Cocoa Spice Cake

By Sharon | Recipes

Jun 27

This Cocoa Spice Cake has a light cocoa and spice flavor and is filled with an Orange-Ginger Curd and frosted with an Orange-Ginger 7-minute frosting.

The flavor combination is awesome with just the right balance of flavors and sweetness.

When planning my Wedding Macaron Tower project I needed to come up with a non-dairy option for the filling.  I knew I could make a Lemon Curd that was non-dairy but I wanted something to go with Pistachio and decided that Orange-Ginger would be a good flavor combination.

Now to come up with something to use them in once I devised a recipe.  A spice cake seemed like a good idea.  My two non-dairy options were a 7-minute frosting and an orange-ginger curd.  So off to the test kitchen with my ideas.

Cocoa Spice Cake

Yield: 10  servings
Preparation time: 20 minutes
Total time: 1 hour
Source: Sharon E. Russell

  • 2 1/2 cups/9.8 oz/278 g sifted cake flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons orange zest
  • 1/2 cup/4 oz/113 g butter – room temperature
  • 1/2 cup3.25 oz/106 g light brown sugar, firmly packed
  • 1 cup/7 oz/200 g granulated sugar
  • 2 large eggs
  • 1 1/4 cups/300 ml buttermilk
  • 1 teaspoon vanilla extract

Place rack in the middle of the oven and preheat to 350°F/180°C/Gas Mark 4.

Sift together the flour, cocoa powder baking powder, soda, salt, cinnamon, ginger, cloves, and nutmeg.  Set aside.

Cream butter and sugars in a mixing bowl until fluffy.  Add orange zest then  eggs one at a time, beating well after each. Beat at high speed of an electric mixer for 5 minutes, or until light and fluffy. Scrape bowl often.

Add sifted dry ingredients, alternating with buttermilk and vanilla, mixing at lowest speed just until smooth.

Pour batter into two greased and floured 8-inch round layer cake pans. . Bake at 350°F/180°C/Gas Mark 4 for 25 to 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pans on rack for 5 minutes, turn out of pans onto racks to cool completely.