Ingredients:

  • 1 box (15.25 oz / 432g) spice cake mix
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • 3 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • ½ teaspoon (2.5ml) ground cinnamon
  • ¼ teaspoon (1.25ml) ground nutmeg
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • 8 ounces (226g) cream cheese, softened
  • ½ cup (113g or 1 stick) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon (5ml) vanilla extract
  • 1-2 tablespoons (15-30ml) milk or cream (to adjust consistency)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan (or line with parchment paper).
  2. In a large bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
  3. Add the spice cake mix, cinnamon, and nutmeg to the wet ingredients. Mix until just combined. Do not overmix. Explore more spice cake mix recipes.
  4. Gently fold in chopped nuts, if using.
  5. Pour batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
  7. While the cake cools, beat softened cream cheese and butter together until smooth and creamy.
  8. Gradually add sifted powdered sugar, mixing on low speed until combined.
  9. Stir in vanilla extract. Add milk or cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
  10. Once the cake is completely cool, frost with the cream cheese frosting.
  11. Slice and serve!