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Classic Warm Cinnamon Spice Cake Recipe

A moist, tender spice cake with cinnamon, ginger, and nutmeg that fills your kitchen with a cozy aroma. Perfect for dessert or breakfast.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert, spice cake recipes
Cuisine American
Servings 10 servings
Calories 380 kcal

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 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
  • 1/4 teaspoon ground allspice
  • 1/2 cup unsalted butter softened
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 1/3 cup molasses
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk room temperature

Instructions
 

  • Preheat your oven to 350°F. Grease and flour a 9x5-inch loaf pan or a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Set aside.
  • In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  • Add the eggs one at a time, beating well after each addition. Mix in the molasses and vanilla extract until fully combined.
  • With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk. Begin and end with the flour mixture. Mix just until combined. Do not overmix.
  • Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let the cake cool in the pan on a wire rack for 15 minutes. Then turn it out onto the rack to cool completely before glazing or serving.

Notes

1. For a cream cheese glaze, whisk together 4 ounces softened cream cheese, 2 tablespoons softened butter, 1 cup powdered sugar, and 1 teaspoon vanilla.
2. Add milk a teaspoon at a time until you reach a drizzling consistency.
3. Store the cake in an airtight container at room temperature for up to 3 days.
4. Refrigerate if you add the cream cheese glaze.
5. To freeze, wrap the unglazed cake tightly in plastic wrap and foil.
6. Freeze for up to 2 months.
7. Thaw overnight in the fridge before glazing and serving.
8. If you do not have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk.
9. Let it sit for 5 minutes before using.