Spice Cake Recipe :-The consistency of this spice cake is so incredibly moist, and it is loaded with that ‘cozy’ variety of spices! Because it is topped with a buttercream icing that is tangy and consisting of cream cheese, you will be coming back for more .
Spice Cake Recipe
What is a spice cake?
Spice cakes are extremely similar to carrot or pumpkin spice cakes, with the exception that they do not contain any carrots or pumpkins.
Cinnamon, ginger, cloves, and nutmeg are just some of the spices that are packed into this cake, which is extremely moist and slightly dense.
In some varieties, including mine, applesauce is also used into the cake, which contributes an additional layer of taste to the whole mixture.
Ingredients :
- 2.5 cups (270 grammes) flour
- either ordinary or all-purpose
- measuring 1/4 cup (25 grammes).
- 2½ teaspoons of ground cinnamon
- 1½ teaspoons of baking powder ½ teaspoon of baking soda ½ teaspoon of salt
- 1. 1/4 teaspoons of powdered ginger
- 1/4 teaspoons of ground cloves
- 1/4 teaspoons of ground nutmeg.
- 1 1/3 cups (300 grammes) of water brown sugar that is soft and tightly packed ▏3 egg yolks, at room temperature
- 1.5 cups (or 200 grammes) flavorless vegetable oil—canola is my go-to240 grammes
- 1 cup 2 teaspoons of vanilla essence or extract ½ cup (125 g) of unsweetened applesauce or apple puree Greek yoghurt—full-fat.
- served at room temperature.
Instructions :
Prepare two 8-inch cake tins by greasing and/or lining them with cake release that you have prepared yourself. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit) with the fan on
To make the spice mixture, combine the following ingredients in a bowl: flour, cornflour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Combine the ingredients thoroughly by whisking or using a fork. Put aside for later.
Put your eggs, soft brown sugar, vegetable oil, applesauce, vanilla extract, and Greek yoghurt into a separate bowl and mix them together. After thoroughly combining, mix.
Take your dry ingredients that have been pre-mixed and pour them into your wet ingredients. Using a spatula, gently fold the contents together until they are barely blended. Make sure that the batter is not overmixed
Place the batter in the two cake tins measuring 8 inches in diameter, and bake for 28 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
After they have been baked, you should let them cool for around fifteen minutes in the cake tins. After that, you should transfer them out onto a wire rack and allow them to completely cool before decorating them with my cream cheese buttercream frosting.
Nutrition :
- 2522 calories, 327 grammes of carbohydrates, 30 grammes of protein,
- 124 grammes of fat, 20 grammes of saturated fat,
- 68 grammes of polyunsaturated fat,
- 29 grammes of monounsaturated fat, and 1 gramme of trans fat,
- 281 milligram’s of cholesterol,
- 1373 milligrams of sodium,
- 674 milligrams of potassium, 7 grammes of fiber,
- 190 grammes of sugar, 451 international units of vitamin A,
- 1 milligrams of vitamin C, 423 milligrams of calcium, and 10 milligram’s of iron
