Spice Layer Cake with Vanilla Buttercream Cream Cheese Frosting. Spiced buttercream is the perfect frosting to pair with pumpkin, chocolate or vanilla cake! With cinnamon and nutmeg, is this a great fall spice frosting! This recipe came to life because I was making this doctored up pumpkin cake BUT I didn't want to frost it with cream cheese frosting.
It's perfectly moist and brimming with lots of those sweet autumn spices.
It has a tender crumb and so much flavor in every bite.
Helpful tips for making Spice Cake with Cream Cheese Frosting.
You can cook Spice Layer Cake with Vanilla Buttercream Cream Cheese Frosting using 17 ingredients and 9 steps. Here is how you cook that.
Ingredients of Spice Layer Cake with Vanilla Buttercream Cream Cheese Frosting
- It's 2 1/2 cup of all-purpose flour.
- You need 1/4 cup of cornstarch.
- You need 4 tsp of baking powder.
- You need 1/2 tsp of salt.
- Prepare 2 tsp of ground ginger.
- Prepare 1 tsp of ground cinnamon.
- It's 1/2 tsp of ground nutmeg.
- You need 1/2 tsp of ground cloves.
- It's 1 cup of whole milk.
- It's 3 of large eggs.
- Prepare 1 tsp of vanilla extract.
- You need 1 cup of unsalted butter ( 2 sticks ), at room temperature.
- You need 2 cup of granulated sugar.
- It's 1/2 cup of raisins ( optional ).
- You need 1 of recipe Vanilla Cream Cheese Buttercream Frosting, recipe attached below.
- It's 1 tbsp of cinnamon sugar, recipe attached below.
- Prepare 1 tbsp of chopped pecans.
Preheat your oven and load the cake on the center rack in the middle of the oven. Bring your eggs to room temperature before starting the cake. Stir the flour into the cake batter just until incorporated. Over-mixing the batter can result in a tough, dense and chewy texture.
Spice Layer Cake with Vanilla Buttercream Cream Cheese Frosting instructions
- Preheat oven to 350. Spray 2 - 9 inch cake pans with non stick spray..
- In a medium bowl whisk flour, cornstarch, baking powder, salt, ginger, cinnamon, nutmeg, and cloves, mix well and set aside..
- In a large bowl beat butter and sugar until light and fluffy, about 4 to 5 minutes, add eggs, milk and vanilla beat until combined. Add flour mixture mixing just until combined, do not over mix., fold in raisins, if using..
- Divide batter evenly in prepared pans. Bake 25 to 30 minutes until a toothpick inseted in center comes out clean..
- Cool in pans on rack about 15 minutes, then remove from pans and cool completely..
- For a four layer cake, using a sharp large knife cut each ccooled cake in half, to make four layers.
- Place one layer of cake on serving plate, frost top with 1/4 of the Vanilla Buttercream Cream Cheese Frosting, add another layer and frost top, add third layer and frost top, finally add top layer and frost top of that. I did not frost sides. https://cookpad.com/us/recipes/363307-vanilla-buttercream-cream-cheese-frosting.
- Sprinkle with cinnamon sugar and chopped pecans. https://cookpad.com/us/recipes/350614-cinnamon-sugar.
- Because of the cream cheese in the frosting, this cake is best stored in refrigerator, but served at room temperature..
Add rind, milk, and vanilla, and beat well. Gradually add powdered sugar, beating until smooth. Spread remaining frosting over top of cake. Line cupcake tins with paper liners and set aside. In the bowl of an electric mixer, cream butter and sugars till light and fluffy.