Sunday, 8 January 2012

Spice Layer Cake with Cream Cheese Frosting

This is the first year that I have been able to spend my sister's birthday with her in a very very long time. It felt so good to be able to make her birthday cake for her again after all these years. I always make the birthday person's requested dessert for their special day. My sister's favourite cake is spice cake, so that's what she requested. After many hours of research, I decided on a recipe from Bon Appetit, but changed the quantity of spice in it. This cake turned out really well. It is a light, tender, moist cake with a mellow spice flavour.

Spice Layer Cake with Cream Cheese Frosting
Ingredients:For the cake:2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp ground cardamom
3/4 tsp ground allspice
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp salt
1 2/3 cup sugar
1 cup butter, room temperature
4 large eggs
1 cup sour cream
1/2 cup whole milk

For the frosting:4 cups confectioner's sugar, sifted
1 cup butter, room temperature
12 oz cream cheese, room temperature
3/4 tsp vanilla extract

To make the cakes: Preheat the oven to 350*F. Butter three 9-in cake pans (I only used two pans). Line the bottoms with waxed paper. Butter and flour the pans, tapping out the excess flour. Sift the first 9 ingredients into a medium bowl. Using an electric mixer, beat the sugar and butter in a large bowl until fluffy (about 3 mins). Add the eggs, one at a time, beating well after each addition. Stir flour mixture into butter mixture alternately with sour cream and milk. Divide the batter among the prepared pans.

Bake cakes until tester inserted comes out clean, about 25mins. Transfer pans to racks to cool 10 mins and then turn out the cakes onto the racks to cool completely. (Can be made 1 day ahead and stored in an airtight container at room temperature.)

To make the frosting: Using an electric mixer with a whisk attachment, beat the butter and cream cheese on a medium high speed until fluffy, about 2-3 mins. Reduce speed to low and add the sugar 1/2 cup at a time, mixing until smooth and scraping down the sides of the bowl as needed. Add the vanilla and mix to combine.

To assemble: Place 1 cake layer on a platter and spread 2/3 cup of frosting over. Top with the next cake layer, spreading another 2/3 cup of frosting over. Top with the third layer (if you made 3 cakes). Cover the top and sides with the remaining frosting. Can be made 1 day ahead. Cover with a cake dome and store in the fridge.

Cake recipe adapted from Bon AppetitFrosting recipe adapted from Martha Stewart Cupcakes


Jenn said...

I wish I had a piece of this so bad right now! Looks amazing and I love when cake has sour cream in it!

Lisa said...

I love spice cake too. I bet she was over the moon when she saw this cake. I have a sweet treat linky party going on at my blog till Monday night and I'd love it if you came by and linked up your cake.

pulpixies said...

Thanks Jenn and Lisa! The sour cream gave the cake an extra moistness and depth that was really yummy!

Raven said...

I simply MUST try this one. You know how much I love spice cake!

Elizabeth Brandt said...

You mention 4 large eggs but then never use them. I added them to the sugar and butter mixture...hope that is right or my mother in law is going to hate me if I mess up this cake!!!!

pulpixies said...

Oops, thanks Elizabeth-I have changed the instructions to include the eggs. You were right to add them to the butter and sugar mixture. How did the cake turn out?

PC Fillion said...

You don't mention how much flour to use!

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