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Homemade Spice Cake – The Best You’ve Ever Had

October 21, 2012

My husband LOVES spice cake. So for his birthday (pre-cooking days, see “Who Am I?”) I used to buy up lots of spice cake mixes during the holidays – the only time they are available around here – and usually have one or two left by the following September which I would use to make cupcakes or a cake for his birthday.  Eww. Yeah. Not that Ms. Crocker doesn’t know her cakes or anything… just blah.  Anywho, I’ve found a better way. It involves real, fresh spices and a heapin’ helpin’ of buttermilk. And let me tell you, Ms. Crocker and Mr. Hines would both pay up at the county fair cake walk to get a chance to take home my spice cake.  Seriously.

Ingredients

  • 2 cups light brown sugar
  • 1 stick of salted butter, room temp
  • ½ cup butter, melted
  • 5 large eggs, separated, room temp
  • 2 cups of unbleached all purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of fresh grated cinnamon
  • ½ teaspoon of fresh grated nutmeg
  • ¼ teaspoon of fresh ground cloves (put in small coffee mill)
  • ½ teaspoon of fresh ground allspice (put whole berries in small coffee mill)
  • ¼ teaspoon sea salt
  • 1 cup of full fat buttermilk

Preheat your oven to 350 degrees. Spray a non-stick bunt pan with non-stick cooking spray or non-stick baking spray with flour.

In your stand mixer, cream room temperature butter and brown sugar until light and fluffy. Add egg yolks one at a time, beating until combined each time. Add melted butter in a steady stream while the mixer is on.

Combine all your spices, flour and leavening agents. I find a wire whisk combines everything nicely.

Add flour mixture and buttermilk to the batter, beginning and ending with the buttermilk. Meanwhile, beat your egg whites with an electric mixer until soft peaks form. Fold the egg white into the batter.

Pour your batter into the bundt pan. Wiggle and drop from a height of an inch or two to settle batter and remove large air pockets. Bake on a center rack in the oven for 30-35 minutes.

While your cake is cooling, create a glaze with 1 cup powdered sugar and 1 tablespoon milk. Drizzle over cake before serving.

Your kitchen will smell good for days! This is a great treat for a dessert. We even slice it up, toast it and top with toasted almonds for a nice sweet treat at breakfast.  Enjoy!

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18 Comments leave one →
  1. December 5, 2012 2:58 PM

    This looks amazing! And I agree, although box cakes can deliver some (albeit super-faux) deliciousness in a pinch. There’s something about boxed spice cakes that takes the faux too far. You always get that kind of chemically after taste on the tongue. Thanks for saving us all from such a fate!

  2. Alysa permalink
    December 20, 2012 4:33 PM

    Oh that sounds divine! I’ll have to try it!

  3. December 21, 2012 4:40 PM

    This sounds like another one I have to put on my list of recipes to try!

  4. petit4chocolatier permalink
    December 22, 2012 7:17 PM

    Love the ingredients! Looks delicious 🙂

  5. December 29, 2012 7:31 PM

    Glad you liked my post. I hope to inspire people to eat healthy. Enjoyed looking at your recipes.

  6. January 20, 2013 6:23 PM

    Looks good

  7. havetaoque permalink
    January 30, 2013 4:23 PM

    This looks incredible! I was volunteering at an arboretum bake sale a few months ago and let a few spice cakes pass me by. I think I’ll definitely have to try this recipe for Valentine’s day. Spice cake is good at any time of the year 🙂 Thanks for sharing!

  8. Abby permalink
    February 28, 2013 10:25 AM

    Making this for a birthday with cream cheese icing. I’m not a savvy baker so maybe this is a dumb question but could I use this same recipe and bake in two round cake pans?

    • February 28, 2013 11:17 AM

      You can! Reduce the baking time by 10 to 15 minutes. They are done when a toothpick comes out clean. Thanks for stopping by!

  9. March 30, 2013 10:24 AM

    I want to try this!

  10. Carolyn permalink
    May 31, 2013 6:47 AM

    I hope you are checking your Comments right now! I am in the middle of making this cake and forgive me if I’m blind but what do you do with the 1/2 cup of melted butter. I’ve read this recipe four times and I’m missing it. I looked at the comments and no one has mentioned it so I’m definitely missing something! HELP!!!!!

    • May 31, 2013 9:25 AM

      Add the melted butter in a steady stream after incorporating the eggs. Sorry I left it out!!

      • Carolyn permalink
        May 31, 2013 9:29 AM

        I wound up just adding it to the previously beaten brown sugar. i checked other recipes for flour/butter ratios and determined that butter needed to be added somewhere! It’s done! I made it in a crown cake pan for a birthday party and I had enough left over for 4 cupcakes so I got to taste-test! YUMMY! I love it. It’s perfect. It will be great with my cream cheese icing. Thank you so much for replying. I appreciate it.

  11. Lyn Johnson permalink
    September 2, 2013 6:58 AM

    I just made this cake for our daughter’s birthday this weekend. WOW, the cake did not last the weekend! Super good, super moist, smells heavenly and tastes better. I added 1/8 teaspoon cloves. My only complaint is I had to wash all my big bowls so I would have enough for all the stages of the cake. Having said that, I will be making this cake often as my family LOVED it. Thanks for a great recipe. Why would I ever buy box mix again?

    Lyn Johnson

  12. February 12, 2015 7:31 PM

    Hi there Adrienne, thanks for liking our blog and my post on Bhutan. I love your fantastic sounding cup-cakes, especially the Limoncello ones. And I’m a sucker for spice cake – definitely trying that one!
    Check out my recipe for Gevulde Speculaas I posted in January – it’s a rich, very spicy shortbread baked with a layer of marzipan in the middle. I’m sure you’ll love it .
    Cheers Mimsey

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