This is our favorite spiced layer cake—tender, richly flavored, and wonderfully moist for days. While developing this recipe we focused on two goals: an ultra-moist crumb and a warm, layered spice profile. The cake delivers both, with cinnamon and cardamom folded into the batter and DeLallo fig jam added for sweetness, depth, and extra moisture.
To finish the cake we use a cardamom cream cheese icing—our take on classic cream cheese frosting. It’s lightly spiced, balanced in sweetness, and adds a silky contrast to the spiced layers. The combination of spiced cake, fig jam, and cardamom cream cheese icing makes a perfect dessert for fall dinners, holiday gatherings, or simply when you need a comforting slice of cake.
FAQ
Can I use a different jam in this spiced cake?
This recipe was developed specifically with fig jam in mind. Fig jam complements the warm spices and adds both flavor and moisture in a way other jams like grape, blackberry, or raspberry do not.
Can I make this spiced cake ahead of time?
Yes. Cake layers can be baked a day ahead and wrapped tightly in plastic wrap at room temperature. The layers also freeze well for up to two months—thaw at room temperature before assembling and frosting. As always, the cake is freshest the day it’s made, but advancing steps is practical and convenient.
Does this spiced cake need to be refrigerated?
Because the finished cake is frosted with cream cheese icing, store the assembled cake in the refrigerator if your kitchen is warm or if you’ll keep it more than a day. If left overnight in a cool room, storing on the counter is fine. For the best texture and flavor, allow slices to come to room temperature for 20–30 minutes 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 the tops spring back when gently pressed or a toothpick inserted in the center comes out clean.
What if I don’t have cardamom?
You can omit cardamom, but the flavor will be slightly different. For a similar warm note, substitute a little extra cinnamon or a pinch of nutmeg. If possible, we recommend using cardamom for its distinct aromatic quality.
Can I halve the recipe?
Yes. Halve all ingredients and bake in three 6-inch pans or one 9-inch pan. Baking times will vary: check the smaller pans a few minutes earlier and the larger pan a bit later.
How do I get smooth cream cheese icing?
Start with fully softened cream cheese and butter. Beat them together briefly before adding powdered sugar, then whip for a few minutes until the icing becomes creamy, airy, and a paler white color.
Why did my spiced cake turn out dense?
Density usually comes from overmixing after the flour and buttermilk are added. Mix on low speed and stop as soon as the ingredients are combined. Gentle mixing helps keep the crumb light and tender—especially important in a batter enriched with jam for moisture.
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 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 the 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, dark brown sugar, and granulated sugar on medium-high for 3–4 minutes until pale and fluffy.
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Add the eggs one at a time, mixing well after each addition. Mix in the vanilla bean paste and beat 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 buttermilk in this order: 1/3 dry, 1/2 buttermilk, 1/3 dry, 1/2 buttermilk, final 1/3 dry.
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Mix until just combined.
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Fold in the fig jam on low speed until fully incorporated.
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Divide the batter evenly among 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 the pans for 10 minutes, then turn the layers out onto wire racks to cool completely.
Cardamom Cream Cheese Icing
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Beat the 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 one cup at a time on low speed until you reach your preferred thickness (about 4–6 cups).
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Increase speed to medium-high and whip 2–3 minutes until the icing is creamy, airy, and a lighter white color.
Assembly
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Level the 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 and smooth as desired.
