Complete with scrumptious homemade cream cheese frosting, this classic spice cake is what holiday dessert dreams are made of!
Prep Time45 minutesmins
Cook Time23 minutesmins
Additional Time1 hourhr30 minutesmins
Total Time2 hourshrs38 minutesmins
Course: Cakes & Cupcakes
Cuisine: American
Keyword: best spice cake recipe, homemade spice cake, old fashioned spice cake recipe, recipe for spice cake, spice cake, spice cake recipe from scratch, spiced cake recipe
Servings: 12
Calories: 588kcal
Author: Averie Sunshine
Ingredients
Spice Cake
2 ½cupsall-purpose flourspooned and leveled
1teaspoonbaking soda
1teaspoonbaking powder
1teaspoonsalt
1teaspooncinnamon
1teaspoonground ginger
½teaspoonallspice
¼teaspoonground cloves
¼teaspoonground nutmeg
1 ½cupslight brown sugarpacked
1cupvegetable or canola oil
1cupbuttermilk*
½cupapplesauce
¼cupmolasses
4large eggsat room temperature
1 to 2teaspoonsvanilla extract
Cream Cheese Frosting:
8ouncescream cheesesoftened to room temperature (use brick style, do not use anything labeled lite, lowfat, or spreadable)
5tablespoonsunsalted buttersoftened to room temperature
3cupsconfectioners' sugarsifted (do not skip sifting)
1teaspoonvanilla extract
½teaspoonsaltor to taste
Optional Toppings and Decorations
Pie crust dough
Packaged caramels
Dark chocolate
Pretzel rods or sticks
Pecans
Fall sprinkles
Instructions
Spice Cake
Preheat oven to 350F and spray two 9-inch round springform pans OR two high-sided (at least 2 inches) 9-inch round cake pans with cooking spray or floured cooking spray. Using scissors, cut out two circles of parchment paper and place them on the bottom of each cake pan. Spray again with the cooking and baking spray, making sure to get the sides; set pans aside. Tip - Do not use 8-inch round cake pans because they're too small and will overflow.
To a large bowl, add the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, clove, nutmeg, and whisk to combine the dry ingredients; set aside. Tip - If you like a spicier or more robustly flavored spice cake, feel free to add a bit more (or double) each spice, to taste.
To a separate large bowl, add the brown sugar, oil, buttermilk, applesauce (unsweetened or regular), molasses (use a mild to medium molasses and not blackstrap which is too pungent), and beat on medium-high speed with a handheld electric mixer to combine.
Add the eggs, vanilla, and beat to incorporate. Stop to scrape down the sides of the bowl.
Add the dry ingredients mixture to the wet, and using a spatula to ensure you don't overmix, fold in the dry ingredients until just combined.
Evenly divide and pour the batter between the two cake pans.
Bake for about 22 to 26 minutes, or until done. Always bake until done in your oven and if it takes 30 minutes, so be it. Cakes are done when a toothpick inserted into the centers comes out clean or with a few moist crumbs but no matter. The tops should be set and lightly springy to the touch and possibly slightly domed but will fall a bit upon cooling which is normal. Tip - If you're baking in springform pans, I recommend placing them on a baking sheet and sliding it all into the oven so that if you pan does leak, it only leaks onto the baking sheet and not the floor of your oven.
Allow the cakes to cool in the pans for about 5 minutes before turning them out onto wire racks to cool completely.
Cream Cheese Frosting*
To a large mixing bowl, add the cream cheese, butter, and beat with a handheld electric mixer (or stand mixer fitted with the paddle attachment) on high speed until whipped.
Add the confectioners' sugar (don't forget to sift it or you may end up with lumpy looking frosting) and beat on low speed at first to combine. Stop to scrape down the sides of the bowl as necessary.
Add the vanilla, salt, and beat on high speed for about 2 more minutes, or until frosting is very light and fluffy.
Assembly
Place one cake on the bottom of a cake plate, cake stand, or what you plan to serve it on.
Frost the top of the cake.
Add the second cake to the top and frost it.
Using an offset spatula or similar tool, add frosting around the sides of the cake, smoothing it as best you can. Tip - Don't obsess about your frosting and how well you did or didn't do. I like to think of spice cake as more of a rustic cake anyway!
Using leaf-shaped small cookie cutters, cut out a dozen leaves or so. Bake them in a preheated 350F oven for about 10 minutes, or until they're done and lightly golden browned. Exact baking time will depend on your oven and the size of the leaves you make.
Place the leaves on the frosted cake as desired, including on top and around the base.
To make the chocolate dipped acorns, unwrap about a dozen caramel candies, and using the heat from your hands and your fingertips, mold the caramels into acorn shapes; set aside.
Crush abut 1/3 cup small pretzel rods into fine crumbs; set aside.
To a small, microwave-safe bowl, add about 1/2 cup semi-sweet chocolate chips, and heat to melt in 10 to 15-second bursts, stirring after each burst until you can melt them smooth.
Dip each the fatter end of each acorn caramel into the chocolate (what would be where the 'stem' would go), then dredge through the pretzel crumbs, insert a pretzel rod for a stem, and repeat the process until done. Allow the chocolate to set up fully before adding the acorns to the cake.
As desired, place the pie crust leaves, caramel acorns, sprinkles, sanding sugar, or your favorite decorations on top of the cake, at the base, on the sides, or as desired.
Serving and Storage
After the cake has been frosted and optionally decorated, I suggest covering it and chilling it in the refrigerator for about 4 to 6 hours before serving because I think this cake tastes better lightly chilled. Extra cake will keep airtight in the fridge for up to 1 week. I don't recommend freezing frosted cake.
Notes
*Do NOT swap buttermilk with regular milk such as 2% or whole milk thinking “it’s fine”. It’s not.Here are my favorite buttermilk options:
My favorite inexpensive yet super functional buttermilk is from Trader Joe’s. They have it year-round and not just seasonally. However, if you don’t have a TJ’s in your area, your regular grocery store will have a couple options for buttermilk.
You can easily make your own right at home with just 2 ingredients. To 1 cup of 2% or whole milk (I don’t know about non-dairy milks), add 1 tablespoon white vinegar or lemon juice, let stand for 10 minutes, and voila you will have “sour milk” aka buttermilk.
Use powdered buttermilk. Keep it in your pantry, reconstitute it with milk or water or what the package says. This is a great option if you want to put lots of buttermilk recipes on your baking list!
**Homemade cream cheese frosting is the best but if you don't have time or the desire, my favorite store bought is this Duncan Hines Cream Cheese Frosting. You'll need at least two, and possibly three, tubs.If you’re not a cream cheese frosting person and think that a fluffy white buttercream would be more your speed, feel free to make it or buy it. This Buttercream Frosting from my White Layer Cake recipe is what I recommend.Make Ahead Suggestions - The cake by itself can be baked and kept airtight at room temp for up to 48 hours before you plan to frost and serve it. If you’re contemplating making it in advance to save time on a big holiday day, do not frost the cake until the day of service. On the day of service, frost it, and chill it for 4 to 6 hours as suggested above before serving it.