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Spice Cake

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A cozy spice cake rich with aromatic spices and topped with cream cheese frosting, perfect for any occasion.

Ingredients

Scale
  • 1/2 cup vegetable oil or light flavored olive oil
  • 1 tablespoon cinnamon
  • 1 and 1/2 teaspoons nutmeg
  • 1 and 1/2 teaspoons ginger
  • 3/4 teaspoon cloves
  • 3/4 teaspoon cardamom
  • 1/2 teaspoon allspice
  • 1 cup butter (2 sticks, softened)
  • 2 cups brown sugar (packed)
  • 1 cup granulated sugar
  • 5 large eggs
  • 1 cup buttermilk
  • 2 teaspoons Mexican vanilla extract
  • 1 teaspoon almond extract
  • 2 tablespoons molasses
  • 1/2 cup sour cream
  • 3 cups + 2 tablespoons all-purpose flour (sifted)
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • A double batch of Cream Cheese Frosting or Whipped Cream Cheese Frosting

Instructions

  1. Toast the spices: In a small pan, heat the vegetable oil over medium heat. Add the cinnamon, nutmeg, ginger, cloves, cardamom, and allspice. Toast for about 1 minute until the spices are fragrant, then let cool.
  2. Preheat the oven: Preheat your oven to 325°F (165°C). Prepare three 9-inch cake pans by greasing and lining them with parchment paper.
  3. Mix butter and sugars: In a large bowl, beat the softened butter until smooth. Add the packed brown sugar and granulated sugar, then beat the mixture for 2 minutes until creamy.
  4. Combine ingredients: Pour the cooled spiced oil into the butter-sugar mixture and blend well.
  5. Prepare wet ingredients: In a separate bowl, whisk together the eggs, buttermilk, Mexican vanilla extract, almond extract, molasses, and sour cream until smooth.
  6. Sift dry ingredients: In another bowl, sift together the all-purpose flour, kosher salt, and baking powder.
  7. Combine mixtures: Gradually combine the egg mixture and flour mixture into the butter mixture, alternating between them until just combined. Avoid overmixing.
  8. Bake: Divide the batter evenly among the prepared pans. Bake for about 27-30 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.
  9. Cool: Allow the cakes to cool in the pans for 15 minutes before inverting them onto cooling racks to cool completely.
  10. Frost: Once the cakes are completely cooled, frost with a double batch of Cream Cheese Frosting or Whipped Cream Cheese Frosting.

Notes

To ensure even baking, rotate the pans halfway through. Sifting the flour prevents clumping, ensuring a light and fluffy cake.

Nutrition

Keywords: spice cake, dessert, fall recipes, holiday baking, cake recipe

Find it online: https://easydessertideas.com/spice-cake/