Autumn Spice Cake with cream cheese frosting has been one of my all-time favorite recipes for decades. Brimming with warm fall spices like cinnamon, nutmeg, and cloves, this delicious cake captures the essence of the season. It's moist with a tender crumb, and delightfully rich.
Sugar and spice, and everything nice precisely sums up this fall Spice Cake (sometimes called Cinnamon Spice Cake). Think warm cinnamon, nutmeg, cloves and all the cozy vibes of cooler nights and soft sweaters. It brings all those flavors into one moist, tender loaf or layer cake. If you love sweet apple treats like apple cinnamon crescent rolls and apple bread pudding, you're going to adore this.
Why You Will Love This Recipe
- Balanced Fall Flavors: This spice cake recipe is packed with cozy spices and a balanced sweetness.
- Cream Cheese Frosting: My famous recipe is the perfect complement to the spice. Sweet but not overly sweet.
- Moist, Melt in Your Mouth Texture: An old-fashioned recipe with buttermilk, vegetable oil, and sour cream, this cake has a tender crumb that melts in your mouth.
- Easy to Make: Simple ingredients and easy steps make this recipe perfect for any budding baker.
- Versatile: Bake it as a layer cake, sheet cake, Bundt cake, or cupcakes- this recipe can be adapted for any event.
- Elegant Crowd-Pleaser: Ideal for birthdays, brunches, holidays and family gatherings, it’s always a crowd favorite.
Ingredients and Notes
Below is an overview of what you’ll need to make this deliciously spiced, decadent cake. Quantities are in the recipe card, but this section gives tips and substitution ideas, if needed.
Flour: This spice cake recipe uses all-purpose flour. I recommend sifting it to avoid lumps in your cake batter. You can also use cake flour if you prefer a lighter and fluffier texture.
Oil + Butter + Sour Cream: Oil and Sour Cream help rise, while butter adds richness. Regular or light sour cream works. You can substitute with an equal amount of Greek yogurt. Use unsalted butter that has been softened to room temperature.
Buttermilk: Real buttermilk is key for the perfect rise and flavor. If you can't find it, make your own: Add 1 tablespoon lemon juice to a liquid measuring cup, then fill with milk to the 1-cup line. Let it sit for 5 minutes to thicken. I generally use buttermilk powder so it stores longer.
Brown Sugar: Light brown sugar is recommended, but dark brown sugar can be substituted. Dark brown sugar adds more moisture and an acidic, deeper caramel-like flavor due to the extra molasses.
Spices: Use fresh, high-quality warm spices like cinnamon, nutmeg, and cloves for full fragrant flavor. Optionally, add a dash or ginger or cardamom if you like. As spices age, they tend to dull. Read my handy tips for storing spices properly for reference.
Eggs: This recipe calls for 3 whole eggs and 2 egg whites, which contribute to the cake's rise and slightly dense texture. The balance of whole eggs and egg whites is essential for creating the perfect tender crumb.
Cocoa Powder: Dutch-processed cocoa powder is ideal for this recipe as it enhances the warm spices without overpowering them with a chocolate flavor.
Baking Soda & Powder: Fresh baking soda and baking powder are essential for ensuring your cake layers rise perfectly in the oven.
I recommend this recipe for homemade cream cheese frosting. It tastes amazing and it’s ready in 15 minutes! Store-bought frosting pales in comparison.
Visual Recipe Guide
The full instructions are posted in the recipe card at the bottom of this post. I include this area for a visual reference to show how the cake comes together.
Prepare Cake Pans. Grease and flour two 9-inch round cake pans or line the bottom with parchment paper. I like to draw a circle on the parchment paper using the bottom of the pan as a guide, then cut the circle slightly smaller so it fits perfectly inside. This ensures your cake layers release easily after baking. (photo 1)
Combine the Dry Ingredients. (photo 2)
Cream Butter and Sugars. In a second large mixing bowl, combine unsalted butter and sugars until well creamed and fluffy similar to peanut butter (photo 3). When adding the dry ingredients, it’s important to gradually add the flour mixture, mixing on low speed and do not overmix.
Layered Cake. This cake rises best when the batter is about ½ inch below the rim, giving it room to expand. (photo 4) The batter may appear a bit thin if you're not used to homemade cakes, but don't worry-it will bake up into a delicious spice cake!
Autumn Spice Sheet Cake Instructions
This recipe can easily by converted to a sheet cake recipe with a few simple changes! Sheet cakes are great for gatherings as they’re easy to frost, travel well, and feed a crowd!
Prepare the cake batter as directed. Prepare a 9 x 13-inch, deep-sided baking dish by coating the sides and bottom with butter/flour or parchment paper. Pour all of your batter into the prepared pan.
Increase the baking time by 20-25%, so about 42-45 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
Tips for the Perfect Fall Spice Cake
- If you can't find real buttermilk, try powdered buttermilk. It tastes much closer than anything else and lasts a long time in the pantry.
- In a pinch, you can add 1 tablespoon (15 ml) of lemon juice to a liquid measuring cup. Then, add milk to the 1-cup line (237 ml) and stir. Let sit for 5 minutes to thicken. Truthfully, it doesn't rise quite as much, but this recipe is very forgiving.
- Use room-temperature frosting because it spreads much easier.
- Cooling the cake firms it so that the frosting doesn’t pull bits off as you spread it. I sometimes put the cake in the freezer for about 20 minutes before frosting.
Serving & Storage Ideas
Decorating: Confession- I’m a terrible cake decorator. I own it! And before you say the photos don’t look bad, this cake took me 4 hours just to frost. We added some copper food gel to the frosting, faux leaves, blueberries, and a few spices like cinnamon sticks or anise.
Storage: This cake is best served at room temperature because the butter will solidify in the refrigerator and make the cake seem denser.
More Irresistible Fall Cake Recipes
These ambrosial cakes are comforting and rich! Pour yourself a cuppa coffee and dig in.
Frequently Asked Questions
Yes! This cake can be stored in the freezer prior to frosting. Wrap each layer individually with plastic wrap and store in the freezer up to 2-3 months. Allow the cake layers to thaw overnight in the refrigerator prior to frosting. I don’t recommend freezing the cake after frosting as it may alter the texture of the frosting.
Absolutely! Line a cupcake pan with your favorite fall-inspired cupcake liners. The recipe as written should make about 20-24 normal-sized cupcakes if you fill them ¾ full.
I do this in many of my recipes, but I haven’t tested it in this particular recipe yet. It may slightly alter the texture. Try a 1:1 swap or substitute half oil and half applesauce.
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Fall Spice Cake with Cream Cheese Frosting
Ingredients
- ½ Cup Vegetable Oil
- 1 Cup Unsalted Butter softened
- 1 Cup Brown Sugar
- 1 Cup Granulated Sugar
- 3 Eggs
- 2 Egg Whites
- 1 ½ Cups Buttermilk
- 2 teaspoon Vanilla Extract
- 2 Cups Flour sifted
- ½ Cup Sour Cream
- 2 tablespoon Dutch-processed Cocoa Powder
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 3 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- ½ tsp Ground Allspice
- ¼ tsp Ground Cloves
- Cream Cheese Frosting
Instructions
- Preheat oven to 350 degrees. Line two 9-inch round cake pans with parchment paper and lightly butter.
- Cream 1 Cup Unsalted Butter with 1 Cup Brown Sugar and 1 Cup Granulated Sugar until smooth.
- Beat in 3 Eggs and 2 Egg Whites one at a time until light and creamy.
- Stir together 1 ½ Cups Buttermilk, ½ Cup Vegetable Oil, ½ Cup Sour Cream , and 2 teaspoon Vanilla Extract in a separate bowl.
- Blend 2 Cups Flour sifted, 2 tablespoon Dutch-processed Cocoa Powder , 2 teaspoon Baking Powder , 1 teaspoon Baking Soda , with Autumn Spices: 3 teaspoon Ground Cinnamon , 1 teaspoon Ground Nutmeg , ½ teaspoon Ground Allspice , and ¼ teaspoon Ground Cloves in a large bowl.
- Alternate adding flour mixture and buttermilk mixture into the creamed butter mixture, using a third of each between each addition. Continue adding until all ingredients are combined, blending well between each addition.
- Pour batter equally between the two prepared pans & bake in preheated oven about 35 minutes.
- Remove cakes from oven. Toothpick should come out clean when inserted in the center of cake. The center should feel bouncy but not overly firm.
- Cool cakes in pans for about 30 minutes. Transfer them onto racks and allow to cool completely before adding Cream Cheese Frosting .
Recipe Notes
- 6 cups of my cream cheese frosting recipe will be enough to fully frost this cake. DOUBLE the recipe I’ve provided if you like a heavily frosted cake or need more for decorations.
- How to store cake: Cake should be frosted immediately after cooling, or you can wrap the layers individually and store at room temperature or refrigerator for 1-2 days prior to frosting. Once the cake is frosted, it should be stored in the refrigerator. It can be served chilled or allow to come to room temperature on the counter for up to 2 hours before consuming. Individual cake layers may also wrap and freeze for 2-3 months.
Cathy says
Hi, Can I make cupcakes with this recipe, and if so, are the tops domed or flat? Thanks, Cathy
Rachel says
Yes, you can definitely make cupcakes. I haven’t done it that way (just cake or sheet cake), however, I would suspect they would have a medium rise, dome based on how the cake does.
Elizabeth says
What size round cake pans did everyone use to make this cake? Super excited to make it this weekend.
Bruce says
Made this for my husband’s birthday. Followed the recipe exactly. Was delish.
Fransisco says
The cake and cream cheese icing were delicious. I baked it in a 9×13 pan for 35 minutes. Great recipe!
travis says
Super easy to make and came out really moist!
Blake says
Great recipe! The cake is very moist and the cream cheese frosting is great.
Aden says
Best spice cake ever! Loads of compliments.
Ariel says
So good!!!
Aisha says
This cake is fabulous and I want it all the time. I didn’t make the frosting because I had leftover buttercream that went nicely with the spice.
Alison Libby says
Question: How did you get the orange color of the cream cheese frosting used in the spice cake recipe? Thanks!
Rachel says
I mixed a copper gel food coloring into the cream cheese frosting.
Fisher says
Always an excellent cake. I’ve made this so many times, including today.
kylen says
Best spice cake I’ve ever made. So moist! Made my own buttermilk with vinegar and milk.
connor says
This cake is SO delicious! Was a huge hit at Thanksgiving. Will definitely be making it again!