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.
CHOCOLATE SPICE CAKE
My husband really enjoys this delightful cake. Eye-catching enough for a special occasion, this is so good you'll want it any day of the week. -Karen Sue Garback-Pristera, Albany, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and brown sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in applesauce and 1/2 cup coffee. Combine the flour, 1/4 cup baking cocoa, cinnamon, baking soda, allspice, salt and cloves; gradually beat into creamed mixture until blended. Fold in raisins and walnuts., Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine the confectioners' sugar and remaining baking cocoa and coffee; drizzle over cake.
Nutrition Facts : Calories 284 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE SPICE CAKE
Chocolate spice cake layers with chocolate spice buttercream.
Provided by Courtney Rich
Categories Dessert
Number Of Ingredients 22
Steps:
- Preheat your oven to 325 degrees F. Spray a 9"x13" pan with nonstick spray. Line the bottom with parchment paper if you plan to turn the cake out of the pan to serve. Otherwise, spray alone is ok.
- In a medium size mixing bowl, combine the flour, cocoa, cinnamon, allspice, cloves and salt. Whisk to combine and then set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium high speed for about three to five minutes, making sure to scrape the sides and bottom of the bowl occasionally. We want the butter mixture to get light and fluffy.
- Add the eggs and beat again for a couple minutes.
- With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix until no flour streaks remain.
- Fold in the sour cream.
- In a small bowl, combine the vinegar and baking soda. Let bubble and then fold into the batter.
- Pour the batter into the pan and bake at 325 for about 25 to 28 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
- Let cool completely before frosting.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for a couple minutes on medium high speed.
- While the mixer is beating the butter, heat the heavy cream in the microwave. Pour the heated cream over the chocolate to melt the chocolate. Stir until smooth. Set aside to cool a bit.
- With the mixer on low speed, gradually add the powdered sugar, spices, and pinch of salt.
- Scrape the sides of the bowl and then with the mixer on medium speed add the chocolate ganache you've made. Once all of the chocolate is added, turn the mixer to medium high speed and beat for about 3 to 5 minutes.
CHOCOLATE SPICE LAYER CAKE WITH CARAMEL ICING
Mariann James of Ferguson, Missouri created a sweet and salty favorite with her original recipe for chocolate spice cake with caramel icing. The spicy chocolate cinnamon cane sugar was a perfect addition to her unique cake. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of two well-greased 9-in. round baking pans with parchment paper; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly., In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, spicy chocolate cinnamon sugar, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners' sugar and vanilla., Place one cake layer on a serving plate; pour half of the warm icing over the cake. Top with remaining cake layer. Pour remaining icing over top of cake. If desired, top with caramel popcorn.
Nutrition Facts : Calories 603 calories, Fat 24g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 373mg sodium, Carbohydrate 92g carbohydrate (71g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE SPICE CAKE
We like a glass of ice-cold milk to accompany this cake recipe. Baked with dried cranberries, golden raisins, and ginger, the cake gets a gentle tang from sour cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Makes 1 eight-inch bundt cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees. Butter and flour a six-cup Bundt pan, and set aside. Place the grated ginger, water, cranberries, and raisins in a small saucepan, and bring to a boil. Reduce to a simmer, and cook until the liquid has evaporated, about 5 minutes. Set aside to cool.
- In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, salt, and ground ginger. Place the butter and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla. Add the flour mixture and sour cream in alternate small batches, starting and ending with the flour mixture; beat just until combined. Fold in dried fruit mixture.
- Pour the batter into the prepared pan, and bake for 40 to 50 minutes, or until a cake tester inserted into center comes out clean. Remove from the oven, transfer to a wire rack, and let cake cool in the pan for 30 minutes. Invert the cake onto a wire rack to cool completely.
- Place cake on a cake plate or serving platter, and tuck pieces of waxed paper under the edges of the cake to keep the plate clean. Apply a thick coating of chocolate fudge frosting to cake, using a small offset or rubber spatula. Remove waxed paper before serving.
CHOCOLATE SPICE CAKE WITH CARAMEL ICING
I found this recipe back in the late '80s and knew it was a special cake. The caramel icing can be a little tricky because you have to work quickly, but it's so worth it! -Mariann James, Ferguson, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of 2 well-greased 9-in. round baking pans with parchment; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly., In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, cinnamon, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners' sugar and vanilla., Place one cake layer on a serving plate; pour half of the warm icing over the cake. Top with remaining cake layer. Pour remaining icing over top of cake. If desired, top with caramel popcorn.
Nutrition Facts : Calories 589 calories, Fat 24g fat (15g saturated fat), Cholesterol 110mg cholesterol, Sodium 347mg sodium, Carbohydrate 92g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.
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