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Chocolate Spice Cake close up for recipe card

Chocolate Spice Cake

Course: Dessert
Cuisine: American
Prep Time: 35 minutes
Cook Time: 1 hour
Servings: 12 servings
Calories: 559kcal
Author: Kara Jane @ I Scream for Buttercream
This scratch chocolate spice cake will make a wonderful addition to your holiday dessert table. Spiced with cinnamon and allspice, this homemade chocolate cake recipe will be a family favorite.
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Ingredients

For the cake:

  • 2 cups all purpose flour
  • 1 cup natural cocoa powder (not dutch processed)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tsp allspice
  • 1/4 tsp ground cloves
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter (1 stick-room temperature)
  • 1/4 cup vegetable or canola oil
  • 2 tsp vanilla bean paste (or vanilla extract)
  • 1 cup milk (preferably whole milk)
  • 3 large eggs
  • 1 cup hot coffee (or hot water)

For the glaze:

Instructions

For the cake:

  • Preheat oven to 325 degrees. Grease and flour a bundt pan.
  • In a bowl, mix together the flour, cocoa, baking powder, baking soda, salt, cinnamon, allspice and cloves. Whisk well and set aside.
  • In a separate bowl, mix together the oil, vanilla, milk and eggs. (You’ll add the coffee later.) Set aside.
  • In a large mixing bowl, add the room temp butter, the brown sugar and granulated sugar. Beat on medium for about two minutes.
  • Now you’ll add in your dry and liquid ingredients alternately. Take a third of the flour mixture and add into the butter and sugar mixture. Beat on low/medium just until combined. It'll be a little crumbly at this point. Scrape down the sides of the bowl.
  • Add in half the liquid ingredients (not the coffee yet) and beat on medium just until combined. Scrape down the sides of the bowl.
  • Add in the next third of the flour mixture, mix, then the second half of the liquid mixture and mix just until combined. Now add in the last third of the flour mixture and beat just until combined. Scrape down the sides of the bowl.
  • Add in the hot coffee and mix until well combined. Don’t over mix. Once it’s combined, stop mixing. You don’t want to mix for several minutes, that’s too long. Scrape down the sides of the bowl and mix for just a few more seconds.
  • Pour into the prepared bundt pan and bake at 325 degrees for approximately 55-60 minutes.
  • Set on a wire rack to cool for about 15 minutes, then turn out onto a cake plate to cool completely.
  • Add glaze to the top of the cake once the cake has cooled completely.

For the glaze:

  • Add the three cups of confectioner's sugar, 1/4 tsp cinnamon and 1/8 tsp allspice to a large mixing bowl and set aside. In a saucepan, add the 1/2 cup (1 stick) butter, 4 tablespoons of unsweetened cocoa powder and the 1/4 cup of milk. Bring the mixture to a boil and stir well with a whisk. The mixture may not be smooth and the butter may separate a bit. Don't worry. Just move on to the next step. Pour the mixture over the three cups of confectioner's sugar you added to your bowl. Add in the vanilla extract and mix well with an electric mixer. Cover with plastic wrap and let it cool down for about 10-15 minutes or so. Spoon onto cooled cake. The glaze will firm up as it cools.

Video

Notes

This cake does not need to be kept in the refrigerator, unless you've added perishable filling or frosting. Eat within about 4 days, or add to the refrigerator to keep it fresh longer.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 559kcal | Carbohydrates: 88g | Protein: 6g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 84mg | Sodium: 323mg | Potassium: 290mg | Fiber: 4g | Sugar: 66g | Vitamin A: 573IU | Calcium: 94mg | Iron: 3mg