Fragrant Fall Spice Cake

Posted on September 23, 2019
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The taste of sweater weather

You know what I love about this recipe? The way it makes the house smell. The cinnamon and ginger give me that feeling, you know the one: the first falling leaves, a crisp in the air, the smell of bonfires, my auntie sneaking me a pumpkin spice latte… It’s autumn! This cake brings back all those feelings, and I personally prefer to eat this cake fresh and warm from the oven. My grandpa likes his cake cold, fresh from the fridge, though, so I usually cut myself a slice before putting it in the refrigerator, because this cake is so good both ways!

Sometimes, I’ll make a batch of these cupcakes for breakfast, with sweet maple buttercream and a cup of my Bunratty apple cider, and it really is a great way to start out the day. It makes Back To School a lot tastier.

Happy fall, y’all!


  • 2 1/2 Cups Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Fresh Ground Ginger
  • 1/4 Tsp Nutmeg
  • 1/4 Tsp Salt
  • 1 Cup Buttermilk, Room Temp
  • 1 Tsp Vanilla
  • 3/4 Cup Unsalted Butter (1 1/2 Sticks) Room Temp
  • 1 Cup Packed Light Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 3 Eggs, Room Temp


Preheat the oven to 350 degrees F. This recipe makes 2 – 8″ rounds, 1 – 9×13 sheet, or 24 cupcakes. Prepare your pan by either greasing the bottom and sides and dusting with flour, or the preferred method, lining the bottom and sides with parchment paper.

In a large bowl, combine dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a separate bowl or stand mixer, beat buttermilk*, vanilla, brown sugar, white sugar, and eggs until very well blended. Slowly add dry mixture, a little at a time, beating after each addition, until batter is thoroughly mixed.

Bake for 30 – 35 min until toothpick inserted in center comes out clean.