What is spice cake made of?

Made with a combination of cinnamon, ginger, cloves, and nutmeg , this spice cake recipe is a rich and flavorful dessert you won't be able to get enough of. This cake is so rich, soft, and moist thanks to the combination of oil, applesauce, and buttermilk, and it'll melt in your mouth.

Why is it called spice cake?

Spice cake is a type of cake that is traditionally flavored with a mixture of spices . The cake can be prepared in many varieties. Predominant flavorings include spices such as cinnamon, cloves, allspice, ginger, and nutmeg.

What is the secret ingredient in cake?

“ Vinegar is a secret ingredient that can make your cakes light and fluffy.” One of the great things about using vinegar in cakes is that it's versatile. You can incorporate it into various cake recipes, from classic chocolate cakes to fruity variations.

What is Elvis Presley cake?

An Elvis Presley cake is a single-layer classic yellow cake that's topped with a pineapple glaze . Much like a poke cake, the syrup and juices of the pineapple will seep into the cake through fork holes, resulting in a decadent, ultra-moist cake.

What is a fun fact about spice cake?

Fun fact: The first sweet spice cake was documented during the 19th century in the Russian empire. A young chef wanted to impress Empress Elizabeth Alexeievna, wife of Alexander I.

Why is it called Devil's cake?

Devil's Food Cake There are a few theories as to how it got its name. One, it's the decadent counterpart to angel food cake . Two, it's sinfully delicious. Finally, devil's food cake came about during a time when food that was spicy, rich, or dark was described as deviled, like deviled ham and deviled eggs.

Why is my spice cake dry?

If you have too much flour in a recipe and not enough fat, like butter or oil , your cake is going to be dry and hard. For best results, I would encourage you to use a scale when baking, but if you don't have a scale, then just make sure you're using measuring cups correctly.

What is spice cake taste like?

It's those warm, autumn spice like cinnamon, nutmeg, and ginger that go perfectly with a hot cup of mulled apple cider. I love topping this cake with my favorite satiny-smooth cream cheese frosting and a dash of ground cinnamon.

What spices are used in cakes?

Most spice cake recipes include your traditional warms spices. It's a mix of cinnamon, nutmeg, ginger, and cloves . These are all of your classic spices that are perfect for fall and winter baking. Some might also add cardamom, all spice, or even pumpkin pie spice.

What is the difference between spice cake and gingerbread cake?

Cloves and molasses are what really set the gingerbread flavor apart from pumpkin spice and give this cake a more wintry, true-gingerbread flavor than my spice cake or carrot cake.

Dutch Spice Cake (Ontbijtkoek) Recipe

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#14773

serves/makes:

ready in:

over 5 hrs

12 reviews
4 comments

ingredients

2 cups self-rising flour
1/2 cup dark brown sugar
1/3 cup molasses or treacle
1 cup milk
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1 pinch salt

directions

Preheat the oven to 300 degrees F. Grease an 8-inch square or round cake pan.

Combine the flour, sugar, molasses, milk, cloves, cinnamon, ginger, nutmeg, and salt in a bowl. Mix until smooth. Transfer the cake batter to the prepared cake pan.

Place the cake in the oven and bake at 300 degrees F for 1 hour or until done.

Remove the spice cake from the oven and let cool completely. Place the cake in an airtight container for 24 hours before serving.

Serve the ontbijtkoek buttered.

recipe tips

Experiment with adding dried fruits or nuts to the batter for added texture and flavor.

If the cake top starts to overbrown before it's fully baked, loosely cover it with aluminum foil to prevent further browning while it finishes cooking.

Serving the cake with a spread of butter enhances its flavor and adds a rich, creamy contrast to the spices.

For a moister cake, you can wrap it while it's still slightly warm (but not hot) before placing it in the airtight container for the 24-hour resting period.

common recipe questions

Why should the cake rest for 24 hours before serving?

Allowing the cake to rest for 24 hours before serving lets the flavors meld and deepen, resulting in a more cohesive and rich taste. The texture also improves, becoming more moist and dense, which is characteristic of a traditional Dutch spice cake (Ontbijtkoek).

Can I substitute honey for molasses or treacle?

Yes, honey can be used as a substitute for molasses or treacle. It will give the cake a slightly different flavor profile, with honey being milder and less bitter than molasses. The texture and moisture level of the cake will still be maintained.

What can I do if I don't have self-rising flour?

If you don't have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to each cup of all-purpose flour used in the recipe.

How can I tell when the cake is done baking?

The cake is done when a toothpick or cake tester inserted into the center comes out clean, indicating the batter is fully cooked. The edges of the cake should also start pulling away from the sides of the pan.

Can I add or substitute different spices?

Yes, you can adjust the spices according to your taste. Adding cardamom, allspice, or even a bit of black pepper can introduce new flavors while keeping in line with the spice cake theme.

How should I store the leftover cake?

Store the leftover cake in an airtight container at room temperature. It will keep for several days and often tastes better as the days go by, as the spices continue to meld.

Can I freeze this cake?

Yes, the Dutch spice cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Why is the baking temperature set to 300 degrees F instead of higher?

Baking at a lower temperature of 300 degrees F lets the cake cook evenly throughout without burning the edges or the bottom. This gentle baking process is ideal for dense, moist cakes like the Dutch spice cake.

What's the best way to grease the cake pan?

You can grease the cake pan with butter or a non-stick cooking spray. For added assurance, you can line the bottom of the pan with parchment paper after greasing it, which helps the cake release more easily after baking.

nutrition data

220 calories, 1 grams fat, 48 grams carbohydrates, 4 grams protein per serving. This recipe is low in fat.

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BUTTERMILK SPICE CAKE

CARAMEL SPICE CRAWLIN' CAKE (ICING IN THE CAKE)

PINEAPPLE SPICE CAKE

HAWAIIAN SPICE CAKE

SOUR CREAM SPICE CAKE

CRANBERRY SPICE CAKE

reviews & comments

RegineC REVIEW:
November 15, 2020

Excellent but 4 not 5 stars because I think spice amounts are too high. I only used 1/8 to 1/4 tsp of each spice. Really tasty and delicious with butter. I did not have self rising flour so I used 2 cups all purpose flour and 3 tsp baking powder. I also added 1 tsp of vanilla flavoring.
Guest Foodie REVIEW:
September 8, 2020

i agree with everyone the spices are too overpowering. however, my problem is that the cake was moist inside not hard like this one. it was soft gooey why???
Vincent REVIEW:
May 16, 2020

Super quick and easy, and tastes great, but the spicing and texture make it more like Deventer Koek than ontbijtkoek. As someone born in Deventer this is not a bad thing, just different!
Heiggl REVIEW:
May 16, 2020

The recipe is so easy. Iâve just baked it, but the taste of the cloves is too strong. Will reduce the cloves to 1/2 teaspoons next time. Thanks!
Jan REVIEW:
April 24, 2020

The recipe was simple and quick, however the spices are way too strong. I made two at the same time, second one I reduced the spices to 1//2, much nicer. Will make again with the lesser spices in it.
IreneW REVIEW:
April 15, 2020

The molasses was much too strong in the recipe and we recommend that Golden Syrup be used. The amount of spices was just right but was overshadowed by the molasses.
Cath Warner REVIEW:
April 8, 2020

Fruit cake mix also ground pepper, used canned milk.Did not last more then two days.🌷
Guest Foodie REVIEW:
August 27, 2019

The recipe was quite easy to make, however, the spices were a little bit too strong for my family - 1 tsp of cloves, 1 tsp of ginger and 1/2 tsp of grated nutmeg seemed like a lot. Loved the texture and will remake it with reduced spices!
Guest Foodie November 10, 2018

Thank you very much, I will make it tomorrow!!!
Helen Gordon January 3, 2017

Am going to try it ASAP! xx
Guest Foodie May 16, 2015

I doubled the recipe just in oven so will wait n see:)
Tim W November 8, 2014

All I could taste was cloves. Are you sure it's one tsp??
Suzie REVIEW:
June 10, 2014

Thanks for the recipe, tastes just like my Oma used to make. Only trouble is, it's so tasty that we can't wait 24hrs to eat it (Although it does improve it and is worth the wait), will have to double the recipe next time.
Liduine REVIEW:
January 20, 2013

This is a great recipe. I use soy milk instead of cow's milk (dairy intolerance) with no change in flavour. I also use "Golden Syrup" in lieu of molasses and spelt flour instead of wheat flour wheat intolerance). A little less milk is needed as spelt doesn't need it.
Mam of 5 REVIEW:
August 23, 2012

Loved it, kids loved it, doubled the recipe1
dutchie REVIEW:
March 18, 2011

This is a really fantastic recipe. I double it up and bake at 150 deg C for 1 hour in a 280cmx120cmx70cm Loaf Pan. It is perfect. I add 1 cup Mixed Cake Fruit and it lasts for up to 3 weeks in a well sealed cake tin.I have tried it with 1/2 water and 1/2 Skim Milk instead of Milk with no change to texture or taste. My husband, who is from Dutch parents says it is 'the real thing'That's good enough for me. Enjoy!

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Dutch Spice Cake (Ontbijtkoek) Recipe | CDKitchen.com (2024)