spice cake recipe

If you love spice cakes and want to try one that is dark, rich and bursting with flavor that has an extra spicy kick, then you need to try this family pleasing sheet cake of mine.

Molasses Cake

flour

brown sugar (firmly packed (light or dark))

molasses ((light

freshly brewed strong coffee

eggs

baking soda (leveled)

ginger

raisins

chopped nuts (if desired)

mapleline flavoring

cinnamon

cloves

nutmeg

black pepper

corn or canola oil

Plump your raisins in the hot coffee first.  While they are soaking for a few minutes, get a mixing bowl and add the brown sugar, molasses and eggs at a time and beat through until incorporated before alternating with dry ingredients, egg mixture, oil, and the coffee plumped raisins and remaining ingredients.

Grease a 13" x 9" pan and bake in a 350-degree oven for about 35-40 minutes, depending on how your oven is regulated.  Test with a toothpick or slender knife to see if anything sticks.

Frost with your favorite white or maple flavored icing.

ENJOY!

This extra moist spice cake is perfectly spiced and coated in a silky brown butter cream cheese frosting.

Spice Cake with Brown Butter Cream Cheese Frosting

(350 grams) all purpose flour

tsp baking powder

tsp baking soda

tsp salt

tsp cardamom

tsp ginger

tsp nutmeg

(380 grams) light brown sugar, packed

(200 milliliters) vegetable or canola oil

(235 grams) unsweetened apple sauce

eggs, room temperature

tsp vanilla extract

(200 grams) sour cream, room temperature

unsalted butter

oz cream cheese, room temperature

(600 grams) powdered sugar

Cinnamon sticks

Candied nuts (half the recipe)

Preheat the oven to 350F and prep (2) 8&#8243; round cake pans. Coat them with a thin layer of nonstick spray and line the bottoms with a round sheet of parchment paper. Wrap in damp cake strips if you have them. Set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.

In a large mixing bowl, either mixing by hand with a whisk or an electric mixer, mix together the sugar, oil, and apple sauce until the sugar is evenly moistened.

Whisk in the eggs, one at a time, followed by the vanilla.

Once smooth, mix in half of the dry ingredients until combined. Then mix in the sour cream, followed by the rest of the dry ingredients.

The batter should be fairly thin. Pour it into the two cake pans, filling each about 2/3 full.

Bake for 35-40 minutes or until a toothpick in the center comes out clean. While the cake bakes, make the brown butter.

Spice Cake

Add the butter to a saucepan over medium heat. Melt it down and continue to stir until it bubbles, foams, and turns a rich amber color (for more details on how to brown butter, click here). Pour the brown butter into a shallow glass dish and chill while the cakes bake.

Once the cakes have baked, allow them to cool in the pans for about 20 minutes. Then, flip out on to a cooling rack. If you plan on decorating the cake that same day, transfer the cakes to the refrigerator uncovered to chill completely before frosting. If you are decorating the next day, allow the cakes to cool completely at room temperature. Then wrap each layer in plastic wrap and chill overnight.

Brown Butter

Once the cakes are chilled, make the frosting. But first, test the butter. It should now be opaque and firm, but not hard. It should be the consistency of softened butter to where you can easy dig into it with a butter knife. If it&#8217;s not there yet, continue to chill.

When it&#8217;s ready, add the butter and cream cheese to a large mixing bowl. Mix until smooth, either using a hand or stand mixer with the whisk attachment.

Mix in 1 cup of powered sugar at a time, followed by the vanilla. If it&#8217;s still too thin, add 1/2 cup of powdered sugar at a time to thicken. Or, if your home is a bit warm, transfer the frosting to the refrigerator to chill for about 30 minutes to thicken.

Brown Butter Cream Cheese Frosting

When the cakes have completely cooled, level off the tops and slice each layer in half to make 4 thin layers. You don&#8217;t have to do this, but I like how it evenly distributes the frosting throughout the cake.

Add a thin layer of frosting between each layer. Once all layers have been stacked, cover the cake in a thin coating of frosting to lock in the crumbs. Place the cake in the refrigerator to chill for 20-30 minutes to allow the frosting to set.

Once chilled, cover the cake with the remaining frosting. Add any decorations you like, such as cinnamon sticks, crumbled cake scraps, or homemade candied nuts.

Place the cake back in the refrigerator to chill until serving. Enjoy!

Assemble

This cake is delicious!!! Just wondering if I have to keep it in the fridge or if I can keep it out. Thx much.

This cake is delicious, moist and flavourful.    I wouldn’t change a thing to the cake recipe.  It was the first time I tried brown butter icing.  I cannot say we noticed any difference in flavour and in future I will forego the extra step of browning the butter.  The cake recipe is a keeper!

This recipe is amazing! I plan on making it for a friend’s birthday since spice cake is her favorite. Tried out the recipe beforehand in a Bundt pan, and it came out perfect! The frosting was such an amazing combination. Did everything exactly as written. Why mess with perfection!

Super moist spice cake baked with apple butter, fresh apples, and topped with whipped cream cheese frosting.

Apple Butter Spice Cake

(330 grams) all purpose flour*

clove

(225 grams) vegetable oil, oil

(200 grams) light brown sugar, packed

(100 grams) granulated sugar

tbsp vanilla extract

apple butter

Granny Smith apples (about 2 apples)

(120 milliliters) milk

oz full fat cream cheese,

(240 milliliters) heavy whipping cream

walnuts

Preheat the oven to 350F and grease a 9&#215;13 baking pan. Line with parchment paper and set aside.

Whisk together the flour, salt, baking soda, baking powder, and spices in a medium bowl and set aside.

In a large mixing bowl, whisk together the oil, sugars, vanilla, eggs, and apple butter. Mix in the grated apples.

Whisk in half of the dry ingredients. Just before combined, whisk in the milk. Then whisk in the rest of the dry ingredients. 

Pour the batter into the baking pan and spread even. Bake for 35-40 minutes, or until a toothpick in the center comes out clean with a few moist crumbs.

Allow the cake to cool completely before frosting.

Add the chilled cream cheese and sugar to the bowl of a stand mixer with the whisk attachment.

Whip the cream cheese on high speed until smooth.

With the mixer on medium-high speed, slowly pour in the heavy cream. Continue to whip on high speed for about 3 minutes, or until the frosting is light and fluffy.

Spread the frosting on the cooled cake and top with a few spoonfuls of apple butter. Gently swirl into the frosting and top with a sprinkle of walnuts. Enjoy!

Whipped Cream Cheese Frosting

Couldn't help myself and had to make this the second I saw it posted! The only change I had to make was the shredded apple type, as I couldn't find granny smith anywhere (tired three different stores). This recipe is FANTASTIC and plan on making it every Fall from now on.

My in-laws are from New England and have strong feelings about apple-flavored desserts - as far as they're concerned apple cider donuts don't exist outside of the northeast. So when I say that I had the audacity to make this for them and they LOVED IT, that is nothing short of sorcery. This cake is the perfect level of moist, soft and not gummy, and has a strong apple flavor that comes through without fighting with the spices. And the whipped cream cheese frosting with apple butter swirls complements the cake without overpowering it and adds a phenomenal creaminess. This cake is going to be a regular part of my autumn baking rotation.

This frosting is my new favorite thing! Lumpy cream cheese is THE WORST, but this was so easy! Thanks for making my life easier!

The cake was really good, but the frosting was spectacular. I don’t know that I have made cream cheese frosting that way, but it is going to be my “go to” now! A great recipe overall, thanks Jenna!

Made this cake today and it’s delicious!  A couple notes: 
- I followed the cake portion of the recipe exactly and the cake came out huge! It was twice as thick as the recipe pictures above (not that I’m complaining though). Because of this, it took about 50-55 minutes to cook through. Next time I think I’ll spread the batter between two 9” round pans to make a layered cake. 
- I added 1 tsp of vanilla extract to the frosting (just out of habit). 
- I didn’t have any walnuts on hand so I used chopped, toasted pecans instead.
Loved this recipe and will be keeping it as a staple in our home!

So good and works both times I've made it so far. Once I did gluten free with almond flour and a little coconut flour, which worked out great except a little oily but that make it turn caramelized with the butter I used to grease my pan with. The next time I did it to recipe and it was equally as good, moist and a family favorite. Still haven't made the whipped cream for it because it's just so good as is it doesn't last very long for me to remember to go get the ingredients.

Making this now for a Halloween party! Can't wait to try it. I think there is a typo the 1/2 cup of milk is 120ml not 240ml!

Layers of homemade spice cake with a creamy egg nog cheesecake filling and egg nog frosting!

Eggnog Cheesecake Cake

buttermilk

unsalted butter (softened)

sugar

cake flour

Tablespoon baking powder

salt

cream cheese,softened (8 ounce each)

sour cream

heavy cream

rum flavoring

low fat eggnog

In small bowl, mix egg whites and 1/4 cup buttermilk. Set aside.

In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining buttermilk.

Bake in a 350 degree oven for 25-30 minutes.

Remove and cool on wire rack.

For the Cakes:

Preheat oven to 325 degree. Using a large roasting pan on the lower 1/3 of the oven, preheat the pan. Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. Meanwhile, boil several cups of water to use later.

Beat cream cheese with sugar for 2-3 minutes until creamy. Add in salt and egg, one at a time, beating well after each addition. Beat in sour cream, heavy cream and remaining ingredients.Pour into prepared 9inch springform pan. Place pan in center of preheated roasting pan. Pour boiling water, slowly, into pan, utnil about one inch of water comes up the sides. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit for an additional 30 minutes in oven. Remove and cool completely.

When cooled remove from springform pan and place in freezer for one hour, or overnight until ready to assemble cake.

For the Cheesecake:

Beat butter for 3 minutes until fluffy. Add in nutmeg, rum flavoring, powdered sugar and eggnog. Beat for an additional 3-5 minutes until fluffy.

To assemble Cake:Lay one spice cake on cake plate. Top with cheesecake then second layer of spice cake. Frost with eggnog frosting! ENJOY!

For the Frosting:

I made this as written &amp; it was PRIMO !!
I noticed while shopping that you can buy egg whites in a carton, can they be used in your recipe?

This Swedish Spice Cake is pure coziness in cake form: A moist, tender and simple spice cake flavored with the comforting flavors of gingerbread (think cinnamon, ginger and cloves) and drizzled with the possibly the easiest 3 ingredient powdered sugar icing you&#39;ll ever make.

Swedish Spice Cake (Mjuk Pepparkaka)

For the Cake:

Baking spray (such as Pam for Baking)

all-purpose flour

baking soda

unsalted butter (room temperature)

brown sugar (packed)

molasses

For the Icing:

vanilla extract

water

Preheat the oven to 350 degrees.  Spray cake pan generously with baking spray such as Pam for Baking.  Place the prepared pan on a rimmed baking sheet.

Whisk flour, baking soda, cinnamon, ginger, cloves and salt together in a medium bowl.  Set aside.

Combine butter, sugar, brown sugar and molasses together in the bowl of a stand mixer.  Mix with the paddle attachment until light and fluffy, about 3 minutes.  Add the egg and mix until thoroughly combined.

Turn the mixer speed down to low.  Add one-third of the flour mixture followed by half of the buttermilk.  Add the second third of the flour mixture followed by the remainder of the buttermilk.  Finally, add the remainder of the flour mixture.  Mix until everything just comes together.

Scrape the cake batter into the prepared pan and smooth out the top.  Bake until golden brown and a tester inserted in the center of the cake comes out clean, about 35-45 minutes.  Let the cake rest in the pan for 10 minutes and then carefully flip out onto a wire rack.

While the cake is cooling, make the icing:  Whisk the powdered sugar, vanilla and 1 tablespoon of water together in a small bowl.  Add additional water as necessary to create an icing that is a pourable consistency.  Once the cake has completely cooled, drizzle the icing over the top of the cake.  Slice and serve.

Absolutely delicious!  This is a keeper recipe.

I’m dating a Swedish gentleman.  While his son and mum are back in Sweden, I wanted to learn how to bake some dish that might bring some comforts of home to him.  I have to say, this was a very easy recipe to follow and it turned out great.  I do need to practice more with the icing consistency lol.  Almond cake next lol.

This cake is absolutely delicious!!! It's already half gone, already looking forward to making it again! Thank you for the recipe!

This recipe came out amazing! Super light and fluffy and moist. Substituted gluten-free flour 1 to 1 and it worked great. Thanks so much!

I made this cake once and even bought the correct pan for the perfect look. It was eaten so quickly (and I still had buttermilk left) that I made a few extra and froze them. Voila! When I was asked to bring a dessert to a chilly (-10 degree) outdoor birthday celebration, I simply thawed out a couple of these. They were the star of the show! Just the right amount of sweetness and not overrun by spices - this cake is perfect! And DEFINITELY use the commercial spray on the pan. I tried buttering and flouring the pan (even though we were told not to) and lots of the cake was left in the pan when I flipped it. Hmm . . . I guess I'll follow ALL the directions next time. I may just make this website my go-to for all my cooking!

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Top 6 spice cake recipe recipes from across the web

The most viewed spice cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed spice cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine