Description
This Chocolate Spice Cake is a rich and moist dessert combining the deep flavor of cocoa with warm spices like cinnamon, nutmeg, and cloves. Perfect for any occasion, this cake offers a delightful balance of chocolate and aromatic spices wrapped in a tender crumb.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup cocoa powder, sifted
- 2 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 1 tsp cinnamon
Wet Ingredients
- 1 cup sugar
- 2 sticks (1 cup) unsalted butter, softened
- 2 eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
Instructions
- Prepare the pan: Preheat the oven to 350ËšF (175ËšC). Spray an 8-inch round cake pan (at least 2 inches high) with baking spray and use a paper towel to evenly coat the inside. If your pan is shorter than 2 inches, use a 9-inch round cake pan instead. Line the bottom of the pan with parchment paper, spray the parchment lightly, and set aside.
- Mix wet ingredients: In a medium-large bowl, combine the softened butter and sugar, beating until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and buttermilk until fully incorporated.
- Combine dry ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and all the spices (nutmeg, allspice, cloves, and cinnamon).
- Mix batter: Gradually add the dry ingredients to the wet ingredients, stirring until just combined and smooth. Be careful not to overmix. The batter will be thick and chocolatey.
- Bake the cake: Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 35-40 minutes. The cake is done when it feels springy to the touch and a cake tester or toothpick inserted in the center comes out clean. Avoid overbaking to maintain moistness.
- Cool the cake: Remove the cake from the oven and cool on a wire rack for 10 minutes. Then invert the cake onto the rack to remove it from the pan and allow it to cool completely before serving or frosting.
Notes
- Make sure to use buttermilk for best flavor and texture; if unavailable, sour milk can be substituted.
- Do not overbake the cake to keep it moist and tender.
- Use fresh spices for the most aromatic flavor.
- Greasing and lining the pan properly helps to prevent sticking and makes removal easier.
- The cake pairs beautifully with cream cheese frosting or whipped cream.
