Spice Cake
A comforting spice cake with warm flavors of cinnamon, nutmeg, and ginger, topped with creamy cream cheese frosting, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Unbleached all-purpose flour is recommended.
- 1.5 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon Freshly ground is recommended for best flavor.
- 0.5 teaspoon ground nutmeg Freshly ground is recommended for best flavor.
- 0.5 teaspoon ground ginger Freshly ground is recommended for best flavor.
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened For the cake.
- 1 cup buttermilk Can substitute with milk mixed with lemon juice.
- 3 large eggs Use room temperature for best results.
- 1 teaspoon vanilla extract
Frosting Ingredients
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 0.5 cups unsalted butter, softened For the frosting.
- 1 teaspoon vanilla extract For the frosting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla.
- In another bowl, combine the flour, baking powder, baking soda, spices, and salt.
Baking
- Gradually add the flour mixture to the creamed mixture, alternating with buttermilk, beginning and ending with the flour mixture.
- Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
Frosting
- For the frosting, beat the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
- Once the cakes are completely cool, spread cream cheese frosting between the layers and generously on top of the cake.
Notes
Use room temperature ingredients for a smoother batter. A toothpick test is essential to avoid overbaking. Store leftovers in an airtight container in the fridge for 3-4 days.