spice cake

This is one of my all time favorite fall cakes! It's perfectly moist and brimming with lots of those sweet autumn spices. It has a tender crumb and so much flavor in every bite. No one can resist a slice!

Autumn Spice Cake with Cream Cheese Frosting

(318 grams) all-purpose flour

tsp baking powder

tsp baking soda

tsp salt

tsp ground cinnamon*

nutmeg

ginger

tsp allspice

cloves

(370 grams) packed light-brown sugar

(175 milliliters) vegetable oil

(185 grams) unsweetened applesauce

eggs

tsp vanilla extract

(240 milliliters) buttermilk**

pecans ((optional))

oz cream cheese, (nearly at room temperature)

(4 oz) unsalted butter, (nearly at room temperature)

(440 grams) (440 grams) powdered sugar

Preheat oven to 350 degrees. Spray two 9-inch round baking pans well with non-stick baking spray then lightly dust with flour and shake out excess.&nbsp;

Wrap cake strips around pan if you have them (for a more level cake). Set pans aside.

In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves for 20 seconds, set aside.

Pour brown sugar into the bowl of an electric stand mixer. Break up brown sugar with fingertips until no clumps remain.&nbsp;

Pour in vegetable oil and applesauce, set mixer with paddle attachment and blend until well combined (occasionally stop and scrape bowl throughout mixing process).&nbsp;

Mix in eggs and vanilla.&nbsp;

Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in buttermilk, then add remaining 1/2 of the flour mixture and mix until well combined.&nbsp;

Divide mixture evenly among two prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 28 - 32 minutes.&nbsp;

Allow to cool in pans about 5 - 10 minutes then run a knife around edges to ensure cake is loose and invert upside down onto a wire rack to cool.&nbsp;

Cool completely then level tops of cakes as needed. Frost with cream cheese frosting, sprinkle pecans around edges if desired.

For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter and cream cheese until smooth.&nbsp;

Mix in powdered sugar and vanilla and mix until well blended***.

Gooey Butter Spice Cake

(15 oz) box spice cake mix

eggs, divided

salted butter, divided

(8 oz) block cream cheese, softened

vanilla extract

cinnamon

sugar

sugar,

Preheat oven to 350F. Spray a 9x13" baking pan with non-stick cooking spray; set aside.

Mix together cake mix, one egg, and one stick melted butter in a large bowl.

Press cake mixture into the bottom of prepared baking dish and slightly up the sides of the dish. Set aside.

In a separate bowl, beat cream cheese until smooth. Then add remaining eggs, vanilla, cinnamon, nutmeg, and remaining melted stick of butter. Beat until smooth.

Stir in powdered sugar and continue to mix until incorporated. Spread on top of the cake mix in the baking dish.

Bake for 30 minutes or until center is set but still gooey. Remove from oven and let cool for about an hour.

Chinese Five Spice cake is a carrot cake with warming spices.

Carrot Chinese Five Spice Cake

carrots (grated)

¼ cups (250 grams) wholemeal flour

baking powder

baking soda

Chinese Five-Spice mix

salt

eggs ([vegan: 3 tablespoons flax eggs

(145 grams) sugar

(120 milliliters) vegetable oil

(120 grams) plain Greek yogurt

¼ cups (250 grams) powdered icing sugar

butter (softened [vegan: use vegan butter])

orange juice

Preheat oven to 180°C/350°F. Grease a 9” round cake and line the bottom with baking parchment.

Peel and grate the raw carrot. Set aside.

Sift the flour, bicarb of soda, baking powder, Chinese five spice blend and salt into a large bowl. Stir in the carrot.

In a separate bowl, beat the eggs (or flax eggs), sugar, oil, yogurt and vanilla together with an electric mixer.

Fold the wet ingredients into the dry gently.

Pour into the prepared pan and bake for 35 minutes or until an inserted skewer comes out clean.

Leave to cool in the tin.

Sift the icing sugar into a bowl, add the other ingredients and mix until smooth.

Store in the fridge until ready to use. Frost the completely cooled cake.

For the Orange Icing:

My Grandma&#039;s easy boiled Spice Cake is my most treasured dessert recipe. As a sweet brunch addition, birthday cake, or party dessert idea, there&#039;s no wrong time to savor a slice.

Spice Cake

raisins ((see note 1))

water

butter

all-purpose flour ((see note 2))

eggs (beaten)

In medium sauce pan, combine raisins, sugar, water, butter, cinnamon, and cloves. Bring to a boil; remove from heat and cool completely, at least one hour. Pour into a large mixing bowl.

Preheat oven to 350 degrees. Generously grease 12-inch bundt pan (or 9-inch by 13-inch cake pan). In a medium bowl, sift together flour, baking powder, and baking soda.

Whisk eggs into cooled spice mixture until uniformly combined. Add flour mixture in 3 batches, whisking well after each addition.

Pour batter in to prepared pan and bake for 55 minutes or until toothpick inserted comes out clean. Cool completely.

To make the glaze, in a small bowl whisk together powdered sugar, water, and vanilla. Drizzle over cooled cake.

Homemade and super moist spice cake with tangy cream cheese frosting. Such an easy recipe packed with TONS of flavor!

Super Moist Spice Cake

ground cloves

(240 milliliters) vegetable oil

(350 grams) packed dark brown sugar

(180 grams) unsweetened applesauce

apple (or shredded carrot/zucchini)

Tablespoon molasses

(360 grams) confectioners’ sugar, plus an extra 1/4 cup if needed

Preheat the oven to 350°F (177°C) and grease a 9&#215;13 inch pan. I always use this glass pan.

Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.

Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.

Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.

Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.

Make the frosting

 In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners&#8217; sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.

Cover leftover cake tightly and store in the refrigerator for 5 days.

My uncle loves spice cake but does NOT love cream cheese so I make this yummy cake with a molasses buttercream that picks up all the flavor notes in the cake.  Perfect!

My daughter's birthday always falls during Lent and she and my granddaughters give up chocolate during Lent.  So I was looking for a recipe for a special birthday cake.  This did not disappoint.  I used the shredded apple; next time, I might try the shredded carrot.  I made it in a Bundt pan and baked it about 40 minutes.  The only problem I had was getting it all out of the pan . . . but I remedied the not-so-pretty look with cream cheese frosting.  I put a little green food coloring in it and my grandson was sure that he tasted mint.  :-)  I will make this again.  It was so moist!

Very nice moist cake and easy to make. We added the molasses which gives a rich flavor. It reminds me of the first spice cake I made in which the spices needed to be increased. Doubled the spices in the next batch. Don't know if the molasses hinders the spicy flavors.

This recipe looks amazing. I have been tasked to bake a spice cake with cream cheese frosting for a birthday and I need a half sheet cake size. Can I double this recipe, would that be enough? Thanks!!!!

Lovely recipe! Although I’m not sure why my cupcakes came out super dry! I’m a regular baker and also been to culinary school. So I’m not sure what went wrong. The cream cheese icing was very tasty, I added extra icing sugar to make it more shapable

Since we have been doing KETO since the 1st of January,  I did not have all of the ingredients and the shops are closed on Sundays so I ended up substituting a few things.

1. I did not have any applesauce or apples, so I substituted with Crème fraîche 
2. I did not have any more Zucchini after last nights dinner so I left it out
3. I don't like using Oil in Baking, so I used Irish butter
4. I halved the nutmeg, added an extra half teaspoon of Ginger and Cinnamon
5. I added a little AllSpice and Cardamon 
6. I used Spelt Flour.
7. I added two Espressos to the batter.

I was low on cream cheese so I made an Ermine Frosting pepped up with espresso. I was out of Milk so I made it with whipping cream diluted with water.  

The cake ended up very delicious.  Next time I will follow the recipe exactly.

I Made this delicious spice cake   for my uncles birthday yesterday, and it was a big hit! 
It is so moist and I loved the little apple slices in it. Thank you so much for this recipe! 
Would definitely give it 5 stars.

I have made this recipe many times over the years, with no changes other than making it as a layer cake. It turns out perfect every time! It is my dad's absolute favorite, and I am in the process of making it for Father's Day as we speak! So delicious and easy!

This is moist and delicious spice cake! I like the addition of applesauce and grated apple, it gave an extra kick of flavor! Easy to make, and I had all of the ingredients on hand! I didn’t make the cream cheese icing, I dusted with powdered sugar and topped with a dollop of whipped cream. Awesome recipe! Thx:)

I simply love it. I tried this recipe today and it turned out so deliciously yummy and moist and flavorful. Before putting it away I couldn’t resist and finished quarter of it ;)  Thank you for sharing such lovely recipes  with us.

Hi Sally, what a great recipe! This is the first time I make spice cake and it turned out delicious. I ran out of apple sauce so instead I grated two apples instead of one. I also  ended up making it in a Bundt pan and baked it for 45 minutes. Came out perfect!!

Made this cake, but used your Vanilla Buttercream recipe as the frosting!  It is delicious and very moist!  Loved the cake and the creamy frosting!

I made this and the Best Banana Cake, cut them in half and layered them with the cream cheese frosting from this recipe for my sister’s birthday. This might be the best cake I’ve ever baked!

This spice cake can be for dessert or even brunch.

Tillie's Ginger Cake

all-purpose flour

buttermilk

eggs, room temperature

confectioners' sugar

Preheat oven to 350° and grease a 12-inch cast iron skillet or a 9x13 baking pan.

Create a crumb mixture by mixing all of the flour and sugar together in a large mixing bowl, cutting in butter. Reserve 2 cups of this mixture.

In same bowl mix in the rest of batter ingredients.

Sprinkle half the reserved crumb mixture into the pan and then carefully pour the batter on top. Pour the rest of crumb mixture on top and bake for 35 minutes or until a knife inserted in the middle comes out clean.

Dust with powdered sugar to finish (optional). Cut into 2-inch squares.

This spice cake is moist, rich and packed with chai flavor from cinnamon, cardamom, ginger, cloves and nutmeg!

Chai Spice Cake with Maple Cream Cheese Glaze

flour

cardamom

black pepper

butter (softened)

eggs (room temperature)

cream cheese (room temperature)

maple syrup

milk

Preheat the oven to 350 degrees F. Spray a 9-cup Bundt pan with baking spray, being sure to get all crevices. Set aside.

In a medium bowl, mix the cake flour, baking powder, spices and salt together and set aside.

In the bowl of your stand mixer, cream the butter and sugar together until light and fluffy. (Beat on high approximately 3-5 minutes to break down the sugar crystals.)

Once the butter and sugar are well creamed. Scrape the mixing bowl with a rubber spatula. Then turn the mixer on low and beat in the eggs one at time, incorporating after each addition. Add vanilla and mix until incorporated.

Scrape the bowl again. Turn the mixer back on low and alternate adding the flour mixture and buttermilk until both are well combined. Turn off the mixer.

Pour the batter into the prepared pan. Bake on the middle rack, undisturbed for 45 minutes.

Check the cake by inserting a skewer near the center. If it comes out clean, take the cake out of the oven. If the toothpick has batter on it, bake another 5-10 minutes and recheck.

Allow the cakes to cool 10 minutes in the pan. Then carefully flip the cake out on a cooling rack to cool completely.

Beat cream cheese in medium bowl with an electric hand mixer until creamy.

Beat in powdered sugar and maple syrup. Stir in vanilla extract and 2 tablespoons of milk. Add more milk until desired consistency is reached and glaze can be drizzled easily with a spoon.

Drizzle glaze over top of completely cooled cake with a spoon and allow to run down sides. Slice and enjoy!

Maple Cream Cheese Glaze

Spanish Bar Cake. A real old fashioned treat! A supermarket favourite from years ago, this simple raisin spice cake is easy to make, moist and utterly delicious.

Spanish Bar Cake

icing sugar

butter,

vanilla

milk, more if needed

raisins

vegetable shortening, or butter

allspice

egg,

walnuts

Heat the oven to 325 degrees. Grease a 9x13...

Heat the oven to 325 degrees. Grease a 9x13 baking pan and line it with parchment paper.

Add the water and raisins to a saucepan. Bring...

Add the water and raisins to a saucepan. Bring to a gentle boil and simmer for 10 minutes.

Add the shortening to the boiled mixture. Allow...

Add the shortening to the boiled mixture. Allow the mixture to cool to room temperature.

Sift together the sugar, soda, flour, cloves, cinnamon,...

Sift together the sugar, soda, flour, cloves, cinnamon, nutmeg, allspice and salt.

Add the sifted ingredients to the cooled raisin...

Add the sifted ingredients to the cooled raisin mixture, along with the beaten egg and the nuts, if you are adding them.

Fold gently until the flour is just incorporated...

Fold gently until the flour is just incorporated into the batter. Do not over mix.

Pour the batter evenly into the prepared pan...

Pour the batter evenly into the prepared pan and Bake for 30-35 minutes or until a wooden toothpick inserted into the centre comes out clean.

Cool completely and ice with frosting if you...

Cool completely and ice with frosting if you like

Beat together the icing sugar, butter, vanilla and...

Beat together the icing sugar, butter, vanilla and a tablespoon of milk until smooth.

If necessary, add more milk until the frosting...

If necessary, add more milk until the frosting is a good spreadable consistency.

Cut the cake in half, frost the first...

Cut the cake in half, frost the first layer then top with the second layer and frost again. To get the characteristic lines on top, run the back of a fork over the top frosting in straight lines.

This recipe also makes about a dozen cupcakes...

This recipe also makes about a dozen cupcakes if you prefer.

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