6-inch Spice Cake With Cream Cheese Frosting Recipe – Step by Step Guide:- Your taste buds will be pampered by the alluring aroma and flavour of a spice cake that has been created and measures six inches in diameter. The cake is topped with a cream cheese frosting that is absolutely delicious. As a result of the fact that each and every taste of this wonderful dessert provides a feeling of warmth and comfort, it is an excellent option for any event whatsoever.
6-inch Spice Cake With Cream Cheese Frosting Recipe – Step by Step Guide
This is a meal that is likely to become a favourite in your collection of baking recipes, regardless of whether you are commemorating a momentous milestone or simply have a craving for a dessert that is warm and cozy.
Ingredients
For the Spice Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
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Instructions
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Either grease and flour a round cake pan measuring 6 inches in diameter, or line it with parchment paper to make removal easier. Flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves should be sieved together in a medium bowl before being added to the mixture. Put aside for later.
The granulated sugar, brown sugar, vegetable oil, applesauce, egg, and vanilla extract should be thoroughly mixed together in a large mixing basin using a whisk until they are completely incorporated. Beginning and ending with the dry ingredients, gradually add the dry components to the wet ingredients, alternating with buttermilk so that the dry ingredients are added first.
While taking care not to over mix, mix until the ingredients are barely mixed. As soon as the cake pan has been prepped, pour the mixture into it and use a spatula to smooth up the top. The pan should be lightly tapped on the counter in order to remove any air bubbles. Bake for twenty-five to thirty minutes in an oven that has been preheated, or until a toothpick that has been inserted into the centre comes out clean.
The cake should be allowed to cool for ten minutes in the pan before being transferred to a wire rack to finish cooling entirely. As the cake is cooling, you may get started on making the cream cheese frosting. Cream cheese that has been softened and butter should be mixed together in a mixing dish until the mixture is smooth and creamy.
The powdered sugar and vanilla extract should be added gradually while the mixture is being beaten until it is homogeneous and frothy. After the cake has been allowed to cool fully, apply a large amount of cream cheese frosting to the overall surface of the cake, including the sides and the top. Cut the cake into slices, serve it, and savor each and every mouthwatering bite!
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Total Fat: 16 g
- Saturated Fat: 6 g
- Cholesterol: 45 mg
- Sodium: 280 mg
- Total Carbohydrates: 49 g
- Dietary Fiber: 1 g
- Sugars: 36 g
- Protein: 3 g
Tips
It is possible to incorporate chopped nuts or raisins into the cake mix in order to impart additional taste and texture. If you want your frosting to be smooth and creamy, you need to make sure that the cream cheese and butter have been softened to room temperature. It is recommended to either grease and flour the pan thoroughly or to use parchment paper in order to prevent the cake from sticking to the pan.
FAQ
Q.1) Can I make this cake ahead of time?
Yes, it is possible to bake the cake layers ahead of time and then store them in an airtight container at room temperature for up to two days or in the refrigerator for up to one week. If you want the cake to have the finest flavour and texture, only frost it right before serving.
Q.2) Can I freeze this cake?
Unquestionably! The layers of the cake that have not been frosted should be first wrapped tightly in plastic wrap and aluminium foil, and then placed in the freezer for a period of up to three months. Before frosting and serving, remove the cake layers from the refrigerator and allow them to thaw overnight.
Q.3) Can I substitute the buttermilk with regular milk?
It is possible to use regular milk in place of buttermilk if you feel that it is necessary. Buttermilk imparts a pleasant tanginess and moisture to the cake. In order to prepare the mixture for use in the recipe, simply combine half a teaspoon of vinegar or lemon juice with half a cup of milk and allow it to sit for a few minutes.
