Favorite Spice Cake
Classic spice cake with cinnamon, cloves, and nutmeg gets a vinegar-milk tang that creates moist, tender crumb perfect for fall baking or cozy weekend desserts.
YIELD
1 cakePREP
30 minCOOK
40 minREADY
1 hrsThis is the cake that makes your house smell like Thanksgiving morning.
Brown sugar and warm spices blend into a tender crumb that’s neither too sweet nor too heavy.
The secret ingredient? A splash of vinegar that reacts with the baking soda to give it that perfect, moist texture.
Kitchen Tips
- Beat the eggs until thick and foamy for the lightest texture
- Sift the spices with the flour to distribute them evenly
- Don’t overmix once you add the dry ingredients
- Test doneness with a toothpick
- Frost with cream cheese or butter frosting while slightly warm
Variations
- Add raisins or chopped walnuts for texture
- Use apple cider vinegar for subtle fruity notes
- Make cupcakes instead
Ingredients
Directions
Sift, then measure flour. Sift again with baking soda, salt and spices.
Cream butter until light and lemon colored. Add sugar gradually, beating after each addition.
Slowly add to the sugar and butter mixture, the eggs which have been beaten until they are almost as thick as whipped cream.
Combine vinegar and milk.
Alternately add the dry and the liquid ingredients, beating until smooth after each addition.
Turn into a greased cake pan.
Bake in a 350℉ (180℃) oven for 40 to 45 minutes. Frost with butter frosting.
Amount: 8×8-inch pan
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