Friday, December 3, 2010

Fall Spice Cake with Cream Cheese Frosting

This is a really easy and tasty cake to make. I like it because everything you need to make it can be found in your cabinets - or at least in my cabinets. :) Enjoy!!

Ingredients for the cake

2 2/3 c AP Flour
2 1/2 teas Baking Powder
1/2 teas salt
2 1/2 teas Cinnamon
1 1/2 teas Ginger
1 teas Nutmeg
1/2 teas Ground Clove
1 c Whole Milk
1 teas Vanilla
2 sticks (16 Tlbs) Unsalted Butter, softened
3/4 c White Sugar
3/4 c Dark Brown Sugar
5 Large Eggs, room temp

Directions -

Preheat oven to 350 degrees with rack in the middle. Butter a 13x9 inch metal baking pan, then line with parchment paper and butter the paper. (It made getting the cake out so very easy!!)

Whisk together flour, baking powder, salt and spices (although there are measurements for the spices - I upped ever single one of them as I like a spicy cake) in a large bowl. In another smaller bowl stir together milk and vanilla.

Beat butter and sugars in an electric mixer at medium-high speed until pale and fluffy - at least 3 to 5 mins. Add the eggs one at a time beating well after each addition. At a low speed, mix in flour mixture in 3 batches, alternating with milk mixture. (Begin and end with the flour mixture) and mix until just combined.

Spread the batter into the prepared pan, smoothing top, then rap the pan on the counter to release any air bubbles. Bake until pale golden brown and wooden pick inserted into center of cake comes out clean, 30 to 35 mins. Cool the cake completely in the pan set on a rack.

Ingredients for the Frosting -

1 pound Icing Sugar (about 3 3/4 cups
8 ounces Cream Cheese, softened
1 stick (8 Tlbs) unsalted butter, softened
2 teas vanilla
Pinch of salt

Sift the icing sugar into a large bowl. In a mixing bowl, beat together cream cheese and butter until light and fluffy, then beat in vanilla and a pinch pf salt. Beat in icing sugar a little at a time, and beat frosting until smooth. Spread over top and sides of cooled cake. Cut into squares and serve.

I found this recipe on line but did not write down the name of the originator.


  1. Darling,

    Please tell me you use PENZEYS spices and King Arthur flour - your recipes will rock!


    P.S. I won't apologize being a New Englander and recommending the KA flour!

  2. THanks for the recipe - it looks and sounds delish!!