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Old Fashioned Spice Cake with Cream Cheese Frosting
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Old Fashioned Spice Cake with Cream Cheese Frosting
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A simple, yet, flavorful cake with warm spices and a tangy cream cheese frosting. Perfect for snacking or dessert.

Prep time
Bake/Cook time
9 - 12 servings
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Old Fashioned Spice Cake with Cream Cheese Frosting
Light Brown Sugar
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Yield :
9 - 12 servings


Spice Cake

  • 1 2/3 cups cake flour*
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup salted butter, room temperature
  • 3/4 cup lightly packed Imperial Sugar Light Brown Sugar
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/3 cup vegetable oil
  • 3 eggs, room temperature
  • 2/3 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Grease an 8 x 8-inch pan.
  2. Whisk together flour, spices, salt, baking powder, and soda. Set aside.
  3. Cream butter and sugars together until combined and creamy. Gradually beat in oil. Add eggs, one at a time, beating well after each addition, and scraping down sides and bottom of bowl as needed.
  4. Stir buttermilk and vanilla together. Add flour mixture in three additions, alternating with buttermilk. Mix just until combined.
  5. Pour batter into prepared pan and bake for 40 minutes, or until a toothpick inserted in center comes out clean. Let cool on a wire rack.
  6. Once cake is just barely warm, make frosting.
  7. Beat butter and cream cheese together until no lumps remain. Mix in vanilla, powdered sugar, and salt on low speed. Once combined, increase speed to medium and beat until fluffy.
  8. Spread frosting on the slightly warm, or completely cooled, cake. Serve.



Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

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