Honestly, you have my full permission to consider this spiced snacking cake a breakfast cake. With less than a cup of sugar, eggs, and a comforting blend of warm spices—cinnamon, cardamom, nutmeg, and cloves—it’s the perfect way to wake up. While my chocolate French yogurt cake is still a contender for best breakfast cake, this spiced snacking cake easily takes the crown.
Generally speaking, If you simple love fall flavors in your kitchen or if you love a pumpkin spice cake without the pumpkin, this cake is for you. Hope you enjoy!
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ingredients you'll need
Cake
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup oil
- ¾ cup brown sugar (light or dark)
- 2 eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 cup buttermilk (room temperature)
Spice Blend
- 1 ½ teaspoons cinnamon
- ¾ teaspoon ginger
- ½ teaspoon cardamom
- ¼ teaspoon cloves
- ½ teaspoon nutmeg
Dusting
- 1 teaspoon powdered sugar
- 1 teaspoon cornstarch
how to make this spiced snacking cake
- Preheat oven to 350°F (175°C). Grease and flour your pan (6 cup bundt or 8-inch round).
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together brown sugar and eggs until smooth and slightly thickened.
- Stir in the spice blend.
- Add oil and vanilla extract, mixing until fully combined.
- Add the dry ingredients to the bowl in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix gently by hand until just combined—do not overmix.
- Pour batter into the prepared pan.
- Bundt pan: bake 35–40 minutes, until a toothpick comes out clean.
- 8-inch round pan: bake 28–30 minutes, until a toothpick comes out clean.
- Let cake cool in the pan for 10 minutes before turning out onto a wire rack.
- For dusting, combine powdered sugar and cornstarch, then sift over cooled cake.
how to store this cake
This spiced snacking cake keeps beautifully at room temperature for a few days—just cover it loosely with foil or a cake dome to keep it from drying out. Because it’s so moist, I often leave it right on the counter and slice little pieces as I go.
If you want to keep it longer, you can store it in the fridge for up to 5 days. Just let it come back to room temperature before serving (or warm it ever so slightly for that fresh-from-the-oven feel).
It also freezes well. Wrap individual slices or the whole cake tightly in plastic wrap and then foil. When you're ready for more, let it thaw in the fridge for a few hours and then at room temperature.
equipment you'll need
Chances are, you might already have everything you need to make this cake—but just in case, you can check out all my favorite baking essentials here in my ShopMy.
If you love this recipe, I’d be so grateful if you left a five star review—it truly means the world! And if you make it, I’d love to see—snap a photo and tag me on Instagram @cakejoie so I can share in the joy. Nothing makes me happier than seeing your beautiful bakes!
Spiced Snacking Cake
Ingredients
Cake
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup oil
- ¾ cup brown sugar light or dark
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk room temperature
Spice Blend
- 1 ½ teaspoons cinnamon
- ¾ teaspoon ginger
- ½ teaspoon cardamom
- ¼ teaspoon cloves
- ½ teaspoon nutmeg
Dusting
- 1 teaspoon powdered sugar
- 1 teaspoon cornstarch
Instructions
- Preheat oven to 350°F (175°C). Grease and flour your pan (6-cup bundt or 8-inch round).
- In a small bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together brown sugar and eggs until smooth and slightly thickened.
- Stir in the spice blend.
- Add oil and vanilla extract, mixing until fully combined.
- Add the dry ingredients to the bowl in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix gently by hand until just combined—do not overmix.
- Pour batter into the prepared pan.
- Bundt pan: bake 35–40 minutes, until a toothpick comes out clean.
- 8-inch round pan: bake 28–30 minutes, until a toothpick comes out clean.
- Let cake cool in the pan for 10 minutes before turning out onto a wire rack.
- For dusting, combine powdered sugar and cornstarch, then sift over cooled cake.
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