Greek Spice Cake Recipe
Greek Spice Cake Recipe photo by Taste of Home

Greek Spice Cake Recipe

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This wonderful recipe has been in my family for as long as I can remember. My dad and husband always request it for their birthday cake. When you bake it, the aroma of cinnamon and clove fill the kitchen. —Heather Abel, Hale Center, Texas
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
MAKES: 12 servings


  • 1 tablespoon shortening
  • 2 tablespoons plus 2-1/2 cups all-purpose flour, divided
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup canola oil
  • 1 cup buttermilk
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 1-1/2 teaspoons almond extract
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1 cup chopped pecans
  • 1 teaspoon confectioners' sugar

Nutritional Facts

1 slice: 504 calories, 29g fat (3g saturated fat), 54mg cholesterol, 346mg sodium, 57g carbohydrate (36g sugars, 2g fiber), 6g protein


  1. Grease 10-in. fluted tube pan with shortening; lightly coat with 2 tablespoons flour. Set aside.
  2. In a large bowl, beat the sugars, oil, buttermilk, eggs and extracts until well blended. Combine the remaining flour, baking powder, salt, cinnamon, cloves and baking soda; gradually beat into the sugar mixture until blended. Stir in pecans.
  3. Transfer to prepared pan. Bake at 325° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
  4. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar. Yield: 12 servings.
Originally published as Greek Spice Cake in Taste of Home October 2011, p21

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Reviewed Jul. 10, 2015

"I made this using gluten free one for one flour and it was moist and delicious!"

Reviewed Mar. 24, 2015

"Very good. The spices are just enough to give it good flavor. I used walnuts instead of pecans. Liked it much better."

Reviewed May. 26, 2012

"I just made the recipe for second time because it's soooo good. I split the recipe into two pans so we could freeze one. The one that went to the freezer didn't get to freeze because we ate the other one so fast. Jim in Amarillo"

Reviewed Dec. 14, 2011

"The flavor of the cake was very good."

Reviewed Dec. 10, 2011

"So easy to make and my family loved it. I'm about to make the second one this week."

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