Spice Cake
A comforting spice cake infused with warm flavors of cinnamon, ginger, and cloves, topped with creamy cream cheese frosting.
Equipment
- Oven
- Mixing Bowl
- Baking Pan
- Electric Mixer
Ingredients
- 2 2/3 cups all-purpose flour
- 1 1/2 cups dark brown sugar (firmly packed)
- 1/2 cup granulated sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 2 1/2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 3/4 tsp. allspice
- 3/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 12 Tbsp. unsalted butter (melted)
- 1/2 cup neutral cooking oil (such as avocado, canola, or vegetable oil)
- 3 large eggs (preferably at room temperature)
- 1 Tbsp. vanilla extract
- 1 cup sour cream
- 1/4 cup whole milk
- 8 oz. cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 1 tsp. vanilla extract
- 1/4 tsp. salt
Instructions
- Preheat your oven to 350°F (175°C) and grease your baking pan.
- In a large bowl, whisk together flour, both sugars, baking powder, baking soda, salt, and spices.
- Add the melted butter and cooking oil, stirring until well combined.
- Using an electric mixer, add eggs and vanilla extract, beating until fully combined.
- Stir in sour cream and whole milk, scraping the sides of the bowl to mix well.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a bit, then transfer to a wire rack to cool completely.
- For the icing, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt until creamy.
- Once the cake is completely cool, spread the cream cheese icing generously over the top.
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Notes
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.