If you’re a fan of chocolate cake but want to elevate it with something a little different, this recipe is for you. The added spices give the cake a warm, complex flavor that pairs perfectly with the richness of the chocolate. It’s easy to make with pantry staples, doesn’t require fancy equipment, and bakes up beautifully every time. It’s the kind of cake that tastes like it took hours, but comes together in under an hour.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsweetened cocoa powder
Granulated sugar
Baking soda
Baking powder
Ground cinnamon
Ground nutmeg
Ground cloves (optional for a bolder spice flavor)
Salt
Eggs
Milk (or buttermilk for extra richness)
Vegetable oil (or melted butter)
Vanilla extract
Boiling water (to intensify the cocoa flavor)
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
In another bowl, beat together the eggs, milk, oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients and mix until just combined.
Carefully pour in the boiling water and stir until the batter is smooth. It will be thin—this is normal.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving or frosting.
Servings and timing
This recipe serves approximately 8 to 10 people. Prep time: 15 minutes Cook time: 30–35 minutes Cooling time: 20–30 minutes Total time: about 1 hour
Variations
Add a pinch of cayenne pepper for a subtle heat that enhances the chocolate.
Top with cream cheese frosting or a dusting of powdered sugar instead of chocolate frosting.
Stir in mini chocolate chips or chopped nuts for added texture.
Make it dairy-free by using almond milk or oat milk and a dairy-free oil.
Bake as cupcakes by adjusting the bake time to 18–22 minutes.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days. To keep it longer, refrigerate for up to 5 days or freeze for up to 2 months. If frozen, let it thaw in the refrigerator overnight before serving. To reheat individual slices, microwave for 10–15 seconds for a warm, fresh-from-the-oven feel.
FAQs
What spices work best in a chocolate cake?
Cinnamon, nutmeg, and cloves complement chocolate beautifully. You can also add allspice or a hint of cardamom for variation.
Can I use a different type of flour?
Yes, you can use cake flour for a lighter texture or a 1:1 gluten-free flour blend if needed.
Why add boiling water to the batter?
Boiling water helps bloom the cocoa powder, deepening the chocolate flavor and creating a moist texture.
Can I make this cake in advance?
Yes, this cake stores well and can be made 1–2 days ahead of time.
What type of frosting pairs best with this cake?
Chocolate ganache, cream cheese frosting, or even a simple vanilla glaze all work well.
Can I make this into a layer cake?
Absolutely. Double the recipe and bake in two 9-inch round pans, then stack with frosting in between.
Is this cake overly sweet?
No, the spices balance the sweetness and add a sophisticated flavor profile.
What can I use instead of vegetable oil?
Melted butter, canola oil, or even coconut oil are great alternatives.
Can I skip the cloves?
Yes, cloves are optional. The cake will still have great flavor with just cinnamon and nutmeg.
Can I turn this recipe into cupcakes?
Yes. Fill cupcake liners 2/3 full and bake at the same temperature for 18–22 minutes.
Conclusion
This Easy Spiced Chocolate Cake is the perfect dessert for when you want something comforting with a twist. The combination of rich chocolate and warm spices makes it stand out from traditional chocolate cakes, while still being incredibly simple to prepare. Whether you’re baking for a special occasion or just treating yourself, this cake is sure to become a new favorite.
This Easy Spiced Chocolate Cake combines rich cocoa flavor with warm spices like cinnamon, nutmeg, and cloves. It’s a moist, deeply flavorful cake that’s easy to prepare and perfect for cozy evenings or holiday gatherings.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves (optional)
1/2 teaspoon salt
2 large eggs
1 cup milk (or buttermilk)
1/2 cup vegetable oil (or melted butter)
1 teaspoon vanilla extract
3/4 cup boiling water
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, whisk together eggs, milk, oil, and vanilla extract until smooth.
Gradually mix the wet ingredients into the dry ingredients until just combined.
Carefully stir in the boiling water until the batter is smooth. It will be thin.
Pour batter into prepared pan and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before serving or frosting.
Notes
Add a pinch of cayenne for a spicy kick.Top with cream cheese frosting or dust with powdered sugar.Fold in mini chocolate chips or chopped nuts for texture.Use plant-based milk and oil to make it dairy-free.To make cupcakes, bake at 350°F for 18–22 minutes.
