Spice Cake

A two layer cake with cream cheese frosting between layers and on top. A slice has been cut out of the cake.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings:

This spice cake recipe is tender and everything you love about the fall spices. Topped with a luscious cream cheese frosting, this spice cake is one for the books!

Ingredients

Cake

2 1/2 Cups Flour
1 3/4 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 Cup Cornstarch
1/2 teaspoon Salt
2 1/4 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 1/2 teaspoons Ground Ginger
1/2 teaspoon Allspice
1/2 teaspoon Cloves
1 Cup Light Brown Sugar packed
3/4 Cup Dark Brown Sugar
1 Cup Vegetable Oil
3/4 Cup Applesauce unsweetened
4 Eggs large
2 teaspoon Vanilla
3/4 Cup Buttermilk

Cream Cheese Frosting

12 oz. Cream Cheese Softened
1/2 Cup Unsalted Butter Softened
3 1/2 Cups Powdered Sugar
1/2 teaspoon Vanilla

US Customary - Metric

Instructions

For The Cake

Preheat oven to 350 degrees. Spray two 9” cake pans (see note) with non-stick baking spray then lightly dust with flour and shake out excess.
In a mixing bowl whisk together flour, baking powder, baking soda, cornstarch, salt, cinnamon, nutmeg, ginger, allspice and cloves, set aside.
Add brown sugars into the bowl of an electric stand mixer. Pour vegetable oil and applesauce into the bowl, set mixer with paddle attachment and blend until well combined.
Mix in eggs and vanilla.
Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in buttermilk then add remaining 1/2 of the flour mixture and mix until well combined
Pour into baking pan. Bake in preheated oven until toothpick inserted into center comes out clean, about 40-48 minutes.
Allow to cool in pans about 5 minutes then set directly in the freezer for 20 minutes.
Remove from freezer and set out until completely cooled. Frost with cream cheese frosting.

For The Frosting

In the bowl of an electric stand mixer fitted with the paddle attachment cream butter and cream cheese until smooth.
Mix in powdered sugar and vanilla and mix until well blended. Frost cake.

Notes

You can also use 8" pans or a 9x13 pan. The baking temperature and time will be the same for all.

This cake will keep for 3-4 days. Cover tightly to store.

Nutrition Facts

Spice Cake

Amount Per Serving (1 g)

Calories 383 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Cholesterol 71mg24%

Sodium 215mg9%

Potassium 146mg4%

Carbohydrates 61g20%

Fiber 1g4%

Sugar 46g51%

Protein 4g8%

Vitamin A 478IU10%

Vitamin C 1mg1%

Calcium 73mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.