A tender and buttery spice cake packed with the warm flavors of cinnamon, ginger, nutmeg, and cloves. This mini cake is easy to make and perfect for serving one or two people.
Heat oven to 350° F (177° C). Lightly grease a small baking dish with butterPro Tip: I use a 4x6-inch baking dish that has a base area of 24 square inches. You can also use a 5x5-inch baking dish with a base area of 25 square inches or a 6x6-inch dish which will yield a spice cake that may bake faster.
In a small bowl, beat butter and brown sugar with an electric mixer until well mixed.
Beat in egg, vegetable oil, and vanilla extract.
In a separate small bowl, whisk together flour, cinnamon, ginger, cloves, nutmeg, baking powder, and salt.
Add the dry ingredients to the butter/egg mixture and mix to combine.
Stir in the milk.
Pour the batter into the baking dish and place the baking dish on a rimmed baking sheet to catch any possible spills.
Bake for 40-45 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Remove and place the baking dish on a rack to cool completely.
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Notes
Before You Start Cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your spice cake turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
Use Softened Butter: Softened butter is crucial for creaming together with sugar, which is a step you can't skip for this recipe. To get the perfect texture, leave your butter out on the counter for about 30 minutes before you start baking.
Opt for Brown Sugar: While you could technically use white sugar, brown sugar is ideal for maintaining the cake's moisture due to its molasses content. If you find yourself without brown sugar, consider using our small batch homemade brown sugar recipe.
Accurate Flour Measurement is Key: Although using a digital scale is the most precise way to measure flour, it's not a widespread method in the U.S. If you don't own a scale, here's a tip: First, stir the flour in its container to aerate it and break up any clumps. Then, use a spoon to fill a dry measuring cup with the aerated flour. This ensures you don't end up with more flour than needed, which can affect the cake's texture.