The Best Spice Cake I Ever Made
I am not kidding. Not only is it the best spice cake I ever made I think it’s pretty much the best cake I have made so far. It’s delicious and oh, so tender. This is not a kid’s cake so be aware of that. The spice blend gives it quite a little kick so it is for an adult palate.
It came to pass because the husband put a bottle of speculaas spice in my stocking and I wanted to try it out. If you are unfamiliar that is the spice blend that makes those (affiliate link) cookies you get on the airplane taste so very good.
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Best Spice Cake
serves 15
- 2 TBS Speculaas spice*
- 16 TBS unsalted butter, at room temperature, cut into 16 pieces
- 2 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs plus 3 large yolks at room temperature
- 1 TBS vanilla extract
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 2 TBS molasses
- 1 cup buttermilk at room temperature
- powdered sugar for dusting if desired
If you don’t have speculaas spice use the following:
- 1 TBS ground cinnamon
- 3/4 tsp ground cardamom
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
I did not try it with this spice blend so I cannot speak to how it will taste if made with it.
- Preheat oven to 350, set rack in the middle of the oven
- Butter and flour a 13 x 9″ baking pan
- Melt 4 TBS of the butter in a small 8″ fry pan. Continue to cook until solids turn a light, nutty brown color about 4 minutes. Be careful to not burn it.
- Add the speculaas and cook for another 15 seconds.. Remove from the heat and let cool completely, about 30 minutes.
- Whisk flour, baking soda, baking powder and salt together in a large bowl.
- Gently whisk eggs, egg yolks and vanilla in another bowl.
- Using a stand mixer fitted with the paddle beat the remaining butter, molasses and sugars on medium high speed until fluffy, about 3 minutes, scraping down the bowl if needed.
- Reduce the speed to medium and add the spice mixture and half of the egg mixture and mix until incorporated, about 15 seconds.
- Repeat with remaining egg mixture, scraping down the bowl as needed.
- Reduce the speed to low and add the flour mixture in thirds, alternating with the buttermilk in 2 additions – starting and ending with the flour mixture.
- Turn the speed to medium to make sure all the ingredients are incorporated – about 15 seconds.
- Remove the bowl from the mixer and give a final stir by hand.
- Add the batter to the prepared pan and smooth the top.
- Bake in the preheated oven for 32 to 37 minutes. Turn the cake halfway through baking.
- Test and if it needs longer to cook do so by 3 minute intervals.
- Cool on a wire rack.
- Dust with powdered sugar if desired before serving.
How Was the Best Spice Cake Recipe?
When I tell you this is the best spice cake recipe I have ever made I really mean it. It’s so good. The spices comes through so nicely – as I mentioned kids are not likely to enjoy this cake, it’s not super sweet.
The spice is what is dominant. It’s really moist and light and just oh, so good. You can bet I will be making it again and it might just overtake cheesecake as my favorite dessert. It’s that yummy.
