This is our favorite spiced layer cake: soft, richly flavored, and tender for days. While developing the recipe we focused on a few key goals. First, like all our cakes, it needed to be ultra-moist. Second, we wanted warm, complex spice notes. The result is a cake layered with cinnamon, cardamom, and fig jam baked into the batter. The fig jam contributes sweetness, depth, and extra moisture for a reliably tender crumb.
To finish the cake we use a twist on classic cream cheese frosting: cardamom cream cheese icing. It’s lightly spiced, creamy, and balanced—never cloying. The cardamom icing pairs beautifully with the spiced layers and fig filling, making this cake a perfect dessert for fall dinners, holiday gatherings, or any time you want a comforting slice.
FAQ
Can I use a different jam in this spiced cake?
We recommend fig jam for the best balance with the spices. Other jams—grape, blackberry, or raspberry—tend to compete with the warm spice profile and won’t produce the same result.
Can I make this spiced cake ahead of time?
Yes. You can bake the layers a day ahead and keep them tightly wrapped at room temperature. The layers also freeze well for up to two months; thaw at room temperature before assembling and frosting. As with most baked goods, it’s best enjoyed within a day or two of baking.
Does this spiced cake need to be refrigerated?
Because of the cream cheese icing, store the assembled cake in the refrigerator if you’ll keep it more than a day or if your kitchen is warm. If left overnight in a cool room, it’s fine at room temperature. For best texture and flavor, let slices sit 20–30 minutes at room temperature before serving.
Can I turn this spiced cake into cupcakes?
Yes. The batter yields about 24–30 cupcakes. Bake at 350°F (177°C) for 15–20 minutes, or until a toothpick comes out clean and the tops spring back when lightly pressed.
What if I don’t have cardamom?
Cardamom adds a distinctive warm, floral note, but you can omit it if necessary. To approximate the warmth, add a little extra cinnamon or a pinch of nutmeg. If possible, we recommend using cardamom for the intended flavor.
Can I halve the recipe?
Yes. Halve all ingredients and bake the batter in three 6‑inch pans or a single 9‑inch pan. Baking times will vary, so check the smaller pans a few minutes earlier and the larger pan a bit later.
How do I get smooth cream cheese icing?
Use fully softened cream cheese and butter. Beat them together briefly before adding powdered sugar, then whip until light and airy. Properly softened ingredients and thorough whipping produce a smooth, spreadable icing.
Why did my spiced cake turn out dense?
Dense cake usually results from overmixing after adding flour and buttermilk. Mix on low speed and stop as soon as ingredients are combined. Gentle mixing preserves a light, tender crumb; the jam helps maintain moistness but won’t correct overmixing.
Spiced Cake with Cardamom Cream Cheese Icing
Ingredients
Cake
- 1 1/4 cups salted butter softened (293 g)
- 1/3 cup neutral oil vegetable or canola (70 g)
- 3/4 cup dark brown sugar 150 g
- 1 cup granulated sugar 200 g
- 5 large eggs room temperature
- 1 1/2 tablespoons vanilla bean paste or 2 teaspoons vanilla extract
- 1 cup buttermilk room temperature
- 1 1/2 cups DeLallo fig jam
- 3 1/4 cups all-purpose flour 390 g
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon cardamom
Cardamom Cream Cheese Icing
- 2 sticks 16 oz cream cheese, softened
- 2 sticks 16 oz unsalted butter, softened
- 2 teaspoons ground cardamom
- 1 teaspoon salt
- 1 tablespoon vanilla bean paste
- 1/4 teaspoon almond extract
- ~6 cups powdered sugar lightly packed (add to preferred consistency)
Instructions
Cake
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Preheat oven to 350°F (177°C). Line three 8-inch round cake pans with parchment and lightly grease them.
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In a stand mixer fitted with the paddle attachment, beat the softened butter, neutral oil, brown sugar, and granulated sugar on medium-high for 3–4 minutes until pale and fluffy.
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Add eggs one at a time, mixing well after each addition. Mix in the vanilla bean paste and beat for an additional minute.
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In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and cardamom.
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With the mixer on low, alternate adding the dry ingredients and the buttermilk in this order:
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1/3 of the dry ingredients, 1/2 of the buttermilk, 1/3 of the dry ingredients, 1/2 of the buttermilk, final 1/3 of the dry ingredients.
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Mix until just combined.
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Add the fig jam and mix on low until fully incorporated.
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Divide batter evenly between the three pans. Bake for about 30–35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
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Cool in pans for 10 minutes, then remove from the pans and cool completely on wire racks.
Cardamom Cream Cheese Icing
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Beat softened cream cheese and butter on medium-high until just combined.
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Add cardamom, salt, vanilla bean paste, and almond extract. Mix until combined.
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Add powdered sugar 1 cup at a time on low speed, stopping when you reach your desired thickness (about 4–6 cups).
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Increase speed to medium-high and whip 2–3 minutes until creamy and airy; the icing will lighten in color.
Assembly
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Level cake layers if needed.
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Place the first layer on a cake board or stand and spread a generous layer of icing.
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Add the second layer and repeat with frosting.
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Place the third layer top-side down for a flat top surface.
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Frost the cake with the remaining icing, smoothing as desired.
