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Spice Cake Mix

This Spice Cake Mix Recipe is my favorite shortcut to a cozy, flavorful dessert packed with warm spices like cinnamon, nutmeg, and cloves. Whether I’m baking a simple loaf, rich cupcakes, or a festive layer cake, this mix gives me that homemade taste without the extra work. I usually just add eggs, oil, and water—but sometimes I mix in sour cream, nuts, or apples to make it even more special. It’s perfect for fall gatherings, holiday tables, or anytime I want that nostalgic, spiced aroma filling my kitchen.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • Whisk or hand mixe
  • Measuring cups and spoons
  • 9×13-inch baking dish or bundt pan
  • Spatula​
  • Cooling rack

Method
 

Step 1: Preheat the Oven
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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
  1. 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.

Notes

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.