Description
A moist and flavorful spice cake topped with rich cream cheese frosting, perfect for celebrations and cozy afternoons.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and buttermilk until fully combined.
- Whisk together the flour, baking powder, baking soda, salt, and spices in a separate bowl.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center emerges clean.
- Let the cakes cool in the pans for 10 minutes before carefully turning them out onto wire racks to cool completely.
- Beat the cream cheese and butter together until smooth, then gradually add the powdered sugar and vanilla, mixing until fluffy.
- Frost the top of the first cake layer, place the second layer on top, and frost the top and sides.
- Slice into squares and serve.
Notes
Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze slices for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 38g
- Sodium: 270mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg