1880 Chocolate Spice Cake with Icing
Step back in time with this 1880 Chocolate Spice Cake with Icing, a decadent homage to classic baking traditions. This rich, moist cake combines deep cocoa flavors with warm spices like cinnamon, nutmeg, and cloves, creating an aromatic dessert that’s both comforting and sophisticated. Topped with a luscious whipped cream icing sweetened with powdered sugar and a touch of vanilla, each slice feels like a cloud of indulgence. Perfectly balanced and easy to make in under an hour, this timeless treat is ideal for holidays, vintage dessert enthusiasts, or everyday celebrations. Whether served as a show-stopping centerpiece or paired with a hot cup of coffee, this antique-inspired recipe is sure to enchant every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 225 grams Unsalted butter
- 200 grams Granulated sugar
- 3 large Eggs
- 240 ml Buttermilk
- 190 grams All-purpose flour
- 40 grams Cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 240 ml Heavy cream
- 200 grams Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round cake pan, then line the bottom with parchment paper for easier removal.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes. Use a stand mixer or handheld electric mixer for best results.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is mixed thoroughly.
In a separate bowl, sift together the flour, cocoa powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the icing, whip the heavy cream until soft peaks form, then gradually add the powdered sugar and vanilla extract. Continue whipping until stiff peaks form.
Once the cake has completely cooled, spread the whipped cream icing evenly over the top and sides of the cake using a spatula.
Slice and serve. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
5158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.2 g | 389% | |
| Saturated Fat | 173.5 g | 868% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1323 mg | 441% | |
| Sodium | 3041 mg | 132% | |
| Total Carbohydrate | 584.5 g | 213% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 410.0 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 528 mg | 41% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1434 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
