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I know it is not exactly spice cake season, but is there really a bad time of year to enjoy the warmth of a spice cake? Spice cakes are right up my alley, because I want more than just sweet on top of sweet, when I eat cake. My mother-in-law made this last year and I just fell in love with it. She found the recipe at My Recipes. I decided to make it, and was very pleased with the results. It is a moist and flavorful cake, which can be eaten with or without the icing. I only made one change, which is really not like me. 😉 I added a little orange extract and decided to use my cookie cake pans, which I just adore! It makes the cutest cakes! I hope you enjoy this warm and delectable cake! Have a wonderful weekend!
Cheers, Antonia 😀
Ingredients
Cake
- 2 cups all purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. ground allspice
- 1/2 tsp. ground cloves
- 1/2 cup unsalted butter softened (2 sticks)
- 2 cups packed light brown sugar
- 4 large eggs*
- 1/2 cup whole or 2% milk*
- 1 cup sour cream*
- 1/2 tsp. orange extract
- * Note: take out of the fridge long enough to come to room temperature or to knock the chill off.
Icing
- 16 oz cream cheese at room temperature
- 1/4 cup unsalted butter softened (1 stick)
- 5 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
Cake
- Preheat the oven to 350ºF.
- Butter and lightly flour (or your preferred method) three 9-inch round cake pans, line bottoms with parchment paper and grease parchment as well. I used 2 round cookie mold cake pans and used the remaining batter for cupcakes.
- Sift together the flour, baking powder, baking soda, salt, and spices.
- Using an electric mixer on medium speed, cream the butter and brown sugar until fluffy.
- Beat in the eggs one at a time.
- Stir together the milk, sour cream, and orange extract.
- Beat half of the flour mixture into the butter mixture until just combined, then stir in the sour cream/milk mixture.
- Stir in the remaining flour mixture until just combined. Try not to over mix.
- Divide the batter among the pans and bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes.
- Cool the pans on wire racks for 10 minutes (no more or you will have trouble removing the cake), then turn cakes out and cool completely.
Icing
- Beat the cream cheese and butter together until fluffy.
- Slowly add the powdered sugar, beating until well combined and smooth. Cover during this stage.
- Beat in the vanilla.
- Note: If the icing is too soft, set it in refrigerator for 15 to 20 minutes to firm up, then beat it again before icing cake.
Icing the Cake
- Once the cake is cooled, level out the bottom cake if needed, by cutting the top layer off.
- Make a border around the bottom cake with a piping bag and large round icing tip (this will provide a border for the layer of icing) and then add a nice layer of icing, with a cake spatula or spreading knife.
- Repeat with a second cake, and then add the final cake on top.
- Decorate as desired and dust with powdered sugar.
- Enjoy!
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I am thrilled to bring my cake to Fiesta Friday #212 and to be co-hosting with Diann from Of Goats and Greens!
Yay, my cake was featured!
It sounds yummy, and I want a slice now to go with my morning cuppa tea. It looks beautiful!!
Thank you Deborah, I wish I could give you a slice! 😀 I hope you have a wonderful day!
Happy Thursday to you too!
Thanks Deborah!
Spice cake with a caramel icing was my Dad’s favorite cake that he would get every year for his birthday. Unfortunately I don’t have Mom’s recipe. Your MIL’s recipe sounds very good! I checked out those cookie cake pans – do I really need more pans???
That sounds like a wonderful combination. It is a really good recipe, and I hope you like it. Ha ha, right! I am in the same boat! 😀 Have a great rest of your week Judi!
I love spiced cakes, Antonia, and for some reason they don’t seem as fattening as other cakes. Probably not true, but I like the idea. Lol. That looks so pretty too. Beautifully done. 🙂
I agree, and I like the idea too. Sometimes it’s better not to know what’s in a cake. I used to love tiramisu, until I made it and found out how much fat and sugar it has. Thank you for your sweet words! I hope you have a happy day and weekend Diana! 😀
This looks sensational.
Thank you so much Peggy! I hope you have a great end to your week! 😀
Wishing you the same.
Thank you 😀
Spice cake works any day of the year for me, 😁! Looks lovely!!
Thank you Paula! 😀 Have a happy Friday!
Looks so warm and inviting 🙂
Thank you Trupti! 😀 Have a wonderful day!
I just saw this pop up on fiesta friday! I love spice cake and this is the perfect time of year. Nothing’s in season! oh my goodness does this look good! Does the outside get a little crunchy with these pans?
Thank you so much Mollie! No, it is very similar to using a regular round cake pan. With all of the details, you have to ensure it doesn’t stick. I always use flour and butter, so it will come out clean. Although, I sacrifice the look slightly. Have an awesome weekend! 😀
🙂
This is a lovely cake. You’re absolutely right, cake has no season, we can eat it whenever we want 😀
Thank you! I agree, lol! Have a wonderful weekend! 😀
What a spectacular cake Antonia!! so inviting. And I’m curious about the cookie cake pans! Do they make those cute little ridges around the edges?? It really looks delicious. Fun to have a family recipe to use… hugs from here!
You are so sweet Rhonda, thank you! Yes, they make the ridges and the ‘cookie’ on top too. It is a little work to keep it from sticking, but that’s it. 😀 I hope you have a great weekend! 😀
It’s really a beautiful cake Antonia!! Don’t you love unique cake pans?? Happy weekend!! What are you up to?? xo
Thank you so much! Yes, I have too many, lol! 😀 Have a wonderful week Rhonda!
Hey there, co-host! Should there be a season for spice cakes? Your presentation is wonderful! Glad you are sharing this with Fiesta Friday!
Hi, thank you so much! I agree, there shouldn’t be. 😉 Thank you for your kind words! Me too, it is nice to work with you, and Happy Fiesta Friday! 😀
This is gorgeous! It sounds like a yummy cake
Thank you Lynn! I hope you are having a good start to your weekend! 😀
Thank you
😀
Antonia, I would eat this cake in any season! We have a mix of warm and cold days in Boston area these days so this would be perfect! Your cake also looks stunning!
Thank you Sandhya! 😀 I hope you had a nice weekend!
Such a pretty cake! I love how you’ve decorated it!
Thank you Kat! Have a great week!
This sounds so good!!! Thanks for co-hosting FF this week!
Thank you Jhuls! Have a fantastic week! 😀
Actually I don’t need any special reason to have such delicious cake…this looks and sounds droolicious
Thank you Lathiya! I hope have a nice week! 😀
I always have room in my tummy for a good spice cake and yours sounds amazing. Thanks so much for sharing. 🙂
Thank you Lynne! Spice cake is wonderful, isn’t it? Have a fantastic day! 😀
That cake is a stunner!! Definitely perfect for a special occasion, but I would never refuse it even on ordinary days. Let’s make every day a special day! Thanks for cohosting, Antonia!! <3
Thank you so much Angie! You are so right! You’re welcome, anytime! 😀
I used to love spice cake. I need to bake this.
I hope you enjoy it! Have a wonderful weekend Jacqui! 😀
Love your cake, looks so gorgeous !
Thank you so much Swapna!
I’m in for spice cakes any time! It looks beautiful… great creativity… 🙂
Thank you so much Maniparna! Have a wonderful weekend! 😀