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Homemade Spice Cake With Buttercream Frosting


Scale

Ingredients

  • 2 1/4 cups 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 and 3/4 cups packed light-brown sugar
  • 3/4 cup vegetable oil
  • 3/4 cup unsweetened applesauce
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 cup buttermilk
  • 1 cup chopped pecans (optional)

Frosting

  • 12 oz cream cheese, nearly at room temperature
  • 1/2 cup unsalted butter, nearly at room temperature
  • 3 and 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract

Instructions

Preheat oven to 350 degrees. Spray one 13-inch baking pans well with non-stick baking spray then lightly dust with flour and shake out excess. 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.

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

Frost on cooled cake.