SUPER MOIST SPICE CAKE
Homemade and super moist spice cake with tangy cream cheese frosting. Such an easy recipe packed with TONS of flavor!
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
- Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
- Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
OLD FASHIONED SPICE CAKE WITH CARAMEL FROSTING
Steps:
- Preheat oven to 350 degrees with rack in the center. Prepare cake pan with parchment and/ or baking spray.
- Beat the sugar and vegetable oil with an electric mixer on medium speed in a large mixing bowl. Add the eggs one at a time, blending well after each.
- In a separate mixing bowl, combine the dry ingredients.
- Add the milk and dry ingredients to the sugar mixture, alternating between the milk and the flour mixture. Mix on low until just combined. Batter will be thin.
- Pour cake batter into prepared pans and bake 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on wire rack completely before frosting. Frost and refrigerate until serving.
Nutrition Facts : Calories 524 kcal, Sugar 51 g, Sodium 385 mg, Fat 26 g, SaturatedFat 18 g, Carbohydrate 69 g, Fiber 1 g, Protein 6 g, Cholesterol 74 mg, ServingSize 1 serving
CARAMEL SPICE CAKE
Nice, old-fashioned cake. The recipe was given to me by my favorite aunt.
Provided by GINGER P
Categories Desserts Cakes Spice Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder, baking soda, salt, cinnamon, 3/4 teaspoon nutmeg, cloves and allspice. Set aside.
- In a large bowl, cream together the shortening, brown sugar and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 1 1/2 buttermilk, mixing just until incorporated. Stir in pecans. Pour batter into prepared pans.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the frosting: In a large bowl, combine butter, 1/2 teaspoon salt, 1 teaspoon vanilla and about 1 cup of the confectioners' sugar. Beat well, then gradually beat in the remaining confectioners' sugar alternately with 1/4 cup buttermilk. Beat until smooth and creamy and spread on cake.
Nutrition Facts : Calories 481 calories, Carbohydrate 74.6 g, Cholesterol 43.6 mg, Fat 18.9 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 5.2 g, Sodium 353.6 mg, Sugar 55.2 g
CARAMEL FOR BIRTHDAY SPICE CAKE.
This is the "icing" for the birthday spice cake from my childhood. It's the only reason I still admit to having a birthday. To get this cake/ icing combo out of my dad.
Provided by GondolaQueen
Categories Dessert
Time 12m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix first four (4) ingredients and place on stove to boil. DO NOT STIR after it begins to boil.
- Time for 4 minutes after the first bubbles break the surface. Immediately take it off the stove, and add the vanilla, butter and rum flavour (if using).
- Pour it out onto a cooled spice cake. Allow to harden for as long as you can.
- Eat it all before someone else does.
- Call me if you can't finish it.
- *Also note you can hit this with a smidge of cinnamon, or nutmeg or cloves if you like, but I find the rum flavour makes the best combo with the cake.
Nutrition Facts : Calories 220.9, Fat 12.7, SaturatedFat 8, Cholesterol 39.5, Sodium 149.4, Carbohydrate 27.5, Sugar 26.8, Protein 0.4
CARAMEL CAKE
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
- Place the cake mix, milk, melted butter, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
- Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack to that the cakes are right side up. Allow them to cool completely, 30 minutes more.
- Meanwhile, prepare the Quick Caramel Frosting.
- Place one cake layer, right side up, on a serving platter. Spread the top with the warm frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes. Work quickly, as the frosting will set. (If the frosting gets too hard to work with, place the pan back over low heat for 1 minute, stirring constantly, to soften it up.) Once the frosting has set, slice and serve.
- Store this cake, covered in plastic wrap or aluminum foil, at room temperature for up to 1 week or freeze, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
- Place the butter and brown sugars in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring the mixture back to a boil, then remove the pan from the heat. Add the confectioners' sugar and vanilla. Beat with a wooden spoon until the frosting is smooth.
- Use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up.
SPICE CAKE
You can frost this cake with a white icing or simply serve it as is. Many thanks to Nick of emazing for sharing this recipe !!
Provided by Mini Ravindran
Categories Dessert
Time 45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 375.
- Add all of the ingredients to a large bowl and mix well.
- Pour into a buttered 9x12 pan.
- Bake for 25-30 minutes (or until firm in the middle).
- Cool on a rack before cutting.
EASY CARAMEL CAKE
Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 12-14
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
- Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
- Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
- Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.
Nutrition Facts : Calories 517 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
CHOCOLATE SPICE CAKE WITH CARAMEL ICING
I found this recipe back in the late '80s and knew it was a special cake. The caramel icing can be a little tricky because you have to work quickly, but it's so worth it! -Mariann James, Ferguson, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of 2 well-greased 9-in. round baking pans with parchment; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly., In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, cinnamon, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners' sugar and vanilla., Place one cake layer on a serving plate; pour half of the warm icing over the cake. Top with remaining cake layer. Pour remaining icing over top of cake. If desired, top with caramel popcorn.
Nutrition Facts : Calories 589 calories, Fat 24g fat (15g saturated fat), Cholesterol 110mg cholesterol, Sodium 347mg sodium, Carbohydrate 92g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.
SPICE CAKE WITH CARAMEL FROSTING
Make and share this Spice Cake With Caramel Frosting recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 40m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 18
Steps:
- Sift together dry ingredients.
- Cream together shortening and sugars until fluffy.
- Add vanilla and then eggs 1 at a time, beating well after each egg.
- Add dry ingredients alternately with buttermilk.
- Beat 2-3 minutes using high speed of mixer.
- Pour into 2 greased and floured 8-in. pans.
- Bake in 350 degree oven 25-30 minutes.
- Frost when cool.
- Caramel Frosting:.
- Melt butter in saucepan then add brown sugar and cook over low heat 2 minutes, stirring constantly.
- Add cream and continue stirring until mixture comes to a boil.
- Remove from heat.
- Gradually blend in powdered sugar and vanilla.
- (Add extra cream if needed.).
Nutrition Facts : Calories 738.3, Fat 27.8, SaturatedFat 11, Cholesterol 92.8, Sodium 494, Carbohydrate 119.3, Fiber 0.7, Sugar 93.8, Protein 5.5
CARAMEL SPICE CAKE
Make and share this Caramel Spice Cake recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Make the cake: Place rack in center of oven and preheat the oven to 350F.
- Generously butter and flour a Bundt pan.
- Spread the nuts on a baking sheet and toast in the oven for about 8-10 minutes, or until fragrant and brown.
- Transfer to a plate to cool, the coarsely chop.
- In a large bowl, whisk the flour with the baking powder, baking soda, spices and salt.
- In another bowl beat the butter and both sugars at medium speed until light and fluffy, about 5 minutes.
- Beat in the eggs, 1 at a time, beating after each addition and stopping to scrape down bowl.
- Beat in the vanilla.
- Reduce the speed to low, then beat in ¼ of the dry ingredients.
- Beat in ½ the milk, then beat in the remaining dry ingredients in 3 additions, alternating with the remaining milk and the sour cream.
- Fold in the toasted nuts.
- Pour the batter into the prepared pan and smooth top.
- Bake for 50-55 minutes, or until it tests done.
- Transfer to a rack to cool for about 15 minutes.
- Run a thin knife around the center of tube of the pan and invert the cake out onto rack.
- If it doesnt release from the pan immediately, let sit for about 1 minute, then lift off pan.
- Let cool completely.
- Make the glaze: In a small saucepan, bring the brown sugar, butter and cream to a boil over medium-high heat, stirring to dissolve the sugar.
- Boil, stirring occasionally, until the mixture thickens slightly, 3-5 minutes.
- Let cool just until thickened but still pourable, about 10 minutes.
- Set the cake and rack on a baking sheet.
- Slowly pour the glaze over the top, letting it run down the sides of the cake.
- Slide the cake onto a serving plate and let sit at room temperature for atleast 15 minutes or overnight.
- Slice using a serrated knife.
Nutrition Facts : Calories 620.8, Fat 35.5, SaturatedFat 18.2, Cholesterol 143.9, Sodium 572.8, Carbohydrate 70.8, Fiber 1.9, Sugar 43.8, Protein 7.4
CARAMEL SPICE CAKE
One of my favorite cakes, although I have never baked them in two round cake pans I can't see any reason not to ,the baking time would be adjusted slightly..
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Set oven to 350 degrees.
- Grease a 13x9-inch baking pan.
- In a large bowl, sift together flour, sugar, baking powder, salt, and all three spices.
- Mix well; set aside.
- In another bowl, beat egg yolks, oil and water together.
- Stir in lemon juice, beat for 2 minutes.
- Gradually beat into dry ingredients, until smooth.
- In another small bowl, beat egg whites and cream of tartar until stiff, but not dry; Fold into batter, mix well (do not beat).
- Pour batter into buttered prepared baking pan.
- Bake 50-55 minutes, or until cake test done.
- TO MAKE ICING: In a saucepan, melt butter over medium heat and stir in flour and salt.
- Cook for 1 minute while stirring (do not brown butter).
- Stir in cream; cook until mixture thickens.
- Remove from heat and add in brown sugar, mix well.
- Let cool for 5 minutes.
- Add icing sugar and vanilla; mix well.
- Spread cake with caramel icing; serve immediately.
BIRTHDAY SPICE CAKE.
My step dad ALWAYS made me a spice cake for my birthday, with a caramel over it. I can't eat enough of this to make me 13 again, but it helps with turning 30 too early.
Provided by GondolaQueen
Categories Dessert
Time 1h10m
Yield 2 9 inch cakes, 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix all the ingredients together until completely blended. Bake at 350 f for 50 minutes, or until a fork in the middle is mostly clean.
- For the caramel sauce, see my other recipe.
Nutrition Facts : Calories 380.7, Fat 13.4, SaturatedFat 7.9, Cholesterol 77, Sodium 503.6, Carbohydrate 62.8, Fiber 2.1, Sugar 38.8, Protein 5.3
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