If you’re craving a warm, comforting treat that fills your kitchen with irresistible aromas, this Spice Cake from Scratch with Cream Cheese Frosting Recipe is the one to try. Moist, richly spiced, and topped with a luscious cream cheese frosting, it’s a true showstopper that feels like a cozy hug in dessert form.
Why You Should Make This Recipe
Unmatched warmth in every bite: The blend of cinnamon, nutmeg, cardamom, and cloves creates a perfectly spiced cake that’s comforting and vibrant.
Moist & tender crumb: Thanks to the incorporation of sour cream, buttermilk, and molasses, each slice stays soft and unbelievably moist.
Rich cream cheese frosting: The frosting is creamy, tangy, and smooth—an ideal balance to the sweetness and spice of the cake.
Made completely from scratch: From toasting your own spices to mixing fresh ingredients, this recipe delivers authenticity unmatched by any box mix.
Ingredients & Substitutions
This Spice Cake from Scratch with Cream Cheese Frosting Recipe shines because of its simple yet essential ingredients, each bringing something special—from flavor and moisture to texture and color. Toasting the spices in oil intensifies their aroma, while the combination of brown sugar and molasses adds rich depth and a gorgeous hue.
- Vegetable oil or light olive oil: Used to toast the spices, infusing the cake with intense flavor and a silky texture.
- Cinnamon, nutmeg, ginger, cloves, cardamom, allspice: This spice medley creates a warm, layered flavor profile that’s both festive and cozy.
- Brown sugar & granulated sugar: Brown sugar brings moisture and caramel notes, while granulated sugar helps with texture and sweetness balance.
- Buttermilk & sour cream: These add tang and richness while keeping the cake incredibly moist.
- Butter & eggs: Essential for structure, flavor, and that tender crumb.
- Molasses: Adds a deep, complex sweetness and beautiful color.
- Flour, baking powder, kosher salt: The backbone of the cake, ensuring perfect rise and balance.
- Vanilla and almond extract: Add lovely fragrant layers to complement the spices.
How to Make Spice Cake from Scratch with Cream Cheese Frosting Recipe
Step 1: Toast the Spices in Oil
This step is where the magic begins! Heat your oil gently in a small pan and add your carefully measured spices all at once. Toast them for about a minute to unleash their full aroma—watch closely to avoid burning. This trick brings out the warmth and complexity that defines the whole cake.
Step 2: Prepare Your Cake Pans
Preheat your oven to 325°F and line the bottoms of three 9-inch cake pans with parchment circles—this helps the layers release cleanly after baking. Don’t forget to grease the pans well, up the sides too! This ensures your beautiful layers come out flawlessly, ready for stacking and frosting.
Step 3: Cream the Butter and Sugars
Beat the butter until perfectly smooth—this creates the base for a tender crumb. Then, add your brown and granulated sugars, beating them together for a couple of minutes. This process aerates the mixture, making the cake light and fluffy once baked.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk the eggs with buttermilk, vanilla, almond extract, molasses, and sour cream until smooth and silky. This mixture brings moisture and flavor nuances that make the cake stand out from any ordinary spice cake.
Step 5: Sift and Incorporate Dry Ingredients
Sift your flour with the baking powder and kosher salt for a light, even texture. Then alternate adding the wet and dry mixtures to the butter and sugar base, mixing just until combined. This careful folding preserves air and ensures your cake stays irresistibly fluffy.
Step 6: Bake Your Cakes to Perfection
Divide the batter evenly between the pans and bake at 325°F for 27-30 minutes. Remember to rotate the pans about two-thirds of the way through for even baking. Once golden and a toothpick comes out clean, cool them on racks before frosting. Pro tip: chilling the layers a bit—or even freezing briefly—makes frosting so much easier!
How to Serve Spice Cake from Scratch with Cream Cheese Frosting Recipe
Garnishes
A light dusting of cinnamon or finely chopped toasted nuts like pecans can add a delightful crunch and extra spice notes that complement the frosting beautifully. Fresh fruits such as figs or sliced pears also make elegant edible garnishes that contrast lovely with the creamy frosting.
Side Dishes
Serve your slice alongside a scoop of vanilla ice cream or a dollop of lightly whipped cream to enhance the comforting vibe. A cup of chai tea or freshly brewed coffee pairs perfectly, letting the spices shine through with every bite and sip.
Creative Ways to Present
Try stacking the cake layers with a generous swirl of frosting between each and around the sides, then piping delicate rosettes on top. Or, slice into individual mini cakes or cupcakes for a charming presentation at gatherings. Even a simple rustic wedge served on a wooden board looks inviting and festive!
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, keep any leftovers tightly covered in the refrigerator. Cream cheese frosting requires refrigeration, and this will keep your cake moist and delicious for up to 4-5 days—perfect for savoring slice by slice.
Freezing
You can freeze unfrosted layers wrapped tightly in plastic wrap and foil for up to 3 months. Frost after thawing for best results. You can also freeze the fully assembled and frosted cake, but be sure to thaw gently in the fridge to preserve the frosting’s texture.
Reheating
Since this is a moist, dense cake, it’s best enjoyed at room temperature or chilled. If you want it slightly warm, heat a slice gently in the microwave for about 10-15 seconds, but be careful not to melt the frosting too much.
FAQs
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Can I make this spice cake without sour cream?
Yes! You can substitute sour cream with Greek yogurt or even additional buttermilk to maintain the moisture and tanginess that sour cream provides. This helps keep the cake tender and flavorful.
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What’s the best way to toast the spices?
Toast the spices in warm oil over medium heat for about one minute, stirring constantly to avoid burning. This technique intensifies their aroma and flavors, which really elevates the cake’s taste dramatically.
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Can I use regular vanilla extract instead of Mexican vanilla and almond extract?
Absolutely! While Mexican vanilla adds a richer flavor, regular vanilla extract works perfectly fine. Almond extract adds a subtle nutty note, but you can omit it or replace it with extra vanilla to suit your taste.
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How do I make a whipped cream cheese frosting for this cake?
Try the “Scaled Up” whipped cream cheese frosting recipe mentioned in the notes for a lighter, more airy texture. It’s whipped for longer and uses a balance of butter and cream cheese to keep it fluffy yet creamy—perfect for this spice cake.
Final Thoughts
I genuinely believe this Spice Cake from Scratch with Cream Cheese Frosting Recipe will become your new favorite for special occasions or cozy night-ins. The warmth of the spices paired with that creamy frosting is simply irresistible—baking it from scratch just makes it feel so much more special. So go ahead, dive in, and enjoy one of the most comforting cakes you’ll ever make!
Print
Spice Cake from Scratch with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Total Time: 1 hour 22 minutes
- Yield: Three 9-inch cake layers (serves about 12-15) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This irresistibly moist and cozy Spice Cake from Scratch combines warm, aromatic spices toasted in oil with a rich, tender crumb and a luscious cream cheese frosting. Perfect for gatherings or any time you crave a comforting, flavorful cake made with simple ingredients and a homemade touch.
Ingredients
For the Cake
- 1/2 cup vegetable oil or light flavored olive oil
- 1 tablespoon cinnamon
- 1 1/2 teaspoons nutmeg
- 1 1/2 teaspoons ginger
- 3/4 teaspoon cloves
- 3/4 teaspoon cardamom
- 1/2 teaspoon allspice
- 1 cup butter (2 sticks), softened or cold
- 2 cups brown sugar, packed
- 1 cup granulated sugar
- 5 large eggs
- 1 cup buttermilk*
- 2 teaspoons Mexican vanilla
- 1 teaspoon almond extract
- 2 tablespoons molasses
- 1/2 cup sour cream (full fat)
- 3 cups + 2 tablespoons all purpose flour, sifted
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
For the Frosting
- A double batch of Cream Cheese Frosting or Whipped Cream Cheese Frosting (scaled up version in notes)
- 2 sticks butter
- 2 packs cream cheese
- 5–8 cups powdered sugar (amount depends on desired thickness)
Instructions
- Toast the Spices: Heat 1/2 cup neutral oil in a small pan over medium heat. Combine 1 tablespoon cinnamon, 1 1/2 teaspoons nutmeg, 1 1/2 teaspoons ginger, 3/4 teaspoon cloves, 3/4 teaspoon cardamom, and 1/2 teaspoon allspice in a bowl. When the oil is hot, add all spices simultaneously and toast for about 1 minute until fragrant and bubbling gently, being careful not to burn. Remove from heat and let cool completely, chilling in the freezer to speed cooling if desired.
- Prepare the Pans: Preheat oven to 325°F. Trace and cut out 3 circles of parchment paper to fit 9-inch cake pans. Place parchment in bottoms of pans and spray pans thoroughly with nonstick spray, including sides.
- Cream Butter and Sugars: In a large bowl or stand mixer, beat 1 cup softened or even cold butter until smooth, scraping sides as needed. Add 2 cups packed brown sugar and 1 cup granulated sugar, and beat for 2 minutes, scraping down once to combine thoroughly.
- Add Spiced Oil: When the toasted spiced oil has cooled, incorporate it into the butter and sugar mixture and beat well to combine.
- Mix Wet Ingredients: In a medium bowl or large measuring cup, whisk 5 large eggs until smooth. Add 1 cup buttermilk, 2 teaspoons Mexican vanilla, 1 teaspoon almond extract, 2 tablespoons molasses, and 1/2 cup full-fat sour cream. Whisk together until the mixture is smooth and uniform.
- Sift Dry Ingredients: Place a fine mesh strainer over a medium bowl. Sift 3 cups plus 2 tablespoons all purpose flour, 1 teaspoon kosher salt, and 1 tablespoon baking powder through the strainer, stirring to ensure all passes through and is well combined.
- Combine Ingredients: Alternate adding the egg mixture and sifted flour mixture to the butter mixture. Start with half of the wet ingredients, mix gently, then half of the flour mixture, and repeat with the remaining portions. Mix only until just combined, scraping bottom and sides of the bowl to ensure even incorporation.
- Divide Batter: Evenly divide the batter among the three prepared 9-inch cake pans.
- Bake: Place pans in the preheated oven and bake at 325°F for 27-30 minutes. For best results, bake one or two pans at a time depending on oven quality. Rotate pans halfway or two-thirds through baking—if baking one pan, turn it 180 degrees; if two, switch their positions. Avoid opening the oven except to rotate pans to prevent deflating the cakes. The cakes are done when tops are set and a toothpick inserted comes out clean.
- Cool Cakes: Remove pans from oven and cool on a rack for 15 minutes. Run a knife around edges to loosen cakes, then invert onto racks to cool completely. For easier frosting, chill the cakes in the freezer for about 20 minutes.
- Frost: Once cool or partially frozen, frost the cakes with a double batch of cream cheese frosting or whipped cream cheese frosting. Use 2 sticks butter, 2 packs cream cheese, and 5-8 cups powdered sugar depending on desired frosting thickness. See linked frosting recipes for detailed instructions.
Notes
- *Cheater buttermilk works well: Combine 1 tablespoon vinegar with milk to fill 1 cup, stir and let sit for a few minutes before using.
- **Almond extract can be replaced with vanilla extract, and Mexican vanilla can be substituted with regular vanilla.
- Baking one or two cakes at a time is recommended unless you have a very reliable oven.
- Rotating pans during baking ensures even cooking and browning.
- Do not open the oven door except to rotate pans to prevent cakes from deflating.
- Chilling cakes before frosting makes the process easier and helps maintain frosting texture.
- Adjust powdered sugar quantity in frosting to achieve your preferred thickness and sweetness.
