Comments on: Spice Cake

By: Lisa

Lisa — Sat, 16 May 2026 00:21:21 +0000

Just frosted this cake – used 9 inch pans. There isn’t quite enough frosting to cover the two layers – I’d recommend making another half recipe of frosting.

By: Sam Merritt

Sam Merritt — Wed, 01 Apr 2026 02:33:12 +0000

In reply to Gregory. Hi Gregory! It is no longer there, but your screen shouldn't go black when sitting on the recipe here. With the updates happening on phones the button really became obsolete.

By: Sam Merritt

Sam Merritt — Wed, 01 Apr 2026 02:27:57 +0000

In reply to Dawn Murray. Hi Dawn! I really just found that this method works well in this cake. :)

By: Dawn Murray

Dawn Murray — Tue, 31 Mar 2026 04:03:24 +0000

I’m curious as to you not creaming the sugars and the eggs and then adding the dry mix…please explain, thanks

By: Gregory

Gregory — Sun, 29 Mar 2026 13:18:30 +0000

With the recent website update, the button that stopped the screen from going dark seems to be missing. Was it removed or relocated?

By: Gregory

Gregory — Sun, 15 Feb 2026 14:41:46 +0000

This cake is, by far, my favorite cake to both make and eat. The flavors are absolutely wonderful, and the texture is incredibly soft and fluffy—I’ve honestly never had a better cake. The warm spices fill the kitchen as it bakes and absolutely explode on your taste buds (in the best way possible). I paired it with ermine frosting, and that took it to another level—an absolute killer combination!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 23 Oct 2025 14:21:45 +0000

In reply to Maria Guerrero. We love hearing that, Maria! Thanks for giving it a try :)

By: Maria Guerrero

Maria Guerrero — Thu, 23 Oct 2025 00:50:50 +0000

In reply to Sam Merritt.

My family loved this cake so much. I will definitely be using this recipe again. Thanks

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 20 Oct 2025 20:32:28 +0000

In reply to Lori Almond. Oh no! It might have needed just a bit longer in the oven. So glad you enjoyed it regardless!

By: Lori Almond

Lori Almond — Sun, 19 Oct 2025 19:01:59 +0000

even though my cake fell (?) we ate it anyway. this is so good, my daughter who hates fall spices, loved it

By: Sam Merritt

Sam Merritt — Thu, 25 Sep 2025 02:02:34 +0000

In reply to Marie Gluszak. Thank you so much for the feedback, Marie! I'm glad it turned out for you. :)

By: Marie Gluszak

Marie Gluszak — Sun, 21 Sep 2025 20:38:00 +0000

In reply to Sam Merritt.

I messaged you awhile ago regarding your spice cake recipe, and could I substitute AP flour with King Arthur cup for cup gluten free flour.
The first try was somewhat gritty, but I have to tell you that the flavor was fantastic. I researched a bit more, and found that the batter needed to rest around 20-30 minutes before placing in the oven, to give the batter time to absorb the flour.
I made the recipe a second time, and it turned out great, moist with a good crumb. I did a tasting for the person who wanted the cake, and she said it was fantastic…that she could not taste any grit in the cake!

By: Abigail

Abigail — Wed, 27 Aug 2025 14:59:51 +0000

I love this recipe!!

By: Sam Merritt

Sam Merritt — Fri, 01 Aug 2025 14:27:00 +0000

In reply to Marie Gluszak. Hi Marie! I haven't personally tried it to say for sure how it would turn out, but I think it could be possible. If you do try it I would love to know how it goes. :)

By: Marie Gluszak

Marie Gluszak — Mon, 28 Jul 2025 14:08:30 +0000

Can I sub GF flour for AP flour with King Arthur s cup for cup?

By: Sam Merritt

Sam Merritt — Wed, 16 Jul 2025 14:00:23 +0000

In reply to Angela. Hi Angela! I do have instructions for baking in 8 or 9 inch pans in the post. The temperature will remain the same. I'm not sure on bake times of pans other than the 8 or 9 inch.

By: Angela

Angela — Tue, 15 Jul 2025 15:38:11 +0000

Hello! I’m making my daughter’s wedding cake, and I want to know how this cake bakes in a round aluminum cake pan. I use Fat Daddios’ cake pans. I plan to use 3: to 4″ depth, and anywhere from 4′ to 12′ diameter. Any recommendation on baking in round aluminum baking pans with the listed dimension (temperature, how far to fill the pans, etc.). Thank you so much.

By: Justine Camp

Justine Camp — Tue, 28 Jan 2025 22:52:01 +0000

I made this cake with the adjustment of taking out the nutmeg as the person I was baking it for has an allergy. I baked two 6″ rounds with a weight of 12 ounces each prebake and they rose to the top with baking strips and were completely level but also fully baked at 35 minutes. The rest I made into cupcakes, it made 18 smallish, but in full size cupcake pans. I think those baked for 12-15 minutes. This is a nice recipe.

By: Kimberly Boklage

Kimberly Boklage — Mon, 20 Jan 2025 02:26:28 +0000

Perfect!

By: Erin

Erin — Sat, 11 Jan 2025 00:51:54 +0000

In reply to Sam. This really is a fantastic cake recipe. I mixed the batter by hand and had no issue with the cake sinking. I baked in a 9x13 sheet and it did take 43 minutes to fully bake, it's a dense batter. The cream cheese icing pairs perfectly. The cake's flavors really settled the second day and it was even better than fresh baked. wonderful Sam, thank you!

By: Sam

Sam — Fri, 20 Dec 2024 19:07:14 +0000

In reply to Carol. Hi Carol! I'm so sorry to hear this happened. If it's not mixed well enough it can cause the cake to sink, but you do not need to mix it for a certain duration. :(

By: Carol

Carol — Thu, 19 Dec 2024 23:50:31 +0000

Unfortunately this cake sunk really bad after removing from the oven almost like a cookie flattens a bit as it cools. It looked like it was going to be beautiful but nope. It was fully cooked and the toothpick came out clean. Did not over mix as barely used the mixer. For the reverse creaming method I think I read Somewhere you need to mix it for a couple mins to develop a structure so it doesn’t sink after adding the butter and oil. Do you think this would help? I wish I would have done this. Will have to remake.:(

By: Sam

Sam — Fri, 13 Dec 2024 21:54:56 +0000

In reply to emma. Hi Emma! Personally I think it's wayyyyy better than a box mix. It's quite difficult to get the artificial taste with quality ingredients. I'm so glad you enjoy the site so much! I hope this one is a hit and happy birthday to your dad! :)

By: emma

emma — Fri, 13 Dec 2024 03:47:38 +0000

Hi Sam! I have a question for you regarding this recipe. I’ll cut to the chase, I assume you’re busy lol. My dad wants a spice cake for his birthday in three days, and he LOVES the Betty Crocker box mix. However, my whole family and I react badly to enriched flour and folic acid, which is in the box mix. Therefore, I’m making it myself, plus ever since I discovered your website we’ve never used a box mix! Anyways, that’s the question. Does this taste like a “good, old fashioned” Betty Crocker box mix cake, in my dad’s words lol? Does it taste somewhat similar to it? Thanks! PS, I use your website ALLLL the time and I aspire to be like you!!

By: Kelly O

Kelly O — Thu, 21 Nov 2024 16:58:40 +0000

Made this cake yesterday and it will not last long. The cake is delicious-even though I mistakenly used light brown sugar instead of dark brown sugar. I made 2-9″ cakes and they took approximately 36 minutes to bake. I used cake strips to avoid doming and they came out flat-and did not sink. I used a cinnamon honey buttercream frosting which tastes great with this spice cake. This frosting also does not require the refrigeration that a cream cheese frosting would need.