Baking & Pastry > Cakes > Oil-Based Cakes > Spice Cake Recipe

Warm Spiced Oil Cake

A moist and flavorful spice cake made with oil, perfect for a comforting treat any time of year. This recipe is easy to follow and results in a tender, aromatic cake that's sure to please.

Prep Time
20 minutes
Cook Time
30-35 minutes
Servings
12
Ingredients
  • 2 1/2 cups All-Purpose Flour
  • 1 1/2 cups Granulated Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 1/2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/2 teaspoon Salt
  • 3 large Eggs
  • 1 cup Vegetable Oil
  • 1 cup Buttermilk
  • 1 teaspoon Vanilla Extract

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This will prevent the cake from sticking and ensure easy removal.

Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Make sure all the dry ingredients are evenly distributed for a consistent flavor.

Add Wet Ingredients

In a separate bowl, whisk together the eggs, oil, buttermilk, and vanilla extract. The buttermilk adds moisture and a slight tang to the cake.

Combine Wet and Dry

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; overmixing can lead to a tough cake. A few lumps are okay.

Bake

Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Check for doneness after 30 minutes to avoid overbaking.

Cool and Serve

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, you can dust it with powdered sugar, frost it with cream cheese frosting, or serve it plain. Enjoy!

← The Ultimate Classic Vanilla Butter Cake →

FAQ

  • Can I use a different type of oil?

    Yes, you can substitute vegetable oil with canola oil, coconut oil (melted), or even unsweetened applesauce for a slightly different flavor and texture.
  • Can I add nuts or dried fruit to this cake?

    Absolutely! Feel free to add 1/2 to 1 cup of chopped walnuts, pecans, raisins, or cranberries to the batter for added texture and flavor.
  • How should I store this cake?

    Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The cake can also be frozen for longer storage.