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spice cake recipe.
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Spice Cake

My spice cake recipe yields a moist, rich, warmly spiced cake that’s topped with a cinnamon cream cheese frosting. Naturally egg-free, it's my family's favorite holiday cake! Watch the video below to see how I make it in my kitchen!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 servings
Calories 170kcal
Author Arman Liew

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

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.

Video

Notes

* You can use all white or all brown sugar. If you use the latter, your cake will be darker. You can also use sugar free subs. 
The ingredients yield a single layer cake. If you'd like to make the cake as pictured, simply triple the ingredients. 
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.

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Sodium: 205mg | Potassium: 23mg | Fiber: 1g | Sugar: 10g | Calcium: 8mg | Iron: 1mg | NET CARBS: 27g