Chocolate Spice Cake (Small)
A rich chocolate spice cake featuring warm cinnamon and nutmeg flavors, moist buttermilk, and a tender crumb, perfect for cozy gatherings and dessert lovers alike.
Ingredients
Instructions
- Cream margarine and sugar; add egg and sifted dry ingredients.
- Add buttermilk and baking soda.
- Bake in a 7x7-inch pan for 35-40 minutes at 350°F (175°C).
Tips & Substitutions
For an even richer flavor, consider using unsalted butter instead of margarine. You can substitute the buttermilk with yogurt or milk mixed with a bit of vinegar if needed. Ensure your ingredients are at room temperature for better mixing. If you prefer, add a handful of chocolate chips for extra chocolatey goodness. This cake's unique spice profile makes it a delightful alternative to more traditional American recipes.
Serving Suggestions
This chocolate spice cake is perfect on its own but can be elevated with a dusting of powdered sugar or a drizzle of chocolate ganache. Serve it alongside a scoop of vanilla ice cream or whipped cream for a delightful dessert experience. It pairs beautifully with Baked Persimmon Pudding for a comforting dessert spread or alongside coffee for a cozy afternoon treat.
Storage & Reheating
Store any leftover chocolate spice cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last up to a week. To reheat, place a slice in the microwave for 10-15 seconds, or warm in an oven at 300°F (150°C) for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Spice Cake (Small) contains roughly 298 calories, with 9g protein, 45g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (45% of the Daily Value), iron (33% of the Daily Value), and potassium (20% of the Daily Value), and a good source of vitamin C and protein. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour for cake flour, but the cake may be slightly denser. For best results, use a blend of all-purpose flour and cornstarch to mimic cake flour's lighter texture. Simply replace 1 cup of cake flour with 3/4 cup all-purpose flour and 2 tablespoons of cornstarch.
What can I do if I don't have buttermilk?
If you don't have buttermilk, a quick substitute is to mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. This will provide the acidity needed for the baking soda to react and create a moist cake.
How do I know when the cake is done baking?
To check if your cake is done, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready. If it comes out with wet batter, bake for an additional 5 minutes and check again. Keep an eye on the time as ovens can vary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).