Chocolate Spice Cake – chocolate cake with chocolate buttercream, filled with fall-inspired spices.
Chocolate Spice Cake
Happy Monday, friends! Kicking off this snowy week with a new cake that is bound to warm your soul from head to toe! Yes, cake can actually do that – especially when it’s a chocolate cake filled with delicious fall-inspired spices.
This recipe is a breeze to whip up and made even easier by baking it in a 9″x13″ cake pan.
This chocolate cake is not quite as dark and rich as my go-to Chocolate Cake you’ll see in many of my recipes like:
Instead, this cake has more of a milk chocolate flavor because I want the spices to shine and not be overshadowed by chocolate.
Can I substitute dark chocolate for the regular chocolate called for?
Yes, you can certainly use a dark cocoa powder instead of a semi-sweet or milk cocoa powder. Just know, the chocolate flavor will be richer and it may hide the flavors of the spices.
Can this cake be made as a layered cake?
Yes, you can make this as a layered cake. I would suggest doing two 8-inch cake layers or three 6-inch cake layers. Use the same baking temperature recommended in the recipe, but you’ll bake for less time (about 10 minutes less).
Spices and Ingredients
In this cake, you’ll need the following spices and ingredients:
- Brown and granulated sugar
- Baking soda
- Sour cream
- Cocoa powder
Make Ahead Tips
- Cake – The cake is a great element to make ahead of time. I like to let my cake cool to room temperature and then wrap it well with plastic wrap. You can even leave this one in the pan and wrap just the top.
- Buttercream – the buttercream recipe can be made a week ahead of time and stored in airtight containers in the fridge. Make sure to let the buttercream gets back to room temperature and beat it again for a few minutes to restore the fluffy texture.
Best Cake Tip
To ensure your cake rises well, make sure all of your wet ingredients are room temperature before you start baking.