Chocolate Spice Cake
A rich and moist chocolate cake with a warm blend of spices like cinnamon, nutmeg, and cloves. Perfect for fall, holidays, or when you want a twist on classic chocolate cake.
Ingredients
- 2 cups All-purpose flour Spooned and leveled
- ¾ cup Unsweetened cocoa Preferably Dutch-processed
- 1 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg Freshly grated if possible
- ¼ tsp Ground cloves Adds warmth
- ½ cup Unsalted butter Softened to room temp
- 1 cup Granulated sugar
- ½ cup Brown sugar Packed
- 2 Eggs Large room temperature
- 2 tsp Vanilla extract
- 1 cup Buttermilk Room temperature
- 1 cup Hot coffee Enhances chocolate flavor
Instructions
Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- In a large bowl, whisk together dry ingredients: flour, cocoa, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, cream butter and sugars with a mixer until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix until just combined.
- Slowly pour in the hot coffee and mix until smooth. The batter will be slightly thin.
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- Add a pinch of cayenne if you like a subtle heat with your chocolate.
- Cream cheese frosting, chocolate ganache, or cinnamon buttercream all pair beautifully with this cake.
- Store leftovers tightly wrapped at room temperature for 2–3 days, or in the fridge for up to a week.