Paula Deens Holiday Spice Cake Recipes

PAULA DEEN'S HOLIDAY SPICE CAKE

Steps:

• Quick buttercream: Beat the butter, shortening, and salt together until creamy with an electric mixer. Add half the confectioners' sugar and beat until light and fluffy, about 5 minutes. Then gradually beat in the remaining confectioners' alternating with the vanilla and cream until it is all incorporated and the frosting is very light and fluffy.
• Cake: Preheat oven to 350 degrees F. Butter and flour three (8-inch) round cake pans.
• In a small mixing bowl whisk together dry ingredients: cake flour, baking powder, baking soda, ground nutmeg, ground cinnamon, ground ginger, and ground cloves.
• Cream the butter, sugar, and salt until light and fluffy with an electric mixer. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the dry ingredients and the buttermilk alternately, beginning and ending with the dry ingredients.
• When the batter is well mixed and smooth, divide it among the three prepared cake pans and bake about 25 minutes, or until a toothpick inserted into the center of the cakes come out clean. Let cool in the pan for 10 minutes then turn out to cool completely. If the cake layers have domed a little during the baking process, slice off the tops with a long, serrated knife so they are flat and even.
• Place the first layer, cut side down, on a cake pedestal or serving plate. Spoon about 3/4 cup of buttercream onto the center of the cake. Spread it almost to the very edges with an offset spatula. Repeat with the remaining two layers. Garnish the top of the cake with finely chopped nuts and cocoa powder.

BUTTERMILK SPICE CAKE

Steps:

• Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick cooking spray. Line bottom of pans with parchment paper; spray parchment with nonstick cooking spray. In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. In a large bowl, whisk together cake flour and next 8 ingredients. In a small bowl, stir together buttermilk and vanilla. Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition (batter will be thick). Spoon batter into prepared pans. Bake for 27 to 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Invert cake layers onto wire racks, gently remove parchment, and let cool completely. Spread Caramel-Orange Frosting between layers and on top and sides of cake. Refrigerate cake for at least 1 hour before serving, and garnish with gold-flaked pecans and currants, if desired.
• In a large bowl, beat butter and cream cheese with a mixer at medium-high speed until creamy. Add cream and next 3 ingredients, beating until combined. Gradually add confectioners' sugar, beating until smooth.

SPICY CINNAMON CAKE

Steps:

• Preheat oven to 350 °F. Grease a 10-inch tube pan. Combine cake mix, instant pudding, sour cream, eggs, and vegetable oil and beat together well. In a separate bowl, combine sugar, cinnamon and pecans. Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top. Pour the rest of batter into pan and sprinkle with the rest of sugar mixture. Bake 1 hour. Let cool and remove from pan.

PAULA DEEN'S SPICY CINNAMON CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 10-inch tube pan.
• Combine cake mix, instant pudding, sour cream, eggs, and corn oil and beat together well.
• In a separate bowl, combine sugar, cinnamon, and pecans.
• Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top.
• Pour the rest of batter into pan and sprinkle with the rest of sugar mixture.
• Bake 1 hour. Let cool and remove from pan.