Spice Cake With Frosting Recipes

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NEW DUCHESS SPICE CAKE WITH MAPLE BUTTERCREAM FROSTING



New Duchess Spice Cake with Maple Buttercream Frosting image

I knew that my husband's favorite cake was spice cake so I made this for him and he absolutely died when he tasted it! It's now his favorite (even better than his mom's recipe!).

Provided by Stephanie

Categories     Desserts     Frostings and Icings     Buttercream

Yield 14

Number Of Ingredients 16

2 ⅓ cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon salt
1 cup packed brown sugar
⅔ cup shortening
1 cup buttermilk
3 eggs
½ cup shortening
½ cup butter, softened
1 teaspoon maple flavored extract
4 cups confectioners' sugar
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans or one oblong pan.
  • Sift flour, white sugar, baking soda, cinnamon, nutmeg, cloves, and salt together. Add brown sugar, 2/3 cup shortening, and buttermilk. Beat 2 minutes. Add eggs, one at a time, beating well after each addition.
  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or oblong pan for 45 minutes, until toothpick comes out clean. Cool. Frost.
  • To make frosting: cream butter and 1/2 cup shortening together. Add maple flavoring. Gradually add confectioners' sugar. Gradually add milk and continue beating until light and airy. Add more milk if necessary. Color with maple coloring, if desired.

Nutrition Facts : Calories 559.2 calories, Carbohydrate 81.1 g, Cholesterol 58.2 mg, Fat 25.2 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 9 g, Sodium 342.3 mg, Sugar 64.3 g

APPLE SPICE CAKE WITH BROWN SUGAR FROSTING



Apple Spice Cake with Brown Sugar Frosting image

I am a healthy eater most of the time, but this apple spice cake is worth the splurge! Every year, I treasure the opportunity to make my own birthday cake, and I choose this. You can add a cup of raisins to the batter before baking if you'd like. -Jennifer Owen, Louisville, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 19

4 medium Honeycrisp apples, peeled and cut into 1-inch pieces (about 1-1/2 pounds)
2 cups sugar
1/2 cup canola oil
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1/2 cup buttermilk
1-1/2 cups chopped walnuts, toasted
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 cup confectioners' sugar
1 cup packed brown sugar
1-1/2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
1-1/2 cups chopped walnuts, toasted

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Place apples in a food processor; pulse until finely chopped. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, pie spice, baking powder and salt; gradually beat into sugar mixture alternately with buttermilk. Stir in apples and walnuts., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter, sugars, vanilla and pie spice until smooth. Spread frosting between layers and over top and sides of cake. Gently press walnuts into frosting on top of cake. Refrigerate leftovers.

Nutrition Facts : Calories 574 calories, Fat 33g fat (9g saturated fat), Cholesterol 53mg cholesterol, Sodium 326mg sodium, Carbohydrate 67g carbohydrate (51g sugars, Fiber 2g fiber), Protein 7g protein.

SUPER MOIST SPICE CAKE



Super Moist Spice Cake image

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

2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup (240ml) vegetable oil
1 and 3/4 cup (350g) packed dark brown sugar
1 cup (180g) unsweetened applesauce
4 large eggs
2 teaspoons pure vanilla extract
1 cup shredded apple (or shredded carrot/zucchini)
optional: 1 Tablespoon molasses
8 ounces (224g) full-fat block cream cheese, softened to room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
3 cups (360g) confectioners' sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt

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



Old Fashioned Spice Cake with Caramel Frosting image

Provided by Katie Shaw

Categories     cake

Number Of Ingredients 18

Spice cake
3/4 cup vegetable oil
1 cup granulated sugar
3 eggs
2 1/4 cups cake flour (see notes for substitutions)
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1 cup milk
8 ounces cream cheese (softened)
4 tablespoons unsalted butter (softened)
1/3 cup jarred caramel sauce
1 teaspoon vanilla
3 cups powdered sugar

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

SPICE CAKE WITH BROWN BUTTER FROSTING



Spice Cake with Brown Butter Frosting image

A wonderful blend of spices and a sweet, rich frosting make this Spice Cake with Brown Butter Frosting absolutely irresistible!

Provided by Jennifer McHenry

Categories     cakes

Time 1h15m

Number Of Ingredients 18

1/2 cup (113g) unsalted butter
2 & 1/2 cups (275g) confectioners' sugar, sifted
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk
3 cups (360g) all-purpose flour
2 teaspoons baking powder
1 & 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
3/4 cup (150g) firmly packed light brown sugar
4 large eggs
1 & 1/2 teaspoons vanilla extract
1 cup (240ml) milk

Steps:

  • Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan.
  • Whisk together the flour, baking powder, cinnamon, salt, ginger, allspice, cardamom, and nutmeg. Set aside.
  • Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  • Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk. Mix just until combined.
  • Transfer the batter to the prepared pan and spread evenly. Bake 35 to 40 minutes or until a pick inserted into the center comes out clean.
  • Cool the cake completely in the pan on a wire rack.
  • Place the butter in a medium saucepan or skillet. Cook over medium heat until the butter melts and begins to foam.
  • Continue cooking until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma.
  • Transfer the butter (including the browned bits) to a large mixing bowl. Allow the butter to cool for about an hour. (It will become somewhat solidified.)
  • Using an electric mixer on medium speed, beat the butter for about a minute. Gradually add the confectioners' sugar, mixing until thoroughly combined.
  • Add the vanilla and 2 tablespoons of milk. Mix until thoroughly combined and smooth. If necessary, add more milk, a small amount at a time, and continue mixing until the frosting is the desired consistency.
  • Spread the frosting over the cooled cake.

Nutrition Facts : Calories 299 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 127 milligrams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

SPICE CAKE WITH FROSTING



Spice Cake with Frosting image

My Grandma Susie would take this wonderful cake to barn raisings and to barn dances, where my Grandpa Ward would also take his fiddle. I hope my two grandchildren will have such warm memories of me when they are grandparents.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 15

1/2 cup butter, softened
2 cups packed dark brown sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup buttermilk
SEVEN-MINUTE FROSTING:
4 large egg whites
1-1/3 cups sugar
1 tablespoon water
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cinnamon, baking soda, cloves and nutmeg; add to creamed mixture alternately with buttermilk. , Pour into two greased 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a heatproof bowl of a stand mixer, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, about 2-3 minutes., Remove from heat; add vanilla. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes. Spread frosting between layers and over the top and sides of cake. Store frosted cake, uncovered, in refrigerator.

Nutrition Facts : Calories 396 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 173mg sodium, Carbohydrate 76g carbohydrate (59g sugars, Fiber 1g fiber), Protein 5g protein.

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