Recipe: Tasty Spice Layer Cake with Vanilla Buttercream Cream Cheese Frosting

Spice Layer Cake with Vanilla Buttercream Cream Cheese Frosting. Great recipe for Spice Layer Cake with Vanilla Buttercream Cream Cheese Frosting. This cake is quick and easy to make and is very light and moist and full of flavor. It can be kept as a two layer cake and frosted all over if you prefer!

Adding the butter stabilizes the frosting, whereas only cream cheese tends to be too soft and can slip and slide all over a layer cake. The BEST homemade spice cake is bright with autumn flavor! This recipe has sour cream, oil, and buttermilk. You can have Spice Layer Cake with Vanilla Buttercream Cream Cheese Frosting using 17 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Spice Layer Cake with Vanilla Buttercream Cream Cheese Frosting

1. It's of all-purpose flour.
2. It's of cornstarch.
3. It's of baking powder.
4. It's of salt.
5. You need of ground ginger.
6. It's of ground cinnamon.
7. You need of ground nutmeg.
8. It's of ground cloves.
9. You need of whole milk.
10. Prepare of large eggs.
11. You need of vanilla extract.
12. It's of unsalted butter ( 2 sticks ), at room temperature.
13. It's of granulated sugar.
14. You need of raisins ( optional ).
15. It's of recipe Vanilla Cream Cheese Buttercream Frosting, recipe attached below.
16. Prepare of cinnamon sugar, recipe attached below.
17. It's of chopped pecans.

To bring out the flavor of those beautiful spices, toast them on the stove before adding to the batter. Layer the cake with cream cheese frosting for the best combo ever! This Spice Cake is a moist luscious treat filled with fabulous fall spices and topped with a super simple four ingredient brown sugar cream cheese frosting. The frosting and the cake can be made up to two days in advance but should be stored in the refrigerator.

Spice Layer Cake with Vanilla Buttercream Cream Cheese Frosting instructions

1. Preheat oven to 350. Spray 2 - 9 inch cake pans with non stick spray..
2. In a medium bowl whisk flour, cornstarch, baking powder, salt, ginger, cinnamon, nutmeg, and cloves, mix well and set aside..
3. In a large bowl beat butter and sugar until light and fluffy, about 4 to 5 minutes, add eggs, milk and vanilla beat until combined. Add flour mixture mixing just until combined, do not over mix., fold in raisins, if using..
4. Divide batter evenly in prepared pans. Bake 25 to 30 minutes until a toothpick inseted in center comes out clean..
5. Cool in pans on rack about 15 minutes, then remove from pans and cool completely..
6. For a four layer cake, using a sharp large knife cut each ccooled cake in half, to make four layers.
7. Place one layer of cake on serving plate, frost top with 1/4 of the Vanilla Buttercream Cream Cheese Frosting, add another layer and frost top, add third layer and frost top, finally add top layer and frost top of that. I did not frost sides. https://cookpad.com/us/recipes/363307-vanilla-buttercream-cream-cheese-frosting.
8. Sprinkle with cinnamon sugar and chopped pecans. https://cookpad.com/us/recipes/350614-cinnamon-sugar.
9. Because of the cream cheese in the frosting, this cake is best stored in refrigerator, but served at room temperature..

Fall is in the air and what better way to celebrate than with a delectable spice cake. I know, I'm obsessed with cream cheese frosting, but it just goes so well with this cake. The slight tanginess of the frosting balances out the sweetness of the cake. Then I chose to add nuts to the outside of the cake vs. swirling them into the batter. If I add nuts to a cake, the majority of the time I like to add them over the frosting layer.