Bake an Easy-to-Make Spice Cake

I have fond childhood memories of spice cake. Warm from the oven and just glazed. Yum! I would love to give you my family’s recipe for that wonderful cake with the warm spices but alas, it doesn’t exist. Well, except in my mind’s memory of the taste. I made this a couple of days ago and I can tell you it was oh so close to the taste I remember. Here’s what I did…

I cheated (time constraints you know) and used a cake mix. Betty Crocker Super Moist yellow mix to be exact. I followed the directions but added the following:

Ingredients added:

• 1-1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon cloves (you can also use allspice)
• 1/2 teaspoon real vanilla

I baked according to directions using a bundt pan. I let it cool in the pan for 12 minutes then turned it out onto a plate to cool further until glazing.

Glaze:

The glaze for your spice cake consists of three ingredients: powdered sugar, water, and vanilla. Yep, it’s old school and that easy!

You will need to use your own judgment as to how thin and how much you want on your cake but start with 1 cup of powdered sugar, 1/2 teaspoon of vanilla then add water in a teaspoon at a time until you reach the desired thickness. You can always add more water or sugar as needed.

Tips:

Do not glaze until the spice cake is completely cool.

Drizzle the glaze. It should not be thick like icing.

Like nuts? Add chopped pecans or walnuts to the cake mix.

Toss a few of those chopped nuts on top of the cake after glazing so that guests know it contains nuts. (in case of allergies)

I hope you enjoy making this spice cake recipe as much as I did!

Pin it!