AUTUMN SPICE CAKE
Steps:
- Heat oven to 350 degrees F. Line two 9-inch cake pans with parchment paper and lightly butter.
- Beat butter, shortening, and sugars together until smooth. Beat in the eggs, one at a time, until smooth and light. Stir the buttermilk and vanilla together. Sift the flour, cocoa, baking powder, baking soda, and spices together in a large bowl. Alternately stir the flour mixture and buttermilk, in thirds, into the beaten butter. Blend well with each addition.
- Pour batter into the pans and bake until center tests clean - about 35 minutes.
- Cool cakes in the pans on a rack for 30 minutes, unmold, and cool completely before frosting.
Nutrition Facts : Calories 460 calories
AUTUMN SPICE CAKE WITH CREAM CHEESE FROSTING
This is one of my all time favorite fall cakes! It's perfectly moist and brimming with lots of those sweet autumn spices. It has a tender crumb and so much flavor in every bite. No one can resist a slice!
Provided by Jaclyn
Categories Dessert
Time 2h50m
Number Of Ingredients 20
Steps:
- 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.
- Wrap cake strips around pan if you have them (for a more level cake). Set pans aside.
- 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 28 - 32 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.
- Cool completely then level tops of cakes as needed. Frost with cream cheese frosting, sprinkle pecans around edges if desired.
- 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***.
SPICE CAKE
I enjoy cake decorating and sometimes decorate one for a family member's birthday. I've even encouraged nieces and nephews to help me bake this cake.-Robin E Perry, Seneca, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a bowl, cream sugar and butter. Add eggs; beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until the cake tests done. Cool. For frosting, cream shortening and butter in a bowl. Add vanilla. Gradually beat in sugar. Add milk; beat until light and fluffy. Frost cake.
Nutrition Facts :
AUTUMN SPICE LAYER CAKE
This recipe was in the Bakefest 2005 recipe digest. I like spice cakes and thought I would give it a try. It makes a delicious cake but I think I'll try rum or maple syrup in place of lemon juice in the frosting and in the cake the next time I make it.
Provided by Myrna B.
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Stir oats with milk. Cover; let stand for 20 minutes.
- Preheat oven to 350 degrees F. Butter two 9-inch round cake pans and line bottoms with parchment paper.
- Stir flour with baking soda, cinnamon, allspice, ginger, nutmeg and salt. Reserve.
- Blend oat mixture with butter, brown sugar and granulated sugar, molasses, lemon juice and vanilla using an electric mixer. Beat in eggs, one at a time. Stir in flour mixture. Stir in raisins.
- Divide batter between the two cake pans and bake for 30 minutes or until skewer inserted in centres comes back clean. Cool in the pans on a rack.
- FROSTING: Beat butter with corn syrup until smooth. Blend in icing sugar. Beat in lemon juice until frosting is fluffy. Frost cake.
Nutrition Facts : Calories 646.3, Fat 29.5, SaturatedFat 18.1, Cholesterol 110.7, Sodium 487.4, Carbohydrate 93.6, Fiber 1.7, Sugar 64.8, Protein 5.7
PRIZE WINNING PUMPKIN SPICE THREE-LAYER CAKE
Make and share this Prize Winning Pumpkin Spice Three-Layer Cake recipe from Food.com.
Provided by Seabreeze1116
Categories Dessert
Time 2m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 2
Steps:
- Pumpkin Spice Cake Recipe.
- Pumpkin Spice Cake.
- from: 2013 Karri Perry, blueribbonkitchen.blogspot.com.
- 4 large eggs (room temperature) (Can rest eggs in a dish to warm water to get result quickly).
- 2 cups sugar.
- 1 cup vegetable oil.
- 1 (15 ounce) can pumpkin puree- I use Libby's.
- ***.
- 2 cups all purpose flour.
- 2 teaspoons baking powder.
- 2 teaspoons ground cinnamon.
- ½ teaspoon baking soda.
- ½ teaspoon salt.
- ½ teaspoon ground ginger.
- ¼ teaspoon ground cloves.
- ½ cup chopped toasted walnuts (optional).
- Pam Spray to prepare parchment and cake pans.
- Combine first four ingredients into a bowl. Blend well using hand mixer. Combine flour and the remaining dry ingredients together. Slowly add the flour mixture to the wet mixture, making sure all the flour is incorporated. If using nuts, stir in by hand, do not over mix batter.
- Pour batter evenly into three greased, parchment lined 8 or 9 inch round cake pans. Bake at 350 for 24 minutes or until set, toothpick will come out with no batter. Remove from pans, also removing parchment backing. Frost cakes once they are cooled to room temperature.
- Cream Cheese Frosting.
- 2 (8 ounce cream) cheese bricks softened.
- 1 stick of room temperature unsalted butter.
- 1 tsp vanilla.
- 3 -5 cups of confectioners' sugar.
- Blend butter and cream chesses 2-3 minutes on medium until light and fluffy. Add vanilla. Slowly mix in confectioners' sugar about a ½ cup at a time, until you reach a frosting like spreadable consistency.
- Tips: It may be helpful to frost between the layers and apply a crumb coat, refrigerate for 20 minutes to help cake firm up and then continue frosting. Refrigerate cake when finished. Cake flavor is best if allowed to chill overnight. Remove from refrigerator 1 hour before serving.
Nutrition Facts : Sodium 1.4
AUTUMN SPICE CAKE
Found this recipe on line and hope to try it as an alternate dessert option for Thanksgiving this year.
Provided by The Finicky Chef
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F; line two 9-inch cake pans with parchment paper and lightly butter.
- Beat butter, shortening, and sugars together until smooth. Beat in the eggs, one at a time, until smooth and light.
- Stir the buttermilk and vanilla together. Sift the flour, cocoa, baking powder, baking soda, and spices together in a large bowl.
- Alternately stir the flour mixture and buttermilk, in thirds, into the beaten butter. Blend well with each addition.
- Pour batter into the pans and bake until center tests clean -- about 35 minutes. Cool cakes in the pans on a rack for 30 minutes, unmold, and cool completely before frosting (if desired).
Nutrition Facts : Calories 351.6, Fat 20.2, SaturatedFat 7.4, Cholesterol 69, Sodium 212.5, Carbohydrate 39.6, Fiber 0.7, Sugar 27, Protein 4.1
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