Surprise Spice Cake With Cream Cheese Frosting Recipes

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SURPRISE SPICE CAKE



Surprise Spice Cake image

Canned tomato soup replaces some of the oil in this spice cake, decreasing the fat, boosting the color and (surprise!) enhancing the taste. -Hannah Thompson, Scotts Valley, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 5

1 package spice cake mix (regular size)
1 can (10-3/4 ounces) condensed tomato soup, undiluted
3 large eggs
1/2 cup water
1 can (16 ounces) cream cheese frosting

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake mix, soup, eggs and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased 13x9-in. baking dish. , Bake 30-33 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost with cream cheese frosting.

Nutrition Facts : Calories 392 calories, Fat 16g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 586mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 5g protein.

AUTUMN SPICE CAKE WITH CREAM CHEESE FROSTING



Autumn Spice Cake with Cream Cheese Frosting image

This is one of my all time favorite fall cakes! It's perfectly moist and brimming with lots of those sweet autumn spices. It has a tender crumb and so much flavor in every bite. No one can resist a slice!

Provided by Jaclyn

Categories     Dessert

Time 2h50m

Number Of Ingredients 20

2 1/4 cups (318g) all-purpose flour ((scoop and level to measure))
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 1/2 tsp ground cinnamon*
1 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp allspice
1/4 tsp ground cloves
1 3/4 cups (370g) packed light-brown sugar
3/4 cup (175ml) vegetable oil
3/4 cup (185g) unsweetened applesauce
4 large eggs
2 tsp vanilla extract
1 cup (240ml) buttermilk**
1 cup chopped pecans ((optional))
12 oz cream cheese, (nearly at room temperature)
1/2 cup (4 oz) unsalted butter, (nearly at room temperature)
3 1/2 cups (440g) (440g) powdered sugar
1/2 tsp vanilla extract

Steps:

  • Preheat oven to 350 degrees. Spray two 9-inch round baking pans well with non-stick baking spray then lightly dust with flour and shake out excess.
  • Wrap cake strips around pan if you have them (for a more level cake). Set pans aside.
  • In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves for 20 seconds, set aside.
  • Pour brown sugar into the bowl of an electric stand mixer. Break up brown sugar with fingertips until no clumps remain.
  • Pour in vegetable oil and applesauce, set mixer with paddle attachment and blend until well combined (occasionally stop and scrape bowl throughout mixing process).
  • Mix in eggs and vanilla.
  • Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in buttermilk, then add remaining 1/2 of the flour mixture and mix until well combined.
  • Divide mixture evenly among two prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 28 - 32 minutes.
  • Allow to cool in pans about 5 - 10 minutes then run a knife around edges to ensure cake is loose and invert upside down onto a wire rack to cool.
  • Cool completely then level tops of cakes as needed. Frost with cream cheese frosting, sprinkle pecans around edges if desired.
  • For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter and cream cheese until smooth.
  • Mix in powdered sugar and vanilla and mix until well blended***.

SURPRISE SPICE CAKE WITH CREAM CHEESE FROSTING



Surprise Spice Cake With Cream Cheese Frosting image

So yummy!!! You can make this in any pan you want, may want to adjust the cooking temperature and take out when a toothpick is inserted comes out clean. I made these into cupcakes.

Provided by Mebriella

Categories     Dessert

Time 30m

Yield 24 serving(s)

Number Of Ingredients 20

1 1/2 cups grated zucchini
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
6 tablespoons white sugar
6 tablespoons brown sugar (packed)
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 eggs
2 tablespoons and 2 teaspoons milk
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
1 (8 ounce) package cream cheese, room temp
1/2 cup butter, room temp
1 teaspoon vanilla
1 (1 lb) box confectioners' sugar
chopped walnuts (optional)

Steps:

  • Cake:.
  • Preheat oven to 325 degrees F.
  • Grate zucchini and set aside.
  • Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, spices and salt in a large bowl until well blended.
  • Beat the eggs, milk, oil, and vanilla in a separate bowl until smooth.
  • Fold in the flour mixture, then stir in the zucchini and walnuts.
  • Pour the batter into cupcake liners in a cupcake pan.
  • Bake until a toothpick inserted in the center comes out clean, 12-15 minutes. Allow to cool completely before frosting and cutting.
  • Icing:.
  • Cream the cream cheese and butter together.
  • Add vanilla and mix well.
  • Add the confectioner's sugar and mix until creamy.
  • Spread over cooled cupcakes.
  • Sprinkle each with chopped walnuts.

Nutrition Facts : Calories 259.5, Fat 13.8, SaturatedFat 5.2, Cholesterol 36.3, Sodium 168.3, Carbohydrate 32.8, Fiber 0.6, Sugar 25.6, Protein 2.5

SPICE CAKE WITH RASPBERRY FILLING AND CREAM CHEESE FROSTING



Spice Cake with Raspberry Filling and Cream Cheese Frosting image

The Old World flavor of spice cake is enhanced with juicy raspberries and rich, cream cheese frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ spice cake mix
Water, vegetable oil and eggs called for on cake mix box
1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
3 1/2 cups powdered sugar
1 teaspoon vanilla
2 cups fresh raspberries
1/4 cup red currant jelly, if desired
Fresh mint leaves, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
  • Make and bake cake mix as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, beat cream cheese and butter with electric mixer on medium speed until fluffy. Beat in powdered sugar and vanilla.
  • On serving plate, place 1 cake, rounded side down. Spread with 1 cup frosting. Sprinkle 1 cup of the raspberries over frosting. Top with second cake, rounded side up.
  • Frost side and top of cake with remaining frosting. Arrange remaining 1 cup raspberries on top of cake along edge.
  • In 1-quart saucepan, heat jelly over medium heat, stirring constantly, until melted. Brush melted jelly over berries. Garnish with mint leaves. Store covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 31 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 28 g, TransFat 0 g

SURPRISE CARROT CAKE



Surprise Carrot Cake image

A cousin gave me this carrot cake recipe. It's a wonderful potluck pleaser with its "surprise" cream cheese center. My husband and our two young children love it, too! -Lisa Bowen, Little Britian, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 18

3 cups shredded carrots
1-3/4 cups sugar
1 cup canola oil
3 large eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg, room temperature
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar

Steps:

  • In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10-in. fluted tube pan., In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake. Store in the refrigerator.

Nutrition Facts : Calories 570 calories, Fat 30g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 442mg sodium, Carbohydrate 71g carbohydrate (55g sugars, Fiber 2g fiber), Protein 6g protein.

ALLSPICE CREAM CHEESE FROSTING



Allspice Cream Cheese Frosting image

Cream cheese frosting with a little extra something. This is a good frosting for spice cakes that contain allspice.

Provided by v monte

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 20m

Yield 10

Number Of Ingredients 6

1 (3 ounce) package cream cheese, softened
⅓ cup butter, softened
¾ teaspoon ground allspice
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk

Steps:

  • In a medium bowl, blend the cream cheese, butter, and allspice. Gradually mix in the confectioners' sugar, vanilla, and milk until the mixture is spreadable.

Nutrition Facts : Calories 273.8 calories, Carbohydrate 48.3 g, Cholesterol 25.9 mg, Fat 9.2 g, Protein 0.8 g, SaturatedFat 5.8 g, Sodium 70.6 mg, Sugar 47.2 g

SPICED LAYER CAKE WITH ORANGE CREAM CHEESE FROSTING



Spiced Layer Cake with Orange Cream Cheese Frosting image

Categories     Cake     Dairy     Dessert     Bake     Orange     Spice     Fall     Birthday     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 15

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon grated orange peel
4 large eggs
1 cup sour cream
1/2 cup whole milk
Orange Cream Cheese Frosting

Steps:

  • Preheat oven to 350°F. Butter three 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour pans; tap out excess flour. Sift first 8 ingredients into medium bowl. Using electric mixer, beat sugar, butter and orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir flour mixture into butter mixture alternately with sour cream and milk. Divide batter among prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks and cool 10 minutes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
  • Place 1 cake layer on platter. Spread 2/3 cup frosting over. Top with second cake layer. Spread 2/3 cup frosting over. Top with third cake layer. Cover top and sides of cake with remaining frosting. (Can be made 1 day ahead. Cover with cake dome and store at room temperature.)

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