This spiced orange cake is a classic orange cake with a holiday twist. Cinnamon, allspice, and nutmeg wrap the citrus in a warm, cozy flavor. Finished with cream cheese frosting and shredded coconut, it’s festive, flavorful, and perfect for holiday gatherings.
Happy holiday cake day!
My Christmas cake is back. Over the years I’ve shared a holiday cake most Decembers. Last year I swapped to a fabulous Christmas ice cream cake when a newborn kept me from executing the layered cake I wanted. That ice cream cake was delightful, but this year I returned to a baked classic with a little extra holiday flair.
Past holiday cakes I’ve made include a white Christmas sparkle cake (my most popular), a hot cocoa cake with marshmallow frosting, and a pink peppermint Christmas cake that’s extra festive. I love switching up flavors and styles, but this year I wanted to honor an old family favorite: Mother Lovett’s orange cake.
My grandmother was an intuitive baker who rarely followed a written recipe. Her orange cake—tender, bright, and finished with coconut frosting—was a family favorite for years. I’ve shared that original orange cake here before, and it still holds a special place in my heart.
This year I wanted to keep that beloved orange base but add a seasonal twist. Lately I’ve been enjoying spiced orange flavors across dishes: spiced orange cheeseballs, spritzers (great instead of a mimosa), spiced cocktails, and even a spiced orange vinaigrette for salads. Citrus and warm spices are a stunning combination—the spices mellow and deepen the bright orange, creating a cozy, layered flavor profile.
For this cake I add a touch of ground cinnamon, allspice, and freshly ground nutmeg. The result is warm and aromatic without tasting like cider or being overly cinnamony. Allspice contributes peppery and anise-like notes that deepen the flavor and make the cake feel special and holiday-appropriate.
The cake is frosted with cream cheese frosting—my go-to for almost every cake. Its tangy richness pairs beautifully with the bright orange. I press sweetened shredded coconut into the frosting both because I love coconut and because it gives the cake a snowy, festive look. If you don’t like coconut or need to avoid it, the cake is delicious without it; the spiced orange and cream cheese are the heart of the flavor.
To finish the cake, I often add dried orange slices for garnish. They’re easy to make but require time in a low oven—about three to four hours to dry. The process is mostly hands-off, and the slices make a lovely decorative accent when placed into the frosting.
I also love using edible sparkle spray at the holidays on cakes or cookies for a little extra shine.
I hope you try and love this cake. It won’t replace my grandmother’s original orange cake for me, but it’s a unique, festive twist that’s bright, warmly spiced, and perfect for seasonal celebrations.
Spiced Orange Snowball Cake
Spiced Orange Snowball Cake
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Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground allspice
- ½ teaspoon freshly ground nutmeg
- ¼ teaspoon ground cinnamon
- ½ cup unsalted butter, at room temperature
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 4 large eggs
- ¾ cup orange juice
- ¼ cup orange zest
- 3 teaspoons vanilla extract
- ½ cup milk
cream cheese frosting
- 1/2 cup unsalted butter, softened
- 2 8-ounce blocks cream cheese, softened
- 4 to 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 cups sweetened shredded coconut
orange slices
- 2 oranges, thinly sliced (about ¼ inch)
Instructions
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Preheat oven to 350°F. Butter and flour three 8-inch cake pans or spray with nonstick baking spray.
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Whisk together the flour, baking powder, baking soda, salt, allspice, nutmeg, and cinnamon in a bowl.
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In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 5 minutes. Beat in the vegetable oil, then add the eggs one at a time, scraping the bowl as needed.
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Beat in the orange juice (the batter may look slightly curdled), then the vanilla and orange zest. Mix in half the dry ingredients, then the milk, then the remaining dry ingredients, beating until just combined.
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Divide the batter evenly among the three pans and bake on the center rack for 18–22 minutes, rotating pans once or twice. Bake until a tester inserted in the center comes out clean.
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Let the cakes cool for 30 minutes, then invert them onto parchment. For easier frosting, wrap each layer in plastic wrap and freeze overnight; remove and frost while frozen if preferred.
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Frost and layer the cake with the cream cheese frosting. Press shredded coconut into the frosting and top with dried orange slices for decoration.
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Keep the cake refrigerated until about an hour before serving. Refrigerate any leftovers.
cream cheese frosting
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In an electric mixer, beat the butter and cream cheese on medium speed until smooth. Gradually add the powdered sugar on low, increase speed once incorporated, add vanilla, and beat 2–3 minutes until creamy, scraping down the bowl as needed.
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If the frosting is too thick, add milk 1 teaspoon at a time until you reach the desired consistency.
orange slices
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Preheat the oven to 200°F.
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Arrange orange slices on a parchment-lined baking sheet and bake for 3–4 hours, until dry and no longer sticky. Use as garnish on the cake.
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A slice of cheer!