Ingredients:

  • 3 cups (375g) All-purpose flour
  • 1 ½ cups (300g) Light brown sugar, packed
  • 2 tsp (10g) Baking powder
  • 1 tsp (5g) Baking soda
  • 1 tbsp (8g) Ground cinnamon
  • 1 tsp (2g) Ground nutmeg
  • ½ tsp (1g) Ground allspice
  • ½ tsp (3g) Fine sea salt
  • ½ cup (115g) Unsalted butter, softened
  • 3 large (150g) Eggs, room temperature
  • 1 cup (240ml) Whole milk
  • 2 tsp (10ml) Pure vanilla extract

Instructions:

  1. In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Whisk vigorously for 60 seconds to ensure the brown sugar clumps are broken down and the spices are uniformly distributed.
  2. Cream the softened butter and eggs together until the mixture looks pale and fluffy. Slowly pour in the milk and vanilla extract.
  3. Gradually add the dry spice cake mix to the wet ingredients, folding with a spatula until just combined. Stop the moment no dry streaks remain to avoid a tough cake.
  4. Pour the batter into a greased 9x13-inch pan. Bake at 350°F (175°C) for 45–50 minutes. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs attached and the edges have begun to pull away from the pan.