Wednesday, February 6, 2013

The Ultimate Spice Cake

Spice cake is one of my favorite deserts. I love it. I really love carrot cake, but spice cake just seems easier to make because I dont' have to deal with shredding carrots. My love for cream cheese frosting might be the culprit as well.


Spice Cake

2 cups brown sugar
1/2 cup butter softened
1/2 cup canola oil
5 large eggs, seperated
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
pinch salt
1 cup buttermilk

Caramel Cream Cheese Frosting

1/2 cup light brown sugar
1/2 cup butter
2/3 cup heavy whipping cream
16 oz. cream cheese, softened
1 tsp vanilla
pinch salt
3 1/2 cups powdered sugar



Cook at 350 degrees
Use 2 nine-inch round pans.

Mix sugar and butter, then add oil and egg yolks.
Next, mix dry ingredients together and then slowly add in the wet mixture.
Separately beat egg whites until fluffy and fold into the main mixture.

Split batter in pans.
Bake about 25 minutes or until center springs back.

Once the cakes have cooled, slice in half, making four round cakes. Then frost each layer, place each layer on top of one another, then frost the entire outside.


Melt brown sugar and 1/2 cup butter in a saucepan over medium heat, stirring until sugar dissolves. Leave it until it begins boiling and then remove from heat. Whisk the cream in. Cool

Mix 12 Tbsp butter and cream cheese, then add vanilla and salt. Pour in cooled brown sugar mix until smooth. Lastly add powdered sugar. Chill before adding to cake.

This cake was amazing. The frosting turned out a little runny, so the next time I make it I want to try a thicker frosting or thicken this particular frosting. Otherwise, this cake was absolutely amazing!

Thanks Food Network for this recipe


  1. way to post jelissa!! love the new header!

  2. Oh wow, caramel cream cheese frosting?? yum. I also think I like carrot cake mainly for the frosting haha