A tender, warm-spiced snack cake topped with creamy vanilla frosting. Perfect for everyday baking and quick gatherings.
Servings: 16 small squares
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: About 50 minutes
Dietary Badges: Contains gluten, dairy, egg
Ingredients
For the Cake
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- ¾ cup milk or buttermilk
For the Vanilla Butter Frosting
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream
- Pinch of salt
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch baking dish or line with parchment.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk brown sugar, granulated sugar, and eggs until smooth. Add oil (or melted butter) and vanilla.
- Add dry ingredients to the wet mixture. Pour in the milk or buttermilk and stir just until a smooth batter forms.
- Pour into the prepared pan and bake 30–35 minutes or until a toothpick comes out clean.
- Let the cake cool fully before frosting.
- For frosting, beat butter until creamy. Add powdered sugar gradually, then vanilla, salt, and 1–2 tablespoons milk until smooth and spreadable.
- Spread frosting over the cooled cake and cut into neat squares.
Quick Notes
Use buttermilk for a slightly tangier, softer crumb.
Let the cake cool completely for smooth frosting application.
Introduction
This cozy cinnamon spice cake has all the charm of an old-fashioned snack cake: quick to mix, fragrant with warm spices, and topped with a thick layer of buttery vanilla frosting. I first made it on a night when I wanted a dessert that felt homemade but didn’t require a mixer or multiple bowls. It’s simple, comforting, and always hits the spot.
Step-by-Step Cooking Guide
Making the Batter
Whisking the dry ingredients first ensures even distribution of spices and leavening. If your baking powder or soda is older than a year, replace it for best lift.
In the separate bowl, whisk the sugars and eggs until creamy, then add the oil. Oil keeps the cake extra soft and moist.
Tip: Do not overmix after adding flour. Gentle stirring prevents a dense cake.
Baking
Pour the batter into the pan and smooth the top. Bake until the edges are lightly golden and the center springs back.
Tip: Ovens vary; begin checking at 28 minutes.
Frosting and Slicing
Beat the frosting until it turns pale and fluffy. Spread generously once the cake is cooled, then cut into uniform squares like the ones in your photo.
Tip: If the frosting feels too thick, add milk a teaspoon at a time.
Ingredient Details and Substitutions
Why These Ingredients Work
Brown sugar adds moisture and caramel flavor.
Cinnamon creates a strong warm-spice base.
Buttermilk makes the crumb tender and helps the cake rise.
Substitutions
- Flour: Use a gluten-free 1:1 baking mix if needed.
- Spices: Add ½ teaspoon allspice if you want deeper warmth.
- Frosting: Swap vanilla for maple or almond extract.
Equipment Alternatives
Use a round 9-inch pan if you prefer; bake 3–5 minutes less.
A hand whisk works fine — no mixer required for the cake.
Recipe Variations and Serving Suggestions
Flavor Variations
- Stir ½ cup chopped pecans or walnuts into the batter.
- Add ½ cup applesauce and reduce milk by ¼ cup for apple-spice cake.
- Add ½ teaspoon maple extract to the frosting.
Dietary Variations
For dairy-free: use oat milk and vegan butter for frosting.
For lower sugar: reduce cake sugar by up to ¼ cup total.
Serving
Serve with coffee, black tea, or a warm chai latte.
Add a sprinkle of cinnamon on top for presentation.
Storage and Make-Ahead
Storage
Refrigerate in an airtight container up to 5 days.
Store at room temperature for 24 hours if the room is cool.
Freezing
Freeze the unfrosted cake tightly wrapped for up to 2 months.
Frost after thawing for best texture.
Reheating
Warm slices in the microwave for 8–10 seconds.
Make-Ahead
Bake the cake one day ahead and frost the next morning.
Nutrition Facts (Estimated per piece)
Calories: ~235
Carbohydrates: ~31 g
Protein: ~2.5 g
Fat: ~11 g
Sodium: ~140 mg
(All estimates depend on brand variations.)
Allergens: Contains gluten, egg, dairy.
Frequently Asked Questions
Q: Can I double this recipe
A: Yes. Bake in a 9×13 pan for 30–38 minutes.
Q: Can I use only cinnamon
A: Yes, the cake will still taste excellent.
Q: Why did my cake sink
A: It may have been underbaked or mixed too aggressively once flour was added.
Q: Can I use cream cheese frosting
A: Absolutely — it pairs very well with spice cakes.
Optional Personal Story
This recipe came together on a quiet evening when all I wanted was something warm and soft, but without the fuss of layer cakes or multiple bowls. The spices made the kitchen smell like a bakery, and the simple frosting gave it the homemade charm of the cakes I grew up with. It’s been a go-to comfort bake ever since.
Call to Action
Try this cinnamon spice snack cake and let me know how it turned out. Feel free to share your variations or ask questions anytime.
