Buttermilk Cinnamon Spice Cake

    1 hour

    You won't believe a cake this simple can be this good. You can fill it and ice it with your favourite icing if you like, or just eat it plain.

    40 people made this

    Serves: 12 

    • 2 cups (250g) plain flour
    • 1/4 cup (30g) cornflour
    • 1 cup (220g) white sugar
    • 1 teaspoon baking powder
    • 3/4 teaspoon bicarb soda
    • 1 teaspoon salt
    • 3/4 teaspoon ground cloves
    • 3/4 teaspoon ground cinnamon
    • 185g copha
    • 1 cup (250ml) buttermilk
    • 3 eggs

    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Grease and flour two 23cm round cake tins.
    2. Sift together flour, cornflour, sugar, baking powder, bicarb soda, salt, cloves and cinnamon into a large bowl. Add copha and buttermilk; beat with an electric mixer for 2 minutes. Add eggs and beat 2 minutes more. Pour batter into prepared pans.
    3. Bake for 30 to 35 minutes, or until done.

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    Reviews in English (35)


    This was great but I did make some changes. I didn't have buttermilk, so just used 1 c. milk and 1 TB lemon juice mixed in. Also, I did a full teaspoon of cinnamon and added 1 tsp. ginger, 1/2 tsp. nutmeg, and 1/2 tsp. allspice since one reviewer said it was bland. These spices made it taste great. I just threw it all into one large rectangle cake pan instead of two round ones and it turned out fine.  -  23 Sep 2007  (Review from Allrecipes USA and Canada)


    This is my favorite spice cake recipe. I've made it 4 times now, and this time was my first making it at a high altitude (4500 feet), and with only very slight adjustments, it was still very moist! I changed from shortening to butter, because I like butter better, and I also added 1/4 tsp allspice, and an extra 1/4 tsp cinnamon for a spicier cake, because it just doesn't smell spicy enough for me the way the recipe calls for. For anyone at high altitudes, the only adjustments I made were I removed 1 tbsp sugar, and 1/8 tsp of baking powder, added 1 tbsp of 2% milk, 1 tbsp butter and 1 extra egg, and it came out moist, and didn't rise too early. It looked and tasted great with a simple cream cheese frosting.  -  03 May 2008  (Review from Allrecipes USA and Canada)


    There is a popular-brand cinnamon swirl cake mix that we can't get anymore where we live, and I was looking for a recipe here at Allrecipes.com to replace it. This recipe turned out to be nothing like what I was looking for, but I am SO glad I found it. Making the recipe exactly as written, the end product is a very dense cake with the texture of a good spice bread. Unlike most of the spice cakes I've had, it is not overpoweringly spicy, nor is it tremendously sweet. It's a refreshingly different kind of cake, and we all really enjoyed it. Some notes/suggestions: (1) I recommend making this in a single-layer rectangular pan. (2) When making this cake batter, it is very important that you beat the cake AS STATED for the times stated in the recipe. Your cake will not have the intended texture if you take shortcuts (like hand mixing or mixing for less time than called for) or if you overbeat the batter after the eggs have been added. So...follow the instructions. (3) If you don't like cloves, substitute ginger or allspice, etc. Just DON'T substitute all of them. Pick ONE as a substitute and go with that. Adding a tsp of three other flavors is going to overpower this cake and make it unfit to eat, in my opinion. This is a great recipe. Thanks so much for sharing it.  -  27 Jan 2008  (Review from Allrecipes USA and Canada)