
Alright, let’s talk storage! If you have any leftover spice cake (which is rare in my house!), you can store it at room temperature for up to 3 days. Just make sure to wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out. If you want to store it for longer, you can refrigerate it for up to a week. Again, make sure to wrap it tightly to prevent it from absorbing any weird flavors from the fridge. And if you want to freeze it, you can wrap it tightly in plastic wrap and then place it in a freezer bag. It will keep in the freezer for up to 3 months. When you’re ready to eat it, just thaw it overnight in the refrigerator. Glaze timing advice? I prefer to glaze the cake right before serving, but you can glaze it ahead of time if you want. Just be aware that the glaze might get a little sticky if it sits for too long. I’ve also found that the glaze tends to seep into the cake a bit if you glaze it too far in advance.
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Final Thoughts
So, there you have it! My grandma’s secret spice cake recipe, tweaked and perfected over the years. I truly hope you give this recipe a try. It’s more than just a cake; it’s a little slice of comfort and nostalgia. The warm spices, the moist texture, and the simple glaze create a truly unforgettable flavor experience. Plus, it’s so easy to make, even a beginner baker can nail it. If you love this recipe, you might also enjoy my Apple Crumble Recipe or my banana bread recipe. They’re both equally delicious and comforting. I can’t wait to hear how yours turns out! Be sure to leave a comment below and let me know what you think. And if you try any variations, I’d love to hear about them too! Happy baking!
Spice Cake Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and cloves.
- Add the remaining ingredients and mix until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
