Soft Spice Cake that melts in your mouth! 🍂

Soft Spice Cake that melts in your mouth! 🍂🤎 This easy spice cake recipe is incredibly soft and moist, with warm cinnamon, ginger, nutmeg and allspice in every bite. Made with simple ingredients and finished with an easy cookie-butter topping, this homemade spice cake is perfect for fall baking, autumn desserts, Thanksgiving, holiday baking, afternoon tea or coffee time. You can also finish it with cream cheese frosting, caramel sauce, spiced buttercream, chocolate ganache or a simple icing drizzle. 🍂🤎 Easy Spiced Cake 🍂🤎 Ingredients Dry Ingredients Plain flour – 225g (1 and ½ cups) Baking powder – 1½ teaspoons Baking soda – ¼ teaspoon Sugar – 175g (¾ cup + 2 tablespoons) Spices You can adjust the spices depending on what you have available. Ground cinnamon – 1 teaspoon Ground allspice – ½ teaspoon Ground ginger – 1 teaspoon Ground nutmeg – ½ teaspoon Wet Ingredients Melted butter or vegetable oil – 165g (¾ cup) Milk – 180ml (¾ cup) Vinegar – 1 teaspoon Eggs – 3 Vanilla extract – 1 teaspoon I used salted butter. If you're using unsalted butter or vegetable oil, add a small pinch of salt. For the Topping Cookie butter/spread – about 2–3 tablespoons Other Topping Options: Instead of cookie butter, you can use: Spiced buttercream frosting Caramel sauce Cream cheese frosting Chocolate ganache A simple icing drizzle For the Finish Ground cinnamon or your preferred spice – for sprinkling Equipment Measuring cup size: 240ml Baking pan: 20 × 20cm (8 × 8 inch) Baking Bake in a preheated oven at 170°C (350°F) for approximately 30–40 minutes. Method First, mix the milk with the vinegar and set aside for a few minutes. In a large bowl, add the eggs, melted butter, vanilla extract and the milk mixture. Whisk until well combined, then set aside. I used salted butter. If you're using unsalted butter or vegetable oil instead, add a small pinch of salt. In a separate large bowl, add the plain flour, baking powder, baking soda, sugar, cinnamon, allspice, ginger and nutmeg. Mix well until evenly combined. Pour half of the wet mixture into the dry ingredients and whisk for about 20 seconds. Add the remaining wet mixture and whisk again for about 30 seconds, just until everything is combined. Give the batter a final gentle mix, making sure there are no pockets of dry flour. Avoid overmixing. Your spiced cake batter is now ready. Pour the batter into a lined 20 × 20cm (8 × 8 inch) baking pan and spread it evenly. Bake Bake in the preheated oven at 170°C (350°F) for approximately 30–40 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool slightly before adding the topping. For this cake, I used a very simple shop-bought cookie butter spread. Gently warm 2–3 tablespoons if necessary to make it easier to spread, then spread it over the top of the cake. Alternatively, you can finish the cake with spiced buttercream, caramel sauce, cream cheese frosting, chocolate ganache or a simple icing drizzle. If you're using buttercream or cream cheese frosting, make sure the cake is completely cooled before adding it. Finish with a light sprinkle of cinnamon or your favourite spice. Serve slightly warm or allow it to cool completely. Enjoy! 🥚 Egg-Free Substitute For this particular cake, my preferred egg-free substitute is thick natural yogurt. Egg-free version: Omit the 3 eggs Add 150g thick natural yogurt Increase baking soda from ¼ teaspoon to ½ teaspoon The egg-free cake will be slightly denser and more tender than the egg version, but it should still remain soft and moist. Because this recipe already contains milk + vinegar, the extra baking soda helps compensate somewhat for the structure lost by removing the eggs. I would not use banana or applesauce here because they would noticeably change the warm spice flavour profile. 📦 Shelf Life With the cookie-butter topping, this cake stores quite well. Room temperature Store in an airtight container for approximately 2–3 days in a cool room. Refrigerator Keep refrigerated for around 4–5 days. Bring refrigerated slices back to room temperature before serving so the butter-based crumb softens again. Freezer Freeze well-wrapped individual slices for around 1–2 months for best quality. If you're planning to freeze the cake, I’d ideally freeze it without the topping and add fresh cookie butter after thawing. Important: if you use cream cheese frosting instead of cookie butter, keep the cake refrigerated and use within about 3–4 days. 🤎🍰🤎🍰🤎🍰🤎🍰🤎🍰🤎🍰🤎🍰🤎🍰🤎🍰🤎🍰🤎🍰🤎🍰 💛 Before you go, I've also started sharing one exclusive cake or dessert recipe every week for channel members. If you'd like extra recipes and you'd like to support the channel, you can join using the Join button below. Your support really means a lot to me. 💛 Become an Easy Quick Recipes member: https://www.youtube.com/channel/UCYiWdxu_ecpFe-DqTuBixvw/join #SpiceCake #FallBaking #EasyCake #CakeRecipe #HolidayBaking