Spice Cake Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 3/4 cup (168g) unsalted butter, room temperature
1 1/2 cups (225g) packed light brown sugar
1/2 cup (104g) sugar
3/4 cup (173g) sour cream, room temperature
2 tsp vanilla extract
6 large egg whites, room temperature
2 1/2 cups (325g) all purpose flour
4 tsp baking powder
3 tsp ground cinnamon
1 1/2 tsp ground ginger
1 1/2 tsp ground nutmeg
3/4 tsp ground cloves
3/4 tsp ground allspice
½ tsp salt
3/4 cup (180ml) milk, room temperature
1/4 cup (60ml) water, room temperature
CREAM CHEESE FROSTING
16 oz (452g) cream cheese, room temperature
3/4 cup (172g) butter, room temperature
10 cups (1150g) powdered sugar
1 1/4 tsp ground cinnamon
2 tsp vanilla extract
|
|
Directions: |
Directions:Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). In a large mixing bowl, cream butter and sugars together until light and fluffy, about 4 minutes. Do not skimp on the creaming time. Add sour cream and vanilla extract and mix until well combined. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and blend well. Scrape down sides of the bowl to ensure all ingredients are well incorporated. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup. Add half of the dry ingredients to the batter and blend well then add milk mixture and mix until well combined. Add remaining dry ingredients; blend well. Scrape down sides of the bowl often to be sure all ingredients are well incorporated. Divide the batter evenly between cake pans and bake 21-23 minutes, or until a toothpick comes out with a few crumbs. Remove the cakes from oven and cool for 2-3 minutes, before transferring to cooling racks.
FROSTING:
Add the cream cheese and butter to a large mixer bowl and beat until well combined. Slowly add about half of the powdered sugar and beat until smooth. Add the cinnamon and vanilla extract and beat until smooth. Add the remaining powdered sugar and beat until smooth. |
|
|
This recipe for Spice Cake is from