Spice Cake Recipe: This is How You Succeed with the Cake

Especially at Christmas time, a good recipe for a spice cake is worth its weight in gold. While some hobby bakers prefer chocolate icing, others swear by Christmassy cinnamon. In this article, we present two delicious variants.

Recipe for a spice cake from the tin

For this recipe, you need 3 eggs, 300 g flour, 200 ml milk, 175 g soft butter, 3 tbsp baking cocoa, 75 g ground hazelnuts, 75 g ground almonds, 250 g sugar, and 3 tsp baking powder. For this, you also need 25 g of a Christmas spice mixture (e.g. made of cinnamon, ginger, cardamom, allspice, and aniseed). If you then want to cover your cake with chocolate icing, you will also need 200 g of couverture.

  • First, preheat your oven to 180 degrees. Now put the eggs and the sugar in a mixing bowl and beat them together with the sugar until fluffy.
  • Mix the dry ingredients in a separate bowl. Add this to your egg-sugar mixture alternately with the milk while stirring constantly.
  • Now spread the mixture evenly on a greased baking sheet. The spice cake takes about 20 to 25 minutes in the oven. Then let your Christmas sheet cake cool down.
  • If you like, melt the couverture in a water bath and spread it evenly over the cake. For the extra helping of Christmas, you can now decorate the cake with red or gold sprinkles.

A cinnamon variant

If you’re not a fan of the classic chocolate icing, you’ll find a festive alternative in this chapter. You can then chop your couverture as small as you like and stir it into the cake batter before baking – this makes it particularly moist.

  • You don’t need much for the cinnamon glaze – just 30 milliliters of water, 200 grams of powdered sugar, and 6 teaspoons of cinnamon. Optionally, a squeeze of lemon adds a touch of freshness to the glaze.
  • Heat the water in a kettle or in a saucepan. Mix the cinnamon with the powdered sugar and slowly stir in the hot water.
  • Brush your spice cake evenly with the holiday frosting and allow the frosting to set. This takes about two to three hours.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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