How To make Cocoa Spice Cake

Spice Cake with White Chocolate Recipe

The holidays just wouldn’t be the same without the traditional, home-baked goodies we all look forward to each year. This Spice Cake with White Chocolate Recipe Sponsored by McCormick is a perfect recipe to add. Get the full recipe at

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Chocolate Mug Cake in 1 Minute

Mug cake recipe • This is the best eggless microwave mug cake I've ever made (at least of all the microwave cake I've tried so far and I've tried a lot)! With this recipe you'll get perfect, smooth, soft, decadent chocolate cake every time.
I recommend adding a chunky piece of dark chocolate/chocolate chips to get an oozy centre for a chocolate lava cake experience.

I hope you try and enjoy this recipe as much as I did!

Ingredients:
1.5 tbsp butter (salted/unsalted)
2 tbsp white/brown sugar
3 tbsp milk
3 tbsp all purpose flour
2 tbsp cocoa powder
1/2 tsp baking powder
1/4 tsp salt (skip if using salted butter)
Dark chocolate chunk

Tips:
• Adding cocoa powder to hot melted butter enhances the chocolate flavor
• All other ingredients need to be in room temperature so the butter doesn't clump
•1 minute on 1000 Watt Microwave
•1 minute 15 seconds on 800 Watt Microwave

Shot and edited on OnePlus 6

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1929 Chocolate Spice Cake! Decadent Ghirardelli with White Frosting!

This cake gave us brownie vibes with it's rich chocolaty taste and decadent white frosting. It's cavity inducing for sure but so good! The Ghirardelli cocoa powder really shined through and the white frosting was the best I've ever had! (I used a blog recipe which I will link below) If you make this, please don't skip the frosting. It's really what made this cake and elevated it to the next level!!

What you'll need:
2 c Pastry Flour- I used Swan's Down
1 c Sugar (white or brown)-- I used white
1/2 c Ghirardelli's Baking Powder
2 tsp Baking Powder
1/2 tsp Soda
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Cloves
1/4 tsp Nutmeg
3/4 c Milk
2 eggs, unbeaten
1/2 c Melted Butter
1/2 c Chopped Walnuts
Sift together 3 times all the dry ingredients. Stir in milk, eggs and butter. Beat 2 minutes. Add nuts and bake in greased loaf pan for 50-60 minutes at 350 degrees. When cool, spread with frosting and sprinkle with additional 1/4 c chopped nuts.

Frosting recipe found here:


Cookbook used: Cupid's Book by Kiessling Publishing Company 1929

Your house will smell INCREDIBLE after making this SPICE CAKE recipe

RECIPE:
SHOP:

This spice cake is so incredibly moist, and packed with that ‘cozy’ spice flavour! Topped with a tangy cream cheese buttercream frosting, you’ll be coming back for seconds (and maybe even thirds)!

HOMEMADE CAKE RELEASE:
CREAM CHEESE BUTTERCREAM:

INGREDIENTS:

Spice Cake
- 2¼ cups (270 g) flour - regular, all purpose (see note 1 on blog post if you want to use cake flour)
- ¼ cup (25 g) cornstarch - also known as cornflour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp cinnamon - ground (see note 4 on blog about this cakes 'spice' level)
- 1¾ tsp ginger - ground, powdered
- ½ tsp cloves - ground
- ½ tsp nutmeg - ground
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola
- 1 cup (240 g) unsweetened applesauce - or apple puree
- 2 tsp vanilla essence/extract
- ½ cup (125 g) Greek yoghurt - room temperature, full-fat

Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).

Cream Cheese Buttercream
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1 on blog)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2 on blog)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh

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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -

NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -

CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -

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SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -

OR

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???? 1938 Golden Spice Cake Recipe

This 1938 Golden Spice Cake Recipe - is a winner. It creates a nice moist snack cake for just about any occasion. Feel free to tweak the spices to suit your palate.
Ingredients:
2 ¼ cups sifted cake flour
1 tsp baking soda
½ tsp ground cloves
½ tsp ground cinnamon
½ tsp salt
¼ tsp ground nutmeg
½ cup butter, softened
1 cup sugar
1 egg
1 Tbsp molasses
1 cup cultured buttermilk

Method:
Preheat oven to 350ºF
Mix together the dry ingredients: flour, cloves, cinnamon, nutmeg, soda and salt.
Cream the butter and sugar.
Beat in the egg, and then the molasses.
Add some of the flour, then some of the milk; alternating between.
Scrape into a greased 8x8” cake pan and bake for 45-50 minutes.


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How to Make a Spice Cake

How to Make a Spice Cake
Full Recipe:

This moist and fluffy cake has ALL your favorite fall spices and a dash of molasses for an extra kick. Brown butter Swiss meringue buttercream on the inside and glossy white SMBC on the outside, all finished off with a beautiful fall tree complete with red, orange, and yellow leaves.

I wanted to make a special cake that screamed fall but didn't have pumpkin. My solution? A spice cake! Think of it as similar in flavor to a gingerbread cake; LOTS of spices and a dash of molasses. Really delicious and the recipe is super easy too. 

About the Decorating
I went a bit overboard with the buttercreams and make a batch of Swiss meringue buttercream for the outside and used browned butter for a batch on the inside. That's TOTALLY optional. You could use just one batch of SMBC and really this cake is strong enough in flavor to tolerate an American buttercream.
I LOVE Swiss buttercream because it's so easy to decorate with. Tastes amazing of course, not too sweet, but it also gives you a perfectly almost glassy finish when you smooth it.
Piping the tree and leaves was easier than you would imagine. Sketch the tree on the chilled cake then pipe the branches and use a palette knife or small spatula to smooth things out a bit then just pipe leaves where ever you'd like using a small leaf tip (349).