SPICE CAKE
For a 9x13-inch cake, double the recipe (both cake and frosting) and bake for 45-50 minutes. The cake stays moist and flavorful for a few days, so you can make it 1-2 days ahead.
Provided by Shiran
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F/180°C. Grease an 8x8-inch pan.
- In a large bowl sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a medium bowl whisk eggs, granulated sugar, and brown sugar until well combined for about a minute. Add oil and whisk until combined. Add applesauce, buttermilk, and vanilla extract and mix until well combined. Pour the mixture into the flour mixture and mix as little as possible, just until combined and smooth.
- Pour the batter into prepared pan. Bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.
- Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter on medium speed until smooth and creamy, 1-2 minutes. Add 1 cup powdered sugar, vanilla extract, and salt, and beat on low speed for 30 seconds, then on high speed for 1-2 minutes until smooth and fluffy. If you want a thicker frosting, add 1/2 cup more powdered sugar. Frost cake with the frosting.
- Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature.
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.
UNBELIEVABLY EASY SPICE CAKE
You won't believe this cake came from a box! It's luxuriously moist, and the pumpkin gives it a lovely orange fall color. Our favorite variation of this recipe is Apple Spice Cake, made by adding 3 apples (cored, peeled, and chopped in food processor) to the batter, as well as adding extra cinnamon and pumpkin pie spice. We also love topping this cake with a delightful powdered sugar glaze or cream cheese frosting!
Provided by The Southern Belle
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Grease 13x9 inch baking pan with shortening or oil spray.
- Mix all ingredients together until well blended.
- Spread evenly into greased baking pan.
- Bake at 350°F for 25 - 30 minutes, or until knife/toothpick inserted in center comes out clean.
- **For Apple Spice Cake:** add 3 apples (cored, peeled, and chopped in food processor) to batter.
Nutrition Facts : Calories 186.1, Fat 5.8, SaturatedFat 1.5, Cholesterol 15.5, Sodium 263, Carbohydrate 31.6, Fiber 0.9, Sugar 18.7, Protein 2.6
EASY SPICE CAKE
This is the easiest spice cake you will ever make. I got this from the back of a McCormick allspice tin.
Provided by Nikki Kate
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine cake mix with spices.
- Prepare cake mix according to directions on box.
- Bake according to cake mix directions on the box.
- Frost with your favorite icing or frosting.
Nutrition Facts : Calories 258.6, Fat 12.3, SaturatedFat 1.9, Cholesterol 53.7, Sodium 301.4, Carbohydrate 33.9, Fiber 0.5, Sugar 18.8, Protein 3.5
MOIST, TENDER SPICE CAKE
This is a substantial yet tender spice cake that's flavorful enough to serve unadorned.
Provided by Ben S.
Categories Desserts Cakes Spice Cake Recipes
Yield 16
Number Of Ingredients 14
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
- Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
- Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.
Nutrition Facts : Calories 274.5 calories, Carbohydrate 36.1 g, Cholesterol 66.6 mg, Fat 13 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 7.8 g, Sodium 221.5 mg, Sugar 18.5 g
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.
QUICK AND EASY SPICE CAKE
This recipe was given to me by my mom, who lives in a retirement community and this cake recipe was requested over and over again at potluck functions. I have one baking in the oven right now and it smells heavenly. Please see bottom for variations.
Provided by Doing it Right
Categories Dessert
Time 40m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl combine cake mix, apple pie filling and eggs.
- Mix on medium speed for 2 minutes.
- Spray a 9X13 pan with cooking spray.
- In a small bowl, mix sugar and cinnamon well.
- Pour half the cake batter into the sprayed pan.
- Sprinkle half the sugar/cinnamon mixture over the cake mixture.
- Pour remaining cake mixture into the pan, and spread evenly.
- Sprinkle the remaining sugar/cinnamon mixture on top.
- Bake for 25-30 minutes.
- ***Original recipe also stated that you could switch spice cake mix with a yellow cake mix and Peach pie filling for the apple pie filling. It also said that there was no need for frosting, but a dollop of cool whip might be nice.
Nutrition Facts : Calories 206.9, Fat 5.7, SaturatedFat 1.5, Cholesterol 37.2, Sodium 256.9, Carbohydrate 36.9, Fiber 1.1, Sugar 22.3, Protein 2.8
KATO'S GOLDEN SPICE CAKE
This is our favourite spice cake...Ummmm...We love lots of spices. On cold fall days..the smell of this cake, brings people right in out of the cold...Great with a nice cup of tea or strong coffee.
Provided by Baby Kato
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees Add flour, baking powder, soda, salt and spices in large bowl and sift together.
- Cream shortening and sugar until light and fluffy.
- Add eggs one at a time, beating well. Now add in the vanilla.
- Add dry ingredients alternating with sour cream or buttermilk.
- DO NOT OVER MIX-- Pour into greased 13 x 9 x 2" pan and bake at 350 degrees for 40 - 50 minutes.
- Spread with vanilla buttercream frosting.
Nutrition Facts : Calories 353.8, Fat 19.6, SaturatedFat 6.5, Cholesterol 59, Sodium 222.8, Carbohydrate 40.3, Fiber 1.3, Sugar 18.8, Protein 5.2
BLUEBERRY SPICE CAKE
I love this cake! I love the combination of the spice cake with fruit in it. And what better fruit than blueberries! This recipe came from the cookbook The Best of Mennonite Fellowship Meals.
Provided by Whisper
Categories Dessert
Time 55m
Yield 15-20 serving(s)
Number Of Ingredients 15
Steps:
- Toss berries in a little flour (2 Tbsp).
- Sift flour, measuring 2 cups.
- Resift flour with baking powder, baking soda, cinnamon, cloves, allspice and salt.
- Cream butter and white sugar.
- Beat egg and add to batter.
- Gradually beat in molasses.
- Add this mixture alternately with milk to dry ingredients.
- Fold in blueberries.
- Spread batter into greased and floured 9" x 13" pan.
- Bake at 375 degrees F for 30 minutes.
- Cool on rack.
- Immediately before serving, dust with powdered sugar.
Nutrition Facts : Calories 195.1, Fat 4.8, SaturatedFat 2.8, Cholesterol 23.9, Sodium 270.1, Carbohydrate 35.8, Fiber 1, Sugar 20.3, Protein 3
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- Add 1/4 cup of the vegetable oil to a small skillet or saucepan. Stir in cinnamon, caramom, allspice, cloves, and nutmeg and set the pan over medium heat. Cook, stirring frequently, until the oil begins to simmer. Cook, stirring constantly, 1 minute longer. Remove the pan from the heat and let sit until it's just slightly warm. (Letting it sit longer, is fine. Just don't add it to the batter while it's really hot.)
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- Scrape the cooked spices (after they've cooled) into a large bowl, using a spatula to transfer all of it from the saucepan to the bowl. Add the remaining vegetable oil, brown sugar, applesauce, eggs, grated ginger, yogurt, vanilla, and almond extract. Beat vigorously with a wire whisk until well combined.
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