Spice Layer Cake

This moist, tender spice cake is layered with creamy eggnog buttercream and topped with sugared cranberries, a warm and cozy from scratch cake full of cinnamon, molasses, and holiday spice.

Course Dessert

Cuisine American

Keyword spice cake

Prep Time 20

Cook Time 22

Servings slices

Calories 703kcal

Author Jason Decker

Ingredients

2 ½ c flour
2 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp allspice
¼ tbsp cardamom
¼ tsp ground ginger
¼ tsp ground cloves
½ tsp salt
1 c butter softened
¾ c sugar
¾ c brown sugar
4 eggs
¼ cup molasses
1 tsp vanilla
1 cup buttermilk
Frosting:
1 c butter softened
4 c powdered sugar
¼ c eggnog
1 tsp vanilla
¼ tsp nutmeg
¼ tsp cinnamon
cranberries:
½ c cranberries
¼ c water
¼ c sugar

Instructions

Preheat the oven to 350 degrees. Prep 3 - 9” cake pans by spraying them with cooking spray containing flour. Set them aside.
In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cardamon, ground ginger, ground cloves and salt. Set aside.
2 ½ c flour, 2 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp allspice, ¼ tbsp cardamom, ¼ tsp ground ginger, ¼ tsp ground cloves, ½ tsp salt
In a large bowl, beat the butter, sugar and brown sugar together until light and fluffy. Add in the eggs, one at a time and beat.
1 c butter, ¾ c sugar, ¾ c brown sugar, 4 eggs
Add in the molasses and vanilla and beat.
¼ cup molasses, 1 tsp vanilla
Alternate adding the flour and buttermilk, beginning and ending with the flour until everything is well incorporated.
1 cup buttermilk, 2 ½ c flour
Divide the cake batter equally between the pans. Place the pans in the oven and bake for 20-22 minutes, or until a toothpick comes out cleanly. Let the cake rest in the pans for 10 minutes before turning them out onto cooling racks to come to room temperature.
To make the frosting, place the butter in a large bowl and beat for 1-2 minutes. Butter should lighten in color. Add the powdered sugar and beat until smooth. Add in the eggnog, vanilla, nutmeg and cinnamon and beat until smooth and creamy.
Frosting:, 1 c butter, 4 c powdered sugar, ¼ c eggnog, 1 tsp vanilla, ¼ tsp nutmeg, ¼ tsp cinnamon
To make the sugared cranberries, boil the water and sugar together until the sugar dissolves. Remove the pan from heat and let the simple syrup cool for about 5 minutes before adding the cranberries. Stir the berries around, thoroughly coating them with the syrup and leave them to soak in the syrup for 5-10 minutes. Remove the berries and lay them on a paper towel or flat surface spread out to dry for 2 hours. After the 2 hours are up, roll the berries in sugar until coated.
cranberries:, ½ c cranberries, ¼ c water, ¼ c sugar
To assemble the cake, start by placing the bottom layer on a cake stand with the bottom side up. Scoop about ½ c - ¾ c of frosting and spread in an even layer over the cake. Repeat the same thing with the second layer. For the last layer, place it with the top side facing up. Coat the top with frosting and using a spatula spread a very thin layer over the edges of the cake. Scrape the majority of the frosting off to create a barely frosted cake. Smooth the top layer.
Frosting tips used #336 and 1M to create swirls and stars.
Decorate top as desired with sugared cranberries, rosemary, anise and cinnamon sticks.
cranberries:, ½ c cranberries, ¼ tsp cinnamon
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Remove cake about 30 minutes before serving.

Notes

Cream butter & sugars full 3 minutes for max fluff.
Sift dry ingredients to avoid spice clumps.
Line pans with parchment paper circles for easy release.
Use cake strips or damp towels for flat tops—less trimming.
Chill frosted cake 15 minutes before slicing for sharp edges.
Clean knife with warm water between cuts for picture‑perfect layers.

Nutrition