Gevalia Kaffe Mocha Spice Cake Recipes

SUPER MOIST SPICE CAKE

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.

GEVALIA KAFFE MOCHA SPICE CAKE

Steps:

• Heat oven to 325 F.
• Mix sour cream, coffee and vanilla in small bowl.
• Melt chocolate and butter, stir in sugar.
• Beat in eggs, one at a time (with electric mixer).
• Beat in 1/2 cup flour, baking soda, cinnamon, baking powder and salt.
• Add remaining flour alternately with sour cream mixture, beating thouroughly.
• Pour into greased and floured 9-cup fluted tube pan.
• Bake 60 min.
• Cool.
• Sprinkle with powdered sugar.

AUNT AVA'S BUTTERMILK SPICE CAKE

Steps:

• Preheat your oven to 350degrees*.
• Grease and flour a 9 x 13 pan or 2 8in. round cake pans.
• Measure all ingredients into a large mixing bowl.
• Blend for 30 seconds on low speed. Scrape sides of bowl down. Blend on high speed for 60 seconds, scraping bowl occassionally.
• Pour into prepared pans. Smack pans gently on counter to get rid of any air bubbles.
• Bake 9 x 13 for 45 minutes; 8 inch rounds for 30-40 minutes or until wooden toothpick or cake tester comes out clean. Frost cake with your favorite frosting**.
• Notes: *Many home ovens have widely varying oven temperatures. Buying an oven thermometer at your local discount store will cost you about $3 and guarantee you will have great success in your cake & other baking endeavors. Preheat your oven to 350 degrees and place the thermometer in the back of oven. After 5 minutes,check the thermometer and move it to the left side then the right side and then the front of your oven. Adjust your oven settings accordingly to how far off 350 degrees the temps are in your oven. Many of you will be surprised at just how far off a brand new oven can be. $3 is a small price to pay for successful baking. **When baking this cake in 8 inch rounds, I spread a thin layer of my cream cheese frosting on top of the first layer and then slice a couple of bananas on top of the frosting and then place the second layer on top and finish frosting the cake with the rest of the cream cheese frosting. When I bake it in x 13 pan, I like to toast coconut on a cookie sheet and after frosting the cooled cake with either my cream cheese frosting or my butter pecan frosting, I sprinkle the toasted coconut on top of the frosted cake. Either variation pleases my family and friends. Using your imagination you can customize this into your own family favorite.

MOCHA SPICE CAKE

Steps:

• Heat oven to 325°F.
• Mix sour cream, coffee and vanilla until blended. Microwave butter and chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Add eggs, 1 at a time, beating with mixer on low speed after each addition until blended. Add 1/2 cup flour, baking soda, cinnamon, baking powder and salt; mix well. Add remaining flour alternately with sour cream mixture, beating well after each addition.
• Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 45 min. or until toothpick inserted in center comes out clean. Cool completely.

MOCHA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

APPLE BUTTER SPICE CAKE

Steps:

• Preheat oven to 350.
• Prepare a 7 x ll inch baking tin
• Whisk together the first 6 ingredients.
• Sift all dry ingredients and add to the above.
• Mix until just combined.

MOIST, TENDER SPICE CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.