Spice Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans, or line with parchment paper. If using round pans, you may stack layers when cool.

Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground allspice, ground nutmeg, and ground cloves until evenly combined and no lumps remain.

Wet Ingredients

In a separate medium bowl, whisk the eggs until lightly beaten. Add the melted and slightly cooled butter, vegetable oil, buttermilk, molasses, and vanilla extract. Whisk until blended.

Combine

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula or wooden spoon, fold gently until just combined — do not overmix. The batter should be thick but pourable. If using add-ins (nuts or dried fruit), fold them in now.

Bake

Pour the batter into the prepared pan(s) and smooth the top. Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs attached, about 30–38 minutes for a 9x13 pan or 24–30 minutes for 9-inch rounds. Rotate the pan halfway through baking for even browning.

Cool

Remove the cake from the oven and set on a wire rack. Allow the cake to cool in the pan for 15–20 minutes, then run a knife around the edges and invert onto the rack (or turn out round layers) to cool completely before frosting, about 1 hour total cooling time.

Beat

In a large bowl using a hand mixer or in a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese and room-temperature butter together on medium speed until smooth and lump-free, about 2–3 minutes.

Add Sugar and Flavor

Reduce speed to low and gradually add the confectioners' sugar, 1 cup at a time, mixing until incorporated. Add the vanilla extract and salt, then increase speed to medium-high and beat until light, fluffy, and spreadable, about 1–2 minutes. Taste and adjust sweetness or salt if needed.

Frost the Cake

Once the cake is completely cool, spread the frosting evenly over the top (and between layers if using rounds). Optionally garnish with chopped nuts or a dusting of cinnamon.