Nameless Spice Cake
Unveil the warm, aromatic magic of the Nameless Spice Cake, a timeless dessert that fills your kitchen with the comforting fragrance of cinnamon, nutmeg, and cloves. This one-bowl wonder combines the richness of butter and a hint of vegetable oil for a perfectly moist crumb, while a splash of buttermilk lends subtle tanginess to balance the sweetness. With just 20 minutes of prep and straightforward ingredients like brown sugar and pure vanilla extract, this treat is as effortless as it is crowd-pleasing. Finished with a delicate dusting of powdered sugar, this versatile cake is perfect for cozy gatherings, holiday celebrations, or a simple indulgence with your afternoon coffee. Pair it with whipped cream or a drizzle of caramel sauce for a dessert that truly shines!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar (light or dark)
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.25 teaspoons Ground cloves
- 0.5 cups Unsalted butter, softened
- 0.25 cups Vegetable oil
- 3 large Eggs
- 2 teaspoons Pure vanilla extract
- 1 cups Buttermilk
- 0.25 cups Powdered sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
Add the softened butter and vegetable oil to the dry ingredients. Use a hand mixer or stand mixer on low speed to blend until the mixture forms a crumbly texture.
In a separate medium bowl, whisk together the eggs, vanilla extract, and buttermilk until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until the batter is smooth and fully combined. Scrape down the sides of the bowl as needed to ensure even mixing.
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once fully cooled, dust the top of the cake with powdered sugar, if desired, before slicing and serving.
Nutrition Facts
Calories |
4239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.0 g | 223% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 3856 mg | 168% | |
| Total Carbohydrate | 638.4 g | 232% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 444.5 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 582 mg | 45% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 958 mg | 20% | |
*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.
