Easy Spiced Chocolate Cake
This easy spiced chocolate cake is rich, moist, and mildly spiced with cinnamon and nutmeg. Fluffy cinnamon buttercream gives it a unique twist.
Servings 10 -12, approximately
Equipment
- mixing bowls
- whisk
- two 8 inch (20cm) pans
- parchment paper to line the pans
- hand mixer/stand mixer
Ingredients
For the cake layers
- ¾ cup unsweetened cocoa powder I use Dutch-processed (64g)
- ½ cup boiling water or strong brewed coffee (125ml)
- 2 cups all-purpose flour (250g)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ cup light brown sugar (150g)
- 1 cup granulated sugar (200g)
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup light vegetable oil (60ml)
- ½ cup buttermilk 125ml (or regular milk mixed with ½ tablespoon vinegar; let it sit a few minutes to curdle a bit)
- 2 medium eggs at room temperature
For the cinnamon buttercream frosting (makes about 3 cups)
- 1½ cups 340 g unsalted butter, very soft but not melted — it should indent easily when pressed
- 3 cups powdered sugar (360g)
- 1½ teaspoons vanilla extract
- ½ tablespoon ground cinnamon
- ½ cup heavy cream or heavy whipping cream at room temperature (125ml)
Instructions
Oven and pan prep
- Preheat the oven to 350℉ / 180℃. Grease two 8-inch (20cm) pans and dust them with cocoa powder or flour. Line the bottoms with parchment paper and set aside.
Make the cake layers
- Whisk the cocoa powder and boiling water in a small bowl until smooth. Set aside to cool.¾ cup unsweetened cocoa powder, ½ cup boiling water
- In another bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.2 cups all-purpose flour, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, ¾ cup light brown sugar, 1 cup granulated sugar, 1 tablespoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt
- Add the oil and buttermilk to the flour mixture and mix with a hand mixer until combined, starting on low speed and increasing as needed.¼ cup light vegetable oil, ½ cup buttermilk
- Mix in the eggs and cooled cocoa mixture just until combined — don’t overmix.2 medium eggs
- Divide the batter evenly between 2 pans (I like to weigh the batter so both layers are the same size).
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then run a spatula around the edges and turn the cakes out onto a wire rack. Remove parchment and let cool completely.
- Wrap and refrigerate the cakes for at least 1 hour, then trim the tops.
Make the cinnamon buttercream frosting
- Beat the butter in a stand mixer fitted with the paddle attachment (or use a hand mixer) for about 2 minutes, until smooth.1½ cups 340 g unsalted butter, very soft but not melted — it should indent easily when pressed
- Add the powdered sugar, vanilla, cinnamon, and cream. Start mixing on low (don't worry, it will look gloopy at first), then gradually increase to medium-high and beat for 10 minutes, scraping the bowl as needed.3 cups powdered sugar, 1½ teaspoons vanilla extract, ½ tablespoon ground cinnamon, ½ cup heavy cream or heavy whipping cream
- Beat on low for 1–2 more minutes to remove air bubbles, then stir with a spatula.
Assemble and decorate the cake
- Unwrap the chilled cake layers.
- Level the tops with a serrated knife or cake leveler.
- Crumble the trimmed tops into fine crumbs (I use my fingers) and set aside.
- Place one cake layer on a serving plate or stand and spread frosting evenly on top.
- Add the second cake layer, cut side down, making sure it’s even.
- Cover the cake with a thin crumb coat and refrigerate for about 30 minutes, then frost with the rest of the buttercream.
- Decorate the top edge and bottom with the reserved crumbs.
- Slice and enjoy!
Notes
Storage & Freezing Instructions
Keep the frosted cake covered in the fridge for up to 5 days. Let it sit at room temperature for 30 minutes before serving.
Wrap and freeze cake layers or decorated slices for up to 3 months. Thaw in the fridge before serving.
Tips for Success
Bring the eggs and buttermilk to room temperature before mixing — it helps the batter come together more smoothly.
Once you add the cocoa mixture, mix only until combined. Overmixing can make the cake dense instead of soft.
Level the cake layers before stacking so the cake looks neat and doesn’t lean. A cake leveler makes it easy, but a serrated knife works too.
For even layers, weigh the batter as you divide it between pans.
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
©Pastry Wishes
