Spice Cake Recipe

My Spice Cake recipe is a must try! This is a great cake for the fall or winter, it is very similar to a pumpkin spice cake without the pumpkin. It has a great flavor and is something a little different to make for events.

This cake is a little denser than a typical cake due the amount of eggs and butter, but it also makes it delicious. I remember the first time I heard of a spice cake I was a little hesitant to try it. However, I was not disappointed once I made one! It is now a recipe that I really like to make in the fall, especially for a fall wedding! It would also be a great addition to any holiday baking in the wintertime.

For the frosting for this cake, a classic vanilla buttercream recipe would be a good option. Or if you like maple, you could try my maple buttercream! And since I think chocolate goes with pretty much everything, you could always frost it with my chocolate frosting recipe.

You will find the Spice Cake Recipe below. The high-altitude version is first, and the sea level version is at the bottom. Hope you enjoy it! Be sure to leave a comment if you try it out or have any questions!

Spice Cake Recipe

High Altitude Spice Cake Recipe

A delicious spice cake recipe that is great for the fall and winter! It is similar to a pumpkin spice cake, but without the pumpkin. This recipe will make enough for 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.

Equipment

  • Cake Pans (three 6inch or two 8 inch)
  • Cake Strips (optional)
  • parchment paper

Ingredients
  

  • 6 large eggs
  • 1 1/4 cup buttermilk
  • 1 1/2 cup butter
  • 2 cups sugar minus 2 tbsp
  • 3 cups flour plus 3 tbsp
  • 1 tsp salt
  • 1/2 tbsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp clove
  • 1 tsp vanilla extract

Instructions
 

  • Preheat your oven to 360F.
  • If you are using cake strips, place them in a small bowl of water to soak.
  • Crack your eggs into a small bowl and set aside.
  • Measure out your buttermilk and set aside.
  • Prepare your baking pans. Use 1-2 tsp of avocado oil (or your oil of choice) to grease your pans. Then use 2-3 tbsp of flour to dust your pans.
  • Cut parchment paper to fit in the bottom of your pans and place it in the bottom.
  • In a small bowl combine the flour, salt, baking powder, cinnamon, ginger, nutmeg and cloves. Mix with a fork until they are incorporated.
  • Add the butter and sugar to your mixing bowl. Mix on medium high to high speed for a few minutes, until the mixture starts to get fluffy. Scrape the bowl and mix for another 30 seconds.
  • Add in half of the eggs and mix until just combined. Add in the rest of the eggs and mix until just combined.
  • Scrape the bowl and add in the vanilla extract. Mix until combined.
  • Add in half of the buttermilk and mix until combined.
  • Add in half of the flour mixture and mix until combined.
  • Add in the rest of the buttermilk and mix until combined
  • Add in the rest of the flour mixture and mix until combined.
  • Mix the batter by hand to make sure everything is incorporated. Add the batter to your cake pans. Evenly distribute the cake batter between the pans and fill until they are 1/2 to 3/4 of the way full.
  • If you are using cake strips, put those around the cake pans before putting them in the oven.
  • Baking time will vary depending on the cake size and thickness. I like to set a timer for about 35 minutes to check on how the cake is doing. I will then bake for additional time as necessary. The cake is done when a toothpick comes out clean and the sides start to pull away from the edge of the pan.
  • Take the cake out of the oven and let it cool in the pans for about 15 minutes.
  • Remove the cake from the pans and let it completely cool on a cooling rack.
  • Either frost the cake or store it in an airtight container. The cake will last for about 1 day at room temperature, or 7 days in the refrigerator. You can freeze the cake layers in plastic wrap for up to 2 weeks if you want to make them ahead of time. You could also freeze any leftover cake that has been frosted for up to 3 months in an airtight container.

 

Spice Cake Recipe

Spice Cake Recipe

A delicious spice cake recipe that is great for the fall and winter! It is similar to a pumpkin spice cake, but without the pumpkin. This recipe will make enough for 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.

Equipment

  • Cake Pans (three 6inch or two 8 inch)
  • parchment paper
  • Cake Strips (optional)

Ingredients
  

  • 5 large eggs
  • 1 cup milk
  • 1 1/2 cup butter
  • 2 cups sugar
  • 3 cups flour
  • 3/4 tsp salt
  • 1 tbsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp clove
  • 1 tsp vanilla extract

Instructions
 

  • Preheat your oven to 350F.
  • If you are using cake strips, place them in a small bowl of water to soak.
  • Crack your eggs into a small bowl and set aside.
  • Measure out your buttermilk and set aside.
  • Prepare your baking pans. Use 1-2 tsp of avocado oil (or your oil of choice) to grease your pans. Then use 2-3 tbsp of flour to dust your pans.
  • Cut parchment paper to fit in the bottom of your pans and place it in the bottom.
  • In a small bowl combine the flour, salt, baking powder, cinnamon, ginger, nutmeg and cloves. Mix with a fork until they are incorporated.
  • Add the butter and sugar to your mixing bowl. Mix on medium high to high speed for a few minutes, until the mixture starts to get fluffy. Scrape the bowl and mix for another 30 seconds.
  • Add in half of the eggs and mix until just combined. Add in the rest of the eggs and mix until just combined.
  • Scrape the bowl and add in the vanilla extract. Mix until combined.
  • Add in half of the buttermilk and mix until combined.
  • Add in half of the flour mixture and mix until combined.
  • Add in the rest of the buttermilk and mix until combined
  • Add in the rest of the flour mixture and mix until combined.
  • Mix the batter by hand to make sure everything is incorporated. Add the batter to your cake pans. Evenly distribute the cake batter between the pans and fill until they are 1/2 to 3/4 of the way full.
  • If you are using cake strips, put those around the cake pans before putting them in the oven.
  • Baking time will vary depending on the cake size and thickness. I like to set a timer for about 35 minutes to check on how the cake is doing. I will then bake for additional time as necessary. The cake is done when a toothpick comes out clean and the sides start to pull away from the edge of the pan.
  • Take the cake out of the oven and let it cool in the pans for about 15 minutes.
  • Remove the cake from the pans and let it completely cool on a cooling rack.
  • Either frost the cake or store it in an airtight container. The cake will last for about 1 day at room temperature, or 7 days in the refrigerator. You can freeze the cake layers in plastic wrap for up to 2 weeks if you want to make them ahead of time. You could also freeze any leftover cake that has been frosted for up to 3 months in an airtight container.
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