My spice cake recipe yields a moist, rich, warmly spiced cake that’s topped with a cinnamon cream cheese frosting. The best part? It’s made in one bowl and naturally egg-free!
Ready for more fall desserts? Try my pumpkin blondies, pear cake, and almond flour pumpkin muffins next.
I’m more of a winter guy than a fall guy (shocking, I know), but the one exception is when it comes to baking. I LOVE fall spices, especially when they’re baked into a light and fluffy frosted cake.
Made with everyday baking staples, it’s the impressive list of spices that gives this cake its flavor. Couple that with a tangy cinnamon frosting, and you’ve got a cake no one can resist.
Table of Contents
Why I love this recipe
- Made in one bowl. Which we can all agree is the only way cakes should be made!
- Easy to make diet-friendly. There are no eggs in this recipe, and it’s easy to make vegan or gluten-free with a few tried and tested modifications.
- Perfect texture. It’s light yet dense and with the perfect tender crumb.
- THE fall cake recipe. Ask anyone what dessert they think of when fall hits, and they’ll say spiced cake (well, maybe that and my healthy pumpkin bread).
Ingredients needed
For the cake:
- All-purpose flour. Nothing fancy is needed here–just plain AP flour or whole wheat flour. For a gluten-free cake, use GF all-purpose flour with xanthan gum.
- Brown sugar and white sugar. I used a combination so the white sugar keeps the cake light in color while the brown sugar adds moisture. You could only use brown sugar, but your cake will be darker.
- Spices. A combination of cinnamon, nutmeg, cloves, ground ginger, and allspice.
- Baking soda. Works with vinegar to give the cake some rise and replaces the need for eggs. Don’t use baking powder, as it won’t have the same effect.
- Salt. Brings out the sweet taste of the cake.
- Oil. Any neutral flavored oil can be used, be it vegetable oil, canola oil, or refined coconut oil.
- Vanilla extract. A must for any good cake recipe.
- Vinegar. Use either white or apple cider vinegar.
- Water. To shape the batter. Milk also works, though I didn’t notice a difference in texture.
For the cream cheese frosting:
- Cream cheese. Opt for cream cheese from a block, not a spread. Spreads tend to have water added. Use dairy-free cream cheese if desired.
- Butter. Use unsalted butter, vegan if needed.
- Vanilla extract. Just a dash for flavor.
- Powdered sugar. Also known as confectioners’ sugar.
- Cinnamon and nutmeg. For extra spice, of course!
How to make a spice cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Mix. In a large mixing bowl, combine the dry ingredients. Add the wet ingredients and mix until combined.
Step 2- Bake. Pour the batter mixture into the greased cake pan. Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs. Remove the cake from the oven and allow it to cool before frosting.
Step 3- Make the frosting. In a large bowl, beat the cream cheese and butter until smooth. Add the vanilla and beat again. On low speed, gradually add the powdered sugar and spices until combined. Spread over the top of the cake.
Arman’s recipe tips
- Use room temperature ingredients. While not essential to the recipe, using entirely room-temperature ingredients means the cake batter will mix more evenly.
- For a sweeter spice flavor, omit the cloves and add extra cinnamon.
- Avoid overbaking. Everyone’s oven models will vary, so if you’re worried about your cake, check it at the 25-minute mark and every 3-4 minutes until it’s done.
- Transfer the cake to a wire rack. So it cools more quickly.
Variations
- Make a layer cake. As pictured! Simply double or triple the ingredients!
- How about a bundt cake? There aren’t enough bundt cakes in the world if you ask me! To make a spiced bundt cake, pour the batter into a greased bundt pan and reduce the baking time to 20-25 minutes.
- Or make cupcakes! Pour the batter into a muffin tin lined with cupcake liners and reduce the bake time to 18-20 minutes.
- Add mix-ins. Whisk in chopped pecans, chocolate chips, or shredded coconut for more flavor.
Storage instructions
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.
Frequently asked questions
Your spiced cake may not rise if the ingredients were overmixed or if the baking soda was expired. Aim only to mix the cake batter until it’s smooth and cohesive, and always double-check the expiration date of your leavening agents.
More easy cakes to try
For the spiced cream cheese frosting
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Preheat the oven to 180C/350F. Grease an 8-inch cake pan with cooking spray and set aside.
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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.
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Transfer the batter into the greased cake pan. Bake for 25-30 minutes, or until a skewer comes out clean.
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Remove the cake from the oven and allow it to cool completely, before frosting.
To make the frosting
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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.
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.
Serving: 1servingCalories: 170kcalCarbohydrates: 28gProtein: 2gFat: 6gSodium: 205mgPotassium: 23mgFiber: 1gSugar: 10gCalcium: 8mgIron: 1mgNET CARBS: 27g
Originally published October 2020, updated and republished October 2024
