Spice Cake Recipe From Scratch

I believe that the best fall desserts should be both comforting and beautiful, like this rich spice cake. The combination of warming spices like cinnamon, ginger, and cardamom fills my kitchen with an incredible aroma. This specific spice cake recipe from scratch is elevated by a vibrant persimmon ribbon swirl that makes it truly special for a gathering.

This recipe takes classic fall flavors and presents them in an easy-to-make sheet cake format that’s perfect for a crowd. The simple steps yield a tender, moist crumb every time, making it accessible even for novice home bakers. This unique combination makes a truly unforgettable dessert that is guaranteed to be a new family favorite.

Ingredients

• 270g (2 ¼ cups) all-purpose flour: Use standard all-purpose flour for a light and tender crumb. Measure accurately using the spoon-and-level method to avoid a dense cake.
• 10g (2 teaspoons) baking powder and 5g (1 teaspoon) baking soda: These leaveners are essential for a good rise and light texture. Ensure both are fresh (check expiration dates) for best results.
• 5g (1 teaspoon) fine sea salt: Salt balances the sweetness and enhances all the spice flavors in this wonderful spice cake.
• 10g (2 teaspoons) ground cinnamon: The key flavor note that defines a classic spice cake recipe from scratch.
• 5g (1 teaspoon) ground ginger: Adds a sharp, warm undertone that complements the cinnamon.
• 2.5g (½ teaspoon) ground nutmeg and 2.5g (½ teaspoon) ground cloves: Provides depth and complexity to the overall spice blend.
• 1.25g (¼ teaspoon) ground cardamom: A subtle floral note that pairs perfectly with the persimmon.
• 200g (1 cup) granulated sugar and 220g (1 cup packed) light brown sugar: Using both sugars creates a balance of sweetness and deep molasses flavor. Pack the brown sugar firmly into the measuring cup for accurate volume.
• 2 large eggs, at room temperature: Room temperature eggs create a smoother batter and a better rise. If cold, place eggs in a bowl of warm water for 5 minutes before use.
• 240ml (1 cup) neutral vegetable oil: Keeps the cake exceptionally moist and tender compared to butter.
• 240ml (1 cup) full-fat milk, at room temperature: Helps create a tender crumb and adds richness to the cake batter. (If you only have low-fat milk, add 1 tbsp of full-fat sour cream to replicate the richness.)
• 15ml (1 tablespoon) white vinegar or fresh lemon juice: Used to create a homemade buttermilk substitute when combined with milk. This reaction enhances the rise and tenderness of the cake.
• 10ml (2 teaspoons) alcohol-free vanilla extract: Adds essential depth of flavor to the batter.
• 3 medium ripe Fuyu persimmons (approx. 500g total), peeled and roughly chopped: Choose firm but ripe Fuyu persimmons for the best texture and sweetness. If unavailable, use pureed roasted butternut squash or pumpkin as a substitute for the puree.
• 50g (¼ cup) light brown sugar, for persimmon puree: Enhances the natural sweetness of the persimmons.
• 15ml (1 tablespoon) fresh lemon juice, for persimmon puree: Brightens the persimmon flavor and prevents browning.
• 2.5g (½ teaspoon) ground cardamom and 1.25g (¼ teaspoon) ground ginger, for persimmon puree: A specific blend to elevate the fruit puree for the ribbon.
• Pinch of ground cinnamon, for persimmon puree: Adds another layer of classic spice to the fruit swirl.
• 120g (1 cup) powdered sugar, sifted, for glaze: Sifting is crucial to remove lumps and ensure a smooth, glossy glaze.
• Pinch of ground cardamom, for dusting: A final aromatic touch for serving.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prepare the spiced persimmon puree for the ribbon: In a food processor or blender, combine the peeled and chopped persimmons, 50g light brown sugar, 15ml lemon juice, 2.5g ground cardamom, 1.25g ground ginger, and a pinch of ground cinnamon. Blend until completely smooth (it should have a thick, saucy consistency). Set aside 30ml (2 tablespoons) of this puree for the glaze later, and set the remaining puree aside for the cake ribbon.
2. Preheat the oven and prepare the baking pan: Preheat your oven to 175°C (350°F). Lightly grease and flour a 23×33 cm (9×13 inch) baking pan, ensuring the flour coats all surfaces evenly, then tap out any excess. A properly prepped pan prevents sticking and ensures easy removal of this spice cake.
3. Create a homemade buttermilk substitute: Combine the 240ml milk with 15ml white vinegar or fresh lemon juice in a small bowl. Stir lightly and let it sit for 5 minutes until it slightly curdles. This slightly acidic mixture reacts with the baking soda for a better rise in your spice cake recipe from scratch.
4. Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, 10g ground cinnamon, 5g ground ginger, 2.5g ground nutmeg, 2.5g ground cloves, and 1.25g ground cardamom until well combined. Whisking thoroughly ensures all the spices and leaveners are evenly distributed.
5. Mix the wet ingredients: In a separate medium bowl, whisk together the 200g granulated sugar, 220g light brown sugar, eggs, neutral vegetable oil, the prepared milk mixture, and alcohol-free vanilla extract until smooth and fully combined. Ensure the eggs and oil are fully incorporated into the sugar mixture.
6. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Mix with a whisk or spatula until just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to a tough, dense cake. If you find yourself overmixing, remember that a few small lumps are better than a tough cake, as overmixing develops too much gluten.
7. Layer the batter and persimmon puree: Pour half of the cake batter evenly into the prepared baking pan. Spoon half of the reserved spiced persimmon puree (about 135ml) in dollops over the batter. Gently pour the remaining cake batter over the persimmon puree, then spoon the remaining persimmon puree in dollops on top.
8. Create the ribbon swirl effect: Using a butter knife or a skewer, gently swirl through the layers of batter and puree a few times to create a distinct ribbon effect. Do not over-swirl; aim for clear streaks of color, not a fully integrated mixture. Swirling too much will incorporate the puree fully into the batter, losing the ribbon effect.
9. Bake the cake: Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean. Avoid opening the oven door too early, which can cause the cake to fall.
10. Cool the cake completely: Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert it onto the wire rack to cool completely. Cooling completely is crucial before glazing; applying glaze to a warm cake will cause it to melt and absorb.
11. Prepare the glossy cardamom glaze: While the cake cools, prepare the glaze by whisking together the sifted powdered sugar with the 30ml of reserved spiced persimmon puree in a small bowl until smooth and pourable. Adjust consistency as needed: add more puree or lemon juice if too thick, or more sifted powdered sugar if too thin.
12. Glaze and serve: Once the cake is completely cool, drizzle the glossy cardamom glaze generously over the top of the cake, allowing it to naturally drip down the sides. Finish with a light dusting of ground cardamom directly onto the glazed surface for extra aroma and contrast. This family-friendly spice cake is a perfect dessert.

Tips for Achieving the Perfect Persimmon Ribbon Swirl

Creating the beautiful ribbon effect is easier than it looks, but requires a light hand. The key is to avoid overmixing and keep the puree in distinct layers. When I make this spice cake, I find that using a thin skewer gives me a more delicate swirl than a thick knife, which can overmix things too fast.

• Don’t overmix the batter: Overmixing is the most common mistake when creating a ribbon effect. Stir just enough to combine the wet and dry ingredients, leaving some lumps is fine.
• Use a light touch when swirling: When creating the swirl with a knife, aim for 2-3 passes through the batter in an S-shape or zigzag pattern.
• Ensure proper puree consistency: The puree should be thick enough not to sink completely into the batter, but thin enough to swirl. Follow the recipe instructions for blending until perfectly smooth.

Baking Tips for a Moist and Tender Spice Cake

For a truly tender crumb and a moist spice cake, focus on these small but impactful techniques. These tips help ensure a light texture and prevent the cake from turning out dense or dry, which often happens in quick bread recipes.

• Room temperature ingredients are vital: Ensure eggs, milk, and buttermilk substitute are all at room temperature before mixing. This allows for better emulsification and a higher volume in the finished cake.
• Measure flour accurately: Too much flour makes a dense, dry cake. Spoon the flour into your measuring cup rather than scooping directly from the bag to avoid overpacking.
• The toothpick test: The cake is done when a toothpick inserted into the very center comes out clean. If there are wet crumbs or liquid batter, continue baking in 2-3 minute increments.

Storing and Serving Your Cake

Proper storage is essential for keeping this delicious spice cake fresh. The good news is that this recipe holds up well for several days, making it great for easy family-friendly desserts or meal prep.

• Storage guidelines: Store leftovers tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• Freezing instructions: To freeze, wrap the cooled, unglazed cake tightly in plastic wrap, then aluminum foil. It will keep for up to 3 months. Thaw completely before glazing and serving.
• Serving suggestions: Serve this spiced dessert with a dollop of fresh whipped cream, a side of vanilla ice cream, or a warm cup of coffee.

FAQs

Can I use other types of persimmons in this recipe?

Yes, but ensure they are very ripe. If using Hachiya persimmons, make sure they are fully soft and jelly-like, as unripe Hachiyas are extremely astringent. Fuyu persimmons are generally easier to work with.

Can I use a different fruit puree for the ribbon?

Absolutely. Canned pumpkin puree (not pumpkin pie mix) or applesauce would be excellent seasonal substitutes for the persimmon puree in this spice cake recipe. Just ensure the substitutes are thick enough to create the ribbon effect and not too watery.

Can I make this cake in advance?

Yes, you can bake the cake up to 2 days ahead of time. Store it tightly covered at room temperature, then glaze just before serving. This makes it a great option for make-ahead convenience for healthy eating during busy weeks.

Can I make this in a different size pan?

This recipe is best in a 9×13 pan. For round cakes, you can split the batter between two 9-inch round pans and adjust the baking time (check for doneness earlier, around 25-30 minutes).

Can I add nuts or dried fruit to this recipe?

Yes, stir in ½ to 1 cup of toasted pecans, walnuts, or raisins into the batter along with the wet ingredients. The warm spices pair beautifully with nuts and dried fruit.

What other frosting or glaze options work well?

A simple cream cheese frosting or a brown sugar glaze would both pair beautifully with this spice cake. For a healthier option, a simple lemon glaze is also excellent.

Conclusion

This easy spice cake recipe from scratch with the unique persimmon ribbon is the perfect seasonal dessert to share with loved ones. Its combination of warm spices and tender crumb makes it a comforting and impressive treat. Pin this recipe for your next fall or holiday gathering and enjoy a truly special dessert.

spice cake recipe from scratch

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• Author: Isabella Rossi
• Total Time: 60 minutes
• Yield: 12 servings 1x
• Diet: general

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Description

This rich spice cake features a vibrant persimmon ribbon swirl, combining warming spices like cinnamon, ginger, and cardamom in a tender, moist sheet cake format perfect for gatherings.

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Ingredients

Scale 1x2x3x

• 2.25 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cloves
• 0.25 teaspoon ground cardamom
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs, room temperature
• 1 cup neutral vegetable oil
• 1 cup full-fat milk, room temperature
• 1 tablespoon white vinegar or fresh lemon juice
• 2 teaspoons vanilla extract
• 3 medium ripe Fuyu persimmons (approx. 500g), peeled and chopped
• 0.25 cup light brown sugar (for puree)
• 1 tablespoon fresh lemon juice (for puree)
• 0.5 teaspoon ground cardamom (for puree)
• 0.25 teaspoon ground ginger (for puree)
• Pinch of ground cinnamon (for puree)
• 1 cup powdered sugar, sifted
• Pinch of ground cardamom, for dusting

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Prepare Persimmon Puree: Blend persimmons, 0.25 cup brown sugar, 1 tablespoon lemon juice, 0.5 teaspoon cardamom, 0.25 teaspoon ginger, and a pinch of cinnamon until smooth. Reserve 2 tablespoons for the glaze.
2. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan.
3. Make Buttermilk Substitute: Combine milk with 1 tablespoon white vinegar or lemon juice and let stand for 5 minutes until it slightly curdles.
4. Combine Dry Ingredients: Whisk together flour, baking powder, baking soda, salt, and remaining spices (cinnamon, ginger, nutmeg, cloves, cardamom) in a large bowl.
5. Combine Wet Ingredients: In a separate bowl, whisk together granulated sugar, 1 cup brown sugar, eggs, oil, milk mixture, and vanilla extract until smooth.
6. Mix Cake Batter: Pour wet ingredients into dry ingredients and mix with a whisk or spatula until just combined. Be careful not to overmix.
7. Create Ribbon Swirl: Pour half the cake batter into the prepared pan. Spoon half of the reserved persimmon puree in dollops over the batter. Add remaining batter and dollop remaining puree on top. Gently swirl a knife or skewer through the layers a few times.
8. Bake Cake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Cool Completely: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing.
10. Prepare Glaze: Whisk together sifted powdered sugar and the 2 tablespoons of reserved persimmon puree until smooth and pourable.
11. Glaze and Serve: Drizzle the glaze generously over the cooled cake, allowing it to drip down the sides. Dust with a pinch of ground cardamom before serving.

Notes

For best results, ensure eggs and milk are at room temperature before mixing. Measure flour accurately using the spoon-and-level method to prevent a dense cake. When creating the ribbon swirl, use a light hand with just a few passes to keep distinct layers of color, avoiding overmixing.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: dessert
• Method: baking
• Cuisine: american

Nutrition

• Serving Size: 1 slice
• Calories: 350kcal
• Sugar: 30g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg