1880 Chocolate Spice Cake (With Icing)

The aroma of spices and dark chocolate, particularly on a crisp autumn afternoon, has a way of transporting me back in time. I recall a particular baking day at my grandmother’s house, a day filled with the comforting clatter of mixing bowls and the gentle hum of her ancient oven. We were attempting a recipe unearthed from a faded, handwritten journal, a recipe for a cake so rich and fragrant it felt like a whispered secret from generations past. This 1880 Chocolate Spice Cake, with its unpretentious yet deeply satisfying spiced chocolate crumb and a gloriously glossy, bubbling icing, is that very memory made edible. It’s a testament to the enduring power of simple ingredients and time-honored techniques, a slice of history that warms the soul as much as it delights the palate.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 45-50 minutes
• Servings: 12
• Yield: 1 cake (9×13 inch)
• Dietary Type: Classic Baked Good

Ingredients

This cake is a beautiful marriage of deep cocoa and warm, comforting spices. The richness comes from a blend of butter and buttermilk, creating a tender crumb that’s simply divine.

For the Cake:

• 1 cup sugar
• 1⁄2 cup butter, softened
• 1 egg
• 1 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon salt
• 1 tablespoon unsweetened cocoa powder
• 1 1⁄2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

For the Icing:

• 5 tablespoons butter
• 7 tablespoons packed brown sugar
• 5 tablespoons heavy cream (or milk)
• 1⁄2 cup unsweetened cocoa powder

Equipment Needed

• 9×13 inch baking pan
• Large mixing bowl
• Electric mixer (handheld or stand mixer) or sturdy whisk
• Small bowl
• Measuring cups and spoons
• Sifter or fine-mesh sieve
• Spatula
• Oven
• Wire cooling rack
• Broiler (optional, for icing)

Instructions

Crafting this historical gem is a straightforward affair, with each step building upon the last to create something truly special. The key is to work with good quality ingredients and to follow the process diligently.

1. Begin by preheating your oven to 350°F (175°C). Ensure your oven rack is in the center position.
2. In a small bowl, dissolve the baking soda in the buttermilk. Stir gently until the baking soda is fully incorporated and the mixture is smooth. Set this aside; it will react with the other ingredients to provide lift and tenderness to the cake.
3. In a large mixing bowl, cream together the sugar and butter until the mixture is light and fluffy. This process incorporates air, which is crucial for a tender cake. If you don’t have an electric mixer, this will take a bit of vigorous whisking or beating.
4. Add the egg to the creamed sugar and butter mixture and beat well until thoroughly combined.
5. In a separate bowl, sift together the dry ingredients: the flour, salt, cocoa powder, cinnamon, cloves, and nutmeg. Sifting helps to aerate these ingredients and remove any lumps, ensuring an even distribution throughout the batter.
6. Now, begin to add the dry ingredients alternately with the buttermilk mixture to the creamed butter and sugar base. Start and end with the dry ingredients. For example, add about one-third of the dry ingredients and beat until just combined. Then, add half of the buttermilk mixture and beat until just combined. Continue this alternating process, ensuring you beat well after each addition. This method prevents overmixing, which can lead to a tough cake.
7. Once all the dry ingredients and buttermilk have been incorporated, add the vanilla extract and beat briefly until everything is smoothly combined into a luscious batter.
8. Grease and flour your 9×13 inch baking pan. This is a vital step to ensure your cake releases cleanly after baking. You can use butter or cooking spray for greasing, followed by a dusting of flour, tapping out any excess.
9. Pour the cake batter evenly into the prepared pan, using a spatula to spread it to the edges.
10. Bake in the preheated oven for 25 to 30 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean, or with a few moist crumbs attached (not wet batter). The edges should also be pulling away slightly from the sides of the pan.
11. While the cake is still hot from the oven, it’s time to prepare and apply the icing. This technique of icing a hot cake allows the icing to melt and meld beautifully with the cake’s surface, creating a fudgy, almost caramel-like glaze.
12. For the icing, combine the butter, brown sugar, cream (or milk), and cocoa powder in a saucepan. Cook over medium heat, stirring constantly, until the butter is melted and the mixture is smooth and well combined. Bring it just to a simmer, stirring.
13. Once the icing ingredients are combined and heated, carefully spread the hot icing over the hot cake in the pan. Use a spatula to ensure an even coating.
14. For that signature glossy, slightly caramelized finish, return the cake to the oven. Turn your oven to the broil setting (or the highest heat setting if broiling isn’t an option). Keep a very close eye on the cake as it broils; you want the icing to bubble and become lightly browned on top. This should only take a minute or two, so do not walk away. The exact timing will depend on your broiler’s intensity and your oven.

Expert Tips & Tricks

• Room Temperature is Key: Ensure your butter and egg are at room temperature for optimal creaming. This will result in a lighter, more voluminous cake batter.
• Buttermilk Substitute: If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes until it thickens slightly.
• Don’t Overmix: Once you start adding the dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour, leading to a dense, tough cake.
• The Broiling Ballet: Broiling the icing is a delicate dance. Watch it like a hawk! It can go from perfectly bubbling to burnt in mere seconds. If you’re nervous about broiling, or don’t have one, the icing will still be delicious if simply spread on the hot cake without the final broil. It will just have a softer, fudgier finish rather than a slightly crispier top.
• Pan Prep Perfection: Properly greasing and flouring your pan is non-negotiable for an easy release. For added insurance, you can also line the bottom of the pan with parchment paper after greasing and before flouring.

Serving & Storage Suggestions

This cake is utterly divine served warm, right out of the oven, especially with that gooey, warm icing. It’s wonderful on its own, but a dollop of freshly whipped cream or a scoop of good quality vanilla ice cream makes it truly exceptional. For a more indulgent treat, consider a light dusting of powdered sugar over the cooled icing.

Leftovers can be stored at room temperature, tightly covered, for up to 2 days. The icing will firm up slightly as it cools, but the cake remains wonderfully moist. If you live in a very warm climate, or if it’s exceptionally humid, refrigerating the cake might be a better option. It will keep in the refrigerator for up to 4 days. To reheat, you can gently warm slices in a low oven (around 250°F / 120°C) for a few minutes, or microwave them for very short intervals until just warmed through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	330 kcal	17%
Total Fat	15g	19%
Saturated Fat	9g	45%
Cholesterol	40mg	13%
Sodium	290mg	13%
Total Carbohydrate	46g	17%
Dietary Fiber	2g	7%
Total Sugars	30g	60%
Protein	4g	8%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is a classic for a reason, there’s always room for a little culinary exploration!

• Espresso Boost: For a deeper, more complex chocolate flavor, dissolve 1 teaspoon of instant espresso powder in the buttermilk mixture.
• Nutty Crunch: Fold in 1/2 cup of chopped walnuts or pecans into the batter just before pouring it into the pan.
• Citrus Zest: Add the zest of one orange to the cake batter for a subtle citrusy brightness that beautifully complements the spices and chocolate.
• Cream Cheese Icing: If the broiled icing isn’t your preference, a classic cream cheese frosting is a delightful alternative. Just ensure the cake is completely cool before frosting.

FAQs

Q: Why is my cake dry?
A: A dry cake can often be the result of overbaking or overmixing the batter. Ensure you bake only until a toothpick comes out with moist crumbs, and mix the batter until just combined.

Q: Can I make this cake ahead of time?
A: Yes, this cake can be baked a day in advance. Store it at room temperature, tightly covered. The icing is best applied when the cake is warm, so if making ahead, you may wish to rewarm slices before adding the icing, or simply serve un-iced or with a separate frosting.

Q: What is the best way to store leftover cake?
A: Tightly cover the cake at room temperature for up to 2 days, or refrigerate for up to 4 days.

Q: My icing didn’t bubble and brown like in the description, what went wrong?
A: This is usually due to the intensity of your broiler or the cake not being in close enough proximity to the heat source. Always keep a very close eye on the cake when broiling, and ensure it’s placed on an oven rack that’s close to the broiler element.

Q: Is there a way to make the icing less sweet?
A: The sweetness of the icing is a hallmark of this traditional recipe. However, you could slightly reduce the brown sugar to 6 tablespoons, but be aware it may affect the consistency and browning.

Final Thoughts

This 1880 Chocolate Spice Cake is more than just a dessert; it’s a journey. It’s a taste of simpler times, of hearth and home, and of the enduring joy that baking can bring. The rich, spiced chocolate cake, kissed by a bubbling, caramelized icing, offers a comforting embrace with every bite. I encourage you to gather your ingredients, set aside some time, and allow the magic of this historical recipe to unfold in your own kitchen. Share it with loved ones, savor the aromas, and let this cake become a cherished part of your culinary narrative. It pairs wonderfully with a strong cup of coffee or a robust black tea, creating a moment of pure, unadulterated bliss.