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Two-layer cake with cream cheese frosting and walnut halves on a wooden board, similar to this spice cake recipe
Chef Emma

Southern Spice Cake With Cream Cheese Frosting

A two-layer Southern spice cake made with buttermilk, brown sugar, cinnamon, ginger, nutmeg, allspice and cloves, frosted with tangy cream cheese frosting and topped with toasted pecans. Makes one 9-inch layer cake, 16 slices.
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Prep Time 30 minutes
Cook Time 30 minutes
Cool and frost 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American, Southern
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

Spice cake
  • 2¾ cups all-purpose flour 344 g, spooned and leveled
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¾ tsp fine salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • ¼ tsp ground cloves
  • 1 cup unsalted butter 226 g, softened to about 65°F
  • 1 cup granulated sugar 200 g
  • 1 cup light brown sugar 213 g, packed
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 1¼ cups buttermilk 300 ml, room temperature
Cream cheese frosting
  • 8 oz full-fat block cream cheese 226 g, cold
  • ½ cup unsalted butter 113 g, softened
  • 4 cups powdered sugar 480 g
  • 1 tsp vanilla extract
  • ¼ tsp ground cinnamon
  • 1 pinch salt
Topping
  • 1 cup pecans 115 g, toasted and chopped (optional)

Equipment

  • Two 9-inch round cake pans
  • Parchment paper
  • Stand mixer or hand mixer
  • Wire cooling rack
  • Offset spatula

Method
 

Spice cake
  1. Heat the oven to 350°F (175°C). Grease two 9-inch round pans, line the bottoms with parchment, grease the parchment and dust with flour.
  2. Whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, allspice and cloves in a medium bowl for 30 seconds.
  3. Beat the butter, granulated sugar and brown sugar on medium-high for 3 to 4 minutes, scraping the bowl twice, until pale and fluffy.
  4. Beat in the eggs one at a time, about 20 seconds after each, then the vanilla.
  5. On low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with flour. Mix only until no dry streaks remain. Fold in ½ cup of the pecans if you like.
  6. Divide the batter between the pans, smooth the tops and bake 28 to 32 minutes, until the tops spring back and a toothpick in the center shows a few moist crumbs (about 205 to 210°F / 96 to 99°C inside).
  7. Cool in the pans for 10 minutes, turn out onto a rack, peel off the parchment and cool completely, at least 1 hour.
Cream cheese frosting
  1. Beat the cold cream cheese and soft butter for 2 minutes until smooth.
  2. Beat in the powdered sugar a cup at a time on low, then the vanilla, cinnamon and salt. Beat on medium-high for 1 minute only, until fluffy. Chill 15 minutes if soft.
Assemble
  1. Set one layer top-side down on a plate, spread with about 1 cup of frosting and top with the second layer, top-side down.
  2. Spread a thin crumb coat over the top and sides, chill 20 minutes, then frost with the rest and press the toasted pecans onto the top edge or sides.
  3. Refrigerate the frosted cake. Let slices sit 30 minutes at room temperature before serving, and don't leave the cake out more than about 2 hours.

Notes

Makes one two-layer 9-inch cake, 16 slices. Other pans: three 8-inch rounds 22 to 26 minutes, 9x13 35 to 40 minutes, Bundt at 325°F (165°C) 50 to 60 minutes, about 30 cupcakes 18 to 21 minutes. No buttermilk: stir 1 tablespoon of lemon juice into 1¼ cups of milk and let it stand 5 minutes. Don't taste raw batter (raw flour and eggs). Keep the frosted cake refrigerated for up to 5 days; freeze unfrosted layers up to 3 months. Calories are an estimate per slice with pecans, from USDA FoodData Central values; about 520 without pecans.