Velvet Spice Cake


Sugar and spice and everything nice. That’s what this cake is. If you had to make a cake that encapsulated the essence of fall and Thanksgiving, this would be it. I’m slowly but surely working my way through my newish copy of Joy of Cooking and I have yet to find a recipe flop. No exception to the rule, this velvet spice cake is delicate, barely sweet, and completely comforting.

Try it warm, with a drizzle of honey. Your belly will thank you for it. Then hop into bed with a cup of cocoa and snuggle down with a book, the TV, your cat, whatever. This cake will have you dreaming of blustery days, nippy weather, and turkey-induced coma.

Velvet Spice Cake | Joy of Cooking

Makes one 9-inch tube pan or 8- to 10-inch fluted cake

Preheat oven to 350 degrees F.

Whisk together until blended:

  • 2 1/3 c. sifted cake flour
  • 1 1/2tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp grated or ground nutmeg
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt

Cream together:

  • 3/4 c. butter
  • 1 1/4 c. sugar

Beat in 3 large egg yolks, one at a time.

On low speed, add the flour mixture in 3 parts, alternating with 3/4 c plus 2 tbsp of yogurt or buttermilk.

Using clean beaters, beat in a large bowl on medium until soft peaks form:

  • 3 large egg whites
  • 1/8 tsp cream of tartar

Gradually add, beating on  high speed until stiff peaks form:

  • 1/4 c sugar

Fold the whites into the yolk mixture and scrape into a greased and floured pan. Bake 45 to 55 minutes.



2 Responses

  1. I’ve made this velvet spice cake so many times and it is so delicous! I want to make mini cupcakes using this recipie. I wonder how long I should leave them in the oven?

  2. There are not many things our family of nine completely agree on, but this spice cake is one of them! Everyone’s favorite cake!!

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