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
Scale
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.
