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Spice Layer Cake with Cream Cheese Frosting Recipe

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3.8 from 77 reviews

  • Author: Ava
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Description

This classic Spice Layer Cake combines warm spices like cinnamon, ginger, nutmeg, and cloves with moist pumpkin puree to create a flavorful, tender cake perfect for fall or any cozy occasion. Topped with a luscious cream cheese frosting, this cake is rich, spiced, and utterly delicious.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 (15-ounce) can pumpkin puree
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract

For the Frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure the cakes bake evenly.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined to distribute the spices evenly throughout the batter.
  3. Cream sugars and oil: In another large bowl, cream together the granulated sugar, brown sugar, and vegetable oil until the mixture is well combined and slightly smooth.
  4. Add wet ingredients: Beat in the eggs one at a time, fully incorporating each before adding the next. Then stir in the pumpkin puree, buttermilk, and vanilla extract until the mixture is smooth and uniform.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
  6. Divide batter: Evenly divide the batter between the prepared cake pans, smoothing the tops with a spatula for even baking.
  7. Bake the cakes: Bake for 30-35 minutes or until a wooden skewer inserted into the center comes out clean, indicating doneness.
  8. Cool the cakes: Let the cakes cool in their pans for 10 minutes to firm up, then invert them onto wire racks to cool completely before frosting.
  9. Prepare frosting: While the cakes cool, beat together the softened butter and cream cheese until light and fluffy in a large bowl.
  10. Add powdered sugar and milk: Gradually add the powdered sugar, alternating with milk, mixing after each addition until the frosting is smooth and creamy. Stir in the vanilla extract to finish.
  11. Assemble and frost: Once the cakes are completely cool, spread frosting on the top of one layer. Place the second layer on top, then frost the top and sides of the entire cake evenly.

Notes

  • Ensure cakes are completely cool before frosting to prevent melting.
  • Do not overmix the batter to maintain a light and tender texture.
  • For extra moistness, consider adding a tsp of apple cider vinegar to the buttermilk.
  • Use cream cheese, not a reduced-fat version, for best frosting texture and flavor.
  • Store the cake in the refrigerator due to the cream cheese frosting and bring to room temperature before serving.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/spice-layer-cake-with-cream-cheese-frosting-recipe/