Chocolate Spice Cake
Chocolate cake with a little more personality. Cocoa brings the deep chocolate flavor while cinnamon, nutmeg, allspice, and cloves bring the cozy. It is holiday-table worthy, but easy enough for a Tuesday when you want the whole kitchen to smell fantastic.
Recipe at a Glance
- Prep: 30 minutes
- Cook: 40 minutes
- Bake: 35 to 40 minutes
- Chill: None
- Rest: 10 minutes in the pan
- Total: About 70 minutes
- Servings: 10
- Difficulty: Easy
- Oven: 350°F
Ingredients
- 1 cup granulated sugar
- 2 sticks unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 tablespoons baking powder
- 1/4 cup unsweetened cocoa powder, sifted
- 2 cups all-purpose flour
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
How to Make Chocolate Spice Cake
Prepare the pan
- Heat the oven to 350°F.
- Grease an 8-inch round cake pan that is at least 2 inches deep and line the bottom with parchment. If using the original 9-inch round-pan alternative, begin checking the cake earlier.
Mix the dry ingredients
- Sift the cocoa powder into a bowl.
- Whisk together the flour, cocoa, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves so the leaveners and spices are evenly distributed.
Make the batter
- Beat the softened butter and sugar until lighter and creamy. This creates air pockets that help the cake rise.
- Add the eggs one at a time, mixing after each addition. Scrape the bowl so the mixture stays even.
- Mix in the vanilla.
- Add the dry ingredients in portions, alternating with the buttermilk. Begin and end with the dry ingredients.
- Mix only until the flour disappears. Do not keep beating the batter once it is smooth.
Bake and cool
- Spread the batter evenly in the prepared pan.
- Bake for 35 to 40 minutes. Begin checking at 35 minutes.
- The center should spring back lightly and a toothpick should come out clean or with a few moist crumbs.
- Let the cake rest in the pan for 10 minutes.
- Run a thin knife around the edge if needed, turn the cake onto a cooling rack, and cool completely before frosting or slicing.
Tips and Troubleshooting
- Dense cake: Avoid overmixing and make sure the dry ingredients are evenly combined before adding them to the wet mixture.
- Dry cake: Start checking at 35 minutes and remove it when the center is set with a few moist crumbs.
- Strong spice flavor: Measure the spices carefully. Their flavor becomes more noticeable as the cake cools.
- Cake sticks: Grease the pan and line the bottom with parchment.
- Uneven top: Spread the batter evenly before baking and use a level oven rack.
Substitutions
- Use the original 9-inch round-pan alternative when an 8-inch pan is too shallow.
- For serving, use powdered sugar, whipped cream, vanilla ice cream, chocolate frosting, or cream-cheese frosting.
Storage and Reheating
Cool the cake completely before wrapping. Keep an unfrosted cake covered at room temperature for up to 2 days, or refrigerate for longer storage. Freeze tightly wrapped portions for longer storage and thaw at room temperature. Warm individual slices gently if desired.
Frequently Asked Questions
Can I use a 9-inch pan?
Yes. The original recipe specifically allows a 9-inch round pan when an 8-inch pan is too shallow. Because the batter is spread across a wider pan, begin checking earlier.
Why alternate flour and buttermilk?
Adding them in portions keeps the batter smoother and helps prevent overmixing.
Can I frost this cake?
Absolutely. Cool it completely first. Chocolate frosting and cream-cheese frosting both work especially well with the warm spices.
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More Sweet Pea Desserts
Browse Desserts, use What Should I Make? for inspiration, or use Recipes by Budget and the $50 Grocery Challenge for practical shopping. For another chocolate dessert, try The Perfect Chocolate Chip Cookie or Late-Night Brownie Mug Cake.
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