Full of spice and absolutely delicious this Spice Cake is topped with cream cheese frosting and pecans making it a delicious Fall cake recipe!
I’m a 100% cake lover over here. But you all knew that right? I don’t discriminate when it comes to any sort of cake, I like them in all shapes and sizes.
Fall and holiday flavored cakes are some of my favorite, this Spice Cake is absolutely one of them. Some of my other favorites are my Apple Butter Cake, Gingerbread Cake and this Pumpkin Spice Cake!
There is absolutely no shortage of cake recipes when it comes to my site, you’ll find everything, and if you are looking for something, ask me and I’ll make sure to put it up for you!
WHY THIS RECIPE WORKS:
- With the subtle spices in the cake and the cream cheese frosting, the balance of flavors works out perfectly.
- Baked in a 9″x13″ pan there is no layering to this cake which makes it quick and simple.
- With the option to add pecans, walnuts or even a dusting of cinnamon, this cake is versatile.
WHAT SPICES ARE IN SPICE CAKE?
Generally when you come across a Spice Cake recipe you find pretty much the same 4 spices in each. Those consist of cinnamon, ginger, nutmeg and cloves.
This are usually the traditional spices when it comes to really flavoring anything that comes to pumpkin flavors, apple flavored, etc. Just a general mixture of spices and what really comprise the name of the cake.
HOW TO MAKE SPICE CAKE, STEP BY STEP:
- Preheat oven to 350, spray a 9″x13″ pan with non-stick cooking spray and set aside. In bowl beat your butter until creamy then add your sugars (Photo 1).
- Beat your sugars until light and fluffy, this takes a few minutes, you really want them to get mixed together and combined (Photo 2).
- Next add in your eggs. Beat your eggs until they are in corporate and your batter becomes a little more liquidy (Photos 3 & 4).
- Add in your sour cream, milk and vanilla and beat until combined (Photos 5 & 6).
- Lastly add in your dry ingredients which consist of cake flour, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves and beat until just combined (Photo 7).
- Pour into your prepared pan and bake in oven for 30-35 minutes until toothpick comes out clean, remove from oven and let cool completely.
We love cream cheese frosting on our Spice Cake recipes. The combination of the two just go really well together and we just stick with that, sometimes we add a little cinnamon to our frosting as well.
HOW TO MAKE THE BEST CREAM CHEESE FROSTING:
This is our favorite cream cheese frosting ever, goes well on all the things. It’s super simple to whip up too!
- Beat cream cheese and butter in bowl until smooth.
- Add in your powdered sugar a little at a time until you reach your desired consistency.
- Spread on cake, cupcakes, or any dessert.
How much more simple can cream cheese frosting get than this!
This Spice Cake is simple just easy and the best, we love using cake flour in this recipe because it makes it a little more airy and light instead of heavy and dense that you will find with some cakes.
Also the mixture of dark brown sugar and granulated sugar in this recipe give it a more rich and fallish flavor that is super comforting.
HOW TO STORE SPICE CAKE:
Since Spice Cake is made with a cream cheese frosting in recommend refrigerating it. It should keep in the refrigerator about 5-7 days, if you last that long with it.
Most the times we have this cake gone within the first 2 days, but still keep it in the refrigerator because we don’t want to frosting to spoil.
If you want that perfect cake to serve at all your fall gatherings, this would be the one. Like stated above it’s super simple, especially since it whips up quickly and baked in a 9″x13″ pan.
I’m not going to lie, I love layer cakes, but sometimes they can be a pain in the butt and really love turning to just cakes like these, easier is better right?
HOW TO TURN INTO A LAYER CAKE:
If you really are looking for a layer cake for this, I would recommend lining two 8″ or 9″ cake pans with parchment paper and spray with non-stick cooking spray.
Mix according to directions and split evenly between the two pans. Bake in oven for about 20 minutes, checking for doneness with a tooth pick. Let cool in pan 5 minutes before turning out on to wire rack to cool completely.
Mix up the frosting per the instructions below and frost and spread about 1/2″ cup of frosting between layers then spread remaining on outside of cake.
TIPS AND TRICKS FOR MAKING SPICE CAKE:
- Using dark brown sugar really adds a rich flavor to this cake, if you don’t have dark brown sugar you can substitute light brown sugar without any issues.
- Please use cake flour, it makes the cake lighter in texture and it’s preferred for this particular one.
- The nuts are optional, but highly recommended, you can even add some into the batter if you wish. We like to toast ours slightly for a deeper flavor.
- Cool cake completely before frosting.
- Store in the refrigerator since this does have cream cheese frosting to ensure freshness.
If you want that perfect tasting, fall spiced filled cake this Spice Cake recipe is all that you need. Super easy, quick and absolutely delicious.
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Spice Cake
Ingredients
- ½ Cup butter softened
- 1 Cup Dark brown sugar
- ½ Cup Granulated sugar
- 3 Eggs
- 1 tsp Vanilla
- ½ Cup Sour cream
- ½ Cup Milk
- 2 Cups Cake flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 2.5 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Frosting:
- ½ Cup Butter softened
- 1 Cup Cream cheese softened
- 2 Cups Powdered sugar
- ¼ Cup chopped pecans optional
Instructions
- Preheat oven to 350 degrees.
- Spray a 9x13 pan with non-stick spray, set aside.
- Cream the butter and then add the sugars and cream until light and fluffy.
- Add the eggs and beat on high for 2 minutes, then add the sour cream, milk and vanilla and beat for another 20-30 seconds until well blended.
- Add the flour, baking soda, baking powder, salt and spices and mix until well blended.
- Pour the batter into the pan and bake for 30-35 minutes until toothpick comes out clean.
- Remove from the oven and allow to cool.
Frosting:
- Cream the butter and cream cheese together until light and fluffy and then add the powdered sugar and mix until smooth.
- Spread the frosting on the cake and sprinkle with chopped pecans, if using.
- Sliced and serve
Notes
- Using dark brown sugar really adds a rich flavor to this cake, if you don't have dark brown sugar you can substitute light brown sugar without any issues.
- Please use cake flour, it makes the cake lighter in texture and it's preferred for this particular one.
- The nuts are optional, but highly recommended, you can even add some into the batter if you wish. We like to toast ours slightly for a deeper flavor.
- Cool cake completely before frosting.
- Store in the refrigerator since this does have cream cheese frosting to ensure freshness.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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