Spice cake
Spice cake is a cozy butter cake fragrant with cinnamon, ginger, nutmeg and cloves, blended with the caramel notes of brown sugar. Buttermilk keeps the crumb soft and moist, while a rich, tangy cream cheese frosting on top mellows the warmth of the spices. It's the perfect cake for chilly end-of-year days.
- Difficulty
- Easy
- Prep
- 30 min
- Cook
- 35 min
- Rising or chilling
- 1 hr 15 min
- Total time
- 2 hr 20 min
- Method
- Oven-baked
Ingredients
Cake batter
Cream cheese frosting
Instructions
Step 1
Preheat the oven to 175°C, brush a thin layer of butter inside a 23 cm square pan and line the bottom with parchment paper. The butter holds the paper firmly in place, and the paper keeps the bottom of the cake from sticking. The pan is ready when the paper lies flat and doesn't slide when you tilt the pan.
Step 2
Sift together 250 g all-purpose flour, 5 g baking powder, 3 g baking soda, 3 g salt, 6 g ground cinnamon, 2 g ground ginger, 1 g ground nutmeg, 1 g ground cloves and 1 g ground allspice. Sifting the spices with the flour spreads them evenly so there are no bitter spots. The mixture is ready when it's an even light brown.
Step 3
Beat 115 g softened unsalted butter with 200 g brown sugar and 50 g granulated sugar for about four minutes, then add 100 g eggs one at a time, followed by 5 g vanilla extract. Brown sugar contains molasses, so it makes the cake moister and gives it a richer color. The mixture is ready when it's fluffy, milky brown and free of large sugar grains.
Step 4
Divide the dry ingredients into three parts and the 240 g buttermilk into two, then add them alternately to the butter mixture on low speed, ending with the dry ingredients. This keeps the batter from separating and the cake from turning tough. The batter is ready when it's smooth, moderately thick and falls from the beater in thick ribbons.
Step 5
Pour the batter into the pan, spread it into the corners and bake at 175°C for about 30 to 35 minutes. A moderate temperature helps the cake rise evenly without doming on top. It's done when the top springs back when pressed lightly, the edges pull away from the pan and a skewer comes out with just a few moist crumbs.
Step 6
Set the pan on a rack to cool for about fifteen minutes, then turn the cake out onto the rack and let it cool completely for about 60 minutes. Cream cheese frosting melts right away on a warm cake. The cake is ready when the center of the top feels cool to the touch.
Step 7
Beat 170 g cream cheese and 60 g unsalted butter, both softened, until smooth, then sift in 180 g powdered sugar a little at a time and add 3 g vanilla extract. When the cream cheese and butter are the same temperature, they blend smoothly without lumps. The frosting is ready when it's silky, light and holds the marks of your spatula.
Step 8
Spread the cream cheese frosting over the top of the cake in a thick, even layer, use the back of a spoon to make swirls, then cut into squares. The swirls make the cake look inviting and keep the frosting from sliding. The cake is ready when the frosting covers the top completely and the squares have clean edges.
Equipment
- Oven
- Square pan
- Parchment paper
- Hand mixer
- Spatula
- Sieve
- Mixing bowl
- Kitchen scale
- Wire cooling rack
Tips
- Scatter a handful of chopped toasted pecans or walnuts over the frosting for crunch and nutty flavor.
- Ground spices lose their aroma over time, so give them a sniff before using and replace the jar if the scent has faded.
- If you don't have ground allspice, add a little extra ground cinnamon and cloves to make up the flavor.
Storage
Once frosted, store the cake in an airtight container in the fridge and enjoy it within four days. Let it sit out for about twenty minutes before serving so the crumb softens and the frosting mellows.
Common problems and how to fix them
- The cake tastes bitter or slightly soapy.
- There was too much baking soda or it wasn't sifted evenly with the flour. Weigh it precisely on a digital kitchen scale and sift it thoroughly with the flour.
- The cream cheese frosting is runny and sliding off.
- The cream cheese was too soft or the cake was still warm when frosted. Refrigerate the frosting for fifteen minutes, beat it again and only spread it once the cake has cooled completely.
This recipe is based on the common ratios for this bake and is written entirely in our own words.
