Light Spice Cake Recipes

SUPER MOIST SPICE CAKE

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.

MOIST, TENDER SPICE CAKE

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.

LAYERED SPICE CAKE

Steps:

• Preheat oven to 350°F/175°C. Line four 7" or three 8" pans with parchment rounds and grease with non-stick baking spray.
• Mix together 3 cups flour, 1 1/2 cups granulated sugar, 1 1/2 cups brown sugar, 2 1/2 tsp baking powder, 1 tsp salt, 2 tsp cinnamon, 1 tsp ginger and 1/2 tsp nutmeg in a large bowl until fully combined.
• Mix 1/2 cup of unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain.
• Mix in 4 large eggs on low until just incorporated, 2 at a time.
• Add 1 cup sour cream, 1/2 cup unsweetened apple sauce, 1/2 cup vegetable oil and 1 tsp of vanilla extract. Mix on a low speed until just incorporated.
• Scrape down the sides of the bowl with a rubber spatula, then beat on a low speed for a few more seconds to make sure everything is properly mixed together.
• Divide the batter evenly between the prepared pans.
• Bake for 32-34 minutes or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run a small offset spatula around perimeter of the pan to separate the cake from the pan.
• Flip the cake layers onto a wire rack to cool.
• Use a serrated knife to level the tops of the layers once they're fully cooled.
• If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.
• While the cake layers bake and cool, make the cinnamon cream cheese buttercream frosting.
• Beat 1 cup of butter (2 sticks) and 1 cup of cream cheese on a medium speed for 30 seconds with a paddle attachment until smooth.
• Mix in 1 tsp of vanilla extract, 1 tsp cinnamon and 1/2 tsp of salt.
• Slowly add in 7 cups of powdered sugar, 1 cup at a time. Halfway through add 2 Tbsp of heavy cream to make the frosting easier to mix.
• If the frosting is too thick, add in additional cream (1 TBSP at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
• Stack and frost the spiced cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.
• Spread an even layer of buttercream between each cake layer.
• Cover the cake in a thin coat of frosting. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
• Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper then decorate as desired! I colored my leftover buttercream with some gel food coloring and spread streaks of it up the sides of the cake to create a Fall-inspired look.

LIGHT SPICE CAKE

Steps:

• In 8 inch square pan, mix well flour, sugar, cornstarch, baking soda, allspice, cinnamon, cloves and salt. Add applesauce, vinegar and water. Mix briskly with fork till well blended. Bake at preheated 350 for 30 minutes or till pick in center comes out clean. Cool in pan on rack.