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SPICE LAYER CAKE WITH CREAM CHEESE FROSTING

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INGREDIENTS

FOR THE CAKE:

• 2 ½ CUPS ALL-PURPOSE FLOUR
• 1 TBSP BAKING POWDER
• 1 TSP BAKING SODA
• 1 TSP GROUND CINNAMON
• ½ TSP GROUND NUTMEG
• ½ TSP GROUND GINGER
• ½ TSP SALT
• 1 CUP BROWN SUGAR
• ½ CUP GRANULATED SUGAR
• 1 CUP VEGETABLE OIL
• 4 LARGE EGGS
• 1 CUP BUTTERMILK (OR MILK + 1 TBSP VINEGAR)
• 1 TSP VANILLA EXTRACT

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FOR THE FROSTING:

• 1 CUP UNSALTED BUTTER, SOFTENED
• 16 OZ CREAM CHEESE, SOFTENED
• 4 CUPS POWDERED SUGAR
• 1 TSP VANILLA EXTRACT
• PINCH OF SALT

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INSTRUCTIONS

1. PREHEAT OVEN TO 350°F (175°C).

GREASE AND LINE 2 OR 3 ROUND 8-INCH CAKE PANS.

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2. MIX DRY INGREDIENTS:

WHISK FLOUR, BAKING POWDER, BAKING SODA, CINNAMON, NUTMEG, GINGER, AND SALT.

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3. MIX WET INGREDIENTS:

BEAT TOGETHER OIL, BROWN SUGAR, AND WHITE SUGAR.
ADD EGGS ONE AT A TIME.
ADD BUTTERMILK AND VANILLA.

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4. COMBINE WET AND DRY:

ADD DRY MIX TO WET, STIR GENTLY UNTIL COMBINED.
DON’T OVERMIX.

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5. BAKE THE CAKES:

DIVIDE BATTER INTO PANS.
BAKE 25–30 MINUTES.
LET COOL COMPLETELY.

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MAKE THE FROSTING:

1. BEAT BUTTER AND CREAM CHEESE UNTIL FLUFFY.
2. ADD POWDERED SUGAR GRADUALLY.
3. MIX IN VANILLA AND SALT.

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ASSEMBLE THE CAKE:

1. SLICE CAKES HORIZONTALLY IF YOU WANT MORE LAYERS.
2. LAYER CAKE + FROSTING.
3. FROST TOP AND SIDES.
4. PIPE DECORATIONS IF DESIRED.
5. SPRINKLE WITH CINNAMON OR NUTMEG.

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