This moist and decadent cake is one of the nicest I have ever tasted. Believe me, your family and friends will say “Where did you buy this cake?” They will be shocked, unless they know you’re an experienced baker or at least love to bake, that you made it from scratch. It is so easy to make, even if you don’t have the right spices in your rack. Inevitably, I always make this up for the Holidays, and it’s always a hit.
The one drawback to this wonderful cake is that it involves quite a few spices. If you don’t have them on hand, however, don’t despair as you can always improvise. In example, the recipe calls for allspice, which many people don’t have in their spice rack, but you can use a pumpkin spice or simply leave it out. The same applies to many of the spices and the outcome will be just about equally as good. The spice cake will be, soft, moist, and ever so decadent.
Once you have the cake made, apply the delicious buttercream frosting, which we show you how to make, and the outcome is totally out of this world.
As always, give it a try, and drop us a line to let us know what you think.
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- 1/4 tsp of salt
- 2 tsp of ground ginger
- 1 tsp of ground cinnamon
- 1/2 tsp of nutmeg
- 1/2 tsp of pumpkin spice or all spice
- 1/2 tsp of ground cloves
- 2 1/2 cups of all purpose flour
- 1/4 cup of corn starch
- 2 tsp of baking powder
- 1 cup of milk – 2 percent is fine
- 3 eggs
- 2 tsp of vanilla extract
- 1 cup of partially unsalted melted butter – 230 grams
- 1 1/2 cups of packed brown sugar
- 1 cup of crushed walnuts or pecans
- 2 cinnamon stick if desired for decorations
- For the Butter Cream Frosting:
- 2 cups of confectioner’s or powdered sugar
- 1/2 cup of semi melted butter
- 2 tsp of vanilla extract
- 1 or 2 tbsp of milk if necessary
- Preheat your oven to 350 degrees F or 177 C.
- Add the flour, corn starch, baking powder, and spices to a mixing bowl. Whisk until well combined.
- Add the milk, eggs, and vanilla extract to a smaller bowl. Again, whisk until well incorporated.
- Mix the dry ingredients and butter over low speed, then change to medium, until a pebbly crumbly mixture forms.
- Add in the milk mixture 1/3 at a time while continuing to mix until a smooth mixture forms.
- Add in the brown sugar and mix until just combined.
- Place the walnuts in and, using a spatula, fold together.
- Spray and nine by thirteen baking pan with spray and line the bottom with parchment paper.
- Add the cake mixture in and smooth out.
- Place in the oven and bake for about 25 minutes or until a toothpick comes out clean.
- Remove from the oven and allow to cool.
- In the mean time, make the frosting by combining the sugar, vanilla extract, and butter. Mix until smooth and creamy. Add some milk if it’s too thick.
- After it cools, place a wire rack over the baking tray and flip the cake over onto it.
- Cut the cake in half and frost the one side.
- Frost the top and spread a few more walnuts over the top. I place a couple of cinnamon sticks on for decorations too.
- Slice and enjoy your moist and decadent spice cake.
