Spice cake with Cream Cheese frosting

A slice of a two tiered spice cake on a plate on it's side with bites taken out of it and a fork next to it with crumbs on the tines.

5 from 4 reviews

A perfectly moist gluten free spice cake with decadent cream cheese frosting


Units Scale

For the Cake

  • 2 cup Sugar
  • 1 cup Butter ((Room temp))
  • 1/4 cup Brown Sugar
  • 4 Eggs
  • 1 tsp Vanilla extract
  • 3 cups Bob's Red Mill's gluten free 1 to 1 flour
  • 1 tsp Salt
  • 2 tsp Baking Powder
  • 2 tsp Ginger
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Cardamom
  • 1/2 tsp Clove
  • 1 cup Buttermilk

For the Frosting

  • 16 oz Cream cheese ((Room temp))
  • 1 cup Butter ((Room temp))
  • 1 lb Powdered Sugar
  • 1 tsp Vanilla extract
  • 1 pinch Salt


  1. Preheat oven to 350F and grease your baking pans (I used two spring form pans)
  2. In a stand mixer cream together the sugar, brown sugar, and butter. Once those are creamed together, with the mixer on low add one egg at a time and the vanilla extract, until everything is fully combined.
  3. In a separate bowl combine all the dry ingredient and whisk together until everything is well mixed.
  4. Turn your mixer to a low speed and slowly add the dry ingredients and buttermilk until it is fully combined.
  5. Divide batter into your greased baking pans and bake 30-35 minutes, until a toothpick can be inserted into the center and comes out clean.
  6. Place cakes on a rack to cool before removing them from the pan. Let them cool completely before frosting.


  1. In a stand mixer cream together the cream cheese and butter. Then with the mixer on low speed add the remaining ingredients, taking care to add the powdered sugar slowly. Allow to whip together completely.
  2. Frost and decorate cake as desired.


I do not recommend subbing out alternative flours (almond, quinoa, etc) as the resulting cake would not be the same texture or density.