There’s something so comforting about the warm aroma of spices filling my kitchen. That’s exactly why I love baking with spice cake mix.
It’s my go-to shortcut when I want to whip up a cozy, flavorful dessert without starting from scratch. The blend of cinnamon, nutmeg, ginger, and cloves gives it that homemade taste I crave, and it saves me time too.
Whether I’m making cupcakes, loaf cakes, or even spiced cake bars, this mix lets me get creative while still keeping things simple. If you’re like me and want big fall flavors any time of year, this recipe will hit the spot.
How To Make Spice Cake Mix
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
- Course: Dessert
- Difficulty: Easy
- Cuisine: American
- Yield: 12 slices
🧰 Equipment Needed
- Mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
- 9×13-inch baking dish or bundt pan
- Spatula
- Cooling rack
🧂 Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups light brown sugar (packed)
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
How To Make Spice Cake Mix
Step 1: Preheat the Oven
I set my oven to 350°F (175°C) and grease a 9×13-inch baking dish. If I’m using a bundt pan, I make sure to grease it really well so nothing sticks.
Step 2: Mix the Wet Ingredients
In a large bowl, I whisk together the eggs, sour cream, oil, milk, and vanilla extract until it’s completely smooth.
Step 3: Add the Cake Mix
I slowly add the spice cake mix into the wet mixture. I stir it gently with a spatula or use a hand mixer until the batter looks creamy and lump-free.
Step 4: Fold in Add-Ins
This part’s optional, but I like to fold in chopped nuts or grated carrots for extra flavor and texture.
Step 5: Pour and Bake
I pour the batter into my prepared baking dish and smooth out the top. Then I bake it for 30–35 minutes, or until a toothpick comes out clean from the center.
Step 6: Cool and Serve
Once baked, I let the cake cool in the pan for 10 minutes before moving it to a rack. I usually top it with cream cheese frosting or a light dusting of powdered sugar.
🍽️ Nutrition Facts (Per Serving)
- Calories: 280
- Fat: 15g
- Carbohydrates: 32g
- Sugar: 18g
- Protein: 3g
- Fiber: 1g
🍰 Serving Suggestions
I usually serve this spice cake warm with a scoop of vanilla ice cream. It also goes great with a drizzle of maple glaze or a dollop of whipped cream. During the holidays, I add a sprinkle of cinnamon on top for a festive touch.
💡 Tips and Variations
- Add Fruit: I sometimes mix in applesauce or mashed bananas for extra moisture.
- Make It a Loaf: Pour the batter into two loaf pans for a spice cake bread.
- Frost It: Cream cheese frosting pairs beautifully with the spices.
- Make Cupcakes: This batter also works great for about 24 cupcakes.
🥕 Health Benefits
Spice cake mix contains cinnamon, which can help regulate blood sugar and fight inflammation. If I add shredded carrots or apples, I boost the fiber and vitamin content naturally. Using sour cream keeps the cake moist while adding a little calcium and protein.
❓FAQ for Spice Cake Mix
Can I use applesauce instead of oil in this recipe?
Yes, I’ve swapped the oil with unsweetened applesauce before, and it turned out moist and flavorful. It also lowers the fat content a bit, which is great if you’re trying to make it lighter.
Can I make this recipe vegan?
Yes, you can. I replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use plant-based milk and vegan sour cream. The texture may vary slightly, but it still tastes delicious.
What frosting goes best with spice cake?
I always go for cream cheese frosting—it’s tangy and balances the warm spices perfectly. But a maple glaze or vanilla buttercream works beautifully too.
Can I make this in advance?
Absolutely. I usually bake the cake a day before and keep it covered at room temperature. If I frost it ahead of time, I store it in the fridge.
Can I freeze the spice cake?
Yes! I wrap the cooled, unfrosted cake in plastic wrap and foil, then freeze it for up to 2 months. When I’m ready to enjoy it, I thaw it in the fridge overnight.
Can I use a different cake mix flavor with these add-ins?
You can, but keep in mind the flavor profile changes. If I use carrot cake or pumpkin spice mix instead, I usually adjust the spices and add-ins to complement the base.
Why is my spice cake too dense or dry?
That might happen if you overmix the batter or overbake the cake. I always use a timer and check with a toothpick around the 30-minute mark to avoid drying it out.
Can I add frosting right after baking?
I wouldn’t. I always let the cake cool completely before frosting it. If the cake is warm, the frosting melts and slides off.
📝 Note
Always check the back of the cake mix box for any brand-specific instructions or required adjustments. I try to stick with trusted brands for consistent results.
✅ Conclusion
I hope you enjoy making and savoring this delicious spice cake mix. If you’re like me and enjoy effortless baking with a personal twist, this one’s a keeper.
Whether you serve it plain, glazed, or fully frosted, it never disappoints. Give it a try, and don’t be afraid to make it your own. That’s the beauty of baking—it’s always a little different, but always worth it.
Spice Cake Mix
Ingredients
Equipment
Method
- I set my oven to 350°F (175°C) and grease a 9×13-inch baking dish. If I’m using a bundt pan, I make sure to grease it really well so nothing sticks.
- In a large bowl, I whisk together the eggs, sour cream, oil, milk, and vanilla extract until it’s completely smooth.
- I slowly add the spice cake mix into the wet mixture. I stir it gently with a spatula or use a hand mixer until the batter looks creamy and lump-free.
- This part’s optional, but I like to fold in chopped nuts or grated carrots for extra flavor and texture.
- I pour the batter into my prepared baking dish and smooth out the top. Then I bake it for 30–35 minutes, or until a toothpick comes out clean from the center.
- Once baked, I let the cake cool in the pan for 10 minutes before moving it to a rack. I usually top it with cream cheese frosting or a light dusting of powdered sugar.