Eve's Spice Cake
Old‑fashioned spice cake with molasses, warm spices, and cream cheese frosting. Tips for swaps, storage, baking times, and frosting fixes.
This has been a family favorite since 1950. My grandmother gave me the recipe, when I married and moved to Illinois from Germany. Grandma Trudl would serve it topped with powdered sugar, but my family loves it with a cream cheese/butter frosting.
I have also added Garam Masala and freshly-ground pepper. All the spices are from the Spice House. It gets better the longer you let it sit hidden away. If you can...
Submitted by: Eve from Glendale Heights, Illinois
Yield: 12 servings
- This 9x13 molasses spice cake uses warm spices plus optional garam masala and black pepper for depth.
- Hot water plus baking soda lightens the dense batter and speeds the rise; bake until a toothpick comes out clean.
- Cream cheese buttercream or powdered sugar both work; cake keeps and often tastes better after a day or two.
Preparation Instructions:
Preheat your oven to 350 F. Line a 9 x 13 inch cake pan with parchment paper. You can secure the paper by placing a dab of butter in each corner and onto the center bottom of the pan.
In a medium size bowl, whisk together the oil, sugar, molasses. Add the eggs and whisk until smooth.
In a large bowl, whisk together the flour, ginger, cinnamon, allspice, garam masala and pepper.
Whisk the molasses mixture into the flour mixture until evenly combined.
In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes.
Cool the cake in the pan on a rack. After cake has cooled apply the icing.
thespicehouse.com
Frequently Asked Questions
What pan should I use and do I need to change the bake time?
The recipe is for a 9 x 13 inch pan. If you use two 9 inch round pans, check for doneness after 25 to 35 minutes. For smaller, deeper pans like an 8 x 8 inch, start checking at 30 minutes but expect up to 45 minutes. Always rely on a toothpick inserted in the center coming out clean.
Can I leave out the garam masala or pepper?
Yes. Garam masala adds warm, complex notes, and freshly ground pepper gives a subtle kick. If you skip them, increase cinnamon or allspice slightly. If you want milder spice, use 1 teaspoon garam masala or omit the pepper.
How do hot water and baking soda affect the cake?
Boiling water dissolves the baking soda and helps activate it, creating bubbles that lighten the batter. That step makes the crumb less dense and improves rise.
Can I make this gluten free or vegan?
For gluten free, use a cup-for-cup gluten free flour blend that contains xanthan gum, or add 1/2 teaspoon xanthan gum yourself. For a vegan version, swap eggs with flax or commercial egg replacer, use a vegan butter and cream cheese substitute, and confirm your molasses is vegan. Texture and flavor will change slightly.
How should I store the cake and how long will it keep?
Unfrosted, wrap the cooled cake tightly and keep at room temperature for 2 to 3 days or freeze up to 3 months. Frosted cake stores in the refrigerator for 5 to 7 days. Bring slices to room temperature before serving for best flavor.
Can I freeze the cake or the frosting?
Yes. Freeze unfrosted cake wrapped in plastic then foil for up to 3 months. Freeze frosting in an airtight container for up to 1 month. Thaw frosting in the fridge and rewhip briefly before spreading.
How do I get a smooth, spreadable cream cheese frosting?
Start with room temperature butter and cream cheese. Beat them until very smooth before adding powdered sugar. Sift the sugar to avoid lumps. If the frosting is too stiff, add 1 teaspoon of milk at a time until you reach the desired consistency.
What type of molasses should I use and why are room temperature eggs recommended?
Use unsulphured molasses for a balanced, classic flavor. Room temperature eggs mix more evenly into the batter and help create a uniform texture and proper rise.
What pan should I use and do I need to change the bake time?
The recipe is for a 9 x 13 inch pan. If you use two 9 inch round pans, check for doneness after 25 to 35 minutes. For smaller, deeper pans like an 8 x 8 inch, start checking at 30 minutes but expect up to 45 minutes. Always rely on a toothpick inserted in the center coming out clean.
Can I leave out the garam masala or pepper?
Yes. Garam masala adds warm, complex notes, and freshly ground pepper gives a subtle kick. If you skip them, increase cinnamon or allspice slightly. If you want milder spice, use 1 teaspoon garam masala or omit the pepper.
How do hot water and baking soda affect the cake?
Boiling water dissolves the baking soda and helps activate it, creating bubbles that lighten the batter. That step makes the crumb less dense and improves rise.
Can I make this gluten free or vegan?
For gluten free, use a cup-for-cup gluten free flour blend that contains xanthan gum, or add 1/2 teaspoon xanthan gum yourself. For a vegan version, swap eggs with flax or commercial egg replacer, use a vegan butter and cream cheese substitute, and confirm your molasses is vegan. Texture and flavor will change slightly.
How should I store the cake and how long will it keep?
Unfrosted, wrap the cooled cake tightly and keep at room temperature for 2 to 3 days or freeze up to 3 months. Frosted cake stores in the refrigerator for 5 to 7 days. Bring slices to room temperature before serving for best flavor.
Can I freeze the cake or the frosting?
Yes. Freeze unfrosted cake wrapped in plastic then foil for up to 3 months. Freeze frosting in an airtight container for up to 1 month. Thaw frosting in the fridge and rewhip briefly before spreading.
How do I get a smooth, spreadable cream cheese frosting?
Start with room temperature butter and cream cheese. Beat them until very smooth before adding powdered sugar. Sift the sugar to avoid lumps. If the frosting is too stiff, add 1 teaspoon of milk at a time until you reach the desired consistency.
What type of molasses should I use and why are room temperature eggs recommended?
Use unsulphured molasses for a balanced, classic flavor. Room temperature eggs mix more evenly into the batter and help create a uniform texture and proper rise.
This spice-cake is quite unique. It is faintly reminiscent of a good Boston Brown bread, but slightly spicer and sweeter. I heartyly recommend this recipe!
I am in complete agreement with the afore-responder, in that, your Grandmother’s name is darling! Trudl . . . yup . . . sweet!
Spicy spice cake – perfection.
Is your grandmother’s name really Trudl? So sweet!