Spice Cake

This Spice Cake was developed with fall pumpkin-shaped cakes in mind. It’s just as good with or without our Cream Cheese Frosting.




3/4 cup unsalted butter

13/4 cups sugar

21/2 cups all purpose flour

3/4 teaspoon salt

1 teaspoon baking soda

2 teaspoon baking powder

1 Tablespoon pumpkin pie spice

1 Tablespoon natural process cocoa powder

11/4 cups buttermilk

3 eggs

2 teaspoons vanilla

Cream Cheese Frosting:

2 8-oz. packages of cream cheese, at room temperature

1 stick of butter, at room temperature

1 teaspoon vanilla

3 cups of powdered sugar, sifted



  1. Preheat oven to 350 degrees.
  2. Grease and flour pans. (We use Baker’s Joy.)
  3. In a medium bowl, whisk together flour, salt, baking soda, baking powder, pumpkin pie spice, and cocoa. Set aside.
  4. In bowl of electric mixer, beat butter and sugar until light and fluffy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Add flour mixture alternately with buttermilk, stirring after each addition. Do not overmix!
  7. Stir in vanilla.
  8. Pour into prepared pans and bake about 20-25 minutes, or until done. (Amount of time depends on pans you are using.)

Cream Cheese Frosting:

  1. Beat cream cheese and butter at high speed of an electric mixer until fluffy.
  2. Stir in vanilla and powdered sugar.
  3. Increase speed and beat until smooth.


Keywords: spice cake, fall, spice cake frosting