Sick Day Spice Cake

Step 1

Place a rack in middle of oven; preheat to 350°. Grease a 13×9″ metal baking pan with unsalted butter; line with parchment paper, leaving a 2″ overhang on long sides. Whisk 2½ cups (288 g) cake flour, sifted, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. ground cloves, a pinch of freshly ground pepper, and 1 tsp. ground cinnamon in a medium bowl to combine.

Step 2

Using an electric mixer on medium-high speed, beat 1 cup (200 g) granulated sugar, ½ cup (100 g; packed) light brown sugar, and ¾ cup (1½ sticks) unsalted butter, room temperature, in a large bowl until light and fluffy, about 3 minutes. Add 2 large eggs, room temperature, one at a time, beating to combine after each addition. Add 1 tsp. vanilla extract and beat 10 seconds.

Step 3

Reduce speed to low and gradually beat in dry ingredients in 3 additions, alternating with 1¼ cups buttermilk in 2 additions, mixing until just combined after each addition and scraping down sides of bowl as needed. Scrape batter into prepared baking pan; smooth surface.

Step 4

Bake cake until golden and a tester inserted into the center
comes out clean, 30–35 minutes. Transfer pan to a wire rack and let cake cool in pan 20
minutes. Using parchment, lift cake from pan and transfer to a cutting board. Let cool
completely, about 30 minutes.

Step 5

Whisk 1 cup (110 g) powdered sugar, sifted, and remaining 3 Tbsp. buttermilk and ½ tsp. ground cinnamon in a medium bowl until smooth.

Step 6

Drizzle glaze over cake; cut cake into pieces. 

Do ahead: Cake can be made 1 day ahead. Store airtight at room temperature.