This is a great spice cake recipe fabulous with a cream cheese frosting. It goes well at any fall or winter wedding, and pairs nicely with other layers of pumpkin or carrot cake, which are both in the “spice” cake family.
Amount Ingredient 2 1/2 cups sifted cake flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/2 cup butter, soft 1/2 cup light brown sugar, firmly packed 1 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1 1/4 cups buttermilk
Sift together the flour, baking powder, soda, salt, cinnamon, ginger, cloves, and nutmeg. Cream butter in a mixing bowl; add brown sugar, granulated sugar, eggs, and vanilla extract. Beat at high speed of an electric mixer for 5 minutes, or until light and fluffy. Scrape bowl often. Add sifted dry ingredients, alternating with buttermilk, mixing at lowest speed just until smooth.
Pour batter into two greased and floured 8-inch round layer cake pans. Bake at 350° for 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pans on rack for 5 minutes, turn out of pans onto racks to cool completely.
I love the cake - moist and so lovely aroma! Will do again!
How much batter does this recipe make? or what size pan will this work with?
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