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Christmas Spice Cake

Christmas Spice Cake

By Traeger Kitchen

This spice cake will hit holiday dessert out of the park at your next celebration. Warm cinnamon and nutmeg is perfectly highlighted when baked over a wood burning fire.

Prep Time

15 Minutes

Cook Time

25 Minutes




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Units of Measurement:
2 1/2 Cup flour
Tablespoon baking powder
1 Teaspoon Salt
1 1/2 Teaspoon cinnamon
1/2 Teaspoon ground ginger
1/4 Teaspoon ground cloves
1/4 Teaspoon ground allspice
1/4 Teaspoon ground nutmeg
1 1/2 Cup Sugar
3/4 Cup white wine
1/2 Cup vegetable shortening, plus more as needed
1 Tablespoon molasses
2 1/2 Teaspoon vanilla extract
1/2 Cup butter, softened
8 Ounce cream cheese
4 Cup powdered sugar
2 Tablespoon milk
1/2 Cup toasted walnuts


  • 1

    Grease and flour two 9-inch round cake pans.

  • 2

    When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350F and preheat, lid closed, for 10 to 15 minutes.

    350 ˚F / 177 ˚C

  • 3

    Sift the flour, baking powder, salt, and spices into the bowl of a stand mixer. Stir in the sugar.

    • 2 1/2 Cup flour

    • Tablespoon baking powder

    • 1 Teaspoon Salt

    • 1 1/2 Teaspoon cinnamon

    • 1/2 Teaspoon ground ginger

    • 1/4 Teaspoon ground cloves

    • 1/4 Teaspoon ground allspice

    • 1/4 Teaspoon ground nutmeg

    • 1 1/2 Cup Sugar

  • 4

    Put the wine in a 2-cup glass measuring cup. Add enough shortening to bring the liquid up to the 1-1/4 cup mark.

    • 3/4 Cup white wine

    • 1/2 Cup vegetable shortening, plus more as needed

  • 5

    Add to the dry ingredients along with the molasses and vanilla. Beat on medium speed for 2 minutes. Add the milk and the eggs and beat 2 minutes more.

    • 1 Tablespoon molasses

    • 1 1/2 Teaspoon vanilla extract

  • 6

    Divide the batter equally between the prepared pans. Bake for about 25 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

    350 ˚F / 177 ˚C

  • 7

    Cool for 10 minutes, then carefully remove the cakes from the pans, transfer to a wire rack, and cool completely.

  • 8

    For the cream cheese icing: Beat together 1/2 cup of room temperature butter and one 8-ounce package of cream cheese. Gradually beat in 4 cups of powdered sugar, 1 teaspoon of vanilla, and enough milk to achieve spreading consistency, 1 to 2 tablespoons, or as needed.

    • 1/2 Cup butter, softened

    • 8 Ounce cream cheese

    • 4 Cup powdered sugar

    • 1 Teaspoon vanilla extract

    • 2 Tablespoon milk

  • 9

    Assemble the cake: Put one cake rounded side down on a plate. Ice the flat side, then stack the second cake on top of it, flat side down. Ice the top and sides of the cake. Sprinkle with the nuts, if desired.

    • 1/2 Cup toasted walnuts

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