Spice Cake w/ Brown Sugar Cream Cheese Frosting | Homemade Spice Cake | How-To Recipe
This cake just puts me in such a cozy fall mood! It’s the PERFECT cake for the season, and I’m sure it’ll definitely become one of your staple recipes for the holidays!
INGREDIENTS:
2 sticks of unsalted butter, softened
1 cup of granulated sugar
1 cup of light brown sugar
1/2 tsp of salt
4 eggs
1 tsp of vanilla extract
1 1/2 cups of buttermilk
3 cups of Cake Flour
1/2 tsp of Ground Cloves
1 1/2 tsp of-
Cinnamon
Nutmeg
Ground Ginger
2 tsp of Baking Powder
1 tsp of Baking Soda
For Frosting:
1 stick of unsalted butter, softened
8 oz block of cream cheese, room temp.
2 generous tbs of light brown sugar
6 cups of confectioners sugar
Vanilla Extract
NOTES:
- Bake cake in a 350 degree oven for about 25 minutes
- DO NOT OVER-MIX, mix in each ingredient just until combined to achieve a light, fluffy cake batter.
- Plain cream cheese frosting is delicious with this cake as well... just omit the brown sugar if that’s what you’d prefer!
Enjoy!!
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Applesauce Spice Cake
A moist applesauce cake recipe spiced with cloves, nutmeg, cinnamon, and frosted with cream cheese frosting and a salted caramel drip.
This applesauce cake recipe blew me away! Each bite was spiced apple heaven. I didn’t want to stop eating!
RECIPE ON BLOG ►
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Applesauce Cake Ingredients ►
4 oz (113 g) unsalted butter (softened)
10 oz (283 g) granulated sugar
3 oz (85 g) vegetable oil
1 large egg (room temperature)
10 oz (283 g) cake flour
1 tsp baking soda
1/8 tsp cloves
1/4 tsp nutmeg
1/4 tsp ground ginger
1 1/2 tsp cinnamon
1/2 tsp salt
12 oz (340 g) applesauce (unsweetened)
1 tsp vanilla
Cream Cheese Frosting
16 oz (454 g) cream cheese (softened)
8 oz (227 g) unsalted butter (softened)
1 tsp vanilla extract (you could also use lemon or orange)
1/2 tsp salt
36 oz (1020 g) powdered sugar
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Crazy Delicious Spice Cake Recipe!
Spice cake is one of my favorites! In this video, I will show you how to make delicious spice cake using spice cake mix. This cake recipe is so yummy and moist and super easy to make!
Get my FREE Birthday Cake Design Blueprint here:
TOOLS I USED (some items are not exactly what I used, but a good substitute):
SPICE CAKE MIX -
WILTON CLEAR VANILLA -
PASTRY BRUSH FOR PAN GREASE -
HEATING CORE NAILS -
18 FOOD SAFE PLASTIC WRAP -
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VIDEOS I REFERENCED:
HOW TO MAKE CAKE PAN GREASE -
DIVIDING CAKE BATTER FOR NO WASTE -
CREAM CHEESE FILLING RECIPE -
HOW TO FREEZE AND THAW CAKES -
HOW TO FILL CAKES -
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Email:
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Send me mail!
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PO Box 1343
Bensalem, PA 19020
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All songs used from YouTube Audio Library
Intro Song: Dive Down by VYEN
Background Song: Sunset n Beachz by Ofshane
End Song: Benji by Dyalla
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Xoxo,
Karolyn
#SpiceCakeRecipe #EasySpiceCake #KarolynsKakes
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Karolyn’s Kakes provides cake decorating tutorials and tips to help you make amazing cakes.
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RECIPE: Cakelettes from Sugar and Spice Sweetery
Dawn Olson-Wallerus, owner and cake artist, shares the secret steps to the perfect cakelette.
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Sugar and Spice Cake with Vanilla Buttercream Frosting
Don't forget to check me out on Facebook! Mamma Mandy's!
Sugar-and-Spice Cake
Found this in the Southern Living Magazine - DECEMBER 2008
• Yield: Makes 12 servings
• Prep time:1 Hour
• Bake:22 Minutes
• Cool:1 Hour, 5 Minutes
• Freeze:1 Hour
Ingredients
• 1 (18.25-oz.) package white cake mix
• 1 (16-oz.) container sour cream
• 1/4 cup butter, melted
• 2 large eggs
• 2 teaspoons apple pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• Vanilla Buttercream
• Garnishes: sparkling sugar, clear edible glitter, rosemary sprigs, pecan halves, cranberries
Preparation
1. Preheat oven to 350°. Beat together first 6 ingredients and, if desired, almond extract at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape down bottom and sides of bowl as needed. Pour batter into 3 greased and floured 8-inch round cake pans.
2. Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks, and cool completely (about 1 hour). Wrap in plastic wrap, and freeze 1 hour or up to 1 month.
3. Spread Vanilla Buttercream between layers and on top and sides of cake. Garnish, if desired.
Sugar 'n Spice Episode 1 Spanish Style Chicken And Red Velvet Cake
Spanish Style Chicken
Ingredients:
12 chicken pieces, thighs and drumsticks
Seasoned Salt
Flour, to dust chicken
Sunflower oil, to seal chicken pieces
50ml sunflower oil
1 cinnamon stick
1 bay leaf
5ml cumin seeds
2 onions, finely chopped
Salt to season
1 large chorizo sausage, sliced
4 cloves garlic, crushed
15ml Safinter smoked paprika
2 x 400g tins tomatoes, chopped
300ml white wine or stock
300ml chicken stock
2 x 400g tins lentils, drained
Fresh coriander, chopped
Here's how:
Lightly season the chicken pieces and dust with flour and shake off excess.
Heat a pan on medium and brown the pieces skin side down.
Remove once the chicken is golden brown and place in a casserole.
Heat the sunflower oil.
Add the cinnamon stick and bay leaf.
Fry for a few seconds until fragrant.
Add the cumin seeds and when they splutter, add the chopped onion.
Add salt and sauté onion until light golden brown.
Add the chorizo and sauté until fragrant.
Stir the crushed garlic in and fry for a few seconds.
Next add the Smoked Paprika and sauté for 3 -- 5 seconds.
Add the tomatoes, white wine and stock.
Pour this mixture over the chicken pieces and cover with foil.
Bake in a preheated oven for 35 minutes.
Remove the casserole from the oven and add the drained lentils.
Bake for 10 -- 15 minutes or until the juices run clear when the meat is pierced with a skewer.
Garnish with fresh coriander.
Red Velvet Cake
Ingredients:
3 eggs
225ml sugar
375ml cake flour
15ml cocoa powder
250ml buttermilk
1 bottle red food colouring
5ml vanilla essence
250ml sunflower oil
10ml vinegar
5ml bicarbonate of soda
Cream cheese frosting for Red Velvet Cake:
125g butter
750ml Icing sugar
2 tubs plain cream cheese
5ml Vanilla paste or extract
80ml fresh cream
Here's how:
Sift the flour and cocoa powder.
Whisk the eggs and sugar until very pale in colour.
Fold in the half the sifted dry ingredients and then the buttermilk.
Repeat with the remaining dry ingredients.
Fold in the red food colouring, vanilla essence and sunflower oil.
Continue folding the ingredients to ensure the oil is well combined.
Pour the vinegar over the batter and then sprinkle the bicarb over.
Mix well to combine.
Divide the mixture into three greased and lined cake tins.
Bake at 170 degrees Celsius for 20 minutes.
Leave to cool in the tin for 5 minutes and then turn out on a wire rack.
Leave the cakes to cool completely.
For the Cream cheese frosting for Red Velvet Cake:
Let butter and cream cheese soften to room temperature.
Cream butter and icing sugar well until light in colour.
Add the cream cheese and continue beating until well combined.
Add vanilla essence and fresh cream.
Continue beating until well combined -- do not overbeat as the frosting can split. Spread between layers and on top and sides of cake and garnish.
Yudhika Sujanani hosts, Sugar 'n Spice, our delicious local food show. Shot in the 'heart' of Yudhika's home, her kitchen, she demonstrates how to prepare fuss free meals that will inspire you to get cooking. She's a business woman, food writer and mum on the move. With her busy schedule and a love of home cooked meals, her passion and Easy Peasy' philosophy on food shines through as she shares her culinary expertise in quick, delicious recipes, with a sprinkle of Sugar and touch of Spice!
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