Moist, Tender Spice Cake

Moist, Tender Spice Cake


"This is a substantial yet tender spice cake that's flavorful enough to serve unadorned."


servings 275 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
  2. Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
  3. Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.


  • Picnic tip
  • Can be double-wrapped in plastic a day ahead. Return to pan to transport. Also, the batter can be divided and baked in two 8-inch square cake pans. Take one on the picnic; freeze one for later.

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image

Your rating



  1. 126 Ratings


A much easier way to combine the ingredients (especially great if you lack a hand mixer) is to cream the butter and sugar; stir in the milk, eggs, and vanilla; then stir in the dry ingredients, ...

This was almost like the one my mother made in the 1950's. She simmered 1/2 c. raisens until they were plump, drained the liquid and added them to the recipe. I tried that trick and now I have ...

This is without a doubt the best spice cake I've ever made. The spices used are perfect and no one spice overwhelms anything else. It is moist and absolutely delicious. I bake mine in a stonewar...

Extremely moist. Big hit with my family-we ate it while decorating our tree! Baked it in a bunt pan and sifted powdered sugar over the top and it turned out lovely. Very old-fashion-Christmas lo...

I made a rich caramel sauce to spoon over this and the final product is absolutely wonderful!!! The only thing missings is a really good quality french vanilla ice cream and a rich cup of fresh...

First of all, I want to say that the flavor of the spices was wonderful -- absolutely the best combination and amounts I've ever tasted in a spice cake. I only gave this 3 stars though due to t...

I made this but trying to get away from white flour i used all wheat.My bad it made it to dry and very dense. The flavor was there and good but i should have used white wheat flour not just whol...

Although this was the first cake I'd ever tried to make, I found the instructions very easy to follow and had no problems during baking. I've served it on two seperate occasions and it's always...

I had absolutely no problem with this recipe; the cake turned out fantastic. It was SO moist and SO flavorful. Awesome. :)