Moist Spice Cake Recipes

MOIST, TENDER SPICE CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

SUPER MOIST SPICE CAKE

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.

MOIST TENDER SPICE CAKE

Steps:

• Adjust oven rack to middle positon and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9 by 13 inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2 cup measuring cup.
• Beat softened butter into dry ingredients first on low, then medium, until mixture forms pebble sized pieces. Add about 1/2 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages, beat on medium speed until bater is smooth. Add the sugar; beat until just incorporated about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack, let cool.
• *** Picnic Tip: Can be double wrapped in plastic a day ahead. Return to pan to transport. Also the batter can be divided and baked into two 8" square cake pans. Take one to picnic and freeze one for later.
• *** Gingerbread Variation - To Turn Cake into Gingerbread:.
• * reduce baking powder to 1 tsp; add 1 tsp baking soda.
• * Reduce brown sugar to 1 cup add 1 cup molasses.
• * for spices, use 1 tbls ground ginger, 1 tsp ground cinnamon and 1/2 tsp ground allspice (omit nutmeg and cloves).

SPICE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger. Set aside.
• In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Maple-Flavored Seven Minute Frosting: In a saucepan, heat maple syrup until boiling. Let boil for an additional 5 minutes. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually pour in hot maple syrup, continuing to beat until stiff peaks form.

SPICE CAKE

Steps:

• In a bowl, cream sugar and butter. Add eggs; beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until the cake tests done. Cool. For frosting, cream shortening and butter in a bowl. Add vanilla. Gradually beat in sugar. Add milk; beat until light and fluffy. Frost cake.

INCREDIBLY MOIST PUMPKIN-SPICE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
• Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.

MOIST, TENDER SPICE CAKE: GINGERBREAD VARIATION

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs, molasses and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.