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Moist, Tender Spice Cake

This spice cake recipe makes a tender cake that's flavorful enough to serve unadorned! Perfect for a picnic or potluck.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course lunch/dinner
Cuisine American
Servings 16 people
Calories 4415.6 kcal

Equipment

  • 1 9x13 inch Baking Pan Metal or disposable foil
  • 1 Electric Mixer
  • 2 Large Mixing Bowls One for dry, one for mixing batter
  • 1 Whisk For dry ingredients
  • 1 2-cup Measuring Cup For wet ingredients

Ingredients
  

Main

  • 2 ½ cups bleached all-purpose flour
  • ¼ cup cornstarch
  • 4 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup milk
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter softened until easily spreadable
  • 2 cups dark brown sugar

Instructions
 

  • Adjust the oven rack to the middle position; preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a metal or disposable foil 9x13-inch pan.
  • Whisk flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, allspice, cloves, and salt in a large bowl. Mix milk, eggs, and vanilla extract in a 2-cup measuring cup.
  • Beat softened butter into flour mixture in a large bowl with an electric mixer, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add brown sugar; beat until just incorporated, about 30 seconds. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack, then run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Notes

For a truly tender crumb, ensure your butter, eggs, and milk are at room temperature. This helps them emulsify better and creates a smoother batter. The cornstarch is key here; it helps tenderize the cake and prevents gluten development, contributing to the 'moist, tender' description. Be careful not to overmix the batter once the wet ingredients are added, as this can develop the gluten and result in a tough cake. Beat until just smooth. For enhanced flavor, lightly toast the spices before adding them to the flour mixture, or consider a touch of fresh grated ginger in the wet ingredients for a brighter note. Always grease and flour your pan meticulously to ensure a clean release.