Spice Cake with Cream Cheese Frosting
Ingredients
For the Cake:
- 3 1/3 cups all-purpose flour (415 g)
- 2 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon grated or ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1/8 teaspoon ground mace, white pepper, or black pepper
- 1 3/4 cup dark brown sugar (350 g)
- 3/4 cup oil
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups milk (355 ml)
For the Cream Cheese Frosting:
- 12 oz cream cheese, softened
- 3/4 cup butter, softened
- 4 1/4 cups powdered sugar
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
Make the Spice Cake:
- Preheat the oven to 350° F (180° C.) Grease 3 9-inch cake pans and line them with parchment circles, then grease the parchment as well and coat the insides of the pans with flour. You can also use a nonstick baking spray with flour.
- In a large bowl, stir the flour, baking powder, salt, cinnamon, nutmeg, ginger, cloves, allspice, and mace or pepper. Continue stirring until well combined.
- In another large bowl, whisk together the brown sugar and oil until fully combined. Add the eggs one at a time, whisking until each one is fully incorporated. Whisk in the vanilla.
- Add about 1 cup of flour, whisking until it is only just incorporated, then whisk in about 1/2 cup of milk. Continue whisking in the flour and milk alternately until the batter is fully combined, being careful not to overmix.
- Pour the batter evenly into the 3 prepared pans and bake at 350° F (180° C) for about 24-27 minutes, or until the tops of the cakes spring back when touched. Remove from the oven and allow the cakes to cool for at least 45 minutes before frosting.
Make the Cream Cheese Frosting:
- In a large bowl, with an electric mixer, beat the cream cheese on medium high until fluffy. Add the butter and continue mixing, starting on low and increasing to medium high, until the butter and cream cheese are fully combined and there are no lumps. Next, add about 1 cup of the powdered sugar, along with the salt, and mix until fully incorporated. Continue mixing in about 1 cup of the powdered sugar at a time, until the frosting is smooth and fluffy. Finally, mix in the vanilla until it is fully incorporated.
- Trim the tops of the cakes so that they are flat. Place the first cake layer on your serving plate, then spread or pipe an even layer of frosting on top. Repeat with the second layer. After placing the third layer, apply a thin layer of crumb coating all over the cake, then refrigerate for about 30 minutes or freeze for about 10. Next, add the rest of the frosting to the top and sides of the cake, using a spatula to create swirl patterns. Store the cake in the refrigerator for up to 4 days.