Christmas Spice Cake



  • 2 ¾ cup all purpose flour  400 grams
  • 1 tablespoon cocoa powder
  • 1 ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon espresso powder
  • a pinch of salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • ¼ teaspoon ground anise
  • 1 ¾ cup granulated sugar 350 grams
  • 1 cup unsalted butter 200 grams
  • 4 large eggs
  • 1 ½ cup buttermilk 350 ml
  • 3 tablespoons milk (can be plant-based) 45 ml
  • 1 tablespoon vanilla extract
  • 1 tablespoon honey


  • 7 ounces cold heavy whipping cream 200 grams
  • 8 ounces philadelphia cheese 225 grams
  • 1 ⅓ cup powdered sugar 150 grams
  • a pinch of salt
  • 1 teaspoon cinnamon


  • 2 ounces fresh cranberries 60 grams



  • Preheat the oven to 355°F (180°C). Grease and line the base and sides of three 7 inch (18 cm) cake tins.
  • In a large bowl whisk together: flour, cocoa, soda, baking powder, espresso powder, salt, spices and sugar.
  • In a small pot melt butter. Set aside.
  • In a separate bowl combine all the wet ingredients: eggs, buttermilk, milk, vanilla extract and honey.
  • Mix dry ingredients with wet ingredients until no lumps remain. Add melted butter. Whisk just until combined.
  • Split the batter equally between the 3 tins. Bake for 30-40 minutes, or until a toothpick inserted in the middle of the cake comes out clean, at 355°F (180°C).
  • Take out of the oven and allow to cool completely on a wire rack, before assembling the cake.


  • In a stand mixer fitted with a whisk attachment, cream heavy cream on a high mixer speed until light and fluffy (approx. 6-8 minutes).
  • Cut the cream cheese into cubes.
  • Add the cream cheese, a few cubes at a time, until you’ve added all of the cream cheese. Mix on medium speed for 1 minute until blended.
  • Scrape down sides of the bowl, add sugar, salt and cinnamon and mix for 1 more minute. Split the frosting into 3: 2 smaller parts and 1 larger.


  • Place the first cake on a plate or a cake stand. Top with the first, smaller serving of frosting.
  • Then, layer with the second and third cake with a serving of frosting in between.
  • Finish off with the third, biggest serving of the frosting and garnish with washed and drained cranberries or your fruit of choice.
  • Store in an airtight container in the refrigerator.


The calories shown are based on the cake being cut into 10 pieces, with 1 serving being 1 slice of frosted cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**


Calories: 703kcal | Carbohydrates: 85g | Protein: 9g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 318mg | Potassium: 277mg | Fiber: 2g | Sugar: 56g | Vitamin A: 1344IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 2mg

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