My moist, delicious Chinese five spice cake takes classic spice cake and gives it a unique twist. This scrumptious recipe is flavored with aromatic Chinese five spice powder and a kiss of cinnamon. Topped with a rich and creamy ginger cream cheese frosting, plus a sprinkle of candied ginger over top, it's sweet bliss in every bite!
Spice cake made with an unconventional spice blend
If you were to take a peek inside the cabinet just to the right of my stove, you'd see a wide variety of international spices in that cabinet, or what I like to refer to as my "magical powders".
I'm a spice fanatic, no question about it. And if you've spent enough time on this website, or have prepared my recipes over the years, you most likely know that I'm big on bold, complex flavors. My dishes very often call for a little pinch of "this" or a little pinch of "that" to awaken the palate.
I love unique flavor combinations, and definitely partial to warm spices that invigorate not only one's tastebuds, but one's spirit as well. Being surprised by the delicious results that often come from interesting spices used in unexpected ways is so delightful!
Enter this Chinese five spice cake, a moist, sweet, rich spice cake unlike any you've tried before.
Have I piqued your curiosity?
If you're all in for a dessert that's a wee bit adventurous, yet still decadently (and familiarly) delicious, this is definitely a recipe you'll want to try.
My recipe for Chinese five spice cake
So, what's Chinese five spice powder, anyway?
Chinese five spice powder is meant to be a combination of the five basic flavors of sweet, sour, salty, bitter, and umami. It's often described as a sort of unidentifiable "savory" flavor.
Otherwise known as "five spice powder", it's a perfect mix of cinnamon, star anise, fennel, cloves, and peppercorns.
This combination of spices creates a sweet, deep flavor profile, one that is typically used in more savory Chinese-style recipes, but has lots of potential for a sweet spice cake recipe like this one—it just works, deliciously!
The beauty of using Chinese five spice powder in a spice cake recipe is that it already contains two very familiar spices: cinnamon, and cloves. Star anise, fennel, and peppercorns simply add a complementary note and hint of actual spiciness, which is actually terrific in a sweet dessert.
To complement this particular flavor profile, I created a rich ginger cream cheese frosting that calls for a tiny bit of freshly grated ginger. I then garnish the top with a sprinkle of candied ginger to tie the flavors together and keep this cake's theme going.
Here's a sneak peek at my Chinese five spice cake recipe: (or just jump to the full recipe...)
- To get started, I whisk together my dry ingredients and set those aside.
- Next, I whisk together my wet ingredients and add the dry ingredients into the wet. I use a rubber spatula to fold the ingredients together just until combined, taking care not to over mix the batter.
- I fold in the grated apples, then pour the cake batter into my prepared 9 by 13 inch cake pan, and bake for roughly 38 minutes, or until baked through.
- Then, I allow the cake to cool, and while it cools, I prepare my ginger cream cheese frosting, keeping it chilled until ready to frost my cake.
- Once the Chinese five spice cake is cooled, I generously frost it with the ginger cream cheese frosting, then sprinkle over the chopped, candied ginger as garnish, and enjoy.
Recipe
Chinese Five Spice Cake
by Ingrid Beer
This Chinese five spice cake is brimming with a delicious blend of aromatic spices, topped with rich and creamy ginger frosting!
Category: Dessert
Cuisine: Asian-American
Yield: Serves 18
Nutrition Info: 505 calories (per serving)
Prep Time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Cake Ingredients:
- 2 cups all-purpose flour
- 2 ¾ teaspoons five spice powder
- ¼ teaspoon ground cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup brown sugar
- ¾ cup granulated sugar
- 4 large eggs
- 1 ¼ cup avocado oil or vegetable oil
- 2 teaspoons pure vanilla extract
- 2 Gala apples, peeled and grated
- Candied ginger (minced), as garnish on top of frosting
Ginger Cream Cheese Frosting Ingredients:
- 4 ounces cream cheese, softened at room temp
- 4 ounces unsalted butter, softened at room temp
- 3 ½ cups powdered sugar
- 3 tablespoons milk or half and half
- 1 tablespoon pure vanilla extract
- 1 (heaping) teaspoon freshly grated ginger (or about a heaping ½ teaspoon of dried ginger)
- Begin by gathering and prepping all of your cake ingredients according to the ingredients list above to have ready and organized for use.
- Preheat the oven to 350°, and line a 9 by 13 inch cake pan with parchment and spray with cooking spray.
- Next, prepare your dry ingredients by whisking together the flour, five spice powder, cinnamon, baking soda, and salt in a medium bowl, and set these aside for a moment.
- In a separate bowl, whisk together the brown and granulated sugars with the eggs, then add in the oil and vanilla, and whisk those in to combine.
- Add the dry ingredients into these wet, and now using a spatula, gently mix and fold the ingredients together until mostly combined. Then, add in the grated apples, and fold those in.
- Pour the batter into the prepared baking pan, and bake for about 38 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 to 15 minutes in the pan.
- Then, carefully turn the cake out of the pan (or, you can leave it in the pan, as well) and place onto a tray or wire rack, to allow to completely cool before frosting.
- While the cake cools, gather and prep all of your frosting ingredients according to the ingredient list above to have ready and organized for use.
- To prepare the ginger frosting, add the softened cream cheese and butter into a large bowl. Using a hand mixer (or even a stand mixer fitted with a paddle attachment), mix the two until light and creamy.
- Add in the powdered sugar in increments, and mix that in. Then, add a little of the milk or half and half at a time until you reach your desired consistency. Add in the vanilla and grated ginger, and mix that in until completely combined and fluffy. Set aside, or keep chilled until cake is ready to frost.
- When the cake is cooled, generously spread the frosting over top, and garnish with the minced candied ginger.
Tips & Tidbits for my Chinese five spice cake recipe:
- Where to find Chinese five spice powder: You can find Chinese five spice powder (or "five spice powder") at most grocery stores these days. It will most likely be in the same section as the rest of the spices and seasonings. If not, try the "International Foods" section, or perhaps even order online.
- Add the dry ingredients to the wet: It's easiest when you prepare your dry ingredients in a separate bowl, then just add them all at once into the wet ingredients. There's no need for the stand mixer with this recipe, only a whisk and spatula!
- Your choice of apples: I use grated apples in this recipe for a bit of extra moisture, and because they have a neutral flavor. I like to use Gala apples for their texture and sweetness, but feel free to use your favorite variety. You might try Granny Smith, Honeycrisp, or even Red Delicious apples.
- Prepare this Chinese five spice cake ahead: You can bake your cake off a day or so in advance, if it helps. Once cooled, wrap it tightly in plastic wrap. When ready to serve, prepare the frosting and frost the cake. You can also prepare the frosting in advance. Just keep it in the fridge until ready to frost. Just know that it will need to be re-whipped with the hand mixer to make it fluffy again.)
Craving more cozy dessert recipes? Check out my recipe for Buttered Pecan Banana Bread, velvety Pumpkin Cake, Apple Cake, Carrot Cake Loaf, Eggnog Pound Cake, Easy Chocolate Croissants, or even my Mexican Hot Chocolate Brownies!
Cook's Note: This recipe was originally published in 2018, and has been updated with even more love!
Roseanne
Hi, Ingrid ~
I was never been a fan of spice cake in any incarnation. This is not your ordinary spice cake. Having been at a friend's house and deciding to be polite and just try a small piece, boy! was I surprised. This tasted like we were in a European bakery. Out of this world! I may have to ask for this for my birthday cake. Just delicious. Thanks for this. ♥️
The Cozy Apron
Roseanne, thank you so much for your stellar review! I cannot tell you how excited I am that you enjoyed this little cake so much, even though you're typically not the biggest fan of spice cake...what a compliment! I appreciate it, and I hope you have another opportunity to enjoy it, birthday or otherwise!
Kimberly Baxter
Great tasting cake and very easy to make. Delicious!
The Cozy Apron
Hi Kimberly, I am so excited you tried out this cake and enjoyed it so much! Thanks for taking some time to comment and share your experience with the recipe.
Laurie
Hello,
I plan on making this today but would like to omit the cream cheese and just make buttercream. Of course I’ll still add ginger. Do you think this will change taste much? Also I’m using some candied ginger I made myself a week or so ago. We are big fans of ginger in our home!
The Cozy Apron
Hi Laurie, I'm so excited you're planning on preparing this unique and delicious cake, especially since you're such fans of ginger in your household!
I think the buttercream will taste perfectly delicious with the cake, and yes, just go ahead and follow the recipe as far as the amount of ginger (and other flavor ingredients) to add in.
What a great treat to use that homemade candied ginger you prepared in! Hope you all enjoy!
Christine
I made Thai turkey lettuce wraps today for dinner. I had some apples and I thought I would make an apple cake for dessert, looking in my pantry I thought that Chinese five spice would probably be good in an apple cake, Assuming that if I thought of it ,someone else definitely already did , I found your recipe! It turned out wonderfully! I didn’t have everything to make the frosting so I just sprinkled with powdered sugar. That’s fine with us since frosting sometimes is a little too sweet. Thank you for this recipe I already added it to my recipe box!
The Cozy Apron
Christine, that's great! So glad you enjoyed! Thanks for sharing.
Richard Harrison
Hello
Made the cake it's great . Does it freeze well? Without cream cheese frosting I mean
The Cozy Apon
Hi Richard, so glad you're enjoying the cake!
Yes, it freezes incredibly well without the frosting, even pretty good with it, funny enough. 😉
Diane R
I would like to make this cake in an 8 in. square pan. Do you think if I half all the ingredients it will work? I have done this before with other recipes and it usually comes out ok.
The Cozy Apron
Hi Diane, certainly!
If you have good experiences with halving the recipe ingredients, then go for it. Actually, I kinda think you might even be OK if you don't reduce all the way by half, but by a 1/4. That way, you get more cake, and I believe the square 8x8 pan would hold that. (So if the recipe calls for 2 cups of flour, you'd use 1 1/2 cups flour rather than 1 cup, etc...)
You decide what you're more comfortable with as far as ratios—if you think half would be better, then go that route. Either way, hope you enjoy this spiced cake!
Diane R
Didn't see your reply til now, but yes, it came out great. I even made the cream cheese icing with reduced fat cream cheese - was going to just put confectioner's sugar on it as someone else did, but I decided to go for the icing and I had ginger bits. I took a taste and the flavor is delicious and moist. I am bringing this to my 92 year old father (who is German) tomorrow and likes ginger things - I think it will be a big hit. How do you think it would be in a bundt pan? or a springform pan (I think mine is 10 in.)
Would also like to know if you have other recipes for muffins and/or crisps and maybe German pfeffernusse?
The Cozy Apron
Wonderful, Diane! I was so touched to read that your 92 year old father will be enjoying this cake—may he be uplifted by the sweetness of it!
You could definitely try this in a bundt pan, I think it would work just fine. And as for other recipes, I do have a delicious berry crisp recipe, so just head over to our drop-down menu area and search under "desserts" for other inspiration! I also have an apple muffin and a pumpkin muffin recipe there as well...
Happy baking, Diane! Hope you find lots of tasty treats to whip up and share!
Jacinta Murphy
I made this cake last night. It is absolutely delicious. So simple to make. Mine turned out slightly lighter colour than your pic but we loved it. Going to have another slice with coffee now. Thank you
The Cozy Apron
Jacinta, thank you for taking some time to comment on your experience. I'm so happy to read that you enjoyed the cake!
Irene Gomes
I tried this cake today. So easy to make. My family loved it. Definitely making for Christmas!!
The Cozy Apron
Irene, that's fantastic! I'm so thrilled that you enjoyed this little gem of a cake, as I know it may be a little "unique" with the spice flavor profile.
Please know it warms my heart to read that it will be a part of your holiday! 🙂
Deborah
Absolutely gorgeous. Softest sponge with a mixture of flavours. Will definitely do again. ☺
The Cozy Apron
Thanks so much, Deborah. Thrilled you enjoyed!
Diana Seebode
Do you think substituting grated zucchini for the apple would work?
The Cozy Apron
Hi Diane, I don't see why not. Please keep in mind that the apples do bring a bit more juice and natural sweetness which the zucchini will not, and that would be the main difference. But I think it should still be tasty!
Christine
Want to bring to work for Chinese new year potluck we are having. Does this recipe work as cupcakes?
The Cozy Apron
Hi Christine, that sounds so fun! I'm excited for you to try this recipe, and yes, you certainly can make as cupcakes. I'm thinking you should be able to get about 24 cupcakes from the recipe.
I really hope you and your co-workers enjoy! 🙂
Lisa
I’ve made these three times since thanksgiving! I add 1/2 tsp ginger and 1 tbl minced crystallized ginger to the batter and subbed pears for the apples. I add 1 tbl pulverized crystallized ginger to the frosting as well and cut the sugar by 3/4 cup. Novice baker here that suddenly has fans! lol Thank you for this incredible and unique recipe!
The Cozy Apron
Lisa, so glad you've been enjoying it, making your own tweaks to your taste (which sound very tasty, by the way 😉 )! Thanks for sharing your experience, and happy baking to you!