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A plate with a square slice of frosted spice cake and a spoonful beside it sits next to a baking pan with more cake. Cinnamon sticks and a textured cloth are nearby on the wooden surface, hinting at this cozy spice cake recipe.

Old Fashioned Spice Cake Recipe (From Scratch!)

Melissa Griffiths
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!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 40 pieces
Calories 158 kcal

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

Alternative Pan Sizes & Baking Times:
  • 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.
Mix-In Options:
  • Fold in ½ cup of chopped walnuts, pecans, or raisins after combining wet and dry ingredients for added texture and flavor.
Frosting Variations:
  • Replace maple extract with vanilla extract or try cream cheese frosting with a tablespoon of molasses for deeper flavor complexity.
Storage Tips:
  • 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

Calories: 158kcalCarbohydrates: 31gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 141mgPotassium: 19mgFiber: 0.4gSugar: 22gVitamin A: 115IUVitamin C: 0.02mgCalcium: 8mgIron: 1mg
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