Spiced Cake with Cream Cheese Frosting
Perfect for Fall and Winter

Spiced Cake with Cream Cheese Frosting

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Adjust Servings:
2 1/4 cup Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 1/2 teaspoons ground Cinnamon
1 teaspoon ground Nutmeg
1 teaspoon ground Ginger
1/2 teaspoon ground Allspice
1/4 teaspoon ground Cloves
1 3/4 cup light Brown Sugar Packed
3/4 cup Vegetable Oil
3/4 cup unsweetened Applesauce
4 large Eggs
2 teaspoons Vanilla extract
1 cup Buttermilk If you don't have any buttermilk handy just pour a cup of milk and add a tablespoon of lemon juice. You'll see the milk start to curdle. It's easy and awesome!
1 cup Pecans Optional... I never use nuts when I am serving food to guests. You never know who's allergic and I want everyone to enjoy the food.
Cream Cheese Frosting
12 ounces Cream Cheese room temperature
1/2 cup Unsalted Butter room temperature
3 1/2 cups Powdered Sugar
1/2 teaspoon Vanilla

Sugar and Spice and Everything Nice!

  • 60 min
  • Serves 12
  • Medium


  • Cream Cheese Frosting



Raise your hand if you love the holidays and all the desserts that come with them?  When this cake is in the oven cooking I have an immediate urge to decorate the house, put on holiday music and spend a lot of money!  It was quite an internal battle for me when I made it for one of my friends who happened to be celebrating an anniversary of one of her birthdays.

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Preheat oven to 350F


Spray two 9 inch round pans with non-stick baking spray and set aside.


Sift together all the dry ingredients.

By dry ingredients I mean: flour, baking powder and baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves. Set it aside.


Use and electric mixer to blend the following ingredients.

Add brown sugar to the bowl. Break it up with your fingers to make sure there are no clumps. Add vegetable oil and applesauce. Blend until well combined. Mix in eggs one at a time. Add vanilla.


Add the dry ingredients + Milk

Add in half of the flour mixture. Blend on low until the dry ingredients have been well incorporated. Add the buttermilk and then add the remaining flour mixture. Mix until well combined and there are no lumps.

28-30 minutes

Divide and Conquer!

Divide the cake batter between the two 9 inch baking pans. Try to make sure that there is an equal amount in each pan to ensure uniformity of cake depth as well as equal cooking times. Place pans in the pre-heated oven.

To check for doneness put a toothpick into the center. If it comes out clean it's cooked. If you don't have any toothpicks you can touch the top of the cake and push down slightly. If the cake bounces back up like a sponge and the top is dry to the touch - it's done!

20 minutes


Allow cakes to cook for approximately 20 minutes on the stove before inverting them on a backing rack and removing them from the pan all together. Make sure the cakes are thoroughly cooled down prior to decorating with cream cheese frosting.

5 minutes

Cream Cheese Frosting

Place cream cheese in a bowl. Using an electric mixer blend the cream cheese until it has a smooth consistency. Add the butter and blend until everything is smooth. Mix in powdered sugar slowly and at a low speed. This will help you avoid a sugar cloud which leads to extra time cleaning when all is said and done. Add the vanilla extract. Blend until smooth.


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