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+ servings
5 from 17 votes

Spice Cake

This spice cake has the best blend of spices AND it's topped with an irresistibly smooth cream cheese frosting. A perfect cake for parties or every day enjoyment. 
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 10 servings


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon all spice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1/2 cup unsalted butter - softened to room temperature
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar - packed
  • 3 large eggs - room temperature
  • 1 1/3 cup buttermilk


  • 8 oz cream cheese - softened to room temperature
  • 1 cup butter - softened but still slightly cold, can use salted or unsalted butter
  • 1 teaspoon vanilla extract
  • 6 cups powdered sugar
  • 3 tablespoons milk - *might need more to achieve desired consistency


  • Preheat oven to 350°F. Grease and flour 3-6 inch round cake pans. Set aside.
  • In a medium size bowl whisk the flour, baking powder, baking soda, salt, cinnamon, allspice, cloves, and nutmeg. Set aside.
  • Add the butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 2 minutes. Add the eggs. Mix until well combined, about 1-2 minutes. 
  • Alternate adding the dry ingredients and the buttermilk, starting and ending with the dry ingredients. 
  • Once all of the dry ingredients have been added, mix on low speed until JUST combined! 
  • Divide the batter evenly amongst the 3 cake pans. Bake for 25-30 minutes. (Mine baked for 27 minutes). 
  • Remove from the oven and allow the cake to cool in the pans for 10 minutes. 
  • After 10 minutes, turn the cakes out onto a wire rack to cool until a bit warmer than room temperature. *
  • Frost the cake. Enjoy!


  • Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 1-2 minutes or until smooth. 
  • Add the vanilla and powdered sugar, 1 cup at a time. Mixing well between each addition.
  • Add milk until you reach desired consistency. 


Lightly spray a cooling rack with nonstick cooking spray prior to inverting your cake onto it. This prevents the cake from sticking to the wire rack.
Storing: If you plan on storing the cake layers for longer than 2 days, double wrap them with plastic wrap and then cover with tin foil and store in the freezer. If you don't finish the whole cake in one sitting,
To freeze a fully frosted cake, place the frosted cake in the freezer for about 30 minutes or until the frosting is completely set/frozen on the outside. Double wrap the cake in plastic wrap and then again in tin foil. The fully frosted cake can freeze for up to 2 weeks. Take the cake out of the freezer and place in the fridge the night before serving. The morning of serving, remove the tin foil layer and let stand at room temperature.
Store the completed cake in the fridge for a few days due to the cream cheese frosting. 


Calories: 828kcal (41%), Carbohydrates: 135g (45%), Protein: 7g (14%), Fat: 30g (46%), Saturated Fat: 13g (65%), Cholesterol: 102mg (34%), Sodium: 558mg (23%), Potassium: 194mg (6%), Sugar: 109g (121%), Vitamin A: 720IU (14%), Calcium: 111mg (11%), Iron: 2mg (11%)