The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Spiced Sheet Cake Bliss
Ever taken a bite of something so deeply nostalgic it instantly transports you to a cozy kitchen filled with warm, cinnamon-laced air? That’s the power of this spice cake. It’s not just dessert—it’s a mood. A hug in edible form. Think crackling fireplace, soft sweaters, and your favorite playlist humming in the background.
This cake delivers soft, tender crumbs packed with just the right punch of spice—like a cinnamon roll and a gingerbread cookie had a delicious, buttery baby. And the best part? You don’t need to break out the stand mixer or hunt down obscure ingredients.
With just a handful of pantry staples, a whisk, and a bowl, you’re minutes away from baking a cake that feels like home.
Recipe Snapshot
| Category | Details |
| Yield | 12 servings |
| Serving Size | 1 slice |
| Prep Time | 20 minutes |
| Bake Time | 35 minutes |
| Total Time | 55 minutes |
| Calories per Serving | ~340 |
| Primary Cooking Method | Baking |
| Occasion | Holidays, Casual Gatherings |
| Diet Type | Vegetarian |
Calories are approximate and may vary depending on exact ingredients used.
Spice Cake Recipe
Course: DessertCuisine: AmericanDifficulty: EasyServings
1
slicePrep time
20
minutesBake Time
35
minutesCalories
340
kcalThis spice cake brings everything to the table—a moist, tender crumb, just the right level of sweetness, and spices that hit you with warm, cozy vibes in every bite.
It’s packed with cinnamon, nutmeg, cloves, and cardamom, so every mouthful tastes like a mini fall festival. And the prep? Super simple. No mixer required. It’s the kind of no-fuss recipe that delivers big flavor with minimal effort.
Trust me, once you’ve tried it, you’ll be baking this beauty on repeat.
Ingredients
- Dry Ingredients
2 cups (250g) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice
¼ tsp ground cloves
- Wet Ingredients
1 cup (200g) brown sugar, packed
½ cup (100g) granulated sugar
1 cup (240ml) buttermilk, room temperature
¾ cup (180ml) vegetable oil
3 large eggs, room temperature
1 tsp vanilla extract
Directions
- Preheat Your Oven
Preheat your oven to 350°F (177°C). A properly heated oven is key to even baking. While the oven warms up, grease your 9×13-inch baking pan thoroughly or line it with parchment paper for easy removal later. - Prepare the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the full lineup of warm spices—cinnamon, nutmeg, allspice, and cloves. This blend is what gives the cake its signature flavor, so take a moment to appreciate the aroma. - Mix the Wet Ingredients
In a separate bowl, combine the packed brown sugar and granulated sugar. Add the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and slightly frothy. This ensures the sugar is well-dissolved and the eggs are fully incorporated. - Combine the Mixtures
Gradually pour the wet ingredients into the bowl of dry ingredients. Use a rubber spatula or wooden spoon to mix until just combined. Be careful not to overmix, as that can toughen the cake’s texture. The batter should be smooth with no dry patches, but still slightly lumpy. - Pour and Smooth the Batter
Transfer the batter to the prepared 9×13-inch pan. Use a spatula to evenly spread it out, making sure the corners are filled and the surface is level. This helps the cake bake uniformly. - Bake to Perfection
Place the pan in the center of the oven and bake for 32–35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should be golden brown and fragrant. - Cool the Cake Properly
Remove the cake from the oven and set it on a wire rack to cool in the pan. Let it rest for at least 30 minutes before attempting to frost or slice. This cooling step prevents the cake from falling apart and helps set its structure. - Add the Finishing Touches
Once cooled, you can go rustic with a dusting of powdered sugar or go all out with a thick layer of cream cheese or brown butter frosting. Use an offset spatula for smooth, bakery-style results. For extra flair, sprinkle chopped nuts or a pinch of cinnamon on top.
Extra Tips to Make This Recipe Even Better
- Use room temperature ingredients—especially the eggs and buttermilk. It helps everything blend better and gives your cake a softer crumb.
- Don’t overmix the batter. Once the dry ingredients are just incorporated, stop stirring. Overmixing can lead to a dense, rubbery texture, and nobody wants that.
- Grease the pan thoroughly or use parchment paper to make sure nothing sticks. A stuck cake is a sad cake.
- If you want a deeper spice profile, let the batter rest for 10–15 minutes before baking. This gives the spices more time to bloom.
- And finally, if you’re adding frosting, wait until the cake is completely cool. Warm cake + frosting = a melty mess you probably don’t want to deal with.
Essential Tools for This Recipe
- 9×13-inch baking pan
- Mixing bowls (2)
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Wire rack
- Toothpick (for testing doneness)
Smart Substitutions: Make It Work for You
No buttermilk in the fridge? No worries. Just mix 1 cup of regular milk with a tablespoon of lemon juice or vinegar. Let it sit for 5–10 minutes, and voila—homemade buttermilk substitute.
If brown sugar is MIA, you can absolutely use white sugar and stir in a tablespoon of molasses. It’ll mimic that deep, caramelly flavor perfectly.
For gluten-free folks, grab a reliable 1:1 gluten-free baking blend. Brands like Bob’s Red Mill or King Arthur Flour make solid, cake-friendly options.
Need to skip the eggs? You’ve got choices. Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), or go for unsweetened applesauce—just ¼ cup replaces one egg.
Trying to cut back on fat? Swap out half the oil with unsweetened applesauce. You’ll keep the cake moist while dialing down the richness just a bit.
And if dairy’s off the table, substitute the buttermilk with almond milk plus a splash of lemon juice. Pair it with a plant-based frosting or keep things simple with a dusting of powdered sugar.
Make-Ahead Tips to Save You Time Later
This spice cake is an absolute hero when it comes to prepping in advance. You can bake the whole thing a day ahead—just cover it tightly with plastic wrap or foil once it’s completely cooled. It stays moist and flavorful, and somehow, the spices get even cozier overnight.
Want to go further ahead? The unfrosted cake can be frozen for up to 2 months. Wrap it in a layer of plastic wrap and then a layer of foil to prevent freezer burn. When you’re ready to serve, thaw it in the fridge overnight and bring to room temperature before frosting or slicing.
Even the frosting can be made 1–2 days in advance! Just keep it in an airtight container in the fridge, then let it come to room temperature and give it a good stir before slathering it on. Easy peasy prep that pays off big time.
Storage Instructions: Keeping That Cake Fresh
Once your spice cake has cooled completely, cover it tightly with plastic wrap or store it in an airtight container. At room temperature, it stays moist and tasty for up to 3 days. If you’re working with cream cheese frosting or another dairy-based topping, pop it in the fridge—it’ll stay fresh for about 5 days.
Want to keep it around longer? Freeze the unfrosted cake by wrapping it in plastic wrap followed by foil. Label it and stash it in the freezer for up to 2 months. To thaw, transfer to the fridge overnight, then bring it to room temp before frosting or eating. Leftover slices also freeze well individually—perfect for sneaky midnight snacks.
Frequently Asked Questions (FAQ)
Can I make this into cupcakes instead of a sheet cake?
Yes, absolutely! The batter yields around 24 standard cupcakes. Reduce the bake time to 18–22 minutes and check for doneness with a toothpick.
Can I use applesauce in place of oil?
You sure can. Substitute up to half of the oil with unsweetened applesauce for a lighter version that still stays moist.
Is this cake overly sweet?
Not at all. It strikes a nice balance. The brown sugar adds depth, and the spice cuts the sweetness just enough.
Can I add nuts or raisins?
Go for it. Walnuts, pecans, or even golden raisins are classic additions. Fold in about ½ cup to the batter before baking.
How do I know it’s done baking?
Insert a toothpick in the center. If it comes out clean or with just a few crumbs, it’s ready. The edges should also pull away slightly from the pan.
Nutritional Information (Per Serving)
- Calories: ~340 kcal
- Carbohydrates: 45g
- Protein: 4g
- Fat: 16g
- Saturated Fat: 2g
- Cholesterol: 45mg
- Sodium: 200mg
- Fiber: 1g
- Sugar: 25g
These values are approximate and based on standard ingredients. Actual nutritional content may vary depending on specific brands or modifications.
Final Thoughts: A Slice of Cozy Comfort
And there you have it—your ultimate spice cake fix, served warm with a side of good vibes. Whether you eat it straight from the pan with a fork (no judgment) or frost it into a centerpiece for your next gathering, this cake delivers every time.
It’s simple enough to make on a random Tuesday and flavorful enough to steal the spotlight on Thanksgiving. Plus, those nostalgic spice notes? They never miss. So go ahead, bookmark this beauty, bake it up, and let your kitchen smell like pure happiness.
Your oven’s waiting. Let’s get baking!
