Chocolate Spice Cake Recipe
Craving something sweet but not too sugary? A chocolate spice cake might be just what you need. The warm spices blend perfectly with rich cocoa, creating a comforting dessert that’s both familiar and exciting.
If you’ve ever wanted to bake a cake that surprises and delights, this recipe is your answer. It’s easy to follow, even for beginners, and the result is a moist, flavorful cake that’s sure to impress. Ready to bring some warmth and spice to your baking?
Let’s dive into the recipe and create something truly special together. Whether you’re baking for a special occasion or just treating yourself, this chocolate spice cake is the perfect choice.
Ingredients You’ll Need
Before we begin, let’s gather all the ingredients you’ll need. Having everything prepped and ready will make the process smooth and enjoyable.
Dry Ingredients
- 1 cup (150g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1/2 teaspoon (3g) baking soda
- 1/2 cup (40g) cocoa powder
- 1 teaspoon (2g) ground cinnamon
- 1/2 teaspoon (2g) ground ginger
- 1/4 teaspoon (0.5g) ground allspice
- 1/2 teaspoon (2.5g) salt
Wet Ingredients
- 1/2 cup (120ml) water (hot, if you want to speed up the mixing process)
- 1/2 cup (120ml) buttermilk (for a tender crumb)
- 1 large egg (50g)
- 1/4 cup (60ml) oil (canola, vegetable, or any mild-flavored oil)
- 1 teaspoon (5ml) vanilla extract (use the best quality you can find)
For the Glaze
- 1 cup (125g) powdered sugar
- 1 tablespoon (5g) cocoa powder
- 1/4 teaspoon (1.25g) salt
- 1-2 tablespoons (15-30ml) milk
Step-by-Step Instructions
1. Preheat Your Oven
First things first, let’s get your oven ready. Preheat it to 350°F (180°C). This is an important step to ensure your cake bakes evenly.
2. Prepare the Spice and Cocoa Mixture
In a small saucepan, combine 1/2 cup (40g) cocoa powder, 1 teaspoon (2g) ground cinnamon, 1/2 teaspoon (2g) ground ginger, 1/4 teaspoon (0.5g) ground allspice, and 1/2 teaspoon (2.5g) salt. Mix these ingredients together thoroughly.
Next, add 1/2 cup (120ml) water to the mixture. If you’re in a hurry, you can use hot water to speed up the process. Stir until the mixture is smooth and fully combined.
3. Add Buttermilk
Pour in 1/2 cup (120ml) buttermilk to the saucepan. Stir until the mixture is well combined. At first, the ingredients might resist mixing, but with a little patience, everything will come together nicely.
Note: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1/2 cup of milk. However, I do recommend using real buttermilk for the best texture.
4. Simmer the Mixture
Place the saucepan on low heat and let the mixture simmer gently for about 5 to 10 minutes. Stir occasionally and make sure the mixture doesn’t come to a boil. This step helps to meld the flavors together beautifully.
5. Mix the Dry Ingredients
While your cocoa mixture is simmering, take a large bowl and combine 1 cup (150g) all-purpose flour, 3/4 cup (150g) granulated sugar, and 1/2 teaspoon (3g) baking soda. Whisk these dry ingredients together until they are evenly distributed.
6. Prepare the Wet Ingredients
In another large bowl, crack 1 large egg (50g) and whisk it until it starts to scramble. Slowly add 1/4 cup (60ml) oil of your choice (canola, vegetable, or even coconut oil for a hint of flavor). Mix until the oil and egg are fully combined.
Add 1 teaspoon (5ml) vanilla extract to the egg and oil mixture. Use the best quality vanilla extract you can find, as it adds a wonderful depth of flavor to the cake. If you don’t have vanilla extract, you can skip it, but it’s a nice touch if available.
7. Combine Wet and Dry Ingredients
Now, it’s time to bring everything together. Slowly pour the warm cocoa mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling. If you’ve simmered the mixture on low, it shouldn’t be too hot, but pouring it slowly is a good precaution.
Once everything is well mixed, gradually add the dry flour mixture into the wet ingredients. Stir until the batter is smooth and lump-free. You can use a stand mixer or a hand mixer, but I find that whisking by hand yields a more tender crumb.
8. Bake the Cake
Pour the batter into an 8-inch (20cm) square baking pan that has been greased and floured or lined with parchment paper. Give the pan a gentle tap on the counter to remove any air bubbles.
Bake in your preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should start to pull away from the edges, and you may see a few cracks on top, which is perfectly fine.
Pro Tip: The center of the cake should read between 190°F to 210°F (88°C to 99°C) if you’re using a kitchen thermometer.
9. Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before glazing. Cooling the cake fully is crucial to prevent the glaze from melting and becoming too runny.
10. Prepare the Glaze
While the cake is cooling, let’s make a simple yet delicious glaze. In a small bowl or measuring cup, combine 1 cup (125g) powdered sugar, 1 tablespoon (5g) cocoa powder, and 1/4 teaspoon (1.25g) salt.
Gradually add 1 to 2 tablespoons (15-30ml) milk, stirring until you reach the desired consistency. If you prefer a thinner glaze, add more milk a teaspoon at a time. I like to use the full amount of milk for a light, smooth glaze that complements the cake beautifully.
11. Glaze the Cake
Once the cake is completely cool, pour the glaze over the top, spreading it evenly with a spatula or the back of a spoon. Let the glaze harden for about an hour before slicing.
Enjoy Your Chocolate Spice Cake!
And there you have it—a moist, tender Chocolate Spice Cake with a rich, flavorful glaze. The combination of cocoa and warm spices creates a cake that’s both comforting and indulgent, perfect for any occasion.
I hope you enjoy baking and eating this cake as much as I do! It’s a wonderful way to bring a little extra warmth and sweetness into your kitchen. Thank you for following along, and as always, happy baking!
