Why is it that we only ever have spice cake during the fall and holidays? Spice cake is absolutely delicious, why do we save it for just a few months out of the year? We need to change that!
Fall is my favorite season and I love the holidays and spice cake is full of fall flavors. But were not saving it for fall anymore, right? This cake is full of cinnamon, ginger, nutmeg, cloves and allspice. I rarely ever use ginger or allspice but they are a must when you are making a spice cake.
This cake comes together pretty quick, I say that a lot, I know, but it really does. The ingredient list may be a little long, but there are no crazy ingredients and it’s so worth it. Not to mention the delicious aroma that will be coming from your oven while the cake bakes!
The fun thing about making cakes is decorating them. I’m not a professional cake decorator but I still love to do it. This time I choose to finely chop some walnuts and sprinkle them around the edge of the cake, and I added some fun fall colored sprinkles to the center. Have fun with the decorating!
- 1-1/2 cups all-purpose flour
- 1 cup whole-wheat flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. found nutmeg
- 1/2 tsp. ground cloves
- 1/4 tsp. allspice
- 1 cup vegetable or canola oil
- 1-3/4 cup dark brown sugar
- 4 eggs
- 1 tbsp. vanilla extract
- 1/2 cup buttermilk
- 1/2 cup walnuts (optional - for decorating)
- sprinkles (optional - for decorating)
- 1 stick unsalted butter, softened
- 12 oz cream cheese, softened
- 3-4 cups powdered sugar
- 1/2 tsp. vanilla extract
- Preheat the oven to 350 degrees F.
- Grease 2 9-inch round cake pans.
- In a medium bowl combine the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, ground cloves and all spice. Set aside.
- In a separate bowl, using an electric mixer beat together the oil and brown sugar. Add the eggs one at a time. Beat in the vanilla. Slowly beat in the buttermilk.
- On low, slowly add the flour mixture. Do not over mix.
- Divide the batter evenly between the two prepared cake pans.
- Bake in the preheated oven for 23-28 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes then, remove from pans and let cool completely on a wire rack.
- Beat the butter and cream cheese until smooth. Add the powdered sugar 1 cup at a time. Beat in the vanilla.
- Frost cake and decorate.
- When greasing the cake pan, be sure to liberally grease them to ensure they come out of the pans. You can line the bottom on the pans with parchment and then spray with cooking spray.
- For the frosting I say to add between 3 and 4 cups of powdered sugar. Using three will result in a less sweet frosting, increasing the sugar will increase the sweetness. Make the frosting as sweet as you like.