Moist and Decadent Spice Cakes - Simple and Easy
This moist and decadent cake is one of the nicest I have ever tasted. Believe me, your family and friends will say Where did you buy this cake? They will be shocked, unless they know you're an experienced baker, that you made it from scratch. It is so easy to make, even if you don't have the right spices on hand. Inevitably, I always make this up for the Holidays, and it's always a hit.
The one drawback to this wonderful cake is that it involves quite a few spices. If you don't have them on hand, however, you can always improvise. For example, the recipe calls for allspice, which many people don't have in their spice rack, but you can use a pumpkin spice or simply leave it out. The same applies to many of the spices and the outcome will be equally as good. The spice cake will be, soft, moist, and ever so decadent.
Once you have the cake made, apply the delicious buttercream frosting, which we show you how to make, and the outcome is totally out of this world.
As always, watch the video, give it a try, and drop us a line to let us know what you think.
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Ingredients:
1/4 tsp of salt
2 tsp of ground ginger
1 tsp of ground cinnamon
1/2 tsp of nutmeg
1/2 tsp of pumpkin spice or all spice
1/2 tsp of ground cloves
2 1/2 cups of all purpose flour
1/4 cup of corn starch
2 tsp of baking powder
1 cup of milk - 2 percent is fine
3 eggs
2 tsp of vanilla extract
1 cup of partially unsalted melted butter - 230 grams
1 1/2 cups of packed brown sugar
1 cup of crushed walnuts or pecans
2 cinnamon stick if desired for decorations
For the Butter Cream Frosting:
2 cups of confectioner's or powdered sugar
1/2 cup of semi melted butter
2 tsp of vanilla extract
1 or 2 tbsp of milk if necessary
Method:
Preheat your oven to 350 degrees F or 177 C.
Add the flour, corn starch, baking powder, and spices to a mixing bowl. Whisk until well combined.
Add the milk, eggs, and vanilla extract to a smaller bowl. Again, whisk until well incorporated.
Mix the dry ingredients and butter over low speed, then change to medium, until a pebbly crumbly mixture forms.
Add in the milk mixture 1/3 at a time while continuing to mix until a smooth mixture forms.
Add in the brown sugar and mix until just combined.
Place the walnuts in and, using a spatula, fold together.
Spray and nine by thirteen baking pan with spray and line the bottom with parchment paper.
Add the cake mixture in and smooth out.
Place in the oven and bake for about 25 minutes or until a toothpick comes out clean.
Remove from the oven and allow to cool.
In the mean time, make the frosting by combining the sugar, vanilla extract, and butter. Mix until smooth and creamy. Add some milk if it's too thick.
After it cools, place a wire rack over the baking tray and flip the cake over onto it.
Cut the cake in half and frost the one side.
Frost the top and spread a few more walnuts over the top. I place a couple of cinnamon sticks on for decorations too.
Slice and enjoy your moist and decadent spice cake.
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The BEST Cream Cheese Frosting Recipe
Sweet and tangy, this is going to be the best and easiest Cream Cheese Frosting you’ve ever tasted! All you need are five simple ingredients, and you’ll have this classic frosting in a few minutes. It’s thick, creamy, and pairs well with a variety of baked goods. You can add all kinds of flavors from chocolate to your favorite fall spices to make this the perfect frosting doer any dessert!
RECIPE:
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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
Your house will smell INCREDIBLE after making this SPICE CAKE recipe
RECIPE:
SHOP:
This spice cake is so incredibly moist, and packed with that ‘cozy’ spice flavour! Topped with a tangy cream cheese buttercream frosting, you’ll be coming back for seconds (and maybe even thirds)!
HOMEMADE CAKE RELEASE:
CREAM CHEESE BUTTERCREAM:
INGREDIENTS:
Spice Cake
- 2¼ cups (270 g) flour - regular, all purpose (see note 1 on blog post if you want to use cake flour)
- ¼ cup (25 g) cornstarch - also known as cornflour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp cinnamon - ground (see note 4 on blog about this cakes 'spice' level)
- 1¾ tsp ginger - ground, powdered
- ½ tsp cloves - ground
- ½ tsp nutmeg - ground
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola
- 1 cup (240 g) unsweetened applesauce - or apple puree
- 2 tsp vanilla essence/extract
- ½ cup (125 g) Greek yoghurt - room temperature, full-fat
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Cream Cheese Buttercream
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1 on blog)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2 on blog)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh
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Thanks for watching!
The BEST Pumpkin Spice Cake Recipe
This pumpkin spice cake is my favorite “welcome to fall” treat. A super moist butter cake that uses real pumpkin puree, pumpkin spices, buttermilk, and oil which helps it stay moist, even after a week in the fridge. Frosted with cream cheese frosting and adorable marzipan candy pumpkins! Its really the perfect centerpiece for the Holidays.
PUMPKIN SPICE CAKE RECIPE ►
MARZIPAN PUMPKINS RECIPE ►
PUMPKIN PUREE RECIPE ►
HOW TO USE A SCALE ►
BOSCH UNIVERSAL PLUS MIXER ►
CHAPTERS ►
00:00 Introduction
0:13 Making the pumpkin spice cake
01:30 Baking and trimming the cakes
02:54 Making cream cheese frosting
03:35 Stacking and crumb coating
06:30 Making marzipan pumpkins
13:01 Decorating the cake
PUMPKIN SPICE CAKE ►
18 ounces (510 g) All Purpose Flour
2 teaspoons (2 tsp) Baking Soda
2 teaspoons (1 tsp) Baking Powder
1 Tablespoon (2 tsp) Cinnamon
2 teaspoons (2 tsp) Cloves
2 teaspoons (2 tsp) Nutmeg
1/2 teaspoon (1/2 tsp) Ginger
1 1/2 teaspoons (1 tsp) Salt
8 large (8 Large) Eggs room temperature
14 ounces (396 g) Granulated Sugar
3 ounces (85 g) Light Brown Sugar
15 ounces (425 g) Pumpkin Puree
4 ounces (113 g) Vegetable Oil
1 Tablespoon (2 tsp ) Vanilla Extract
5 ounces (142 g) Buttermilk room temperature, or combine milk with 1 Tbsp of white vinegar and rest for 5 minutes.
6 ounces (170 g) Melted Butter
CREAM CHEESE FROSTING ►
16 oz (453 g) cream cheese room temperature
8 oz (226 g) unsalted butter room temperature
1 tsp (1 tsp) vanilla extract
1/2 tsp (1/2 tsp) salt
32 oz (907 g) powdered sugar sifted
MARZIPAN PUMPKINS ►
5 ounces (142 g) fine almond flour
6 ounces (170 g) powdered sugar
1 teaspoon almond extract or vanilla or rose water
3 ounces (85 g) corn syrup
1 Tablespoon butter (optional for kneading)
electric yellow, leaf green, bright white, egg yellow, ivory, chocolate brown, electric orange, red, Americolor soft gel paste food color
optional buttercup, cut kiwi, lemon, almond and poppy petal dust I get mine from the thesugarart.com
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Spice Cake with Just the Right Amount of Spice
My super simple spice cake recipe is full of fall spices and covered with a silky cream cheese frosting. It comes together in just one hour in ONE BOWL!
Recipe:
Ingredients
2 2/3 cups all-purpose flour (335g)
1 ½ cups dark brown sugar, firmly packed (300g)
½ cup granulated sugar (100g)
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 ½ teaspoon ground cinnamon
1 teaspoon ground ginger
¾ teaspoon allspice
¾ teaspoon ground cloves
¼ teaspoon ground nutmeg
12 Tablespoons unsalted butter, melted (177g)
½ cup canola or vegetable oil (118ml)
3 large eggs, room temperature preferred
1 Tablespoon vanilla extract
1 cup sour cream (8 oz/240g)
¼ cup whole milk (60ml)
Cream Cheese Icing
8 oz cream cheese, softened (225g) (use brick-style, not the kind sold in tubs)
½ cup unsalted butter, softened (113g)
3 ½ cups powdered sugar (440g)
1 teaspoon vanilla extract
¼ teaspoon salt
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Instructions
00:00 Introduction
00:45 Preheat oven to 350F (175C) and grease a baking pan with baking spray (you may use a 13x9 pan or two 9” round or 8” round pans, if using round cake pans it’s best to line the bottoms with parchment paper, too). Set aside.
00:49 In a large mixing bowl, whisk together flour, sugars, baking powder, baking soda, salt, and spices (cinnamon, ginger, allspice, cloves, & nutmeg) until well-combined.
02:24 Add melted butter and oil and stir well until combined.
03:59 Using an electric mixer, add eggs and vanilla and stir until completely combined.
04:51 Stir in sour cream and then milk. Scrape the sides and bottom of the bowl to ensure batter is smooth and uniform.
05:40 Pour batter into prepared pan (or evenly divide into round cake pans). Transfer to center rack of 350F (175C) oven and bake for 30-35 minutes for metal 13x9 pan (will take longer if using a glass pan) or for 9” round pans, or 35 minutes in 8” cake pans. When finished baking, the cake should spring back when lightly touched and a toothpick inserted in the center should come out clean or with a few moist crumbs.
If using a 13x9 pan: Let cake cool completely before icing directly in the pan.
07:23 If using round cake pans/making a layer cake: Allow cakes to cool for 15 minutes then carefully invert onto a cooling rack to cool completely. Cakes will likely be domed and, if so, should be leveled before assembly. Cake must be cooled completely before icing.
Icing
Combine cream cheese and butter in large bowl and use an electric mixer (or stand mixer) to beat until creamy and smooth.
With mixer on low-speed, gradually add powdered sugar until completely combined.
Stir in vanilla extract and salt.
08:09 Spread evenly over cooled cake.
Notes
Storing
Store in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days. Cake may also be tightly wrapped and frozen for several months.
Cupcakes
This recipe can be made as cupcakes, fill liners ⅔ of the way full and bake for approximately 17-18 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Will make approximately 30 cupcakes.
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