I finally perfected my Autumn Spice Cake With Cream Cheese Frosting, and I’m sharing the surprising pantry staple that makes the whole method unexpectedly simple.

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I always mess around with spice cakes, but this one actually made me pause. It’s Autumn Spice Cake energy with a tang from cream cheese and that familiar bite of ground cinnamon that keeps pulling you back for one more bite.

I tried a bunch of Icing For Spice Cake riffs and somehow settled on something people keep asking for. The Cinnamon Cream Cheese Frosting is almost ridiculous, like a little secret that doesnt belong on a weekday.

I wont promise it’s flawless, i’ve burned a few, but this version hits in a way that makes you curious enough to try.

Ingredients

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All purpose flour: gives structure and chew, mostly carbs, low fiber.
Brown sugar and molasses: add moisture, deep sweetness, tiny minerals, lots of sugar.
Unsalted butter: richer flavor, tender crumb, mostly saturated fats, adds calories and moisture.
Eggs: bind, lift and add protein, help emulsify, give structure and richness.
Buttermilk: tangy, slightly acidic, reacts with baking soda to make cakes light.
Spices (cinnamon, ginger etc): fragrant warmth, tiny antioxidants, low calories, mostly flavor not nutrition.
Cream cheese: gives tang and creamy texture, adds fat and some protein, not light.
Powdered sugar: sweetens and stabilizes frosting, pure carbs, use carefully for sweetness.

Ingredient Quantities

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

3/4 cup packed light brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon fine salt

2 teaspoons ground cinnamon

1 1/2 teaspoons ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1 cup unsalted butter, softened (226 g)

3 large eggs room temperature

1 cup buttermilk, room temperature

1/2 cup unsulphured molasses

2 teaspoons vanilla extract

8 ounces cream cheese, softened (225 g)

1/2 cup unsalted butter, softened (113 g)

3 to 4 cups powdered sugar, sifted (360 to 480 g)

1 teaspoon vanilla extract

Pinch of salt

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line two 9 inch cake pans with parchment. In a bowl sift together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon fine salt, 2 teaspoons ground cinnamon, 1 1/2 teaspoons ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground allspice so the spices are evenly distributed.

2. In the bowl of a mixer beat 1 cup (226 g) softened unsalted butter with 1 1/2 cups granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 3 to 4 minutes. Scrape the bowl once or twice, this matters.

3. Add the 3 large room temperature eggs one at a time, beating after each so it emulsifies. Then beat in 1/2 cup unsulphured molasses and 2 teaspoons vanilla until smooth.

4. With mixer on low, add the dry ingredients in three additions alternating with 1 cup room temperature buttermilk, beginning and ending with the dry mix. Mix just until combined, dont overmix or cake will be tough; scrape bowl and fold once with a spatula to catch any flour pockets.

5. Divide batter evenly between the prepared pans, smooth tops, and bake 25 to 30 minutes (check at 25) or until a toothpick in the center comes out with a few moist crumbs. Rotate pans halfway through if your oven has hot spots.

6. Let cakes cool in pans 10 to 15 minutes, then run a knife around edges and invert onto a wire rack to cool completely before frosting. If the tops domed, trim them level with a serrated knife once cooled.

7. For the cream cheese frosting beat together 8 ounces (225 g) softened cream cheese and 1/2 cup (113 g) softened unsalted butter until silky. Add 1 teaspoon vanilla and a pinch of salt, mix.

8. Gradually add 3 to 4 cups sifted powdered sugar (start with 3), beating until you reach your desired sweetness and pipeable/stable consistency. If it seems loose chill it briefly, if too stiff add a tablespoon of milk or a little more vanilla, but go slow.

9. Assemble: place one layer on your board, spread a thick layer of frosting, top with second layer. Do a thin crumb coat and chill 10 to 15 minutes, then finish with a final smooth coat. Store cake refrigerated because of the cream cheese frosting and bring to room temp about 30 minutes before serving for best texture.

Equipment Needed

1. Oven (preheat to 350°F)
2. Two 9-inch round cake pans
3. Parchment paper plus butter or nonstick spray for greasing
4. Stand mixer or electric hand mixer with mixing bowl (a bowl and wooden spoon will do if needed)
5. Sifter or fine mesh sieve
6. Measuring cups, spoons and a kitchen scale for accuracy
7. Rubber spatula and a whisk
8. Wire cooling rack and a serrated knife for leveling, plus an offset spatula or bench scraper for frosting

FAQ

Can I swap the buttermilk for regular milk?

Yes. For 1 cup buttermilk stir 1 tablespoon lemon juice or white vinegar into a measuring cup, fill to 1 cup with milk and let sit 5 to 10 minutes until slightly curdled. You can also use plain yogurt or sour cream thinned with a little milk. Using straight milk will work but the cake may be a touch less tender.

How do I know the cake is done?

Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter. The top should spring back lightly when pressed. If you have an instant read thermometer aim for about 200 to 205 F in the center.

My cream cheese frosting is too runny or too stiff, what do I do?

If it's runny chill the frosting for 20 to 30 minutes, or add powdered sugar 1/4 cup at a time until it firms up. If it's too stiff stir in 1 teaspoon milk or cream at a time until you reach spreadable consistency. Always use room temperature cream cheese and butter before you start, and sift the powdered sugar to avoid lumps.

Can I make the cake ahead or freeze it?

Yes. Baked, cooled layers wrapped tightly in plastic then foil can be frozen up to 3 months. Thaw overnight in the fridge before frosting. Frosted cake keeps in the fridge for 2 to 3 days. If you freeze a frosted cake, flash freeze until firm then wrap well so the frosting doesn't get damaged.

I don't have molasses or brown sugar, any substitutes?

Molasses gives that deep flavor. If you have no molasses add 1/4 to 1/3 cup maple syrup or honey and reduce other liquid slightly, but the flavor will change. If you only lack brown sugar, make it by mixing granulated sugar with 1 tablespoon molasses per cup, or use an extra 1/3 cup granulated sugar plus 1 teaspoon molasses if you're short.

What pans and baking times should I use if I want layers or a 9×13?

This batter works well in two 9 inch round pans or a 9×13. For 9 inch rounds bake at 350 F about 22 to 30 minutes. For a 9×13 expect about 35 to 45 minutes. Oven temps vary so start checking with a toothpick at the shorter time.

Spice Cake (BEST EVER! With Cream Cheese Frosting) Recipe Substitutions and Variations

Buttermilk (1 cup): plain yogurt thinned with milk to equal 1 cup (or 1 cup yogurt plus 2 to 3 tbsp milk if too thick), or 1 cup milk + 1 tbsp lemon juice or white vinegar, let sit 5 minutes. Keeps the acidity for the baking soda so the cake rises right.
Unsalted butter (1 cup / 226 g): for a moist crumb use 3/4 cup neutral vegetable oil instead of 1 cup butter, or swap 1:1 with softened margarine. Coconut oil can be used 1:1 but it may add coconut flavor. If you use salted butter reduce added salt by about 1/4 tsp.
Unsulphured molasses (1/2 cup): substitute 1/2 cup dark maple syrup or honey for similar sweetness and moisture (flavor will be milder), or use 1/2 cup dark corn syrup plus 1 tsp blackstrap molasses if you want that deep molasses bite. If using syrup/honey slightly reduce other liquid by 1 to 2 tbsp.
Cream cheese for frosting (8 oz / 225 g): mascarpone 1:1 for a richer smoother frosting, Neufchatel 1:1 to cut fat but keep texture, or thick strained Greek yogurt (start with about 3/4 cup and chill to firm up) though it will be tangier and a bit thinner so chill before spreading.

Pro Tips

1) Weigh your flour if you can. A scale fixes the too-dry or too-dense cake problem way faster than guessing by cup, but if you dont have one, spoon the flour into the cup and level it off instead of scooping.

2) Get everything truly room temp. Eggs and buttermilk that are cold will make the batter seize and slow the rise. If you forgot, put the eggs in warm (not hot) water for 5 minutes and stir the buttermilk to loosen it up.

3) Use fresh spices and taste them before mixing. Old ground spices go flat, so add a little extra cinnamon or ginger if they seem weak. For a brighter spice note, toast whole spices quick in a dry pan then grind them, but dont burn them.

4) Frosting stability hacks: make sure the cream cheese is soft but not warm, and chill the frosted cake 10 to 15 minutes between crumb coat and final coat so crumbs dont mix in. If the frosting gets too soft, pop it in the fridge 10 minutes rather than adding too much powdered sugar, you want flavor not sandiness.

Spice Cake (BEST EVER! With Cream Cheese Frosting) Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I finally perfected my Autumn Spice Cake With Cream Cheese Frosting, and I'm sharing the surprising pantry staple that makes the whole method unexpectedly simple.

Servings

servings

Calories

778

kcal

Equipment: 1. Oven (preheat to 350°F)
2. Two 9-inch round cake pans
3. Parchment paper plus butter or nonstick spray for greasing
4. Stand mixer or electric hand mixer with mixing bowl (a bowl and wooden spoon will do if needed)
5. Sifter or fine mesh sieve
6. Measuring cups, spoons and a kitchen scale for accuracy
7. Rubber spatula and a whisk
8. Wire cooling rack and a serrated knife for leveling, plus an offset spatula or bench scraper for frosting

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 cup unsalted butter, softened (226 g)
3 large eggs room temperature
1 cup buttermilk, room temperature
1/2 cup unsulphured molasses
2 teaspoons vanilla extract
8 ounces cream cheese, softened (225 g)
1/2 cup unsalted butter, softened (113 g)
3 to 4 cups powdered sugar, sifted (360 to 480 g)
1 teaspoon vanilla extract
Pinch of salt

Directions

Preheat oven to 350°F (175°C). Grease and line two 9 inch cake pans with parchment. In a bowl sift together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon fine salt, 2 teaspoons ground cinnamon, 1 1/2 teaspoons ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground allspice so the spices are evenly distributed.
In the bowl of a mixer beat 1 cup (226 g) softened unsalted butter with 1 1/2 cups granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 3 to 4 minutes. Scrape the bowl once or twice, this matters.
Add the 3 large room temperature eggs one at a time, beating after each so it emulsifies. Then beat in 1/2 cup unsulphured molasses and 2 teaspoons vanilla until smooth.
With mixer on low, add the dry ingredients in three additions alternating with 1 cup room temperature buttermilk, beginning and ending with the dry mix. Mix just until combined, dont overmix or cake will be tough; scrape bowl and fold once with a spatula to catch any flour pockets.
Divide batter evenly between the prepared pans, smooth tops, and bake 25 to 30 minutes (check at 25) or until a toothpick in the center comes out with a few moist crumbs. Rotate pans halfway through if your oven has hot spots.
Let cakes cool in pans 10 to 15 minutes, then run a knife around edges and invert onto a wire rack to cool completely before frosting. If the tops domed, trim them level with a serrated knife once cooled.
For the cream cheese frosting beat together 8 ounces (225 g) softened cream cheese and 1/2 cup (113 g) softened unsalted butter until silky. Add 1 teaspoon vanilla and a pinch of salt, mix.
Gradually add 3 to 4 cups sifted powdered sugar (start with 3), beating until you reach your desired sweetness and pipeable/stable consistency. If it seems loose chill it briefly, if too stiff add a tablespoon of milk or a little more vanilla, but go slow.
Assemble: place one layer on your board, spread a thick layer of frosting, top with second layer. Do a thin crumb coat and chill 10 to 15 minutes, then finish with a final smooth coat. Store cake refrigerated because of the cream cheese frosting and bring to room temp about 30 minutes before serving for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.