Spice Cake with Cream Cheese Frosting
New Media Publishing
Provided by: Gina Marie Miraglia Eriquez
Lightly spiced with a moist, tender crumb, this cake works as a finish to a meal, or as a sweet accompaniment to an afternoon cup of coffee.
- FOR SPICE CAKE:
- 2 2/3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon ground cloves
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 2 sticks (16 tablespoons) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 5 large eggs
- FOR CREAM CHEESE FROSTING:
- 1 pound confectioners sugar (about 3 3/4 cups)
- 8 ounces cream cheese, softened
- 1 stick (8 tablespoons) unsalted butter
- 2 teaspoons vanilla
- MAKE SPICE CAKE:
Preheat oven to 350F with rack in middle. Butter a 13- by 9-inch metal baking pan, then line with parchment paper and butter paper.
- Whisk together flour, baking powder, salt, and spices in a large bowl. Stir together milk and vanilla in another small bowl.
- Beat butter and sugars with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. At low speed, mix in flour mixture in 3 batches, alternating with milk mixture (begin and end with flour mixture) and mixing until just combined.
- Spread batter in pan, smoothing top, then rap pan once or twice on counter to eliminate any air bubbles. Bake until pale golden and a wooden pick inserted into center of cake comes out clean, 30 to 35 minutes. Cool completely in pans on rack.
- MAKE FROSTING:
Sift confectioners sugar into a large bowl. In another large bowl, beat together cream cheese and butter with an electric mixer until light and fluffy, then beat in vanilla and a pinch of salt. Beat in confectioners' sugar, a little at a time, and beat frosting until smooth. Spread over top of a cooled spice cake, and cut into squares to serve.