SUPER MOIST SPICE CAKE
Homemade and super moist spice cake with tangy cream cheese frosting. Such an easy recipe packed with TONS of flavor!
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 20
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
Another recipe from USA Today supplement to our local newspaper found in Moms Grey Book. This is from Pam Anderson, and was in combination with the Sausage and White Bean Soup and Savory Corn Muffins...so assume it would be great to add this to the meal
Provided by Chabear01
Categories Dessert
Time 1h5m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 14
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).
Nutrition Facts : Calories 413.4, Fat 24.8, SaturatedFat 15.3, Cholesterol 102.8, Sodium 198.8, Carbohydrate 45, Fiber 0.7, Sugar 26.7, Protein 4
SPICE CAKE
I enjoy cake decorating and sometimes decorate one for a family member's birthday. I've even encouraged nieces and nephews to help me bake this cake.-Robin E Perry, Seneca, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 16
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.
Nutrition Facts :
MOIST, TENDER SPICE CAKE: GINGERBREAD VARIATION
This is a substantial yet tender spice cake that's flavorful enough to serve unadorned. For my gingerbread variation, consider bringing along a jar of lemon curd.
Provided by Ben S.
Categories Desserts Cakes Spice Cake Recipes
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 42.3 g, Cholesterol 66.6 mg, Fat 13 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 7.8 g, Sodium 213.7 mg, Sugar 21.1 g
MOLASSES SPICE CAKE
An array of aromatic spices-including ground cinnamon, mace, and black pepper-make this molasses cake perfect for a fall dessert. It's frosted with a rich cream cheese buttercream, then finished with a drizzle of brown sugar glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line bottom with parchment, and butter the parchment.
- Whisk together flour, baking powder, salt, and spices in a large bowl. In a medium bowl, whisk eggs, sour cream, molasses, ginger, lemon zest, and vanilla.
- Beat butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce speed to low. Beat in flour mixture in three additions, alternating with the sour cream mixture.
- Scrape batter into prepared pan, and bake until golden brown and a toothpick inserted into center comes out clean, 40 to 45 minutes. Let cool in pan on a wire rack for 15 minutes. Turn cake out onto rack, remove parchment, and turn right side up. Let cool completely. (Cake can be wrapped tightly in plastic and refrigerated for up to 1 day.)
- Spread frosting over top of cake. Drizzle with glaze. Serve immediately.
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INCREDIBLY MOIST AND EASY SPICE CAKE - PRETTY. SIMPLE.
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4.9/5 (36)Total Time 50 minsServings 16
- In a large bowl sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a medium bowl whisk eggs, granulated sugar, and brown sugar until well combined for about a minute. Add oil and whisk until combined. Add applesauce, buttermilk, and vanilla extract and mix until well combined. Pour the mixture into the flour mixture and mix as little as possible, just until combined and smooth.
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- Preheat the oven to 350°F (177°C). Spray a 9x13 baking pan well with nonstick cooking spray and set aside.
- In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.
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- Add 1/4 cup of the vegetable oil to a small skillet or saucepan. Stir in cinnamon, caramom, allspice, cloves, and nutmeg and set the pan over medium heat. Cook, stirring frequently, until the oil begins to simmer. Cook, stirring constantly, 1 minute longer. Remove the pan from the heat and let sit until it's just slightly warm. (Letting it sit longer, is fine. Just don't add it to the batter while it's really hot.)
- If baking a layer cake: Heat the oven to 350 degrees, and grease and flour two 8 or 9-inch cake pans, lining the bottoms with parchment paper. (Here's how to grease and flour pans and line them with parchment paper.) If making cupcakes, heat oven to 400 degrees, lightly spray the top of two cupcake pans with non-stick spray, and line the cavities with paper liners.
- Add the flour, baking powder, baking soda, and salt to a bowl and stir with a wire whisk to combine.
- Scrape the cooked spices (after they've cooled) into a large bowl, using a spatula to transfer all of it from the saucepan to the bowl. Add the remaining vegetable oil, brown sugar, applesauce, eggs, grated ginger, yogurt, vanilla, and almond extract. Beat vigorously with a wire whisk until well combined.
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