Can I make this cake gluten-free?

Absolutely! Just substitute a 1:1 gluten-free flour blend for the all-purpose flour. The texture will still be pleasantly moist and tender, though it may be a touch more delicate.

Do I have to use caramel sauce in the frosting?

Not at all. If you prefer a less sweet or tangy finish, plain cream cheese frosting is delicious on its own. You can also swirl in a bit of maple syrup or a dusting of cinnamon for another flavor profile.

Why is the cake mixed right in the pan?

This old-fashioned, “depression-era” method makes cleanup minimal and ensures the cake stays extra moist. There’s no bowl to wash and no risk of overmixing, plus it’s just plain fun!

Is there a substitute for vegetable oil?

Certainly. Any neutral oil (like canola or sunflower) will do the trick. If you want a slightly different flavor, melted coconut oil works, just be sure it’s cooled so it doesn’t solidify when hitting the cold water.

Spice Crazy Cake Recipe

Description

Spice Crazy Cake is a unique, no-mixer, one-pan cake bursting with cozy flavors like cinnamon, cloves, and nutmeg. Made with pantry staples and without eggs or dairy in the batter, this cake stays moist, tender, and incredibly easy to make. A luscious caramel cream cheese frosting adds a decadent finish—perfect for everyday treats or festive occasions.

Ingredients

Units Scale

For the Cake

1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon nutmeg
5 tablespoons vegetable oil
1 tablespoon vinegar
1 cup cold water

For the Frosting

16 ounces cream cheese frosting (about 2 cups)
1/4 cup caramel sauce (plus extra for drizzling)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Leave an 8×8-inch baking pan ungreased.
Combine Dry Ingredients: In the ungreased pan, add flour, sugar, baking soda, cinnamon, ground cloves, salt, and nutmeg. Whisk thoroughly to mix, ensuring you move flour from the edges into the center for an even blend.
Create Wells for Wet Ingredients: Use a spoon to make a large well on one side of the pan and a small well on the other side in the dry mixture. Add vegetable oil to the big well and vinegar to the small well.
Add Water and Mix: Pour cold water over all ingredients in the pan. Whisk immediately until the mixture is smooth and lump-free, scraping the edges and corners to incorporate all flour.
Release Air Bubbles: If bubbles appear in the batter, gently tap the pan several times on the counter to pop them.
Bake: Place the pan in the oven and bake for 30–35 minutes, or until a cake tester inserted into the center comes out clean. Remove the pan from the oven and let the cake cool completely before frosting.
Prepare the Frosting: Spoon the cream cheese frosting into a small bowl. Add ¼ cup caramel sauce and stir thoroughly until fully combined and smooth.
Frost and Decorate: Once the cake is cooled, spread the caramel cream cheese frosting evenly over the top. Drizzle with additional caramel sauce as desired. Slice and serve.

Notes

The caramel cream cheese frosting is quite sweet. If you prefer less sweetness, add caramel sauce to the frosting one tablespoon at a time, tasting as you go.
Plain cream cheese frosting can be used if you want to skip the caramel.
Nutrition values are estimates and may vary based on ingredient brands and portion size.
This recipe conveniently does not require eggs or dairy in the cake batter.
Allow the cake to cool fully prior to frosting for best results.

Nutrition

Serving Size: 1 slice (1/9 of cake)
Calories: 340
Sugar: 32g
Sodium: 340mg
Fat: 14g
Saturated Fat: 4.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 2g
Cholesterol: 10mg