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Holiday Mulling Spice Cake Holiday Mulling Spice Cake

Holiday Mulling Spice Cake

The Spices in our mulling spice blend are warm and hearty enough to hold their own when blended with the cakeā€™s Orange juice and molasses (use an unsulfured brand, such as Grandmaā€™s). The batter is very thin, but it bakes up sturdy, easy to cut and ready to be generously filled and covered with cream cheese frosting. The cake is lovely on its own, but really pop with the crystallized ginger

Bake this delicious cake on a crisp fall weekend or any holiday get together and enjoy the lovely aromas swirling around your kitchen.



2 Ā¼ cups All Purpose Flour

2 Tbsp finely Ground Mulling Spice

1 Cup (2 Sticks) Unsalted butter

1 Cup (Packed) brown Sugar

2 Lg eggs

2 tsp Orange zest

Ā¾ cups Molasses

1 1/2 tsp Baking Soda

Ā½ cup Orange Juice


12 oz Cream cheese

Ā¾ unsalted butter

1 Ā½ Tsp vanilla extract

Ā¼ tsp salt

6 cups Powdered sugar

Garnish with Finely chopped Crystallized ginger


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  1. Heat oven to 350 degrees. Prepare the cake: Grease and flour one 8 inch bundt pan
  2. In a medium bowl, whisk together the flour, spices and salt; set aside.
  3. Working in the bowl of a stand mixer fitted with a paddle attachment (or using an electric mixer), beat together the butter and brown sugar on medium until smooth. Add eggs and orange zest, and beat on medium-high speed, about 1 minute.
  4. In a separate bowl or liquid measuring cup, add the molasses and baking soda. In a small saucepan, bring the orange juice to a boil over high; pour it over the molasses and baking soda and whisk until combined. (The mixture will froth.)
  5. Beat in a third of the flour to the butter mixture on low until combined, then half the orange juice mixture. When itā€™s blended, add half the remaining flour, all the remaining orange juice, then the rest of the flour, beating to blend after each addition. Batter will be runny.
  6. Pour Batter into prepared Bundt Pan and  Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out clean, rotating halfway through. Let cakes cool in pans for 15 minutes, then unmold and transfer the cakes to wire racks to cool fully.
  7. Prepare the frosting: Use an electric mixer to beat the cream cheese until smooth. Add the butter and beat until smooth. Add the vanilla and salt, and mix briefly. On low speed, add the confectionersā€™ sugar, cup at a time. After all the sugar is incorporated, scrape the bowl, then beat the frosting on medium-high for 15 seconds.
  8. Microwave frosting in 15 second intervals, stirring between each session until the frosting is war and a pourable consistency. Pour frosting over cake and let sit. Top with a smattering of crystallized ginger bits, chocolate pearls or sprinkles, if desired. Refrigerate for 1 hour (or up to 3 days) before serving.

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