Fall Spice Cake with Cream Cheese Frosting
Autumn Spice Cake with cream cheese frosting has been one of my all-time favorite recipes for decades. Brimming with warm fall spices like cinnamon, nutmeg, and cloves, this delicious cake captures the essence of the season. It’s moist with a tender crumb, and delightfully rich.
Servings: 24 slices
Calories: 229kcal
Cost: $15
Ingredients
- ½ Cup Vegetable Oil
- 1 Cup Unsalted Butter softened
- 1 Cup Brown Sugar
- 1 Cup Granulated Sugar
- 3 Eggs
- 2 Egg Whites
- 1 ½ Cups Buttermilk
- 2 teaspoon Vanilla Extract
- 2 Cups Flour sifted
- ½ Cup Sour Cream
- 2 tablespoon Dutch-processed Cocoa Powder
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 3 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- ½ tsp Ground Allspice
- ¼ tsp Ground Cloves
- Cream Cheese Frosting
Instructions
- Preheat oven to 350 degrees. Line two 9-inch round cake pans with parchment paper and lightly butter.
- Cream 1 Cup Unsalted Butter with 1 Cup Brown Sugar and 1 Cup Granulated Sugar until smooth.
- Beat in 3 Eggs and 2 Egg Whites one at a time until light and creamy.
- Stir together 1 ½ Cups Buttermilk, ½ Cup Vegetable Oil, ½ Cup Sour Cream , and 2 teaspoon Vanilla Extract in a separate bowl.
- Blend 2 Cups Flour sifted, 2 tablespoon Dutch-processed Cocoa Powder , 2 teaspoon Baking Powder , 1 teaspoon Baking Soda , with Autumn Spices: 3 teaspoon Ground Cinnamon , 1 teaspoon Ground Nutmeg , ½ teaspoon Ground Allspice , and ¼ teaspoon Ground Cloves in a large bowl.
- Alternate adding flour mixture and buttermilk mixture into the creamed butter mixture, using a third of each between each addition. Continue adding until all ingredients are combined, blending well between each addition.
- Pour batter equally between the two prepared pans & bake in preheated oven about 35 minutes.
- Remove cakes from oven. Toothpick should come out clean when inserted in the center of cake. The center should feel bouncy but not overly firm.
- Cool cakes in pans for about 30 minutes. Transfer them onto racks and allow to cool completely before adding Cream Cheese Frosting .
Notes
- 6 cups of my cream cheese frosting recipe will be enough to fully frost this cake. DOUBLE the recipe I've provided if you like a heavily frosted cake or need more for decorations.
- How to store cake: Cake should be frosted immediately after cooling, or you can wrap the layers individually and store at room temperature or refrigerator for 1-2 days prior to frosting. Once the cake is frosted, it should be stored in the refrigerator. It can be served chilled or allow to come to room temperature on the counter for up to 2 hours before consuming. Individual cake layers may also wrap and freeze for 2-3 months.
Nutrition
Serving: 1small slice | Calories: 229kcal | Carbohydrates: 24g | Protein: 2.9g | Fat: 14.1g | Saturated Fat: 6.7g | Cholesterol: 44mg | Sodium: 138mg | Potassium: 120mg | Fiber: 0.6g | Sugar: 15.1g | Calcium: 57mg | Iron: 1mg
