Description
Whipping up this super moist spice cake brings warm kitchen memories flooding back. Packed with comforting spices and guaranteed to make your family smile, this simple cake delivers pure homemade happiness straight from the oven.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 cup buttermilk
Spices and Seasonings:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon salt
Leavening and Flavor Enhancers:
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Warm your oven to 350°F and position the rack in the center for even heating.
- Thoroughly coat two 9-inch round cake pans with cooking spray, then dust with 2 tablespoons of flour to prevent sticking.
- Combine 2 cups flour, 2 cups sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ½ teaspoon salt in a large mixing bowl.
- Create a smooth well in the center of the dry ingredients and pour in 1 cup vegetable oil, 4 large eggs, 1 cup buttermilk, and 1 teaspoon vanilla extract.
- Whisk the ingredients together for 2-3 minutes until the batter becomes silky and free of lumps.
- Divide the batter equally between the prepared pans, using a spatula to spread it evenly and tap out any air bubbles.
- Slide the pans into the preheated oven and bake for 32-35 minutes, rotating halfway through for consistent browning.
- Check doneness by inserting a toothpick into the center – it should emerge clean with no wet batter.
- Remove the cakes and let them rest in the pans for 10 minutes to set the structure.
- Carefully transfer the cakes to a wire rack and allow them to cool completely for about 1 hour before frosting or serving.
Notes
- Swap buttermilk with yogurt or milk mixed with a tablespoon of vinegar if you do not have buttermilk on hand.
- Use vegetable or canola oil for the most tender and moist cake texture that stays soft for days.
- Room temperature eggs blend more smoothly and help create an even cake consistency, so take them out of the refrigerator 30 minutes before baking.
- For a gluten-free version, replace wheat flour with a one-to-one gluten-free baking blend and add an extra egg to help bind the ingredients.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 298 kcal
- Sugar: 23 g
- Sodium: 178 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 44 mg