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A four-layer naked spice cake with white frosting between the layers, decorated with colorful edible autumn leaves and berries. The cake is on a wooden serving stand, with a small pumpkin in the background.

Autumn Spice Cake


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  • Author: Myla
  • Total Time: 50 mins
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

Moist and tender Autumn Spice Cake, loaded with cinnamon, nutmeg, and cloves. Perfect for fall dessert or an afternoon snack.


Ingredients

Scale

2 cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt 1

½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves

¾ cup unsalted butter, softened

1 cup brown sugar

2 large eggs

1 tsp vanilla extract

¾ cup buttermilk


Instructions

1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

3. In a separate bowl, cream butter and brown sugar until light and fluffy.

4. Add eggs one at a time, then mix in vanilla extract.

5. Alternately add dry ingredients and buttermilk, starting and ending with dry ingredients.

6. Pour batter into prepared pan and smooth the top.

7. Bake for 30–35 minutes or until a toothpick comes out clean.

8. Allow cake to cool completely before serving or frosting.

Notes

Add chopped nuts or raisins for extra texture. Frost with cream cheese frosting for a classic touch. Substitute applesauce for half the butter for a lighter version. Use a bundt pan for a festive presentation.

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 14g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 45mg