Spice Cake with Cream Cheese Frosting
Servings: 0
Ingredients
- 2 1/4 cups all-purpose flour scoop and level to measure
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1 3/4 cups packed light-brown sugar
- 3/4 cup vegetable oil
- 3/4 cup unsweetened applesauce
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk*
- 1 cup chopped pecans optional
Cream Cheese Frosting
- 8 ounces cream cheese nearly at room temperature
- 1/2 cup salted butter nearly at room temperature
- 16 ounces powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Spray two 9-inch round baking pans well 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, salt, cinnamon, nutmeg, ginger, allspice and cloves for 20 seconds, set aside.
- Pour brown sugar into the bowl of an electric stand mixer. Break up brown sugar with fingertips until no clumps remain.
- Pour in vegetable oil and applesauce, set mixer with paddle attachment and blend until well combined (occasionally stop and scrape bowl throughout mixing process).
- 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.
- Divide mixture evenly among two prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 25-28 minutes.
- Allow to cool in pans about 5 - 10 minutes then run a knife around edges to ensure cake is loose and invert upside down onto a wire rack to cool.
- 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.
- *If you don't have buttermilk you can make your own by mixing 1 Tbsp lemon juice or white vinegar with enough milk to equal 1 cup. Whisk and let rest 5 minutes before using.
Notes
Recipe By: Cooking Classy
Serving Size: 14
Serving Size: 14
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