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This is the most requested cake in my household, by far. It is actually a bit annoying to hear "I want spice cake!" over and over again, but I guess that means it is good. I have a huge burn scar from this cake on my arm, which serves as a constant reminder to be careful in a small kitchen! I found this recipe on the internet, and it required very little tweaking on my part to perfect it. Cream cheese frosting is the perfect complement.


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup margarine
  • 1 1/2 cups white sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup buttermilk


  • Preheat oven to 350 degrees F.
  • Grease and flour pans. This makes either one 9x13 inch cake or two 8" round cakes.
  • Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger.
  • Set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy.
  • Beat in the eggs one at a time, then stir in the vanilla.
  • Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
  • Pour batter into prepared pans.
  • Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Allow to cool.
  • Also makes good cupcakes! I can't find anything smaller than a quart of buttermilk, so I usually use the rest of it in my lemon pound cake. Recipe to follow. :)

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