All the spices cake with vanilla bean glaze from Snacking Cakes: Simple Treats for Anytime Cravings (page 88) by Yossy Arefi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Brown sugar whip; Maple coffee glaze; Fudgy caramel icing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation. Can substitute vanilla extract for vanilla bean paste.

  • bbbtravels on April 25, 2026

    Not as punchy as I'd hoped (I really like a punchy spiced cake) but nice.

  • denmar086 on April 20, 2026

    Baked in a 9x9 metal pan at 30 mins and came out well-baked. The texture was a bit spongy but it tasted good. I used vanilla bean paste in the batter and glaze. The spices hit the senses midway through the bite. I misread the glaze recipe at first and used all 2 tbsp of milk when mixing. I think this is why my glaze was more transparent. Still yummy!

  • CJWheaton on February 02, 2026

    Batter volume fit perfectly in my mini bundt pan (7.5 inch dia.) And the 40 min bake time was good. I added a tiny bit of the vanilla bean paste to the cake batter too! Nice and moist, but a bit dense, but tasted great.

  • Lakefox on January 31, 2026

    A delicious spice cake. I would make again. As others have noted, my cake was perfectly done right at 30 minutes and it didn't last long in our house.

  • rebekahbryce on January 29, 2026

    Really good! I weighed ingredients and did not notice a spongy texture; I used powdered buttermilk (added water with the liquid ingredients and then the powder with the dry). I accidentally over-salted the glaze a little bit, which ultimately worked to round out the sweetness and spice.

  • meginyeg on January 04, 2026

    As others have noted the texture on this cake was a bit spongy. But we all loved the flavor. Very delicious.

  • rachel_a40gn2 on December 31, 2025

    This came together easily and quickly. It smelled wonderful when baking. It was done right at 30 minutes. I agree with others that the icing is a little sweet on its own. However, once put together, it's great. I didn't find the cake to be spongy. It was tender and tasted great! I love that I have this cake in my back pocket now.

  • emilycaj on May 15, 2025

    Made a half batch in a 6" cake pan-- took 25 minutes on convection to bake. Very moist and dense. Like others have said, the texture is spongy. However, it didn't matter-- the flavor is really great. Both children said they want this for their next birthday cake.

  • Lyssquee on February 25, 2025

    Good! Very spiced. Spongy as others noted. Got better sitting in the fridge for a couple days. I felt like the glaze was a little sweet - I'd perhaps use less next time.

  • et12 on December 04, 2022

    The kitchen smelled absolutely amazing while this cake was baking. Tasted good but I didn’t much care for the texture.

  • dc151 on September 13, 2022

    While I'm very much not a baker, this came out lovely despite not looking very pretty once I was done with it. Moist, great flavors. There was no way to test how it tasted the next day, because there were no leftovers.

  • averythingcooks on August 31, 2022

    I cut this in 1/2 to try out my mini bundt pans and the results were good (other than me trying to figure "the fill" and bake time for this pan). The cake has a lovely flavour although I do agree on the slightly spongy texture - I thought maybe that was the fault of the pan change. I made the glaze a little thicker so it would hold better on the tops of the little cakes but still drizzle down the sides. I'm going to make this cake again for sure including the apple version.

  • Kag2020 on August 18, 2022

    I thought the flavor of this cake was good but the texture was a bit spongy, particularly the first day. It seemed to firm up on day two so I may make this a day ahead in the future. I didn’t have buttermilk but used the author’s suggested substitute of two parts full fat yogurt and one part milk. Don’t know if that was the culprit. Also the glaze separated a bit after a few hours but that could’ve been my fault, either too much milk or the heat in my house.

  • Skamper on October 16, 2021

    Just what I was craving as fall sticks a toe in here in so cal. Baked for about 35 minutes. I used a thin layer of cream cheese frosting instead of the glaze.

  • Lepa on October 06, 2021

    I made this with the suggested glaze. It was good last night, after I baked it, but even better this morning. It was just right at thirty minutes.

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