Spice Cake
Dive into the warm, aromatic flavors of fall with this irresistible spice cake recipe! Perfectly balanced with a medley of ground cinnamon, nutmeg, ginger, and cloves, this moist and tender cake is a celebration of cozy, comforting spices in every bite. Made with buttermilk for a soft crumb and sweetened with a mix of granulated and brown sugars, this easy-to-make dessert is ideal for any occasion, from holiday gatherings to everyday indulgence. Optional additions like raisins or chopped nuts add a delightful texture, while a cream cheese frosting or simple dusting of powdered sugar provides the perfect finishing touch. Ready in just under an hour, this spice cake will fill your home with an enticing aroma and leave your guests craving more.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 0.5 teaspoons ground cloves
- 0.75 cups unsalted butter, softened
- 1 cups granulated sugar
- 0.75 cups brown sugar, packed
- 3 eggs, large
- 2 teaspoons vanilla extract
- 1 cups buttermilk
- 0.5 cups raisins or chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three additions, alternating with the buttermilk in two additions (beginning and ending with the flour mixture). Mix until just combined. Do not overmix.
If desired, fold in the raisins or chopped nuts using a spatula.
Pour the batter evenly into the prepared baking pan(s). Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake(s) from the oven and let cool in the pan(s) for 10 minutes before transferring to a wire rack to cool completely.
Optionally, frost the cake with cream cheese frosting, dust with powdered sugar, or serve plain.
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 34.2 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 134 mg | 3% | |
*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.
