Moist Tender Spice Cake
Indulge in the warm, cozy flavors of fall with this Moist Tender Spice Cake, a nostalgic dessert infused with aromatic spices like cinnamon, ginger, nutmeg, and cloves. This easy-to-make cake boasts a perfectly tender crumb thanks to creamy buttermilk, while a luscious cream cheese frosting adds tangy sweetness to every bite. Crafted with simple pantry staples, this spice cake is ideal for holiday gatherings or simply savoring with a cup of coffee on a crisp afternoon. With its golden-brown layers, velvety frosting, and optional cinnamon garnish for an extra touch of elegance, this dessert is as visually stunning as it is delicious. Whether served at a celebration or as a comforting treat, this homemade spice cake will quickly become a favorite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 0.5 teaspoon additional ground cinnamon (optional, for decorating)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan or two 9-inch round pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Pour the batter into the prepared pan(s) and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
While the cake cools, prepare the frosting. In a medium bowl, beat the softened cream cheese until smooth and creamy.
Gradually add the powdered sugar and beat until well combined.
Add the heavy cream and beat until the frosting is fluffy and spreadable.
Once the cake has cooled completely, spread the frosting evenly over the top or between the layers if using round pans.
If desired, sprinkle a light dusting of ground cinnamon over the frosting for garnish.
Slice and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.4 g | 394% | |
| Saturated Fat | 185.2 g | 926% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1383 mg | 461% | |
| Sodium | 4012 mg | 174% | |
| Total Carbohydrate | 749.3 g | 272% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 497.1 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 877 mg | 67% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1380 mg | 29% | |
*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.
