I have always loved spice cake. This was the cake I told my mom to make me every birthday! It is still my favorite cake and we needed something sweet around the house so why not a spice cake!
- 2 1/2 cups bleached all purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1 cup milk
3 large eggs
2 teaspoons vanilla extract
2 cups unsalted butter, softened
2 cups dark brown sugar
Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal two 9 inch round pans Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2 cup measuring cup.
Beat softened butter into dry ingredients first on low, then medium, until mixture forms pebble sized pieces. Add about 1/2 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages, beat on medium speed until batter is smooth. Add the sugar; beat until just incorporated about 30 seconds. Pour batter into cake pan.
Bake until a cake tester or toothpick inserted comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack, let cool.
Cream Cheese Frosting - 1lb (16oz) full fat cream cheese, softened but still cool1 1/2 cups powdered sugar1 cup cold heavy cream (use the ultra heavy 40%+ cream if you can find it)1 teaspoon vanilla bean paste or vanilla extractSift the powdered sugar and add the cream cheese and vanilla to the bowl of your mixer with the paddle attachment. Beat them thoroughly until fluffy and completely smooth/lump free. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture, scrape down the sides of your bowl and quickly and briefly beat to combine. Do not over beat.
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