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Spice Cake

Moist, tender cake with fall spices
Prep Time 15 mins
Cook Time 30 mins
Servings 25 people


Cake Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 3 teaspoons cinnamon
  • 2 teaspoons ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves or cardamom
  • 1 teaspoon kosher salt
  • 1 cup oil grapeseed oil or vegetable oil
  • 4 eggs room temperature
  • 1 cup organic sucanat sugar (for unrefined sugar) or sub with granulated sugar
  • 3/4 cup organic coconut palm sugar (for unrefined sugar) or sub with light brown sugar
  • 1/2 cup buttermilk room temperature
  • 2 cups shredded zucchini- rinsed and drained or carrots
  • 1/2 cup chopped walnuts optional


  • 8 oz mascarpone cheese softened but still chilled
  • 1 1/2 cup heavy whipping cream cold
  • 1/2 cup powdered sugar sifted
  • 1 teaspoon vanilla extract



  • Preheat oven to 350 °F. Line a 9x13 cake pan with parchment paper.
  • In a medium bowl- combine all-purpose flour, baking soda, baking powder, salt, & spices. Whisk to combine and set aside.
  • Wash, peel and seed zucchini. Using a food processor- grate zucchini. Using a cheesecloth or paper towel, squeeze grated zucchini to release some of the moisture. Set aside
  • In a bowl of a stand mixer fitted with a paddle attachment- combine oil and sugars and mix on medium speed for 2-3 minutes or until combined.
  • Add eggs to the stand mixer, one at a time, mixing thoroughly before adding each additional egg.
  • Starting and ending with the dry ingredients, alternate mixing dry ingredients and buttermilk. Add 1/3 dry ingredients, mix on medium speed until combined. With the mixer on low, slowly stream in 1/2 the buttermilk. Continue by alternating the dry and wet ingredients, making sure to end with the dry ingredients.
  • Fold in the shredded zucchini and walnuts using a spatula- do not overmix!
  • Pour batter into the prepared baking pan and bake for 30-45 minutes or until a toothpick inserted into the center comes out clean.
  • Allow to cool on a cooling rack for 30 minutes until removing cake from the baking pan.


  • Add cold heavy cream, powdered sugar, vanilla to a mixing bowl and mix on medium-high speed until soft peaks form (5-6 minutes).
  • Add softened mascarpone cheese to the whipped cream and mix until stiff peaks form (1-2 minutes). Don't over mix!
  • Once cake is cooled- evenly spread frosting across the cake using a spatula or spoon and dust with cinnamon. Enjoy!
Keyword fallrecipe, keylimeicecreamcake, moistspicecake, refinedsugarfree, snackcake, spicecake, zucchini cake