Easy Spiced Chocolate Cake

This chocolate spice cake is everything you love about chocolate cake with a little extra flavor from the spices. It's rich and moist and the cinnamon and nutmeg give the chocolate just the right amount of spice without taking over.

A cinnamon buttercream ties it all together; soft, creamy, fluffy, and not overly sweet. This cake is perfect for when you want something simple but just different enough to stand out.

Love easy chocolate desserts? Try my Easy Chocolate Pie, my Baked Chocolate Donuts, or my Triple Chocolate Muffins.

💕 Why you'll love this recipe

• Bold & rich chocolate: Blooming the cocoa with boiling water creates a more intense chocolate flavor.
• Unique flavor: Chocolate, cinnamon and nutmeg are actually really good together.
• Balanced frosting: The cinnamon buttercream is light, fluffy, and not overly sweet; it tastes almost like whipped cream.
• Simple to make: This recipe is straightforward and fuss-free.

What you'll need

Ingredients for the cake layers

• Flour: I use all purpose flour.
• Unsweetened cocoa powder: I recommend Dutch-processed for a deeper flavor.
• Boiling water: Helps bloom the cocoa for a more intense chocolate taste. You can also use strong brewed coffee, instead.
• Leaveners: Baking powder and baking soda ensure lift and softness.
• Sugar: I use light brown sugar to add sweetness and moisture with a subtle caramel note. Granulated sugar helps balance the sweetness and keeps the texture light.
• Salt: It brings out the overall flavor.
• Spices: I use ground cinnamon and nutmeg.
• Light vegetable oil: It keeps the cake moist.
• Buttermilk: I love how it adds tang and tenderness to the cake. If you don't have any, you could use milk mixed with a little vinegar.
• Eggs: They bind everything together and give structure.

Ingredients for the cinnamon buttercream

• Butter: Unsalted butter is the base of the frosting.
• Vanilla: I use pure vanilla extract.
• Heavy cream: Whips the frosting into a light, almost whipped-cream texture.
• Powdered sugar: It sweetens and thickens the frosting without being grainy.
• Ground cinnamon (not shown above): Gives the buttercream its unique spiced flavor.

See the recipe card at the end of the post for quantities. 👇

Equipment you'll need

• mixing bowls
• hand mixer or stand mixer
• two 8-inch round pans
• parchment paper for lining

How to make spiced chocolate cake

Step-by-step Instructions

First, make the cake layers.

Step 1

Whisk together the cocoa powder and boiling water in a small bowl until it's smooth. Set aside to cool.

Step 2

In another bowl, whisk together the flour, sugars, baking powder, baking soda, spices, and salt.

Step 3

Add the oil and buttermilk and mix until combined.

Step 4

Add the eggs and the cooled cocoa mixture and mix.

Step 5

Divide the batter between two pans. For even layers, I like to weigh the batter first.

Step 6

Bake the cakes and let them cool.

Then, make the cinnamon buttercream frosting.

Step 1

Beat the butter until creamy, about 2 minutes.

Step 2

Mix in the sugar, vanilla, cinnamon, and cream, then beat for 10 minutes.

Finally, assemble the cake.

Step 1

Trim the tops with a cake leveler (or a sharp knife) so the layers are even.

Step 2

Save the trimmed cake tops and use your fingers to crumble them into fine crumbs.

Step 3

Place one cake layer on a plate or stand and spread frosting evenly on top.

Step 4

Add the second layer, then spread a thin coat of frosting over the top and sides. Chill the cake for about 30 minutes.

Step 5

Frost the cake with the remaining buttercream, then press the cake crumbs along the top edge and around the base for decoration.

Recipe notes & substitutions

• If you don't have buttermilk on hand, you can easily make a substitute with regular milk and vinegar. Just add ½ a tablespoon of vinegar to ½ cup of milk, give it a stir, and let it sit for about 5 minutes until it slightly curdles.
• For a slightly stronger flavor, you can use coffee in place of the boiling water. It will make the chocolate flavor even deeper.

Storage Tips & Freezing Instructions

Wrap leftover cake well and keep it in the fridge for up to 5 days. Let it sit at room temperature before serving.

You can freeze the cake, either frosted or unfrosted, for up to 2 months. When ready to serve, transfer it to the refrigerator and let it thaw overnight.

Variations 

• Cupcakes: Bake in a lined muffin tin for about 18-20 minutes.
• One pan: Skip the layers and bake this chocolate cake in a 9x13 inch (22x33cm) pan, or turn it into a chocolate spice Bundt cake.
• Frosting swap: Try cream cheese frosting with a pinch of cinnamon from my classic carrot cake recipe.
• Extra spice: Add ¼ teaspoon of ground cloves or ginger for a spicier cake.
• Kahlua soak: Brush the leveled cake layers with a little Kahlua before frosting. It adds moisture and a subtle coffee flavor that is delicious with the chocolate and cinnamon.
• Coffee soak: Use cooled brewed coffee or espresso instead of Kahlua for the same moist texture and a rich mocha flavor.
• Mexican-inspired: Add a pinch of black pepper or cayenne for a mild kick similar to Mexican hot chocolate.