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My spice cake recipe yields a moist, rich, warmly spiced cake that’s topped with a cinnamon cream cheese frosting. The best part? It’s made in one bowl and naturally egg-free!
Ready for more fall desserts? Try my pumpkin blondies, pear cake, and almond flour pumpkin muffins next.
I’m more of a winter guy than a fall guy (shocking, I know), but the one exception is when it comes to baking. I LOVE fall spices, especially when they’re baked into a light and fluffy frosted cake.
Made with everyday baking staples, it’s the impressive list of spices that gives this cake its flavor. Couple that with a tangy cinnamon frosting, and you’ve got a cake no one can resist.
Table of Contents
Why I love this recipe
- Made in one bowl. Which we can all agree is the only way cakes should be made!
- Easy to make diet-friendly. There are no eggs in this recipe, and it’s easy to make vegan or gluten-free with a few tried and tested modifications.
- Perfect texture. It’s light yet dense and with the perfect tender crumb.
- THE fall cake recipe. Ask anyone what dessert they think of when fall hits, and they’ll say spiced cake (well, maybe that and my healthy pumpkin bread).
Ingredients needed
For the cake:
- All-purpose flour. Nothing fancy is needed here–just plain AP flour or whole wheat flour. For a gluten-free cake, use GF all-purpose flour with xanthan gum.
- Brown sugar and white sugar. I used a combination so the white sugar keeps the cake light in color while the brown sugar adds moisture. You could only use brown sugar, but your cake will be darker.
- Spices. A combination of cinnamon, nutmeg, cloves, ground ginger, and allspice.
- Baking soda. Works with vinegar to give the cake some rise and replaces the need for eggs. Don’t use baking powder, as it won’t have the same effect.
- Salt. Brings out the sweet taste of the cake.
- Oil. Any neutral flavored oil can be used, be it vegetable oil, canola oil, or refined coconut oil.
- Vanilla extract. A must for any good cake recipe.
- Vinegar. Use either white or apple cider vinegar.
- Water. To shape the batter. Milk also works, though I didn’t notice a difference in texture.
For the cream cheese frosting:
- Cream cheese. Opt for cream cheese from a block, not a spread. Spreads tend to have water added. Use dairy-free cream cheese if desired.
- Butter. Use unsalted butter, vegan if needed.
- Vanilla extract. Just a dash for flavor.
- Powdered sugar. Also known as confectioners’ sugar.
- Cinnamon and nutmeg. For extra spice, of course!
How to make a spice cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Mix. In a large mixing bowl, combine the dry ingredients. Add the wet ingredients and mix until combined.
Step 2- Bake. Pour the batter mixture into the greased cake pan. Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs. Remove the cake from the oven and allow it to cool before frosting.
Step 3- Make the frosting. In a large bowl, beat the cream cheese and butter until smooth. Add the vanilla and beat again. On low speed, gradually add the powdered sugar and spices until combined. Spread over the top of the cake.
Arman’s recipe tips
- Use room temperature ingredients. While not essential to the recipe, using entirely room-temperature ingredients means the cake batter will mix more evenly.
- For a sweeter spice flavor, omit the cloves and add extra cinnamon.
- Avoid overbaking. Everyone’s oven models will vary, so if you’re worried about your cake, check it at the 25-minute mark and every 3-4 minutes until it’s done.
- Transfer the cake to a wire rack. So it cools more quickly.
Variations
- Make a layer cake. As pictured! Simply double or triple the ingredients!
- How about a bundt cake? There aren’t enough bundt cakes in the world if you ask me! To make a spiced bundt cake, pour the batter into a greased bundt pan and reduce the baking time to 20-25 minutes.
- Or make cupcakes! Pour the batter into a muffin tin lined with cupcake liners and reduce the bake time to 18-20 minutes.
- Add mix-ins. Whisk in chopped pecans, chocolate chips, or shredded coconut for more flavor.
Storage instructions
To store: Store the leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to two weeks.
To freeze: Wrap cake slices in plastic wrap and store them in a shallow container. Freeze them for up to six months.
Frequently asked questions
Your spiced cake may not rise if the ingredients were overmixed or if the baking soda was expired. Aim only to mix the cake batter until it’s smooth and cohesive, and always double-check the expiration date of your leavening agents.
More easy cakes to try
Spice Cake
Video
Ingredients
- 1 1/2 cups all purpose flour gluten free, if needed
- 3/4 cup white sugar * See notes
- 1/4 cup brown sugar * See notes
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon all spice
- 5 tablespoon oil vegetable, canola, or refined coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar white or apple cider
- 1 cup water
For the spiced cream cheese frosting
- 8 oz cream cheese dairy free or standard
- 1/2 cup butter dairy free or standard, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 4 cups powdered sugar
Instructions
- Preheat the oven to 180C/350F. Grease an 8-inch cake pan with cooking spray and set aside.
- In a large mixing bowl, add the flour, white sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and allspice, and mix well. Add the oil, vanilla, vinegar, and water, and mix until combined.
- Transfer the batter into the greased cake pan. Bake for 25-30 minutes, or until a skewer comes out clean.
- Remove the cake from the oven and allow it to cool completely, before frosting.
To make the frosting
- Combine the cream cheese and butter in a bowl, and beat until creamy and combined. Add the vanilla and beat once again. On low speed, gradually add the powdered sugar and spices until combined. Spread over the top of the cake.
Notes
Nutrition
Originally published October 2020, updated and republished October 2024
I actually never bought or used nutmeg. I want
To try really.
Yup- made it this weekend and added raisins and chopped walnuts. No frosting. Absolutely moist and delicious.
Hello Arman,
I love to bake and am so glad that I came across your site. I have tried many of your recipes and all I can say is that they are all very easy, delicious and awesome. I love your vegan and recipes without eggs. I have even switched to some of your recipes from the ones I had been using for years eg the spice cake, lemon blueberry, chocolate and strawberry cake. I thank you so very much for working so hard. I really appreciate it. 👍🙏
Made this but added Brazil nuts and it was amazing. Love that this recipe is simple. I will use it again!
Tried without the icing and served with cream. I used a mix of whole wheat and white flour. I also used a mix of brown, raw and erythritol sugars. So lovely!!! Have bookmarked so I can make again and again. Thank you so love. Your recipes are brilliant. 😊🙏🏼💗👌🏼🧁
I made these into cupcakes, they made 12 large cupcakes. I swapped the cream cheese frosting for regular buttercream for longevity but used the same spices. These cakes are delicious, fluffy and soft and a huge hit this Christmas! Thanks so much, this will be on regular rotation.
I made this for my boyfriend’s birthday and he brought the rest into work to share. It was a HUGE hit. So much so that it was requested I remake it this year for his bday. Thanks for a great recipe?!
I made this gluten-free and dairy-free style for my girlfriend’s birthday and it BLEW us both away. So so delicious with just the right amount of sweet and spice. I made a two-layer version so doubling the dry ingredients was perfect, I’d say you could probably get away with just one portion of the icing though (for two layers at least) because I had so much left over. Thanks so much Arman, we’ll be making this cake again and for years to come.
What kind of vinegar do you suggest using for your recipes (such as: apple cider vinegar or white vinegar)?
If you noted this somewhere on your pages…sorry…I’m a little over-stimulated and have been skimming while trying to take in all your exceptional recipes!!!
White is always best 🙂
Delicious recipe, cut the portion of frosting by a third since I only made 1 layer. 8oz of cream cheese seemed like a lot so that was my only adjustment. Delicious!!!
Thanks for the feedback, Will!
I can’t say enough about this cake! I am a chocolate and vanilla cake lover and really am not into fruit flavors. But this cake was perfect for fall and I had just made applesauce from all of the apples I picked. It is a 10 out of 10. So unbelievably moist and fluffy! I made it dairy and gluten free and the cake itself was sugar-free. I actually left off the frosting and just used the caramel because I couldn’t wait. Crazy good! Thank you Arman!!
You are so welcome! 🙂