Spice Cake

I still remember the first time I baked this spice cake. I didn’t plan anything fancy. No big celebration. No crowd waiting in the kitchen.

I just wanted something warm, soft, and a little nostalgic — something that made the whole house smell like someone cared.

And wow… it worked.

This cake isn’t loud. It doesn’t need shiny toppings or dramatic layers. It’s simple in the best way — rich with cinnamon, ginger, and nutmeg, with a cozy flavor that stays with you even after the last bite.

The kind of cake you slice while the frosting still holds your fingerprints. The kind you eat with a small fork and a big smile.

I’ve made it for neighbors, for quiet weekends, for moments when I didn’t know what else to bake. And every single time, it disappears faster than I expect.

If you’re the kind of person who loves soft, spiced cake with fluffy frosting — the kind of dessert that feels like a small reward for making it through the day — this one’s for you. Nothing complicated.

Just real ingredients, real flavor, and a result that makes the whole process worth it.

Table of Contents

Spice Cake With Vanilla Cream Frosting

Ingredients

For the Cake (Two 8-inch layers):

2 ½ cups all-purpose flour (sifted before measuring)
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup light brown sugar, packed
½ cup granulated sugar
1 cup neutral oil (like sunflower or canola)
4 large eggs (room temperature)
1 cup plain yogurt (room temperature)
½ cup whole milk (room temperature)
2 teaspoons pure vanilla extract

For the Frosting:

1 ½ cups unsalted butter, softened
4 ½ cups powdered sugar, sifted
2 tablespoons heavy cream (or full-fat milk)
2 teaspoons pure vanilla extract
Pinch of salt

Instructions

Grease two 8-inch round cake pans with butter or oil. Line the bottoms with parchment paper and dust lightly with flour. Preheat your oven to 175°C (350°F) — make sure it’s fully heated before baking.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk until the spices are evenly distributed. Set aside.
In another large bowl, combine the brown sugar, granulated sugar, and oil. Whisk until smooth — the mixture should look glossy. Add eggs one at a time, whisking well after each addition. Then add the yogurt, milk, and vanilla extract. Mix until fully incorporated and creamy.
Add the dry mixture to the wet in 2–3 additions, gently folding with a spatula or mixing on low speed. Do not overmix — stop once no streaks of flour remain. The batter will be thick and smooth.
Divide the batter evenly between the two prepared pans. Tap each pan once on the counter to release air bubbles.
Bake on the middle rack for 28–32 minutes, or until a toothpick inserted in the center comes out clean. The tops should spring back lightly when touched.
Let the cakes cool in their pans for 10 minutes. Run a knife around the edges, then turn out onto a cooling rack. Peel off parchment paper and allow them to cool completely before frosting — don’t rush this part.

Vanilla Cream Frosting:

In a large bowl, beat the softened butter on medium speed for 3 minutes until pale, creamy, and fluffy.
With the mixer on low, gradually add powdered sugar ½ cup at a time, beating well between each addition. Scrape down the sides as needed.
Add the vanilla extract, salt, and heavy cream. Beat on medium-high for another 2 minutes until smooth and spreadable. If it’s too thick, add an extra tablespoon of cream; if too soft, chill it for 10 minutes.

Assembly:

Level your cake layers if needed using a serrated knife.
Place one cake layer on your serving plate or cake board.
Spread a generous layer of frosting on top — aim for even thickness.
Add the second cake layer and frost the top and sides of the cake with a smooth finish.
Use a piping bag to decorate the top with small rosettes or swirls as shown in the image.
Chill the frosted cake for 20 minutes before slicing for the cleanest cuts.

Final Texture & Taste:

Inside: Moist, tender crumb with warm spice flavor.
Outside: Creamy, sweet vanilla frosting — not too sugary.
Looks: Clean two-layer finish with soft piped swirls and a light golden hue.

How Do I Make a Moist Spice Cake From Scratch?

If your cake turns out dry or crumbly, don’t worry — a few small changes can make a big difference.

Use oil instead of butter: Oil keeps the cake softer for longer and gives it a smoother texture.
Add yogurt or sour cream: These ingredients give extra moisture and tenderness.
Don’t overmix the batter: Once you add flour, mix gently. Overmixing can make the cake tough.
Bake at the right temperature: 175°C (350°F) is ideal. Too high and the outside cooks too fast.
Check early for doneness: Start testing with a toothpick 5 minutes before the time ends.
Measure ingredients correctly: Too much flour will dry out the cake — always spoon and level it.
Let the cake cool properly: Steam inside the warm pan helps finish baking without drying out.

Why Did My Spice Cake Turn Out Dry?

Dry spice cake is usually a result of overbaking or incorrect ingredient balance.

Overbaked: Even 3 extra minutes in the oven can dry it out.
Too much flour: Using a packed measuring cup adds more flour than needed.
Not enough fat: Cakes need enough oil, butter, or eggs for moisture.
Oven runs hot: Some ovens run hotter than the set temperature — use an oven thermometer.
Batter was overmixed: This builds gluten and makes the cake dense and dry.
Pan was too big: Thin layers bake quicker and can dry fast.

Can I Make Spice Cake Without Eggs?

Yes, you can! You just need the right replacement — the flavor will still be warm and delicious.

Yogurt: ¼ cup plain yogurt = 1 egg..
Applesauce: ¼ cup unsweetened applesauce = 1 egg..
Mashed banana: ¼ cup ripe banana = 1 egg (adds slight banana flavor)..
Vinegar + baking soda: 1 tablespoon vinegar + 1 teaspoon baking soda = 1 egg (adds fluffiness)..

Can I Use Cake Mix To Make Spice Cake?

Yes, you can use a boxed mix — just tweak it a little to give it that real spice cake taste.

Add extra spices: Mix in 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and a pinch of clove.
Use milk instead of water: This gives a richer flavor and better texture.
Add yogurt or sour cream: ¼ cup makes the cake extra moist.
Use oil instead of butter or margarine: It makes the crumb softer.
Add vanilla extract: 1 tsp helps bring out the spice flavor.

How Do I Get My Spice Cake Layers Even And Flat?

Nobody wants bumpy layers that wobble. Here’s how to bake a smooth, level cake.

Weigh the batter: Use a scale to divide it evenly between pans.
Tap the pans: Before baking, tap each pan lightly to remove air bubbles.
Bake at a lower temp: Try 165°C (330°F) for a more even rise.
Use baking strips: Wrap wet cloth strips around the pans to help bake evenly.
Trim if needed: Use a serrated knife to gently even out the tops after cooling.

Why Does My Spice Cake Taste Bitter?

A bitter taste usually means something wasn’t mixed right or measured well.

Too much baking soda or powder: Measure exactly — too much leaves a sharp aftertaste.
Spices were too strong: Clove and nutmeg need to be used in small amounts.
Baking powder was old: Old leavening agents can taste off.
Not mixed properly: Dry pockets of baking powder or spices can stay in the batter.
Unsweetened cocoa or dark molasses added: These can turn bitter if not balanced with sugar.

Can I Make a Dairy-Free Spice Cake?

Yes, and it can still be soft, rich, and delicious — just use the right swaps.

Milk: Use almond milk, soy milk, oat milk, or coconut milk (unsweetened).
Butter: Use a neutral vegetable oil or dairy-free margarine.
Yogurt or sour cream: Use plant-based yogurt like soy or coconut yogurt.
Frosting: Use shortening or dairy-free margarine instead of butter in the frosting.

How Do I Store Spice Cake To Keep It Fresh?

Storing it the right way keeps it soft and flavorful for days.

Cool fully before covering: Trapped steam can make it soggy.
Use an airtight container: Keeps air out and moisture in.
Store at room temperature: For up to 3 days, keep in a cool place.
For longer storage: Keep in the fridge for up to 5 days — bring to room temp before serving.
Don’t slice early: Whole cakes stay fresher than cut ones.

Can I Freeze Spice Cake With Frosting?

Yes, you can freeze it — just pack it properly so the texture and taste stay the same.

Chill the cake first: Let the frosting firm up in the fridge for 1 hour.
Wrap it tightly: Use plastic wrap, then foil, to cover the whole cake.
Store in a container: Place it in a box or cake carrier for extra protection.
Label and freeze: You can freeze it for up to 2 months.
Thaw in the fridge: Let it thaw overnight, then bring to room temperature before serving.