This incredible Spice Cake Recipe brings all the warm, cozy flavors you crave in a surprisingly simple dessert. With its perfectly balanced blend of cinnamon, nutmeg, and cloves topped with luscious maple cream cheese buttercream, it's destined to become your go-to treat!
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🍰Whether you want a sheet cake for a crowd, layer cakes for special occasions, or a simple cake for family dinners, this recipe adapts beautifully!
My 2 Best Tips For Making Spice Cake
Bloom the Spices: Mix your dry spices with 2-3 tablespoons of the hot water from your recipe and let it sit for 5 minutes before adding the remaining wet ingredients. This blooming technique intensifies the spice flavors dramatically.
Oil Swirl Method: Instead of just whisking, pour the oil in a slow, steady stream while whisking to create better emulsification, resulting in a more uniformly moist cake. This technique helps prevent oil pockets from forming in the batter and ensures every bite has consistent texture. Think of it like making mayonnaise - the gradual incorporation creates a smoother, more cohesive mixture.
I always use room temperature vinegar instead of cold as it incorporates more smoothly with the oil and creates better emulsification for an even more tender crumb.
For the buttercream, I add the powdered sugar to the cream cheese and butter first, then add the liquids. This prevents the mixture from becoming too loose and creates a more stable frosting.
When I'm lining my sheet pan, I leave parchment paper hanging over the edges to create easy "handles" for lifting the entire cake out of the pan for cleaner frosting application.
I love enjoying this spiced delight beyond dessert! I like to serve warm slices with a dollop of whipped cream and fresh berries, or toast day-old pieces and spread with cream cheese for an indulgent breakfast treat.
🩷 Melissa
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Old Fashioned Spice Cake Recipe (From Scratch!)
Equipment
Ingredients
For the Spice Cake
- 3 ½ cups flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 cups sugar
- 1 teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon allspice
- 3 teaspoon cinnamon
- ⅛ teaspoon ginger
- 1 pinch pepper
- 2 cups water
- ¾ cup vegetable oil
- 2 tablespoons vinegar
- 2 teaspoons vanilla
For the Cream Cheese Buttercream
- 4 ounces cream cheese (softened)
- ½ cup butter (softened)
- ½ teaspoons maple extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 4 cups powdered sugar
- 1 tablespoon cream (or milk)
Instructions
For the Spice Cake
- Preheat oven to 350ºF.
- Combine flour, sugar, and spices and whisk together.
- Create a well in the dry ingredients.
- Add oil, water, vinegar, and vanilla to the dry ingredients.
- Whisk until just combined.
- Spray a half sheet pan (18-by-13 inch pan) and line with parchment. Spray again.
- Pour batter into a sheet pan and smooth into an even layer.
- Bake for about 20 minutes, or until a toothpick comes out clean.
For the Cinnamon Frosting
- Combine cream cheese, butter, and maple extract.
- Whisk until smooth and combined, 1-2 minutes (I use a hand mixer, a kitchen-aid or by hand works too).
- Add spices and powdered sugar.
- Whisk until fluffy, adjusting the consistency with the cream 2-3 minutes. You may not need all of it so add it gradually, 1 teaspoon at a time.
- The consistency of the icing should be smooth but hold its shape.
- After the cake has cooled, spread the frosting evenly over the top of the cake. Sprinkle lightly with cinnamon, if desired.
Notes
- For two 9-inch round pans: Bake for 20-25 minutes, testing for doneness at the 20-minute.
- For a standard 9x13-inch rectangular pan: Bake for 40-45 minutes, checking for completion at 40 minutes.
- Fold in ½ cup of chopped walnuts, pecans, or raisins after combining wet and dry ingredients for added texture and flavor.
- Replace maple extract with vanilla extract or try cream cheese frosting with a tablespoon of molasses for deeper flavor complexity.
- Store the frosted spice cake covered at room temperature for up to 3 days, or refrigerate for up to one week if your kitchen is particularly warm.
- For longer storage, wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months.
Nutrition
How To Make Spice Cake
Step 1: Preheat oven to 350°F. In a large mixing bowl, combine flour, sugar, salt, baking soda, and all spices (cinnamon, nutmeg, cloves, allspice, ginger, and pepper) and whisk together until evenly distributed.
Step 2: Create a well in the center of the dry ingredients. Add oil, water, vinegar, and vanilla to the dry ingredients. Whisk until just combined.
Step 3: Spray a half sheet pan (18-by-13 inch pan) with cooking spray and line with parchment paper. Spray the parchment again for easy release. Pour batter into the sheet pan and smooth into an even layer using an offset spatula.
Step 4: Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely before frosting.
How to Make Cinnamon Frosting For Spice Cake
Step 1: In a medium bowl, combine the softened cream cheese, softened butter, and maple extract. Whisk until smooth and well combined, about 1-2 minutes using a hand mixer, stand mixer, or by hand.
Step 2: Add the cinnamon, nutmeg, and powdered sugar to the cream cheese mixture. Whisk until the frosting becomes light and fluffy, about 2-3 minutes.
Step 3: Gradually add the cream or milk, one teaspoon at a time, whisking between additions until you reach the desired consistency. The frosting should be smooth but thick enough to hold its shape.
Step 4: Once the cake has cooled completely, spread the frosting evenly over the top using an offset spatula. Sprinkle lightly with additional cinnamon, if desired, before serving.
Recipe FAQs
While you can use 4 teaspoons of pumpkin pie spice as a substitute, the individual spices listed provide a more complex, balanced flavor profile that's worth the extra effort.
The vinegar reacts with the baking soda to create extra lift and tenderness in the cake. Don't worry - you won't taste it in the finished product.
Yes, this recipe makes about 24 cupcakes. Bake at 350°F for 18-20 minutes, checking for doneness with a toothpick.
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Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Judy Treibman
I substitute 1/2 cup of maple syrup for one cup of cane sugar. It came out delicious.
Tara Hall
Delicious cake and the cream cheese icing is so good!
Anonymous
So good! Also quick and easy!
Patty
Why are there no eggs?
Alli
This recipe doesn't use eggs.
Linda
My question is also why no eggs? Hoping this works as it is in the oven.
Alli
It's a variation on an old fashioned cake recipe that has never used eggs. Wacky Cake or sometimes called Depression cake.
Rebecca
can you tell me the size of the large sheet cake pan and depth please. thank you
Melissa Griffiths
18-by-13 inches
Alli
Love the flavors in this recipe!
Alexandria
Alli, your photography is beautiful and this spice cake looks SO good! The process shots are so helpful. Thanks for sharing this recipe, I can't wait to try it!
Alli
Thank you so much, Alexandria! You are the sweetest.