mom's spice cake with cream cheese frosting
I love making this spice cake during the fall. It's moist, full of all the flavors of Fall and topped with a delicious cream cheese frosting. It is somewhat time intensive, but well worth the effort!
yield
12 to 18
prep time
45 Min
cook time
40 Min
method
Bake
Ingredients For mom's spice cake with cream cheese frosting
- CAKE:
-
2 1/4 call purpose flour
-
1 Tbspground cinnamon
-
3/4 tspground cardamon
-
1/2 tspground allspice
-
1/2 tspground cloves
-
1/4 tspground nutmeg
-
16 Tbsp(2 sticks) unsalted butter, softened
-
1/2 tspbaking powder
-
1/2 tspbaking soda
-
1/2 tspsalt
-
2 lgeggs, plus 3 large yolks, at room temperature
-
1 tspvanilla
-
1 3/4 csugar
-
2 Tbsplight or mild molasses
-
1 Tbspgrated, fresh ginger
-
1 cbuttermilk, at room temperature
- FROSTING:
-
5 Tbspunsalted butter, cut into 5 pieces, softened
-
1 1/4 cpowdered sugar
-
8 ozcream cheese, cut into 4 pieces, softened
-
1/2 tspvanilla
-
3/4 cchopped walnuts, toasted (optional)
How To Make mom's spice cake with cream cheese frosting
-
1For cake: Preheat oven to 350 degrees. Grease a 13x9-inch baking pan.
-
2Combine spices in small bowl; reserve 1/2 teaspoon for frosting.
-
3Heat 4 tablespoons butter in 8-inch skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temperature, about 30 minutes.
-
4Whisk flour, baking powder, baking soda and salt in medium bowl. In small bowl, gently whisk eggs, yolks, and vanilla to combine. In standing mixer fitted with paddle attachment, cream remaining 12 tablespoons butter with sugar and molasses at medium-high speed until pale and fluffy, about 3 minutes, scraping down sides and bottom of bowl twice with rubber spatula. Reduce to medium speed and add cooled butter and spice mixture, ginger, and half of egg mixture; mix until incorporated, about 15 seconds. Repeat with remaining egg mixture; scrape down bowl again. Reduce to low speed; add about one-third flour mixture, followed by half of the buttermilk, mixing until just incorporated after each addition, about 5 seconds. Repeat using half of remaining flour mixture and all of remaining buttermilk. Scrape bowl and add remaining flour mixture; mix at medium speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
-
5Transfer batter to prepared pan; zigzag tip of rubber spatula through batter, pulling it to pan edges. Lightly tap pan against counter 3 or 4 times to dislodge any large air bubbles; smooth surface with spatula.
-
6Bake until toothpick inserted in center of cake comes out clean, 32 to 37 minutes. Cool cake to room temperature in pan on wire rack, about 2 hours.
-
7For frosting: In bowl of standing mixer fitted with paddle attachment, beat butter, sugar, and reserved 1/2 teaspoon spice mixture at medium-high speed until light and fluffy, 1 to 2 minutes. Add cream cheese one piece at a time, beating thoroughly after each addition. Add vanilla and beat until no lumps remain, about 30 seconds.
-
8Using spatula, spread frosting evenly over surface of cake. Sprinkle cake with walnuts, if using, or lightly sprinkle with a little allspice. Cut into squares and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Mom's Spice Cake with Cream Cheese Frosting:
ADVERTISEMENT