SPICE LAYER CAKE RECIPES

Name: Spice Layer Cake
Prep time: 30 min
Total time: 1 h 40 min
Yield: 8 servings
Ingredients: Cooking spray; 3 c. all-purpose flour, spooned and leveled, plus more for pans; 1 1/2 tsp. Kosher salt; 1 tsp. baking powder; 1 tsp. baking soda; 1 tsp. ground ginger; 1 tsp. ground cinnamon; 1 tsp. ground cardamom; 1/4 tsp. ground cloves; 1/4 tsp. ground nutmeg; 1 c. unsalted butter, at room temperature; 1 c. packed light brown sugar; 3 large eggs; 1 c. unsulphered molasses; 1 1/4 c. Buttermilk; 8 oz. cream cheese; 1/2 c. (1 stick) unsalted butter, at room temperature; 1 1/2 tsp. pure vanilla extract; 1/2 tsp. Kosher salt; 1/4 tsp. ground cinnamon; 5 c. confectioners' sugar; Packaged caramels; Dark chocolate, melted; Pretzel sticks; Pie dough scraps

BEST SPICE LAYER CAKE RECIPE - HOW TO MAKE SPICE LAYER ...

Best Spice Layer Cake Recipe - How To make Spice Layer ... image

Looking for an easy spice cake recipe? This Spice Layer Cake Recipe from CountryLiving.com is the best.

Provided by Marian Cooper Cairns

Categories dessert

Total Time 1 hours 40 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 25

Ingredients

Cooking spray
3 c. all-purpose flour, spooned and leveled, plus more for pans
1 1/2 tsp. Kosher salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cardamom
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 c. unsalted butter, at room temperature
1 c. packed light brown sugar
3 large eggs
1 c. unsulphered molasses
1 1/4 c. Buttermilk
8 oz. cream cheese
1/2 c. (1 stick) unsalted butter, at room temperature
1 1/2 tsp. pure vanilla extract
1/2 tsp. Kosher salt
1/4 tsp. ground cinnamon
5 c. confectioners' sugar
Packaged caramels
Dark chocolate, melted
Pretzel sticks
Pie dough scraps

Steps:

Make the Frosting: Meanwhile, make Cinnamon-Cream Cheese Frosting: Beat cream cheese, butter, vanilla, salt, and cinnamon on medium speed with an electric mixer until smooth, 2 to 3 minutes. Gradually beat in confectioners' sugar, scraping down bowl as needed, until well blended and smooth.

SPICE CAKE RECIPE - FLO BRAKER | FOOD & WINE

Spice Cake Recipe - Flo Braker | Food & Wine image

The unadorned spice cake layers, which need to stand overnight to develop their flavor, are delicious on their own. Filling the layers with the Orange Curd and frosting them with the orange-scented Meringue Frosting makes Flo Braker's cake extraordinary. Beautiful Desserts

Provided by Flo Braker

Yield 10

Number Of Ingredients 16

Ingredients

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 1/2 sticks (6 ounces) unsalted butter, softened
1 cup (packed) light brown sugar
1/2 cup granulated sugar
3 large eggs, at room temperature
Orange Curd
Meringue Frosting

Steps:

Preheat the oven to 350° and position a rack in the lower third. Butter and flour two 8-by-2-inch round cake pans. Sift the flour with the baking powder, baking soda, cinnamon, ginger, nutmeg, salt and cloves onto a sheet of wax paper. Combine the buttermilk and vanilla in a small pitcher.
In a standing electric mixer fitted with a paddle attachment, beat the butter at medium speed until creamy. Add the light brown and granulated sugars and beat until light and fluffy, about 4 minutes, stopping once to scrape down the bowl. Add the eggs, 1 at a time, beating well after each addition. Beat in the flour mixture at low speed in 3 batches, alternating with the buttermilk mixture, just until the batter is smooth; stop the mixer occasionally to scrape down the bowl.
Divide the batter evenly between the pans. Transfer the pans to the oven and bake for 30 to 35 minutes, or until the cakes begin to shrink from the sides. Let the cakes cool for 10 minutes, then turn each out onto a rack, invert onto another rack and let cool completely. Wrap each cake in plastic and store at room temperature overnight.
Cut a 1/4-inch notch in the side of each cake; this will allow you to line up the layers when assembling the cake. Using a long serrated knife, cut each cake layer in half horizontally and set on a work surface, cut side up.
Center 1 bottom cake layer on a platter and spread 1/2 cup of the Orange Curd on top, leaving a 1/2-inch border around the edge. Cover with its top cake layer, cut side down, taking care to line up the notches. Spread the top with 1/2 cup Orange Curd, leaving a 1/2-inch border. Repeat with the remaining cake and curd, ending with a cake layer. Spread the top and side with the Meringue Frosting.

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