old fashioned spice cake recipe

Written BySheba G Updated On
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The Best old fashioned spice cake recipe

I started making this old fashioned spice cake years ago because I needed something simple for a Sunday dessert and I have kept it in rotation ever since. The recipe uses ingredients I already have in my pantry: flour, sugar, butter, eggs, molasses, and a spoonful of cinnamon, ginger, nutmeg, and cloves. There is no frosting to fuss with and no special equipment beyond a mixing bowl and a whisk. It goes into the oven as one layer in a square pan, which means less time in the kitchen and more time sitting at the table.

My kids ask for it by name, and they do not usually get excited about cake without frosting on top. My youngest likes a slice still warm from the pan with a glass of milk, and my husband takes the leftovers to work. I bring it to potlucks, bake sales, and holiday dinners because it travels well and holds up for a couple of days on the counter. It works just as well on a Tuesday night when dinner needs a finish as it does on a birthday or a school event.

One reason I keep coming back to this cake is that the flavor comes from the spices instead of a thick layer of sweet frosting. Cinnamon, ginger, and cloves do a lot of work here, and the molasses gives it a deeper taste than a plain yellow cake. It is not a light dessert, and I do not pretend it is, but it bakes up moist and keeps well, which means a single batch covers dessert for several days. I also like knowing exactly what went into the pan, and that list is short.

Old Fashioned Spice Cake

4.9 from 1070 votes

A moist, warmly spiced layer cake made with cinnamon, ginger, nutmeg, and cloves, sweetened with brown sugar and finished with a glossy brown sugar glaze. It comes together in one bowl with pantry staples and bakes in about half an hour.

Prep Time20 mins
Cook Time32 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 cup buttermilk, room temperature
1 teaspoon vanilla extract
1 cup raisins (optional)
1/2 cup chopped walnuts (optional)

For the Brown Sugar Glaze

4 tablespoons unsalted butter
1/2 cup packed light brown sugar
3 tablespoons whole milk
1 1/2 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
1 pinch salt

👨‍🍳Directions

1Preheat the oven to 350°F. Grease a 9×13-inch pan and line the bottom with parchment, or grease and flour two 9-inch round pans.
2Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a medium bowl until the spices are evenly distributed.
3In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed until lightened and fluffy, about 3 minutes. Scrape down the sides of the bowl.
4Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla. The mixture should look smooth and glossy.
5Add the dry ingredients in three additions, alternating with the buttermilk in two additions, starting and ending with the flour. Mix on low just until the last streaks of flour disappear, then fold in the raisins and walnuts if using.
6Scrape the batter into the prepared pan and smooth the top with a spatula. Tap the pan once on the counter to release any large air pockets.
7Bake for 30 to 35 minutes, until the cake is golden brown and a toothpick inserted in the center comes out with a few moist crumbs. The edges will pull slightly away from the pan.
8Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack and cool completely if you plan to stack and frost it. For a sheet cake, leave it in the pan and cool for 20 minutes before glazing.
9For the glaze, melt the butter in a small saucepan over medium heat. Stir in the brown sugar and cook for 2 minutes, stirring constantly, until it bubbles gently. Pour in the milk and bring just to a simmer, then remove from the heat.
10Whisk the powdered sugar, vanilla, and salt into the warm butter mixture until the glaze is smooth and pourable, adding a teaspoon of milk if it looks too thick.
11Pour the warm glaze over the cake while it is still slightly warm, spreading it to the edges with an offset spatula. Let the glaze set for about 20 minutes before slicing.

🔧Equipment

9×13-inch baking pan or two 9-inch round pans
Parchment paper
Large mixing bowl
Medium mixing bowl
Electric hand mixer or stand mixer
Whisk
Rubber spatula
Small saucepan
Wire cooling rack
Toothpick or cake tester

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 6g❤️Cholesterol: 52mg🧂Sodium: 265mg🌾Total Carbs: 56g🥦Dietary Fiber: 1g🍬Sugars: 38g🥩Protein: 4g

📝Notes

Tips: Bring the butter, eggs, and buttermilk to room temperature before mixing so the batter emulsifies evenly and the crumb stays tender. If you skip the raisins and walnuts, the cake bakes in the same time. For a deeper flavor, bake the cake a day ahead and glaze it the day you serve it. Store leftovers covered at room temperature for up to 3 days, or freeze unglazed slices for up to 2 months. Nutrition values are estimates calculated per serving.

Watch Video Of How Old Fashioned Spice Cake Works

This old fashioned spice cake is the recipe I reach for when I need something that pleases a crowd without a lot of fuss, and it fits just as well at a holiday dinner as it does at a casual Sunday get together. It travels well, slices clean, and the warm spices make it taste like it took more effort than it did, which is why it always earns a spot at our family gatherings. If you keep the pantry staples on hand, you can pull it together on short notice and still have something everyone at the table will ask for again.

❓ Frequently Asked Questions About Old Fashioned Spice Cake

1. What makes an old fashioned spice cake different from a regular cake?

An old fashioned spice cake leans on warm spices like cinnamon, nutmeg, ginger, and cloves for most of its flavor, rather than relying on vanilla or chocolate. It also tends to be a single-layer or sheet-style cake with a simple frosting or a dusting of powdered sugar, instead of a stacked layer cake with elaborate filling.

2. Can I make the cake batter ahead of time?

You can mix the dry ingredients a day or two in advance and store them in an airtight container. The wet batter is best baked right after mixing, since the leavening starts working as soon as the buttermilk or other liquid goes in. If you need to get ahead, bake the cake a day early and frost it the next day.

3. What is the best way to keep the cake from drying out?

Don’t overbake it. Pull the pan when a toothpick inserted near the center comes out with a few moist crumbs, usually around 30 to 35 minutes at 350°F for a 9-inch square pan. Once cooled, wrap the cake tightly in plastic wrap and store it at room temperature, or freeze unfrosted layers for up to two months.

4. Can I swap the spices or adjust the amounts?

Yes. Cinnamon and nutmeg carry most of the flavor, so keep those as your base, and treat ginger, cloves, and allspice as supporting notes. Cloves are strong, so start with a small amount and taste the batter before adding more. If you’re missing one spice, a pinch of pumpkin pie spice blend works as a stand-in.

5. What frosting goes best with a spice cake?

Cream cheese frosting is the classic pairing because its tang balances the sweetness of the spices. A simple vanilla buttercream or a light brown sugar glaze also works well if you want something less rich. For a bare-bones finish, dust the cooled cake with powdered sugar and skip frosting entirely.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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