Description
This classic Spice Cake recipe features a moist, tender cake infused with warm spices like ginger, cinnamon, and cloves, and is finished with a rich cream cheese frosting. Perfect for autumn gatherings or any time you crave a comforting, flavorful dessert.
Ingredients
Scale
Cake
- 1/2 cup salted butter (softened)
- 1/2 cup light brown sugar (packed)
- 1 large egg
- 1/4 cup sour cream
- 1/2 cup molasses (un-sulfured)
- 1/2 cup hot water
- 2 cups flour (all-purpose, spoon and level method)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
Frosting
- 4 Tablespoons salted butter (softened)
- 2 ounces cream cheese (softened)
- 1/4 teaspoon vanilla extract
- 3/4 cup powdered sugar (sifted)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees F. Spray an 8×8-inch pan with nonstick baking spray to prevent the cake from sticking.
- Cream Butter and Sugar: In a bowl of an electric stand mixer fitted with a paddle attachment, cream together the softened butter and light brown sugar for 2 minutes until light and fluffy.
- Add Egg and Sour Cream: Mix in the egg and sour cream until fully incorporated to create a smooth batter base.
- Mix Molasses and Hot Water: In a separate bowl, whisk together the molasses and hot water until fully combined. This will help dissolve the molasses and add moisture to the cake.
- Whisk Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground ginger, cinnamon, and ground cloves. This ensures the spices and leavening agents are evenly distributed.
- Combine Ingredients: Alternate adding half of the molasses mixture and half of the dry ingredients to the batter, mixing gently until just combined. Repeat with the remaining molasses mixture and dry ingredients, being careful not to overmix to keep the cake tender.
- Pour Batter into Pan: Pour the prepared batter into the sprayed 8×8-inch pan, spreading evenly.
- Bake: Bake the cake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely in the pan.
- Make Frosting: In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Add vanilla extract and sifted powdered sugar, then mix until fluffy. Spread the frosting evenly over the cooled cake.
Notes
- Do not overmix the batter once dry ingredients are added to avoid a dense cake.
- Use un-sulfured molasses for the best flavor and texture.
- Ensure butter and cream cheese for the frosting are softened to avoid lumps.
- Allow the cake to cool completely before frosting to prevent melting.
- You can substitute sour cream with yogurt if desired for a slight tang.
