Layer Cake with Buttermilk Spice Brown Sugar Cream Cheese Icing

Layer Cake with Buttermilk Spice Brown Sugar Cream Cheese Icing -

Spice Cake. Ooh, I used to be as fan of gingerbread (the canned type of course.) My mother never did, but he always seems to make an appearance at the school parties and bake sales and I became obsessed. I'm not much of a baker again, and ultra-spicy sweet cake seemed to be something that I receive after begging my parents for a quarter to buy a slice.

Then, once I actually learned to cook, it was all about carrot cake and pumpkin cake and it seemed simple, old cake got thrown on the sidewalk spices. So I decided to change that with what will certainly become a new favorite drop. Classic spice cake with frosting dreamiest on the planet. Yum.

This cake is super moist and a little dense at the same time. It tastes amazing right from the fridge and it seems that more flavors are sitting all tastes best thing. (I know because I am still nibbling at this 3 days later.) The spices are present and super bold and creamy frosting is the perfect touch. I found a new favorite fall!

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Layer Cake Buttermilk Spice with Brown Sugar Glaze cream cheese

Ingredients

• 2 cups brown sugar
• 1 stick of butter softened
• ½ cup vegetable oil
• 5 large eggs, room temperature
• 2 cups flour
• 1 teaspoon of baking soda
• 1 tablespoon powdered coffee bicarbonate
• 2 teaspoons ground cinnamon
• 1 tablespoon fresh coffee grated nutmeg
• ½ ground cloves teaspoon
• ½ teaspoon allspice
• pinch of salt
• 1 cup buttermilk, room temperature

for the Frosting:

• 2 sticks plus 3 tablespoons butter, softened
• 16 oz of cream cheese, softened
• 1 teaspoon vanilla extract
• ¾ cup brown sugar
• 3-4 cups powdered sugar

Instructions

1. Preheat oven to 350 degrees F. grease and lightly flour 2 (8-inch) cake pans and parchment line
2. in a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add eggs, one at a time, beating well after each addition.
3. In another bowl, whisk together the flour, baking soda, baking powder, spices and salt.
4. alternately add the flour mixture and buttermilk to the batter, beginning and ending with flour, mix well.
5. Pour batter evenly into prepared pans. Bake until a toothpick inserted in center comes out clean, about 25-30 minutes.
6. Let cool on rack and invert on parchment paper. Use a serrated knife to cut each cake in half and set aside. (You can refrigerate the cakes in the oven before slicing so until you are ready to frost.)

For the Frosting :.

1. In a large bowl, using an electric mixer, cream the butter and cream cheese until smooth and silky. Add brown sugar and vanilla and blend on high until fluffy, 2 minutes. Add powdered sugar, ½ cup at a time until the icing is thick, smooth and spread-able. (I like a stiffer icing always use the maximum powdered sugar.)
2. Fill and frost your cake as desired

Notes

cake recipe adapted from: the Food Network

Note: Although I never had this problem, but some readers have had a problem with the sinking of the cake at cooking. I have not experienced this, but you could potentially prevent separating the eggs and beat the egg whites. Fold the egg whites into the batter after step 4 ...

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