SPICE CAKE WITH CREAM CHEESE FROSTING

My boyfriends' favorite cake is spice cake.  Since it was his birthday I decided to try and make a spice cake from scratch for the first time.  It turned out really yummy!

Ingredients for cake:

• 2 1/2 cups sifted cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 sticks (6 ounces) unsalted butter, softened
• 1 cup (packed) light brown sugar
• 1/2 cup granulated sugar
• 3 large eggs, at room temperature 

Directions for cake:

Preheat the oven to 350°.

Butter and flour two 8-by-2-inch round cake pans. Sift the flour with the baking powder, baking soda, cinnamon, ginger, nutmeg, salt and cloves onto a sheet of wax paper. Combine the buttermilk and vanilla in a small pitcher.

In a standing electric mixer fitted with a paddle attachment, beat the butter at medium speed until creamy. Add the light brown and granulated sugars and beat until light and fluffy.  Add the eggs, 1 at a time, beating well after each addition. Beat in the flour mixture at low speed in 3 batches, alternating with the buttermilk mixture, just until the batter is smooth; stop the mixer occasionally to scrape down the bowl.

Divide the batter evenly between the pans. Transfer the pans to the oven and bake for 30 to 35 minutes, or until the cakes begin to shrink from the sides. Let the cakes cool for 10 minutes, then turn each out onto a rack, invert onto another rack and let cool completely.

Ingredients for frosting:

• 1/2 cup of butter (1 stick), room temperature
• 8 oz of cream cheese (1 package), room temperature
• 2 - 3 cups of powdered sugar
• 1 teaspoon of vanilla

Directions for frosting:

With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

Add the vanilla and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

Click here for a printable version of this recipe from Culinary Collage.

CHOCOLATE RASPBERRY CAKE

A Valentine's Day treat or an anytime treat.  Great when you're in the mood for those wonderful flavors of chocolate and raspberry all rolled into one!

Ingredients for cake:

• 2 cups all purpose flour 
• 3/4 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter or margarine, softened
• 1 3/4 cups sugar
• 2 teaspoons vanilla
• 2 large eggs
• 1 1/3 cup milk

Directrions for cake:

Preheat oven to 350°F. Grease and lightly flour two 9″ x 1-1/2″ round cake pans.

In a medium bowl, combine flour, cocoa, baking powder, baking soda and salt; set aside. In a large bowl, cream butter and sugar on medium high speed until light and fluffy, about 4 minutes. Reduce speed to low and add vanilla and eggs one at a time, scraping bowl after each addition. Alternately add flour mixture and milk (starting and ending with the flour mixture), while mixing on low speed. Continue to mix until smooth. Pour into prepared pans. Bake for 30-35 minutes or until a cake tester inserted in the center of cake comes out clean.

Additional ingredients:

• Raspberry preserves (for filling)
• Raspberries (for garnish)
• 1 dark chocolate bar, peeled into shavings with a vegetable peeler (for garnish)

Ingredients for frosting:

• 6 tablespoons butter, softened
• 2 2/3 cups confectioners’ sugar
•  1/2 cup unsweetened cocoa
• 1/3 cup milk
• 1/2 teaspoon vanilla extract

Directions for frosting:

Beat butter until light and fluffy. In a separate bowl, mix confectioners’ sugar with cocoa. Blend sugar mixture with butter alternately with milk, beating well after each addition. Beat until smooth. Blend in vanilla.

To assemble cake:

Spread a generous amount of raspberry preserves on top of the cake. Remove the other cake from its pan and place it, bottom side down, on top of the preserves. Frost the top and sides of the cake with chocolate buttercream frosting. Garnish with raspberries and dark chocolate shavings.

Enjoy!


Click here for a printable version of this recipe from Culinary Collage.