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Chocolate Spice Cake

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.
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Prep Time 25 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 cups All-purpose flour Spooned and leveled
  • 3/4 cup Unsweetened cocoa Preferably Dutch-processed
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg Freshly grated if possible
  • 1/4 tsp Ground cloves Adds warmth
  • 1/2 cup Unsalted butter Softened to room temp
  • 1 cup Granulated sugar
  • 1/2 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

Method
 

Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
  1. In a large bowl, whisk together dry ingredients: flour, cocoa, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  2. In another bowl, cream butter and sugars with a mixer until light and fluffy (about 3–4 minutes).
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix until just combined.
  5. Slowly pour in the hot coffee and mix until smooth. The batter will be slightly thin.
  6. Divide the batter evenly between the prepared pans.
  7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  8. 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.