Spice Cake Recipe and Browned Butter Frosting
How to make Spice Cake Recipe and Browned Butter Frosting
In this video Lorelie shares her delicious spice cake with an irresistible browned butter frosting filling.
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How to spice cake recipe with browned butter frosting
How to Make a Spice Cake
How to Make a Spice Cake
Full Recipe:
This moist and fluffy cake has ALL your favorite fall spices and a dash of molasses for an extra kick. Brown butter Swiss meringue buttercream on the inside and glossy white SMBC on the outside, all finished off with a beautiful fall tree complete with red, orange, and yellow leaves.
I wanted to make a special cake that screamed fall but didn't have pumpkin. My solution? A spice cake! Think of it as similar in flavor to a gingerbread cake; LOTS of spices and a dash of molasses. Really delicious and the recipe is super easy too.
About the Decorating
I went a bit overboard with the buttercreams and make a batch of Swiss meringue buttercream for the outside and used browned butter for a batch on the inside. That's TOTALLY optional. You could use just one batch of SMBC and really this cake is strong enough in flavor to tolerate an American buttercream.
I LOVE Swiss buttercream because it's so easy to decorate with. Tastes amazing of course, not too sweet, but it also gives you a perfectly almost glassy finish when you smooth it.
Piping the tree and leaves was easier than you would imagine. Sketch the tree on the chilled cake then pipe the branches and use a palette knife or small spatula to smooth things out a bit then just pipe leaves where ever you'd like using a small leaf tip (349).
Old Fashioned Spice Cake | Calibama Cooking with Chef Lorious
Looking for the Best Christmas Dessert Recipes? I've got you covered! Come on in and let's make some Old Fashioned Spice Cake!!
Spice Cake
0:36 Properly creamed butter
1:00 Secrets of adding the eggs
1:40 Particulars of combining ingredients
1:57 What makes it a spice cake?
3:05 Add the flour AND BUTTERMILK!
3:46 Add vanilla!
4:08 IMPORTANT when using a Bundt pan!
4:50 How long should I bake the spice cake?
5:15 FLIP your Bundt!
5:43 Best Spice Cake topping
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Apple & Spice Cake
PRINT the recipe:
When fall hits, there's nothing better than the perfect apple cake. This circular cake frosted with a brown sugar glaze and dotted with pecans is such a warm, comforting treat!
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FOR THE CAKE
- 1 1/4 cups vegetable oil
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1/4 cup whole wheat flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 3 cups peeled and chopped apples
- 2 tablespoons lemon juice
- 1 cup pecans
FOR THE FROSTING
- 1 cup brown sugar
- 1/2 cup butter
- 1/4 cup whole milk
- 2 tablespoons calvados or apple brandy (optional)
- 1 teaspoon vanilla
- 1 1/2 tp 2 cups powdered sugar
FOR THE CAKE
Preheat oven to 350 degrees.
Evenly spread pecans on a small baking sheet. Bake in the preheated oven until toasted and fragrant, 6-10 minutes. Remove from oven, chop and set aside to cool.
Peel apples, remove the core and chop into 1/4- to 1/2-inch pieces. Pour the lemon juice over the apples to prevent browning and to brighten the flavor.
In the bowl of an electric mixer, combine the oil, sugar, and eggs. Beat until well combined, 2-4 minutes.
Add vanilla, mixing until incorporated.
Add the flours, salt, baking powder, and cinnamon. Mix on low speed until the dry ingredients are just incorporated and only a few dry streaks remain.
Fold the prepared apples and cooled pecans into the batter. Set aside 2 tablespoons of nuts to garnish the top if desired.
Spray a ten-inch tube pan (angel food cake pan) with nonstick baking spray. Pour batter into prepared pan and spread to an even layer.
Bake in the preheated oven until the cake springs back and an inserted skewer comes out clean with only a few crumbs attached, 75-90 minutes.
Remove from oven, let cool in the pan for 1 hour. Turn out onto cake plate and make the frosting.
FOR THE FROSTING
Combine sugar, butter, and milk. Stir to dissolve sugar and bring to a boil over medium-high heat. Boil for 2 minutes and remove from heat.
Add powdered sugar, vanilla, and calvados (if using). Whisk until smooth and adjust with more milk or sugar to achieve a thin frosting consistency.
Immediately drizzle frosting over the cooled cake. Sprinkle with reserved pecans and enjoy!
HOW TO MAKE A SUPRISE CHRISTMAS SPICE CAKE
A twist on a classic spice cake with a surprise ingredient that makes it wonderfully moist. This is a very flavorful cake that is perfect for Christmas. Drenched in caramel sauce, it is hard to resist this gooey goodness. The cake tastes fabulous warm- a definite crowd pleaser. It's The Pioneer Woman's original recipe. Knowing that, you should know it's good.
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Mini Spice Cake
Mini Spice Cake
Servings: 4 servings
Author: Joanie Zisk
Ingredients
¼ cup salted butter softened, plus 1 tablespoon more for greasing pan.
¾ cup packed brown sugar (158g, 5.5oz)
1 large egg
1 tablespoon vegetable oil
¼ teaspoon vanilla extract
¾ cup all purpose flour (90g, 3.25 oz)
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
⅛ teaspoon baking powder
⅛ teaspoon salt
¼ cup milk
Instructions
Heat oven to 350° F (177° C). Lightly grease a small baking dish with butter
Pro Tip: I use a 4x6-inch baking dish that has a base area of 24 square inches. You can also use a 5x5-inch baking dish with a base area of 25 square inches or a 6x6-inch dish which will yield a spice cake that may bake faster.
In a small bowl, beat butter and brown sugar with an electric mixer until well mixed.
Beat in egg, vegetable oil, and vanilla extract.
In a separate small bowl, whisk together flour, cinnamon, ginger, cloves, nutmeg, baking powder, and salt.
Add the dry ingredients to the butter/egg mixture and mix to combine.
Stir in the milk.
Pour the batter into the baking dish and place the baking dish on a rimmed baking sheet to catch any possible spills.
Bake for 40-45 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Remove and place the baking dish on a rack to cool completely.
Frost (if desired) with any commercial or homemade icing. I used some cream cheese icing I had in the refrigerator.
When finished, cut into 4 to 9 squares.