Spice Cake

Cup of Yum
1. Preheat oven to 350F and spray two 9-inch round springform pans OR two high-sided (at least 2 inches) 9-inch round cake pans with cooking spray or floured cooking spray. Using scissors, cut out two circles of parchment paper and place them on the bottom of each cake pan. Spray again with the cooking and baking spray, making sure to get the sides; set pans aside. Tip - Do not use 8-inch round cake pans because they're too small and will overflow.
2. To a large bowl, add the flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, clove, nutmeg, and whisk to combine the dry ingredients; set aside. Tip - If you like a spicier or more robustly flavored spice cake, feel free to add a bit more (or double) each spice, to taste.
3. To a separate large bowl, add the brown sugar, oil, buttermilk, applesauce (unsweetened or regular), molasses (use a mild to medium molasses and not blackstrap which is too pungent), and beat on medium-high speed with a handheld electric mixer to combine.
4. Add the eggs, vanilla, and beat to incorporate. Stop to scrape down the sides of the bowl.
5. Add the dry ingredients mixture to the wet, and using a spatula to ensure you don't overmix, fold in the dry ingredients until just combined.
6. Evenly divide and pour the batter between the two cake pans.
7. Bake for about 22 to 26 minutes, or until done. Always bake until done in your oven and if it takes 30 minutes, so be it. Cakes are done when a toothpick inserted into the centers comes out clean or with a few moist crumbs but no matter. The tops should be set and lightly springy to the touch and possibly slightly domed but will fall a bit upon cooling which is normal. Tip - If you're baking in springform pans, I recommend placing them on a baking sheet and sliding it all into the oven so that if you pan does leak, it only leaks onto the baking sheet and not the floor of your oven.
8. Allow the cakes to cool in the pans for about 5 minutes before turning them out onto wire racks to cool completely.

Cream Cheese Frosting*

1. To a large mixing bowl, add the cream cheese, butter, and beat with a handheld electric mixer (or stand mixer fitted with the paddle attachment) on high speed until whipped.
2. Add the confectioners' sugar (don't forget to sift it or you may end up with lumpy looking frosting) and beat on low speed at first to combine. Stop to scrape down the sides of the bowl as necessary.
3. Add the vanilla, salt, and beat on high speed for about 2 more minutes, or until frosting is very light and fluffy.

Assembly

1. Place one cake on the bottom of a cake plate, cake stand, or what you plan to serve it on.
2. Frost the top of the cake.
3. Add the second cake to the top and frost it.
4. Using an offset spatula or similar tool, add frosting around the sides of the cake, smoothing it as best you can. Tip - Don't obsess about your frosting and how well you did or didn't do. I like to think of spice cake as more of a rustic cake anyway!
5. Optional Toppings and Decorations - To make pie crust leaves, roll out either store bought refrigerated pie crust or use my Homemade All-Butter Flaky Pie Crust recipe.
6. Using leaf-shaped small cookie cutters, cut out a dozen leaves or so. Bake them in a preheated 350F oven for about 10 minutes, or until they're done and lightly golden browned. Exact baking time will depend on your oven and the size of the leaves you make.
7. Place the leaves on the frosted cake as desired, including on top and around the base.
8. To make the chocolate dipped acorns, unwrap about a dozen caramel candies, and using the heat from your hands and your fingertips, mold the caramels into acorn shapes; set aside.
9. Crush abut 1/3 cup small pretzel rods into fine crumbs; set aside.
10. To a small, microwave-safe bowl, add about 1/2 cup semi-sweet chocolate chips, and heat to melt in 10 to 15-second bursts, stirring after each burst until you can melt them smooth.
11. Dip each the fatter end of each acorn caramel into the chocolate (what would be where the 'stem' would go), then dredge through the pretzel crumbs, insert a pretzel rod for a stem, and repeat the process until done. Allow the chocolate to set up fully before adding the acorns to the cake.
12. As desired, place the pie crust leaves, caramel acorns, sprinkles, sanding sugar, or your favorite decorations on top of the cake, at the base, on the sides, or as desired.

Serving and Storage

1. After the cake has been frosted and optionally decorated, I suggest covering it and chilling it in the refrigerator for about 4 to 6 hours before serving because I think this cake tastes better lightly chilled. Extra cake will keep airtight in the fridge for up to 1 week. I don't recommend freezing frosted cake.