Tried and true, homemade spice cake with a light caramel frosting. This recipe is a tradition in our family for birthdays, family nights, and more. A fluffy cake with just the right amount of spice covered in a thin layer of caramel frosting that even frosting-haters love.
Jump to Recipe
Hello my friends.
I’m so excited for this post!
The history of this cake
The recipe I’m sharing today is a traditional cake created by my Mom that has been made in our family for as long as I can remember. And we love it.
A couple of my sisters ask for this cake on their birthday EVERY SINGLE YEAR.
And guess what?
This is the first time this recipe has ever been written down and shared.
Mom never measured ingredients when she’d make this cake. She just threw in a bit of this and that. And amazingly the cake turned out the same (and delicious) every time.
A few months ago, with my Mom’s encouragement I decided that I would take the challenge to create a recipe for this spice cake to share.
Recipe testing
My mom gave me the basic instructions and then I went to work. It took three recipe tests to come up with the final product. My sisters and I were the happy judges that got to taste and critique each cake.
The first cake needed less spice and more frosting. The second cake needed more spice and more frosting. Finally the third cake was the winner–we all agreed it was just like Mom’s.
I decided to make the cake a fourth time because I wanted to experiment with using butter instead of shortening. I decided that I like both versions equally well so I’ve included the variation in the recipe notes. The shortening version is a bit lighter, and a little less rich in flavor than the butter. But they are pretty similar.
Making this cake has been like taking a walk down memory lane. The smells, the taste, everything about it sends me back to my childhood.
Growing up every Monday night our family had family night. We’d have a song, a lesson, and play a game (usually fruit basket). And the treat was almost always this homemade spice cake. We’d eat it warm from the oven and if we were lucky, there would be seconds.
When the cake is warm, it just melts in your mouth. It’s my favorite way to eat it. But it looks quite a bit prettier if you let it cool and give the frosting a chance to set.
My sisters and I were laughing the other day about how mom would include a piece of leftover cake in our school lunches the next day. She would cut the piece in half, stick the two frosting layers together, and put it in a baggie for our lunch.
We’re still not sure why she did it that way. Maybe to keep the frosting from sticking to the bag? Anyway, we laugh about it now because it’s a tradition that we all wondered about.
Tips to make this homemade spice cake
This recipe is not hard to make. But I’ll give you a few pointers for when you do.
Sifting the flour is optional but it does add to the lightness of the cake.
Mom never sifted the powdered sugar but I included that as an option if you are particular about clumps in your frosting like me.
And speaking of frosting, we all love this frosting. Even people who don’t love frosting much, enjoy it. It’s not too thick and has a delicious light caramel flavor.
If you make this recipe I’d love to hear what you think.
I know, for us, it’s a tradition that we’ll be making again and again.
Mom’s Homemade Spice Cake {Tried and True}
Tried and true, homemade spice cake with a light caramel frosting. This recipe is a tradition in our family for birthdays, family nights, and more. A fluffy cake with just the right amount of spice covered in a thin layer of caramel frosting that even frosting-haters love.
Ingredients
- 2 ¼ cup (11.25 ounces) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon all spice
- ¼ teaspoon cloves
- ½ cup shortening (3.25 ounces) or butter (4 ounces) softened to room temperature, see note
- 1 ½ cup (11.25 ounces) white sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ¼ cup milk
Frosting:
- 4 tablespoons butter
- ¼ cup brown sugar
- 1 ½ tablespoons milk
- ¾ teaspoon vanilla extract
- 1 ¼ cup (5 ounces) powdered sugar
Instructions
-
Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan with cooking spray or butter and set aside.
-
In a medium sized bowl add flour through a sifter (see note). Then mix together with baking powder, salt, cinnamon, ginger, nutmeg, allspice, and cloves. Set aside.
-
In a large bowl, cream shortening (or softened butter, see note) and white sugar with hand mixer until soft and fluffy. Add eggs and vanilla and mix well.
-
Add ⅓ of the dry ingredients to the batter and mix, scraping down the sides of the bowl as needed. Add ½ of the milk and mix. Add another ⅓ of the dry ingredients and mix. Add the last ½ of the milk and mix until combined. Add the final ⅓ of the dry ingredients and mix until combined, scraping down the sides of the bowl if necessary.
-
Pour cake batter into prepared baking pan and spread evenly. Bake in preheated 350 degree F oven for 35 to 40 minutes or until lightly browned and inserted toothpick comes out clean. Frost cake while warm.
For Frosting:
-
In a small saucepan, melt butter and brown sugar over medium heat. Remove from heat and whisk in milk and vanilla. Add powdered sugar and mix frosting until smooth (see note).
-
Acting quickly, while cake is still warm, pour frosting on cake and spread evenly around edges. Frosting will set as it cools (see note).
Recipe Notes
1. My mom always used shortening in this cake, but I have made it with softened butter and it tasty that way as well. The butter gives a slightly richer flavor while the shortening makes it extra light. Both are very good.
2. Sifting the flour is optional, but it does add to the lightness of the cake.
3. If the powdered sugar is really clumpy, sifting it before mixing it in the frosting will help so it doesn’t get clumps.
4. My favorite way to eat this cake is warm, but it definitely looks prettier when it’s cooled because the frosting sets. Either way it’s just yum.
Recipe Source: Heather @ The Cook’s Treat, created from my Mom’s basic instructions
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
can this cake be a layer cake nit sheet cake or do I double batch
A friend brought this to a birthday party and it was one of the best cakes I have ever had. It was light and moist and just the right amount of spice and the caramel icing was delicious. I am one of those who do not like frosting or icing usually. I will be making this!
Thanks Melissa! So glad you loved it.
I have Celiac disease so I made this with a gluten free flour mix. It turned out great! I used shortening and not butter in the cake batter since GF flours tend to make cakes heavy. The frosting is so easy and tasted great.
Thanks for your GF notes Judith. Glad it turned out for you!
Cake was good but a little dry. I used shorting, it was fluffy but again dry? Could I use sour cream instead of milk next time? And how much sourcream ratio to milk. Thank you
Hi Linda I’ve never had trouble with this cake being dry with either shortening or butter. I suspect that maybe your oven cooks hotter than mine or it may have just been left in a bit too long. I would try lowering the oven temperature by 25 degrees if you suspect maybe your oven cooks warm. I’m not sure on the sour cream ratio as I have never tried it with sour cream but I think you could definitely give it a try.
My mother made me the same cake for my birthday since I was 10. When I was a kid whipped cream was popular and I didn’t like it. There were two small differences in her recipe. She used 3/4 of a cup of sour cream ( no milk)
and 1 cup of white sugar and 1/2 cup of brown sugar. Thanks for sharing. Now everyone wants this cake for their birthday
I love your variations Ann. I want to try them! Thanks for sharing.
Thank you. That’s wonderful!
My husband absolutely loves spice cake but we can’t seem to find “the one”. I shall have to make this asap as it looks so yummy! Thank you for sharing this! Also you had me at “caramel frosting” yum.
Hope you enjoy it!
This cake is so good you wanna slap your grandma. 🤣. Seriously this is one of the best cakes i have ever tasted.
Thanks for a good laugh Nanci! HAHAHA! I’m so glad you love it. It’s a huge favorite here too.
Yes, I want the sugar-free version. Can’t wait! I love spice cake.
I’m Heather’s mom and, yes, this spice cake has always been a family favorite. Yesterday was my birthday and since I’m sugar free, Heather adapted this recipe and, believe me, the sugar-free version tasted every bit as delicious as the original. Maybe she’ll share her sugar-free version (hint hint).
YES! I’m hoping to perfect it and share it soon! 🙂