Spice Cake

I love making all sorts of sweet treats and giving them away to friends and family. It makes my heart happy. This wonderful cake is easy to make and very delicious. It is always a hit.

The spices in this cake do not overpower each other and the vanilla cream cheese icing on top…. so good. It balances out the sweetness of the cake perfectly. Everyone is always asking me for the recipe and I am finally going to share it with everyone. I have been making this cake for years and it is one of my favorite spice cakes. You can make this as a single-layer cake or a 6-inch 3-layer cake.

Let’s make some cake.

INGREDIENTS:

1 3/4 C. Flour
1/2 Tsp. Baking Powder
1 Tsp. Baking Soda
1 Tbsp. Cinnamon
1 Tsp. Ground Ginger
1 Tsp. Allspice
1/2 Tsp. Cardamom
1/2 Tsp. Ground Cloves
1/4 Tsp. Nutmeg
1/2 Tsp. Kosher Salt ( use half the amount if you are using fine salt)
3 Eggs – Room Temp
3/4 C. Melted Butter
1 Tbsp. Vanilla
1/2 C. Warm Milk
1/4 C. Buttermilk or sour cream
1 C. Brown Sugar
2 Tbsp. Molasses

DIRECTIONS:

1. Grease 3 6-inch cake pans or a 9×9-inch square baking pan and line the bottom with parchment to fit the bottom of the pan. You can do this by tracing the bottom of the pan on the parchment with an edible pencil and cutting it out. Preheat the oven to 350*.
2. In a bowl sift together the flour, baking powder, baking soda, salt, and spices. Mix really well so there are no clumps of the spice mixture.
3. In a separate bowl whisk together the eggs, butter, buttermilk (or sour cream), milk, brown sugar, and molasses until combined.
4. Add the flour mixture to the egg mixture and whisk until the mixture is just combined.
5. Pour the batter into your prepared pan or pans equally. Gently tap on the counter to release any air pockets.
6. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Remove and let cool in the pan for 5 minutes. Remove to a wire rack to cool completely. Don’t forget to remove the parchment paper from the bottom of the cake.
8. Frost as desired.

• For my cream cheese frosting, you can find that on any of my “cake” recipes on my blog. I know it is on the pumpkin cake and my einkorn gingerbread cake recipe. If you are making a single-layer cake you can cut back on the powdered sugar to about 1 1/2 cups. If you are making the 3 layer 6-inch cake you can add up to 3 cups of powdered sugar.
• If you do not like molasses you can leave it out. It will alter the taste slightly but it will still be delicious. I have done that often when I did not have any molasses when making the cake.
• If you do not want to make your own icing then that is ok. Just use your favorite store-bought brand and flavor. You will be good to go.