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Spice Cake with Cream Cheese Frosting

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READ REVIEWS (1)

New Media Publishing

1 hr 15 mins total
30 mins prep

Recipe Filed Under
Cheese, Spice, American, Baking, Nut Free, Dessert, Cake, Fall, Thanksgiving

Provided By: Gina Marie Miraglia Eriquez

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Lightly spiced with a moist, tender crumb, this cake works as a finish to a meal, or as a sweet accompaniment to an afternoon cup of coffee.

Ingredients

Serves:

FOR SPICE CAKE:

2 2/3 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon grated nutmeg

1/4 teaspoon ground cloves

1 cup whole milk

1 teaspoon pure vanilla extract

2 sticks (16 tablespoons) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed dark brown sugar

5 large eggs

FOR CREAM CHEESE FROSTING:

1 pound confectioners sugar (about 3 3/4 cups)

8 ounces cream cheese, softened

1 stick (8 tablespoons) unsalted butter

2 teaspoons vanilla

Directions

MAKE SPICE CAKE:
Preheat oven to 350F with rack in middle. Butter a 13- by 9-inch metal baking pan, then line with parchment paper and butter paper.

Whisk together flour, baking powder, salt, and spices in a large bowl. Stir together milk and vanilla in another small bowl.

Beat butter and sugars with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. At low speed, mix in flour mixture in 3 batches, alternating with milk mixture (begin and end with flour mixture) and mixing until just combined.

Spread batter in pan, smoothing top, then rap pan once or twice on counter to eliminate any air bubbles. Bake until pale golden and a wooden pick inserted into center of cake comes out clean, 30 to 35 minutes. Cool completely in pans on rack.

MAKE FROSTING:
Sift confectioners sugar into a large bowl. In another large bowl, beat together cream cheese and butter with an electric mixer until light and fluffy, then beat in vanilla and a pinch of salt. Beat in confectioners' sugar, a little at a time, and beat frosting until smooth. Spread over top of a cooled spice cake, and cut into squares to serve.