Print

Moist Homemade Spice Cake with Cream Cheese Frosting

Close-up of a moist slice of spice cake layered with thick cream cheese frosting.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for a tender, moist spice cake featuring classic warm spices, topped with rich cream cheese frosting.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup finely grated carrots (optional, for extra moisture)
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or heavy cream

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round cake pans or one 9×13 inch baking dish.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  3. In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. If using, fold in the grated carrots gently.
  7. Divide the batter evenly between the prepared pans.
  8. Bake 9-inch layers for 30 to 35 minutes, or a 9×13 inch cake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the frosting, beat the softened cream cheese and butter together until smooth.
  11. Gradually add the powdered sugar, beating until smooth. Add the vanilla extract and milk or cream. Beat until light and fluffy.
  12. Once the cake layers are completely cool, frost and stack them, or frost the sheet cake.

Notes

  • For an extra rich flavor, substitute half of the vegetable oil with melted, cooled brown butter.
  • Buttermilk substitutes: Add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and let it sit for 5 minutes before using.
  • You can use this batter to make cupcakes; bake for 18 to 22 minutes.

Nutrition

Find it online: https://tasteportfolio.com/moist-homemade-spice-cake-recipe/