This our favorite spiced layer cake. The layers are soft, flavorful, and stay tender for days. When we were developing this recipe, we had a few things in mind to ensure it was perfect. First, as always with our cakes, we wanted it to be ultra-moist. We also wanted it to be warmly spiced cake with tons of flavor. This cake is all that and more. It is layered with cinnamon, cardamom, and our favorite Delallo fig jam baked right in. The fig jam adds flavor, sweetness and lots of moisture.
To finish it, we add one of our favorite twists on our classic cream cheese frosting: a cardamom cream cheese icing. It’s sweet, lightly spiced, not too sweet, and honestly, we believe almost every cake tastes better with a layer of cream cheese icing on top. The icing with the spiced cake layers, is the perfect dessert of a fall dinner party, holiday gathering, or when we just need a piece of cake (which truthfully is us most days).
FAQ
Can I use a different jam in this spiced cake?
No. This spiced cake works best with fig jam. We don’t find the spiced flavors to work as well with other jams like grape, blackberry, or raspberry.
Can I make this spiced cake ahead of time?
Yes. You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. The layers also freeze well for up to 2 months. Thaw at room temperature before assembling and frosting. Although as with most baked goods, it is best to make and eat day off.
Does this spiced cake need to be refrigerated?
If it is just left overnight, we store this on the counter. Although if you are in a warm place or leaving it longer, because of the cream cheese icing, the assembled cake should be stored in the refrigerator. For the best texture and flavor, let slices sit at room temperature for 20–30 minutes before serving.
Can I turn this spiced cake into cupcakes?
Yes. This batter makes about 24–30 cupcakes. Bake at 350°F (177°C) for 15–20 minutes, or until the tops spring back when gently pressed or a toothpick inserted in the center comes out clean.
What if I don’t have cardamom?
You can omit it, though the flavor will be slightly different. For a similar warm spice note, you can replace it with a bit of extra cinnamon or a pinch of nutmeg. Although we really recommend cardamom if you can get it!
Can I halve the recipe?
Yes. Halve all of the ingredients and bake the batter in three 6-inch pans or one 9-inch pan. Bake times may vary slightly, so start checking a few minutes earlier for the 6-inch and longer for the 9-inch.
How do I get smooth cream cheese icing?
Make sure the cream cheese and butter are fully softened and beat them together for about 1 minute before adding the powdered sugar. After a minute, whip for ~3 minutes until the icing is light and fluffy. It will turn a paler, white color.
Why did my spiced cake turn out dense?
Most often, density is due to overmixing the batter after adding the flour and buttermilk. Mix on low speed and stop as soon as everything is combined. The jam adds moisture, but gentle mixing is key for a light, tender crumb.
Spiced Cake with Cardamom Cream Cheese Icing
Ingredients
Cake
- 1 1/4 cups salted butter softened (293 g)
- 1/3 cup neutral oil vegetable or canola (70 g)
- 3/4 cup dark brown sugar 150 g
- 1 cup granulated sugar 200 g
- 5 large eggs room temperature
- 1 1/2 tablespoons vanilla bean paste or 2 teaspoons vanilla extract
- 1 cup buttermilk room temperature
- 1 1/2 cups DeLallo fig jam
- 3 1/4 cups all-purpose flour 390 g
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon cardamom
Cardamom Cream Cheese Icing
- 2 sticks 16 oz cream cheese, softened
- 2 sticks 16 oz unsalted butter, softened
- 2 teaspoons ground cardamom
- 1 teaspoon salt
- 1 tablespoon vanilla bean paste
- 1/4 teaspoon almond extract
- ~6 cups powdered sugar lightly packed (add to preferred consistency)
Instructions
Cake
- Preheat oven to 350°F (177°C). Line three 8-inch round cake pans with parchment and lightly grease them.
- In a stand mixer fitted with the paddle attachment, beat the softened butter, neutral oil, brown sugar, and granulated sugar on medium-high for 3–4 minutes until pale and fluffy.
- Add eggs one at a time, mixing well after each addition. Mix in the vanilla bean paste and beat for an additional minute.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and cardamom.
- With the mixer on low, alternate adding the dry ingredients and the buttermilk in this order:
- 1/3 of the dry ingredients, 1/2 of the buttermilk, 1/3 of the dry ingredients, 1/2 of the buttermilk, Final 1/3 of the dry ingredients
- Mix until just combined.
- Add the fig jam and mix on low until fully incorporated.
- Divide batter evenly between the three pans. Bake for ~30-35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Cool in pans for 10 minutes, then remove from the pans to cool completely on wire racks.
Cardamom Cream Cheese Icing
- Beat softened cream cheese and butter on medium-high until just combined.
- Add cardamom, salt, vanilla bean paste, and almond extract. Mix until just combined.
- Add powdered sugar 1 cup at a time on low speed, stopping when you reach your desired thickness (4–6 cups).
- Increase speed to medium-high and whip 2-3 minutes until creamy and airy (it should turn a lighter white color)
Assembly
- Level cake layers if needed.
- Place the first layer on a cake board or stand and spread a generous layer of icing.
- Add the second layer and repeat with frosting.
- Add the third layer top-side down for a flat surface.
- Frost the cake with the remaining icing, smoothing as desired.
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