Nothing says “home” like the smell of warm spices wafting from the oven. My grandmother’s homemade spice cake with cream cheese frosting was the star of every holiday gathering—birthdays, Thanksgiving, even casual Sunday dinners. That first bite, with its perfect balance of cinnamon, nutmeg, and that rich, tangy frosting, always felt like a hug. I’ve tweaked her recipe over the years (okay, I may have added extra vanilla), but the soul of it—the cozy, comforting magic—remains the same. Trust me, this cake tastes like nostalgia in the best way.
Why You’ll Love This Homemade Spice Cake with Cream Cheese Frosting
Oh, where do I even start? This spice cake is everything you want in a dessert—warm, comforting, and downright irresistible. Here’s why it’ll become your new favorite:
- Unbelievably moist crumb thanks to sour cream and just the right amount of butter (no dry cake here!)
- Perfectly balanced spices—cinnamon and nutmeg sing without overpowering, while a hint of cloves adds depth
- That cream cheese frosting—thick, tangy, and just sweet enough to make you sneak finger swipes from the bowl
- Easy enough for weeknights, but special enough for holidays (my family requests it year-round!)
Seriously, one bite and you’ll understand why I’ve been making this cake for decades. It’s the kind of recipe that gathers people around the kitchen counter, forks in hand, asking for “just one more sliver.”
Ingredients for Homemade Spice Cake with Cream Cheese Frosting
Okay, let’s gather our treasures! The secret to this spice cake’s magic is in the balance of ingredients—you want everything measured just right. Don’t worry, I’ve made this enough times to know exactly what works (learned from a few “oops” moments along the way!). Here’s what you’ll need:
- Dry Ingredients: 2 cups all-purpose flour (spooned and leveled!), 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon (the good stuff!), 1/2 tsp ground nutmeg (freshly grated if you’re fancy), 1/2 tsp ground cloves, 1/4 tsp fine sea salt
- Wet Ingredients: 1/2 cup unsalted butter softened (not melted! leave it out for an hour), 1 cup granulated sugar, 2 large eggs (room temp—trust me on this), 1/2 cup whole milk, 1/2 cup sour cream (full-fat for maximum moisture), 1 tsp pure vanilla extract (no imitation stuff!)
Cream Cheese Frosting Ingredients
Now for the crowning glory! This frosting is so good you might catch me eating it with a spoon when no one’s looking. You’ll need:
- 8 oz full-fat cream cheese softened (cold cream cheese = lumpy frosting disaster)
- 1/2 cup unsalted butter softened (same as above—patience pays off!)
- 2 cups powdered sugar (sifted unless you enjoy sugar lumps)
- 1 tsp vanilla extract
- Pinch of salt (balances the sweetness perfectly)
Equipment Needed
You probably have most of these tools already—that’s the beauty of this recipe! Here’s what you’ll need:
- 9-inch round cake pan (or two if you’re going layered, you overachiever!)
- Stand mixer or hand mixer (a whisk and strong arm work in a pinch, but your biceps will feel it)
- Rubber spatula for scraping every last bit of that glorious batter
- Cooling rack (because warm cake + frosting = delicious mess)
That’s it! No fancy gadgets required—just good ol’ baking basics.
Step-by-Step Instructions for Homemade Spice Cake
Alright, let’s get baking! I promise this isn’t as complicated as it looks—just follow these steps and you’ll have a spice cake that smells like heaven in no time. Don’t skip the preheating step though (I learned that the hard way when I was 12 and ended up with a cake as flat as a pancake!).
- Preheat and prep: Crank that oven to 350°F (175°C) and let it heat up fully—this takes about 15 minutes. While it’s warming, grease your 9-inch cake pan with butter or baking spray, then dust it lightly with flour. Tap out the excess like you’re shaking salt on fries.
- Whisk the dry team: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Don’t just dump and stir—really whisk for 30 seconds to wake up those spices. You’ll smell the magic happening!
- Cream the butter and sugar: In your mixing bowl, beat the softened butter and sugar on medium speed for 2-3 minutes until it’s light and fluffy. Scrape down the sides halfway through—those stubborn butter chunks will sabotage your smooth batter if you let them hide in the corners.
- Eggs one by one: Add the eggs one at a time, beating well after each. Your mixture might look slightly curdled after the first egg—that’s normal! Just keep going until it smoothes out. Mix in the vanilla like you’re giving it a gentle hug.
- Alternate the rest: With the mixer on low, add half the dry ingredients, then all the milk and sour cream, then the remaining dry ingredients. Mix just until combined—overmixing makes tough cake! The batter will be thick but pourable, like pancake batter with dreams of grandeur.
- Bake to golden perfection: Pour the batter into your prepared pan and smooth the top. Bake for 30-35 minutes until the edges pull away from the pan and a toothpick comes out with just a few moist crumbs (no wet batter!). The top should be golden brown like a perfect Thanksgiving turkey.
- The hardest part—waiting: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. I know it smells amazing, but frosting a warm cake is like putting sunscreen on a sweating kid—it just slides right off!
Making the Cream Cheese Frosting
Now for the best part—the cloud-like frosting that makes this cake legendary. This comes together in 5 minutes flat if your ingredients are properly softened (cold cream cheese = lump city!).
Beat the softened cream cheese and butter together on medium speed until completely smooth—about 2 minutes. Scrape down the bowl, then gradually add the powdered sugar with the mixer on low (unless you enjoy powdered sugar snowstorms). Once incorporated, add the vanilla and salt, then beat on medium-high for 1-2 minutes until fluffy. You’re looking for a spreadable consistency—if it’s too stiff, add milk 1 tsp at a time. Too thin? More powdered sugar in small doses. Pro tip: Chill the frosting for 15 minutes if your kitchen is warm—it’ll firm up beautifully for piping or smoothing.
Tips for Perfect Homemade Spice Cake
Listen, I’ve made every mistake possible with this cake so you don’t have to! Here are my hard-earned secrets:
- Room temp is law: Cold eggs and butter don’t cream properly—your cake will be dense as a brick. Leave everything out for at least an hour (or place eggs in warm water for 10 minutes in a pinch).
- Measure flour right: Spoon it into your cup and level it off—packing flour leads to dry cake disasters. I keep a straight-edge knife in my flour bin just for this.
- Stop the mixer early: When combining wet and dry ingredients, mix just until the flour disappears. Overmixed batter = tough cake with tunnels (ask my 2017 Thanksgiving fail).
- Check early: Ovens lie! Start testing at 25 minutes—a toothpick should have moist crumbs, not raw batter. The cake should spring back when lightly pressed.
Follow these and you’ll avoid the “cake crimes” of my past—your future self (and guests) will thank you!
Variations and Substitutions
Listen, life happens—sometimes you’re out of sour cream or your cousin comes over with a dairy allergy. No worries! This spice cake is crazy adaptable. Here are my favorite swaps that still taste amazing:
- Gluten-free? Use a 1:1 gluten-free flour blend (I like Bob’s Red Mill). The texture stays perfect!
- Dairy-free frosting: Swap butter for vegan butter sticks and use Kite Hill almond cream cheese. Add a splash of lemon juice for tang.
- No sour cream? Plain Greek yogurt or buttermilk works in a pinch—just reduce milk by 2 tbsp.
- Spice shortcuts: Use 2 tsp pumpkin pie spice if you’re missing individual spices—though I’ll whisper that fresh cloves make all the difference.
See? No baking emergency can stop this cake from shining!
Serving and Storing Homemade Spice Cake
Oh honey, this cake deserves a proper presentation! I love serving slightly chilled slices with a steaming cup of coffee—the spices just POP against that rich, dark brew. For dessert? Warm it for 10 seconds and top with vanilla ice cream that melts into those little spice pockets. Pure bliss!
Store leftovers (ha—as if!) in an airtight container in the fridge for up to 3 days. The frosting firms up beautifully when cold, making it perfect for lunchbox treats. Freeze unfrosted cake layers wrapped in plastic for up to 2 months—just thaw and frost when the craving hits!
Nutritional Information
Just a quick heads up—these numbers are estimates since ingredients vary by brand. A slice of this heavenly spice cake with frosting clocks in around 320 calories. Remember, homemade means you control what goes in (unlike store-bought versions packed with preservatives). Enjoy every guilt-free bite!
FAQs About Homemade Spice Cake with Cream Cheese Frosting
I get asked about this spice cake all the time—here are the questions that pop up most often (along with my “been-there” answers):
Can I freeze this spice cake?
Absolutely! Just wrap cooled, unfrosted cake layers tightly in plastic, then foil. They’ll keep for 2 months—thaw at room temp before frosting. Frosted cake freezes too, but the texture’s best within 24 hours.
My spices are old—will it ruin the cake?
Ground spices lose their oomph after 6 months. No fresh cloves? Use 2 tsp pumpkin pie spice instead. In a real pinch, extra cinnamon works (but your cake will miss that deep, mysterious note).
Why did my frosting turn out runny?
Probably warm ingredients—cream cheese and butter must be softened but still cool to the touch. If it’s soupy, chill the bowl for 15 minutes, then re-whip. Still too thin? Add powdered sugar 1 tbsp at a time.
Can I make cupcakes instead?
You genius! Fill liners 2/3 full and bake at 350°F for 18-22 minutes. Top with a swirl of frosting and a sprinkle of cinnamon—instant portion-controlled happiness.
Final Thoughts
There you have it—my tried-and-true spice cake recipe that’s been warming hearts for generations. I can’t wait for you to experience that first heavenly bite of moist spice cake swirled with creamy frosting. Don’t be shy—leave a comment telling me how yours turned out! Nothing makes me happier than hearing your baking success stories (or even your funny kitchen mishaps). Happy baking, friends!
Print
Irresistible Homemade Spice Cake with Cream Cheese Frosting in 35 Minutes
- Total Time: 50 mins
- Yield: 1 cake (8 servings) 1x
- Diet: Vegetarian
Description
A moist and flavorful homemade spice cake topped with rich cream cheese frosting. Perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup sour cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time.
- Mix in milk, sour cream, and vanilla.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool completely before frosting.
Notes
- For best results, use room temperature ingredients.
- Store cake covered in the refrigerator for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg