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Spice Cake

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A classic spice cake infused with aromatic spices, creating a tender and moist texture that’s perfect for any occasion.

Ingredients

Scale
  • 1/2 cup vegetable oil or light flavored olive oil
  • 1 tablespoon cinnamon
  • 1 and 1/2 teaspoons nutmeg
  • 1 and 1/2 teaspoons ginger
  • 3/4 teaspoon cloves
  • 3/4 teaspoon cardamom
  • 1/2 teaspoon allspice
  • 1 cup butter (2 sticks, softened)
  • 2 cups brown sugar (packed)
  • 1 cup granulated sugar
  • 5 large eggs
  • 1 cup buttermilk
  • 2 teaspoons Mexican vanilla extract
  • 1 teaspoon almond extract
  • 2 tablespoons molasses
  • 1/2 cup sour cream
  • 3 cups + 2 tablespoons all-purpose flour (sifted)
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • A double batch of Cream Cheese Frosting or Whipped Cream Cheese Frosting

Instructions

  1. Toast the spices: Heat a small pan over medium heat and add the vegetable oil. In a small bowl, mix together the cinnamon, nutmeg, ginger, cloves, cardamom, and allspice. Add the spice mixture to the hot oil and toast for about 1 minute until fragrant. Allow it to cool completely before using.
  2. Preheat the oven to 325°F (165°C).
  3. Grease three 9-inch cake pans and place parchment paper at the bottom of each.
  4. In a large bowl, beat the softened butter until smooth. Add the packed brown sugar and granulated sugar, beating for 2 minutes until well combined.
  5. Pour the cooled spiced oil into the butter-sugar mixture and beat well until fully incorporated.
  6. In a separate bowl, whisk together the eggs, buttermilk, Mexican vanilla extract, almond extract, molasses, and sour cream until smooth.
  7. In another bowl, sift together the all-purpose flour, kosher salt, and baking powder.
  8. Gradually add the wet mixture and flour mixture to the butter mixture, mixing only until just combined. Avoid overmixing for a tender cake.
  9. Divide the batter evenly among the prepared pans. Bake for 27-30 minutes, rotating the pans halfway through for even baking. The cakes should be golden brown and a toothpick should come out clean when inserted in the center.
  10. Once baked, let the cakes cool in the pans for 15 minutes before inverting them onto a cooling rack to cool completely.
  11. Frost the cooled cakes with a double batch of Cream Cheese Frosting or Whipped Cream Cheese Frosting.

Notes

Make sure your butter is softened for easier mixing. Store leftover cake in an airtight container in the refrigerator for up to 5 days.

Nutrition

Keywords: spice cake, dessert, baking, festive cake, cream cheese frosting

Find it online: https://saveurmagique.com/spice-cake-recipe/