Easy German Spice Cake With Cocoa, Cinnamon & Warm Spices
German Spice Cake Recipe (Gewürzkuchen)
If you’re looking for an authentic German spice cake recipe, this is the kind of cake I make when I want something richly spiced, chocolatey, and simple enough for an afternoon coffee (Kaffee und Kuchen) or holiday gathering.
In Germany, Gewürzkuchen is a beloved traditional winter and Advent cake. This FreshFitChef version balances cocoa, cinnamon, ginger, cloves, nutmeg, and finely ground almonds for a tender crumb, finished with a smooth dark chocolate glaze.
Quick Answer: What is German Spice Cake (Gewürzkuchen)?
German spice cake, or Gewürzkuchen, is a traditional moist European cake flavored with cocoa and warm baking spices including cinnamon, cloves, nutmeg, and ginger (or Lebkuchen spice), enriched with finely ground almonds, butter, eggs, and whole milk. It is baked at 350°F (175°C) for 50–55 minutes in a 9-inch pan and finished with a glossy dark chocolate glaze or a dusting of powdered sugar.
FreshFitChef Creator Note
I’m not a professional chef. I’m a home cook and the creator of FreshFitChef. When I make a cake like this, I want the spices to support the chocolate instead of overpowering it. I use cinnamon as the dominant spice, keep cloves and nutmeg restrained, and use finely ground almonds to give the cake a soft, rich crumb that stays moist for days.
Why You’ll Love This German Spice Cake
- Soft, Ultra-Moist Crumb: Ground almonds lock in natural fats and moisture.
- Balanced Spice Profile: Warm and aromatic without tasting harsh or bitter.
- Simple One-Pan Assembly: Straightforward creaming and alternating milk/flour method.
- Incredible Make-Ahead Quality: Tastes even better on day 2 as the spices bloom.
Ingredients for German Spice Cake
The Spiced Cake Base
- 2 cups (240 g) all-purpose flour: Weighed for precision.
- ½ cup (45 g) unsweetened cocoa powder
- 1 cup (100 g) finely ground almonds: Essential for authentic texture.
- ¾ cup granulated sugar & ½ cup light brown sugar
- 2 tsp cinnamon & 1 tsp ground ginger
- ½ tsp ground cloves & ½ tsp grated nutmeg
- 1 tsp Lebkuchen spice: (Or see homemade mix below).
- 2 tsp baking powder & ½ tsp baking soda
- ½ tsp fine salt
- 4 large eggs (room temp) & 1 tsp vanilla extract
- ½ cup (113 g) unsalted butter (softened) & 1 cup whole milk
- Optional: 2 oz (57 g) chopped semisweet chocolate
Simple Chocolate Glaze
- 4 oz (113 g) dark or semisweet chocolate: Finely chopped.
- 2 tablespoons heavy cream: Warmed to steaming.
- 1 teaspoon butter: Adds a glossy bakery shine.
No Lebkuchen Spice? Make Your Own in 10 Seconds:
If you don’t have German store-bought Lebkuchengewürz, mix this quick pantry blend to substitute for the 1 teaspoon in this recipe:
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Ginger
- ⅛ teaspoon Ground Cloves
- ⅛ teaspoon Ground Nutmeg or Allspice
How to Make German Spice Cake (Step-by-Step)
1. Preheat the Oven & Prep the Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
2. Combine the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cocoa powder, finely ground almonds, cinnamon, ginger, cloves, nutmeg, Lebkuchen spice, baking powder, baking soda, and salt until thoroughly blended.
3. Cream Butter and Sugars
In a separate mixing bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer for 2–3 minutes until lighter and fluffy.
4. Add Eggs and Vanilla
Add the room-temperature eggs one at a time, beating briefly after each addition until incorporated. Mix in the vanilla extract.
5. Alternate Dry Ingredients and Milk
Add roughly one-third of the dry ingredients, followed by half of the milk. Repeat (Dry → Milk → Dry → Milk → Dry), mixing gently on low speed just until combined to prevent overworking the gluten. Fold in chopped chocolate with a spatula if using.
6. Bake & Test for Doneness
Spread the thick batter evenly into the prepared pan. Bake on the center rack for 50–55 minutes. Begin checking around 48 minutes; a wooden skewer inserted into the center should come out clean or with a few moist crumbs (no wet batter).
7. Cool Completely & Glaze
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Heat cream until steaming, pour over chopped chocolate, let sit for 2 minutes, then whisk smooth and stir in butter. Pour glaze over the cooled cake, allowing it to drizzle naturally down the sides. Allow glaze to set before slicing into 12 pieces.
Important Culinary Distinctions
- Gewürzkuchen vs. American German Chocolate Cake: They are completely unrelated. German Chocolate Cake is an American creation named after Samuel German (creator of Baker’s German’s Sweet Chocolate) featuring a coconut-pecan frosting. Gewürzkuchen is an authentic European spiced cake.
- Gewürzkuchen vs. Lebkuchen: While sharing similar spices, Lebkuchen is a traditional dense holiday biscuit/gingerbread, whereas Gewürzkuchen is a soft, moist sponge cake.
Chef’s Rules for a Perfect Spice Cake
- Weigh the Flour: Packing flour into cups creates a heavy, dry crumb. Use 240 grams for precision.
- Restrain the Cloves: Ground clove is exceptionally potent. Half a teaspoon is the ideal ceiling for a balanced 9-inch cake.
- Glaze Only When Cool: Pouring warm glaze onto a warm cake will cause the glaze to run off completely.
Explore More FreshFitChef Baking & Dessert Recipes:
Pair your afternoon coffee with more wholesome, homemade baked goods from our kitchen:
Frequently Asked Questions
Can I make German spice cake with apples?
Yes! To make a German Apple Spice Cake, fold in 2 medium finely diced firm apples (like Honeycrisp or Granny Smith) and an extra teaspoon of cinnamon directly into the finished batter before baking.
Can I make this cake without nuts?
Yes. Replace the 1 cup of ground almonds with an additional ¾ cup (90 g) of all-purpose flour. Note that the texture will be slightly less moist since almonds provide natural fats.
How long does German spice cake stay fresh?
Stored under a cake dome or in an airtight container at room temperature, it stays moist and flavorful for up to 5 days (as noted by German culinary source Essen & Trinken). You can also freeze unglazed cake layers for up to 3 months.
German Spice Cake (Gewürzkuchen)
Recipe by M. Inzamam Abbasi | FreshFitChef
A moist German-style spice cake made with cocoa, cinnamon, cloves, nutmeg, milk, and ground almonds, finished with a simple dark chocolate glaze.
Ingredients
Spiced Cake Batter:
- 2 cups (240 g) all-purpose flour
- ½ cup (45 g) unsweetened cocoa powder
- 1 cup (100 g) finely ground almonds
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon Lebkuchen spice (or homemade mix)
- 2 teaspoons baking powder & ½ tsp baking soda
- ½ teaspoon fine salt
- 4 large eggs (room temperature)
- ½ cup (113 g) unsalted butter, softened
- 1 cup (240 ml) whole milk
- 1 teaspoon pure vanilla extract
- Optional: 2 oz (57 g) semisweet chocolate, chopped
Dark Chocolate Glaze:
- 4 oz (113 g) dark or semisweet chocolate, chopped
- 2 tablespoons heavy cream
- 1 teaspoon butter
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9-inch cake or springform pan and line the base with parchment paper.
- Whisk Dry Mix: In a large bowl, whisk together flour, cocoa, ground almonds, granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, Lebkuchen spice, baking powder, baking soda, and salt.
- Cream Wet Ingredients: In another bowl, beat softened butter and sugars until fluffy (2–3 mins). Beat in eggs one at a time, then add vanilla.
- Combine: Alternately add the dry ingredients and milk in 3 additions, mixing gently just until combined. Fold in chopped chocolate if using.
- Bake: Spread batter evenly in the pan. Bake for 50–55 minutes (start checking at 48 mins) until a skewer inserted in the center comes out clean.
- Cool: Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Glaze: Heat heavy cream until steaming; pour over chopped chocolate. Let rest 2 minutes, whisk until smooth, and stir in 1 tsp butter. Spoon glaze over the cooled cake and let set before slicing into 12 pieces!
Nutrition & Storage Notes
Storage: Store airtight at room temperature for up to 5 days. For freezing, freeze unglazed cake layers wrapped in plastic wrap and foil for up to 3 months.
Approximate Nutritional Estimate (per slice with glaze): 340–380 kcal | 6–8g Protein | 18–22g Fat | 42–46g Carbs. Exact macros vary based on cocoa and chocolate brand selections.
