A Classic Spice Cake

October 24, 2018Lauren
A recipe for a classic spice cake by Lauren Cermak of the Southern Lifestyle Blog, Going For Grace. If you need a nice Fall recipe - this is it!

A recipe for a classic spice cake by Lauren Cermak of the Southern Lifestyle Blog, Going For Grace. If you need a nice Fall recipe - this is it!A recipe for a classic spice cake by Lauren Cermak of the Southern Lifestyle Blog, Going For Grace. If you need a nice Fall recipe - this is it!

Friends, I have found a new obsession…

You guessed it – spice cakes! With so many Fall ingredients loaded into one cake, I simply do not know how one could not love this seasonal dessert. I garnished this one with pears, plums, candied walnuts, and some honey, but if I am being honest… This cake doesn’t need a thing. I actually ended up picking the fruit off of my piece and eating the cake all by itself! And yes, the leftover cream cheese frosting in my fridge has been a major blessing in my life this week! If spice cake just isn’t your thing, you can find more Fall recipes here!

Are you ready to embrace your best Fall self and make this spice cake or what?!

 

Classic Spice Cake

Spice Cake:

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

3/4 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon clove

1 1/2 cups dark brown sugar, packed

3/4 cup unsalted butter, softened

3 large eggs

1 1/2 teaspoons almond extract

1 cup buttermilk

Cream Cheese Frosting:

1 cup unsalted butter, softened

8 ounces cream cheese, softened

5 cups confectioners’ sugar

1 teaspoon almond extract

 

Directions:

Preheat oven to 350 degrees. Grease two round cake pans.

In a medium bowl whisk flour, baking powder, spices, and salt. Set aside.

Using a stand mixer fitted with a paddle attachment, cream butter and brown sugar about 2 minutes on high until fluffy.

Lower mixer speed and add eggs one at a time until fully combined. Add almond extract.

With mixer on low speed, add flour mixture and buttermilk – beginning and ending with the flour (3 additions of flour and 2 of buttermilk). Fully mixing after each addition.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool for 10 minutes in the pan, then turn gently onto wire rack. Allow to cool completely before frosting.

While cakes cool, beat the butter and cream cheese in electric mixer on medium speed until creamy and smooth. Lower speed and add confectioners’ sugar and almond extract. Mix on high speed for about 2 minutes, until frosting is nice and fluffy.

Once cakes are cool, place one onto desired cake plate. Add a layer of frosting (about 1 cup of frosting). Place second cake on top of the frosting, pressing down gently. Frost cake as desired.

Serve on its own or garnished with pears, plums, or figs.

 

 

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