If you’ve been on the hunt for a dessert that wraps you up in warm, cozy flavors and still feels light and bright, this Spice Cake with Toasted Spices and Cream Cheese Frosting Recipe is exactly what you need. Imagine layers of tender cake bursting with beautifully toasted cinnamon, nutmeg, ginger, cloves, cardamom, and allspice, all balanced by the rich tang of cream cheese frosting that melts like a dream. Trust me, every slice tastes like a comforting hug and makes for the perfect centerpiece whether you’re celebrating a special occasion or simply craving a slice of pure happiness.
Ingredients You’ll Need
The magic behind this Spice Cake with Toasted Spices and Cream Cheese Frosting Recipe lies in its surprisingly simple but carefully selected ingredients. Each one lends its own essential role, from the butter creating a moist, tender crumb to the spices delivering a bold aroma and depth, and the combination of brown and granulated sugars adding the perfect caramel sweetness and texture.
- Vegetable or light flavored olive oil: A neutral oil that helps toast the spices and adds moistness without overpowering.
- Cinnamon: Adds warm spice and a comforting scent that sets the tone for the cake.
- Nutmeg: Provides a nutty, slightly sweet spice that layers beautifully with cinnamon.
- Ginger: Brings a subtle kick and zest that complements the sweeter elements.
- Cloves: Adds intensity and depth with its bold aromatic punch.
- Cardamom: Offers a floral, citrusy brightness that elevates the spice blend.
- Allspice: Blends flavors reminiscent of cinnamon, nutmeg, and cloves for extra complexity.
- Butter: Essential for richness and a soft, tender crumb.
- Brown sugar: Packed for moisture and caramel undertones that keep the cake decadent.
- Granulated sugar: Adds necessary sweetness and helps with the cake’s structure.
- Eggs: Bind everything together and contribute to the cake’s fluffy texture.
- Buttermilk: Adds tang and reacts with baking powder for a light lift.
- Mexican vanilla: Infuses the batter with deep, rich vanilla flavor.
- Almond extract: A subtle nutty hint that enhances all the spices.
- Molasses: Adds a dark, robust sweetness that intensifies the spice flavor.
- Sour cream: Moisturizes the cake and adds a creamy tang.
- All-purpose flour: The structural foundation of the cake, sifted for lightness.
- Kosher salt: Balances the sweetness and rounds out flavors.
- Baking powder: The essential rising agent that ensures a perfect crumb.
- Cream Cheese Frosting: Bright, tangy, and luscious, it’s the perfect finish to this spiced delight.
How to Make Spice Cake with Toasted Spices and Cream Cheese Frosting Recipe
Step 1: Toast Your Spices in Oil
Start by gently heating your neutral oil in a small pan and adding the cinnamon, nutmeg, ginger, cloves, cardamom, and allspice all at once. Toast this aromatic mix carefully for about one minute until it’s incredibly fragrant, but watch so it doesn’t burn. This step is what makes the spices sing and deeply infuses the cake with their robust flavors. Let it cool completely before moving on.
Step 2: Prepare Your Cake Pans
Preheat your oven to 325 degrees Fahrenheit and prepare three 9-inch cake pans by lining the bottoms with parchment paper circles. Then, grease the pans thoroughly, paying attention to the sides, to ensure nothing sticks. These little steps will make your cakes pop out beautifully once baked.
Step 3: Cream the Butter and Sugars
Use a stand mixer or a large bowl with a hand mixer to beat the softened butter until smooth. Then add both brown and granulated sugars and beat for a solid two minutes, scraping down the sides to ensure the mixture is airy and well combined. This creates the perfect base for a moist and tender cake.
Step 4: Add the Toasted Spiced Oil
Once your spiced oil has completely cooled, incorporate it into your butter and sugar mixture, beating well to capture all the fragrant toasted notes in the batter. This step spreads those rich spice flavors evenly throughout your cake.
Step 5: Mix Wet Ingredients Separately
Whisk your eggs, buttermilk, Mexican vanilla, almond extract, molasses, and sour cream together in a separate bowl until completely smooth. This mixture is the moisture powerhouse that will keep your cake tender and flavorful.
Step 6: Sift the Dry Ingredients
Sift together the all-purpose flour, kosher salt, and baking powder to make sure your dry ingredients are light, lump-free, and evenly blended. This ensures an even rise and a tender crumb in the final cake.
Step 7: Combine Wet and Dry Ingredients Alternately
Add the egg mixture and flour mixture alternately to the butter mixture, starting and ending with the liquids. Mix gently after each addition, just enough to combine. Overmixing can toughen the cake, so keep it light and tender.
Step 8: Bake to Perfection
Divide your batter evenly among the prepared pans and bake one or two at a time (depending on your oven reliability) at 325 degrees Fahrenheit for 27 to 30 minutes. Rotate the pans halfway through the baking time to ensure even cooking and keep a close eye so the tops don’t look wet or liquidy when rotating.
Step 9: Cool and Frost
Once baked, let the cakes cool in their pans for 15 minutes before inverting onto a rack. For easier frosting application, consider chilling the cakes briefly. Then generously frost each layer with a double batch of cream cheese frosting or try the lighter whipped cream cheese frosting version for a fluffy, tangy finish.
How to Serve Spice Cake with Toasted Spices and Cream Cheese Frosting Recipe
Garnishes
A sprinkle of freshly grated nutmeg or a few whole star anise on top can elevate the rustic charm of the cake. For a touch of texture, scatter chopped toasted pecans or walnuts lightly over the frosting, adding a satisfying crunch that pairs perfectly with the creamy icing.
Side Dishes
This cake shines as a stand-alone dessert but pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A cup of chai tea or spiced coffee on the side can also echo the spices in the cake, creating an indulgent experience that will leave your guests swooning.
Creative Ways to Present
Try stacking the layers with a hint of apricot or orange marmalade under the frosting for an unexpected fruity lift. Another fun idea is to cut the cake into petite cupcakes or mini bundts and frost each individually for a charming, shareable treat at gatherings. Decorating with edible flowers or a dusting of cinnamon sugar is another way to add beauty and personality.
Make Ahead and Storage
Storing Leftovers
You can store any leftover spice cake in an airtight container at room temperature for up to three days. For longer freshness, refrigerate it for up to a week, but bring slices to room temperature before serving to fully enjoy the flavors and soft texture.
Freezing
If you want to enjoy this Spice Cake with Toasted Spices and Cream Cheese Frosting Recipe over time, freezing is your friend. Wrap each cake layer tightly in plastic wrap and then foil before freezing for up to 3 months. Frost frozen or thawed layers just before serving for best results.
Reheating
When ready to eat, gently warm slices in the microwave for about 15-20 seconds to refresh that tender crumb and bring out the spice aromas. Avoid overheating so the frosting maintains its creamy consistency. Reheating makes the cake feel just like freshly baked!
FAQs
Can I use all butter instead of vegetable oil for toasting spices?
Butter can add a lovely flavor, but it has a lower smoke point and can brown too quickly, risking burnt spices. Using a neutral oil ensures even toasting and a clean background flavor for the spices.
What if I don’t have buttermilk? Can I substitute?
Yes! You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes before using. This acidity helps tenderize the cake and activate the baking powder.
Why toast the spices instead of adding them directly?
Toasting spices unlocks their essential oils and intensifies their aromas, resulting in a deeper, more complex flavor that simply can’t be matched by adding them dry. It’s a small step with a huge payoff!
Can I make this cake gluten-free?
To make it gluten-free, try replacing the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Keep in mind that texture may slightly vary but it will still capture that lovely spice profile.
How thick should I frost the cake layers?
That’s totally up to your preference! For a classic look, spread about 1/4 inch of frosting between layers and on top. If you like it extra decadent, pile it on! The cream cheese frosting is rich but not overly sweet, so feel free to be generous.
Final Thoughts
Now that you have the full scoop on crafting this irresistible Spice Cake with Toasted Spices and Cream Cheese Frosting Recipe, it’s time to get baking. This cake is a celebration of everything warm, inviting, and delicious, and once you try it, you’ll be reaching for it again and again. Whether it’s a holiday treat or a cozy weekend project, it promises to fill your kitchen with joy and your heart with comfort.
Print
Spice Cake with Toasted Spices and Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Total Time: 47 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Best Spice Cake recipe features a rich, warmly spiced batter toasted in neutral oil to enhance the flavors of cinnamon, nutmeg, ginger, cloves, cardamom, and allspice. The cake is moist and tender, balanced with molasses, buttermilk, and sour cream, and baked in three 9-inch pans to create a perfect layer cake. Frost with a luscious double batch of cream cheese frosting or try the light, airy whipped cream cheese frosting for a delightful finish perfect for celebrations or cozy gatherings.
Ingredients
Spiced Oil
- 1/2 cup vegetable oil or light flavored olive oil
- 1 tablespoon cinnamon
- 1 1/2 teaspoons nutmeg
- 1 1/2 teaspoons ginger
- 3/4 teaspoon cloves
- 3/4 teaspoon cardamom
- 1/2 teaspoon allspice
Cake Batter
- 1 cup butter (2 sticks), softened
- 2 cups packed brown sugar
- 1 cup granulated sugar
- 5 large eggs
- 1 cup buttermilk
- 2 teaspoons Mexican vanilla extract
- 1 teaspoon almond extract
- 2 tablespoons molasses
- 1/2 cup full fat sour cream
- 3 cups + 2 tablespoons all purpose flour, sifted
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
Frosting
- A double batch of cream cheese frosting (2 sticks butter, 2 packs cream cheese, 5-8 cups powdered sugar depending on desired thickness)
- Or the scaled-up version of whipped cream cheese frosting as noted
Instructions
- Toast the Spices. Heat a small pan over medium heat and add 1/2 cup neutral oil. Combine the cinnamon, nutmeg, ginger, cloves, cardamom, and allspice in a small bowl. When the oil is hot, add all the spices at once and toast for about 1 minute, watching to avoid burning. Once fragrant and bubbling slightly, remove from heat and let the spiced oil cool completely (placing in the freezer helps speed this up).
- Prepare Cake Pans. Preheat the oven to 325°F. Trace three 9-inch cake pans on parchment paper, cut out the circles, and place them inside each pan. Spray the pans thoroughly with nonstick spray, including the sides.
- Cream Butter. In a large bowl or stand mixer, beat 1 cup softened butter until smooth. You can start with cold butter if using a stand mixer, just beat for a few minutes scraping sides until smooth.
- Add Sugars. Add 2 cups brown sugar and 1 cup granulated sugar to the butter. Beat together for 2 minutes, scraping the bowl once to incorporate evenly.
- Add Spiced Oil. Once the spiced oil has cooled, beat it into the butter and sugar mixture until fully combined.
- Mix Wet Ingredients. In a medium bowl or an 8-cup measuring cup, whisk together 5 eggs until smooth. Add 1 cup buttermilk, 2 teaspoons Mexican vanilla, 1 teaspoon almond extract, 2 tablespoons molasses, and 1/2 cup sour cream. Whisk until fully combined and smooth.
- Sift Dry Ingredients. Over a medium bowl, sift together 3 cups plus 2 tablespoons all-purpose flour, 1 teaspoon kosher salt, and 1 tablespoon baking powder. Stir to ensure even distribution.
- Combine Batter. Alternate adding the egg mixture and flour mixture to the butter mixture, starting and ending with the wet ingredients. Mix gently between additions, combining just until incorporated. Scrape the sides and bottom of the bowl to ensure no pockets remain.
- Divide Batter. Evenly distribute the batter among the three prepared cake pans.
- Bake. Bake the cakes at 325°F for 27-30 minutes. If your oven is uneven, consider baking one cake at a time. Rotate pans 180 degrees or switch their places about two-thirds through baking (around 22 minutes), but only if the cakes’ tops are not liquidy to avoid deflating.
- Cool Cakes. Remove cakes from the oven and cool on a rack for 15 minutes. Loosen edges with a knife and invert cakes onto cooling racks to cool completely. You can put cakes in the freezer for 20 minutes to speed cooling and ease frosting.
- Frost. When cakes are cool or partially frozen, frost with a double batch of cream cheese frosting or the whipped cream cheese frosting scaled up as described. Frost to your desired thickness and assemble layers.
Notes
- Baking one cake at a time ensures even baking if your oven is not consistent.
- If baking two cakes at once, rotate positions halfway through baking to promote even heat exposure.
- Do not open the oven door except for rotating pans, especially in the first 20 minutes, to avoid collapsing the cakes.
- Cooling cakes in the freezer can speed up frosting prep and make application easier.
- The double batch of cream cheese frosting consists of 2 sticks butter, 2 packs cream cheese, and 5-8 cups powdered sugar; adjust sugar amount based on preferred frosting thickness.
- For a lighter alternative, try the scaled-up whipped cream cheese frosting for a fluffier texture.
