Vanilla Spice Cake Recipe
You will love this cake, and want to make it regardless of the season!
Vanilla Spice Cake with still-vibrant Zinnia's from my garden.
Like many, I start to crave the flavors of fall when the first signs of autumn appear—those subtle changes in the trees as summer fades. But now, with the season in full swing, the crisp air, cozy sweaters (albeit lots of humidity & rain in Virginia), and fun gatherings have me fully embracing all the warmth and celebration that fall brings.
Born out of a need for a transitional flavor, especially for my local Cake Drop slices, this cake has quickly become one of my most popular flavors this year. It’s warm, comforting, and subtly spiced—everything I wanted in a cake that feels like fall without diving straight into pumpkin territory.
Some people have told me it’s the perfect breakfast cake, while others say they could eat it all year long. I’ve even heard it described as “pumpkin spice without the pumpkin,” and I couldn’t agree more! For me, just the smell of these cake layers baking fills my kitchen with pure joy, especially as we settle into this festive season.
I’m thrilled to share this as my first cake recipe, and I can’t wait to hear how much you love it!
Equipment You’ll Need:
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Stand Mixer
Spatula or Wooden Spoon
Kitchen Towel
Off-set Spatula
8” Round Parchment Paper Liners
3 8” Round Cake Pan
Oven Gloves (Use CAKEJOIE15 for 15% off)
Mixing Bowls
Plastic Wrap
Fine Mesh Sieve
Whisk
Rotating Cake Stand
Cake Dome
Vanilla Spice Cake Recipe
This recipe has the perfect spice blend and uses butter and brown sugar for the best color and flavor for an autumn cake! It’s light, fluffy and I dare say, perfect. Paired with my popular, not-too-sweet Vanilla Bean Buttercream.
Cake Ingredients
3 Cups of All Purpose Flour
1 Tablespoon of Baking Powder
1 Teaspoon of Salt
1 Cup of Butter, room temperature
1 Cup of Granulated Sugar
3/4 Cup of Brown Sugar (light or dark is fine)
3 Eggs (room temperature)
3 Egg Whites
1 Tablespoon of Vanilla Extract
1 Cup of Buttermilk (room temperature)
1/3 Cup of Vegetable Oil
1/4 Cup of Greek Yogurt
Spice Blend
- 3 Teaspoons Cinnamon, 1 1/2 Teaspoon of Ginger, 1 Teaspoon of Cardamom, 1/2 Teaspoon of Cloves, 1 Teaspoon of Nutmeg
Frosting Ingredients
6 Cups Powdered Sugar (Sifted - don’t skip this!)
2 Cups of Unsalted Butter (4 Sticks, close to room temperature)
2 Teaspoons of Vanilla Bean Paste
1/4 Cup of Heavy Cream
1 Large Pinch of Salt
Baking the Cake
Preheat oven to 325°F for 20 minutes (this ensures an evenly heated oven).
Cream butter, sugar, and oil on medium-high speed for 3 minutes. Add eggs one at a time, followed by egg whites, mixing well. Beat on medium-high for 2 minutes.
In a separate bowl, whisk together flour, baking powder, salt, and spices.
On low speed, alternate adding the dry mix and buttermilk in thirds. Once combined, add vanilla and mix for 45 seconds. Stir in Greek yogurt by hand or on low speed.
Divide batter evenly into three 8” parchment-lined pans (about 1 lb per pan).
Bake for 28-32 minutes, checking for doneness by gently pressing the top – it should spring back.
Cool in pans for 10 minutes, then transfer to a cooling rack. Wrap layers in plastic and freeze for at least an hour (or up to a few months).
Make the Frosting
Cream butter on medium-high for 8-10 minutes until pale and fluffy.
Add powdered sugar in stages on low speed. Mix in heavy cream, vanilla bean paste, and salt. Beat on medium-high for 8-10 minutes until smooth. Stir with a spatula to remove air pockets.
Assembly
Unwrap cake layers. Spread a tablespoon of frosting on your cake board. Place the first layer top-side up and frost with 1½ cups. Repeat with the second layer. Place the third layer top-side down and frost the top with 1 cup.
Apply a thin crumb coat of frosting around the cake. Freeze for 10 minutes to set.
Finish frosting the cake with an even layer all around.
Let me know if you have any questions! I hope you enjoy and you’ll come back for more!
