SUPER MOIST SPICE CAKE
Homemade and super moist spice cake with tangy cream cheese frosting. Such an easy recipe packed with TONS of flavor!
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
- Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
- Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
BUTTERMILK MAPLE SPICE CAKE
Buttermilk makes the best baked goods. Combined with spices rich spices and the wonderful sweet flavor of real maple syrup, this healthful cake is a real fall spectacular or a lovely treat any time of year. I recommend grade B maple syrup - it has a stronger flavor, great for use in recipes like this one. Frosted or not, it's your call. Adapted from Maple Syrup Cookbook by Ken Haedrich.
Provided by Roosie
Categories Dessert
Time 50m
Yield 1 9, 9-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Grease a 9-inch square baking pan.
- Sift the flours, baking powder, baking soda, cinnamon, ginger, salt, cloves, nutmeg, and cayenne into a large bowl. Set aside.
- In another bowl, whisk together the eggs, buttermilk, maple syrup, oil, and molasses until well blended.
- Make a well in the dry mixture and gently fold in the egg mixture, just until all is thoroughly moistened.
- Pour batter into the prepared pan and bake for 30 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the pan.
Nutrition Facts : Calories 221.6, Fat 9.7, SaturatedFat 1.6, Cholesterol 47.7, Sodium 347.7, Carbohydrate 30.1, Fiber 1.3, Sugar 11.7, Protein 4.4
BUTTERMILK SPICE CAKE
Steps:
- Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.
BUTTERMILK MAPLE SPICE CAKE
This is a simple cake to make. The spices can be increased, but don't go too heavy on them or you'll mask the subtle maple flavor. Good served with whipped cream. From the Maple Syrup cookbook by Ken Haedrich.
Provided by Whisper
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Grease a 9-inch square baking pan.
- Sift the flours, baking powder, baking soda, cinnamon, ginger, salt, cloves, and nutmeg, into a large bowl; set aside.
- In another bowl, blend eggs, buttermilk, maple syrup, oil and molasses.
- Make a well in the dry mixture and stir in the egg mixture, just until smooth; do not beat.
- Pour the batter into the prepared pan and bake for 30 minutes, until a tester inserted into the center comes out clean.
- Cool in the pan.
Nutrition Facts : Calories 1992.8, Fat 87, SaturatedFat 14, Cholesterol 429.5, Sodium 3129, Carbohydrate 271, Fiber 11.7, Sugar 105.2, Protein 39.3
BUTTERMILK SPICE CAKE
This divine dessert features a rich toasted-pecan filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and flour two 9-inch round pans.
- Stir together cake flour, granulated sugar, baking powder, salt, orange peel, baking soda, cloves and cinnamon in large bowl. Beat in brown sugar, butter and buttermilk on medium speed, scraping bowl occasionally. Add eggs. Beat an additional 2 minutes, scraping bowl frequently. Pour into pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Fill layers with Toasted Pecan Filling. Frost side and top of cake with Whipped Cream Frosting.
Nutrition Facts : Calories 670, Carbohydrate 97 g, Cholesterol 120 mg, Fiber 1 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 490 mg
KIM'S BUTTERMILK SPICE CAKE
This spice cake was inspired by a recipe from one of my mom's old cookbooks. It was my great-grandpa's favorite cake, and I used to make it for him all the time. It's a simple cake that's not too sweet, and has a rather strong spice flavor. Err on the side of underbaking the cake rather than overbaking, or it'll be dry.
Provided by Kim
Categories Spice Cake
Time 1h30m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Whisk together flour, cinnamon, baking powder, baking soda, salt, cloves, nutmeg, and allspice in a bowl until well combined.
- Cream together butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract. Add in half of the flour mixture, and stir until just combined. Pour in buttermilk, and mix until just combined. Add in remaining flour mixture and mix until just combined. Pour batter into the prepared pan and spread into an even layer.
- Bake in the preheated oven until the middle of the cake springs back lightly when touched, 40 to 45 minutes. Remove from the oven and allow the cake to cool completely before frosting.
- For the frosting, cream butter in a large bowl until smooth. Add cream cheese and beat until thoroughly combined. Mix in confectioners' sugar, 1 cup at a time, and beat until smooth after each addition. Mix in vanilla and salt. Add in heavy cream and beat until frosting is smooth, about 2 minutes. Frost cooled cake as desired.
Nutrition Facts : Calories 586.9 calories, Carbohydrate 71.1 g, Cholesterol 131 mg, Fat 31.8 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 19.6 g, Sodium 498.6 mg, Sugar 53.5 g
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