Hi there! I have a request for a spice cake this weekend and I haven't been able to find a recipe for one. I would prefer to make it from scratch but am willing to try anything!
Also would I just use a buttercream frosting on the cake or should I use another kind of frosting? I have never had a spice cake so this is all new to me!
TIA for all of your help!!!

I haven't made Paula Dean's Holiday Spice Cake recipe but I plan to give it a try one day. You may want to consider it. If so, please post your results. Good Luck!

http://www.foodnetwork.com/recipes/paula-deen/holiday-spice-cake-recipe/index.html

I may have to try that one....does anyone else have a recipe that they have tried? I prefer to use a recipe that is tried and true.

http://cakecentral.com/recipes/14882/pumpkin-spice-wasc

This is good - used it for a wedding cake last fall.

What frosting is usually used on a spice cake? I have no idea what it is suppose to taste like or what kind of frosting to use on it.

I made a cream cheese frosting and added a little cinnamon to complement the pumpkin spice cake. Bride loved it. Plain cream cheese also tastes good.

This recipe is from cdkitchen.com and was excellent

1 cup butter room temp
1 cup brown sugar packed
1 cup baker's sugar ( or regular)
4 eggs
2 tsp brandy or vanilla
3 1/4 c sifted cake flour
2 teaspoon baking powder
1 teaspoon baking soda
1 tsp cinnamon
1 teaspoon cardamom
1/2 tsp Chinese five spice
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
1 1/2 tsp unsweetened cocoa
1 1/2 c buttermilk

Cream butter and sugars well. Add eggs one at a time, add brandy. Sift together dry ingredients. Add to butter alternating with buttermilk. Pour into 3 lined greased and floured 9" pans. 350 for 35 mins (325 for convectio)



Frosting

3/4 c butter
1 1/2 c brown sugar
1/4 tsp salt
1/3 c milk
3 cups brown sugar

Melt butter in saucepan. Add brown sugar and salt and boil 2 minutes, stir constantly. Remove from heat and add milk. Bring to boil again and remove from heat. Cool to lukewarm and beat in powdered sugar. Thickens as it cools.

I used half of the full strength frosting as a filling, and mixed half of it with RLB's neoclassic BC and a little brandy for the frosting. HTH

Thank you so much for the recipe! Sound delicious, thanks for your help!!