Buddy's Special Spice Cake

I've had a spice cake I've been wanting to try, but was holding out for my father in law's birthday. It was a major success and we were all loving it. Here's the goods.




Spice 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 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
3/4 cup sour cream plus 1/4 cup milk (2%), at room temperature
1 teaspoon pure vanilla extract

Preheat the oven to 350°; Butter and flour two 8-by-2-inch round cake pans. In a large bowl, sift the flour with the baking powder, baking soda, cinnamon, ginger.


I love freshly ground nutmeg. What a beautiful spice.


In you kitchen aid mixer, with the paddle attachment, beat the butter at medium speed until creamy. Add the sugars and beat until light and fluffy, about 4 minutes.


Add the eggs, 1 at a time, beating well after each addition.


Mix the sour cream, milk and vanilla in a small bowl.


Then beat in the flour mixture at low speed alternating with the sour cream mixture, until the batter is smooth.


The batter should be smooth, not clumpy, and light, and makes me just want to forego the baked cake and eat the dough by the spoonfuls. Please...we all know the batter is the best part of the cake. We only bake it for the crowds


Divide the batter evenly between the two pans and spread to smooth out the top.


Bake for 30 to 35 minutes, or until the toothpick comes out clean. The top may be cracked and beautifully golden and crunchy. Let the cakes cool completely before icing, and for the very best flavor, wrap each cake in plastic and store at room temperature overnight.


Using a long knife, cut the rounded top of the bottom layer so the layers will assemble flatly and evenly. This is my second favorite part of baking cakes at home. We can't just throw away the top of the cake! You must taste it to be sure you got the flavor exactly right...oh and boy did we! Scrumptious!


If you're a very lucky girl, like I am, your favorite mother in law is a fabulous cook, and she already prepared the cream cheese icing for spreading. That's family teamwork if I ever knew it! See below for a perfect cream cheese frosting. Center the bottom cake layer on a platter and spread the frosting over the bottom layer, then add the second layer, and spread the top and sides with the frosting. It might seem like you have too much, but don't be deceived! Keep spreading very liberally and thickly until that whole bowl of frosting is spread all over your cake:)


We devoured it. ohhhh so craving a piece now and we left it at the inlaws house. BAD decision BAD!!!



Cream Cheese Frosting
1/2 pound cream cheese
12 Tbls. butter
1 tsp. vanilla extract
3/4 pound powdered sugar

Beat the butter and cream cheese until smooth. Gradually add in the powdered sugar, starting with 1/2 cup and up to 3/4 cup, mixing at medium speed until you achieve a smooth fairly thick consistency.