This spice cake makes a perfect two layer cake or baked up in a 9×13 pan. Smother it in the best cream cheese icing you can find to make the absolute perfect dessert!
Why not make your own The BEST Cream Cheese Icing to top this with? Or learn to make a Classic Chiffon Cake instead?
Table of Contents
This recipe bakes up a spicy, tender, and rich cake that combines a bunch of different warm spices into a supple, moist, and delectable cake.
Feel free to play around with the precise spices used here or even sub in some other ones based on your preferences. A little dash of ground cardamom would add a surprising Swedish twist if you are into that kind of intense, spicy kick.
For even more spiciness, consider adding a tiny dash of something like cayenne pepper. You don’t want to be able to notice it is there, but that little kick of chili heat helps offset the sweetness beautifully.
Spice Cake Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Ground nutmeg
• Ground cloves
• White sugar
• Brown sugar
• Vanilla extract
How To Make Spice Cake
• Grease and flour two 9-inch cake pans and set aside
• In a large bowl, whisk together all of the dry ingredients
• In a separate large bowl, cream together the butter and sugars until light and creamy
• Beat in the eggs, one at a time, until fully incorporated
• Add in the molasses, vanilla extract, and milk, stirring gently to combine, so there are no big lumps
• Add the dry ingredients into the wet ingredients until just combined
• Pour equal amounts of batter into each of the 9-inch cake pans
• Bake at 350 Fahrenheit for about 30 minutes, or until a toothpick inserted into the center comes out clean
• Let the cakes completely cool in the pans
• To build the cake, remove the cake from the cake pans first
• Place one round onto a serving plate, spoon the icing onto the cake round, and spread it evenly
• Add the second cake on top of the icing, and then from there cover the top and sides of the now-layered cake with the icing
How Best To Build Your Cake & Apply The Icing
Building a cake often seems like a lot harder of a task than it actually is. On baking shows, it almost seems impossible to make the types of cakes the contestants make!
However, it’s actually pretty easy to build a cake, so long as you are patient and you take your time.
If you cook your cake in two parts in two different cake pans, then it is as easy as just laying the first cake, icing it, and then topping it with the second cake.
Trying to ice it on a plate, however, isn’t as easy. The icing has a tendency to get stuck in little nooks and crevices if you aren’t careful, as well as getting stuck on the plate as well.
If you can get a hold of one, try to use an actual cake spinner. Alongside being really fun to spin around in circles, cake spinners are designed to keep the cake in motion as you apply the icing, essentially letting the cake take as much icing from the palette knife as you need, making it a lot easier to get a smooth layer of icing!
If you find that your layer of icing picks up too many cake crumbs, you can apply what’s called a crumb layer.
Just take a really small amount of icing and apply that in a super thin layer first. This will pick up all of the loose bits of cake crumbs, letting you then apply the top layer of thicker icing without the risk of it getting polluted by crumbs.
Why Not Try Turning This Cake Into Cupcakes?
This recipe makes for a pretty traditional layered cake, with frosting all around the outside and in-between the two layers.
The problem with cakes, however, is that they can sometimes dry out if they aren’t eaten completely after baking. Leaving a few slices behind will inevitably end up with those slices turning a bit foul tasting and dry.
Instead, why not try turning them into cupcakes?
- Simply grease a muffin tray and fill all 12 wells with batter up to about ¾ full. Bake at around 350 for 15-20 minutes, or until the tops are golden brown and a toothpick inserted into the middle comes out completely clean.
- Then, just put your icing on the top in a single, thick layer. You can even play with each individual cupcake’s decorations to make individualized patterns!
- Just make sure that you keep a careful eye on the cupcakes while in the oven, as they can turn from soft and delicious to dry and overcooking in less than a minute if you aren’t being cautious.
Looking for more delicious Cake recipes? Try these out:
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- Prep Time
- 25 minutes
- Cook Time
- 30 minutes
- Karlynn Johnston
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 Tablespoon ground cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 1 cup butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 Tablespoons molasses
- 1 teaspoon vanilla extract
- 1 1/2 cups milk
- One batch of The Best Cream Cheese Icing pre made.
- Preheat your oven to 350 °F. Grease and flour two 9-inch cake pans and set aside.
- In a large bowl, whisk together all of the dry ingredients.
- In a separate large bowl, cream together the butter and sugars until light and creamy. Beat in the eggs, one at a time, until fully incorporated.
- Add in the molasses, vanilla extract and milk stir gently to combine so there are no big lumps.
- Add the dry ingredients to the wet ingredients just until combined.
- Pour equal amounts of batter into each 9 inch cake pans.
- Bake for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.
- Let the cakes cool in the pans.
- To build the cake, remove the cakes from the cake pans. Place one round onto a serving plate. Spoon the icing onto the cake round, and spread over the cake evenly. Place the second cake round on top of the icing. Cover the top and sides of the layered cake with the icing. Refrigerate until ready to serve.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
I used two 9 inch pans and had some overflow over the sides as well. Plus, the edges were getting quite dark by the time the centre was cooked. Not sure how to adjust the recipe to fix this.
You used one pan instead of two? Like she clearly states multiple times?
Bridget Kelly says
made this cake in a 9 by 13 pan what a disaster cake exploding over sides and burning in the oven. This has ruined Sunday dinner. 🧐😭