Spice Cake
User Reviews
4.9
Spice Cake
Description
The cake batter blends dry ingredients including all-purpose flour, baking powder, baking soda, salt, and a mix of ground cinnamon, ginger, cloves, and nutmeg with wet ingredients—brown sugar, vegetable oil, unsweetened applesauce, buttermilk, eggs, and vanilla. The batter is gently mixed just until combined to avoid toughness. It is divided into two 9-inch pans and baked until a gentle spring backed is achieved.
After cooling, the cake layers are frosted with a cream cheese frosting made by creaming butter and cream cheese until fluffy, then gradually adding powdered sugar and vanilla. This frosting adds a smooth, rich contrast to the spiced layers.
The notes emphasize measuring flour by weight for accuracy and suggest careful mixing methods to prevent dense cake. Bringing ingredients to room temperature improves mixing and texture. The cake can be assembled after full cooling to prevent frosting from melting. Additional garnishes like chopped nuts may be added for texture if desired.
Ingredients
For the Cake:
- 3 cups all-purpose flour (360g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon cloves ground
- ½ teaspoon ground nutmeg
- 2 cups light brown sugar 440g, packed
- 1 cup vegetable oil (240ml)
- 1 cup applesauce 240ml, unsweetened
- ½ cup buttermilk (120ml)
- 4 large egg
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 1 cup butter softened (227g, unsalted
- 1 (8-ounce/113g) block cream cheese room temperature
- 6 cups powdered sugar (720g)
- ½ teaspoon vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350F. Grease two 9-inch baking pans with baking spray.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
- In a medium mixing bowl, whisk together the brown sugar, oil, applesauce, buttermilk, eggs, and vanilla until well combined. Add the sugar mixture to the flour mixture and whisk together just until combined. Divide the batter among the prepared cake pans.
- Bake for 30 minutes or until the center springs back when gently pressed. Let cool for 10 minutes in the pans then invert on a wire cooling rack and cool completely.
For the Cream Cheese Frosting:
- In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the butter and cream cheese together on medium speed until smooth and fluffy, about 2 minutes.
- With the mixer on low, gradually add in the powdered sugar stopping occasionally to scrape down the bowl. Once combined, add the vanilla, and beat on medium-low speed until fluffy, about 1 minute.
For the Assembly:
- Place a cake layer on a cake stand or serving plate. Spread 1 cup of frosting over the top. Place the other cake layer on top and spread the remaining frosting all over the top and sides of the cake. Decorate as desired.
- Refrigerate the cake for at least 30 minutes before slicing. The cake can be refrigerated, then loosely covered, and stored for up to 3 days before serving.
Notes
- Measure flour by weight for accuracy and to prevent dense cake layers; if using cups, fluff and level the flour before measuring.
- Mix batter only until just combined to avoid toughness.
- Bring all ingredients, including butter, cream cheese, and eggs, to room temperature before mixing.
- Cool cake layers completely before frosting to prevent melting and crumbling.
- You may add chopped pecans or walnuts to the batter or press them onto the frosted cake sides for added texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 892 kcal
% Daily Value*
| Calories | 892kcal | 45% |
| Carbohydrates | 125g | 42% |
| Protein | 7g | 14% |
| Fat | 42g | 65% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 322mg | 13% |
| Potassium | 172mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 98g | 196% |
| Vitamin A | 840IU | 17% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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