#spicecake

[forkfulofflavor]

Spice Cake with Eggnog Buttercream Ingredients: Spice Cake 2 1/2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground clove 1/4 teaspoon pure ground black pepper 1 tablespoon unsulphured molasses 1 cup vegetable oil 1 3/4 cups light brown sugar 1 1/2 cups unsweetened applesauce 4 large eggs 2 teaspoons pure vanilla extract Eggnog Buttercream 1 1/2 cups (3 sticks) unsalted butter 4 1/2 cups confectioners' sugar 7 tablespoons eggnog 1/2 teaspoon ground nutmeg 1/4 cup heavy cream White Chocolate Ganache 1 cup white chocolate chips 1/2 cup heavy cream Directions: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and set aside. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, clove, and black pepper. Set aside. Blend the wet ingredients: In a large mixing bowl, beat together the brown sugar, vegetable oil, molasses, and applesauce until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Combine the mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Scrape down the sides of the bowl as needed. Bake the cakes: Evenly divide the batter between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting. Prepare the eggnog buttercream: In a large bowl, cream the butter on medium-high speed until light and fluffy. Gradually add the confectioners' sugar, mixing on low speed. Add the eggnog, nutmeg, and heavy cream, and beat on high speed for 1-2 minutes until the frosting is fluffy and smooth. Make the white chocolate ganache: In a small saucepan, bring the heavy cream to a simmer. Pour the hot cream over the white chocolate chips in a heatproof bowl. Stir until the mixture is smooth. Let the ganache cool for 10-20 minutes, until it reaches a thick but pourable consistency. Assemble the cake: Spread a layer of eggnog buttercream between each cake layer. Frost the top and sides of the cake with the remaining buttercream. Drizzle the white chocolate ganache over the top, letting it drip down the sides. Optional: Lightly sprinkle the top of the cake with ground cinnamon or nutmeg for a festive touch. Prep Time: 30 minutes Cooking Time: 30 minutes Total Time: 1 hour Kcal per serving: 540 kcal Servings: 12 slices This Spice Cake with Eggnog Buttercream is the perfect dessert to add warmth and cheer to your holiday celebrations. Infused with cinnamon, ginger, nutmeg, and clove, the cake layers deliver a comforting and aromatic spice blend, while the rich eggnog buttercream adds a velvety smooth sweetness that’s both festive and indulgent. The crowning touch is the luxurious white chocolate ganache that drips elegantly down the sides, making this cake a true showstopper. Not only is this cake visually stunning, but it also encapsulates the very essence of the season in every bite. Whether it’s for a Christmas party, family gathering, or simply to enjoy during a cozy night by the fireplace, this Spice Cake will make your holiday dessert table unforgettable. The interplay of warm spices and creamy textures will leave your guests asking for seconds!

[namelymarly]

This is the best Pumpkin Spice Cake! Get the recipe: http://bit.ly/2VDuv4A

[noelbarnhurst]

A beautiful shot of honey spice cake - to see more check out this week's website update! Link in bio.⠀ .⠀ .⠀ .⠀ #spicecake #cake #honey #drizzle #dessert #sweet #baking #Spoonfeed #foodlover #buzzfeast #feedfeed #zagat #foodphotographer #foodie #tastethisnext #foodphoto #tasty #delish #onthetable #photostudio #eeeeeats #delicious #foodgasm #nomnom #delicious #huffposttaste #foodgawker #baker #foodstyling (at Noel Barnhurst Photographer)

[forkfulofflavor]

Pumpkin Gooey Bars Ingredients: Spice Cake: 1 1/3 cups all-purpose flour (160g) 1 1/4 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 3/4 cup granulated sugar (150g) 1 large egg yolk 1/2 cup unsalted butter, melted (113g) Pumpkin Layer: 6 ounces full-fat cream cheese, room temperature 1 1/2 cups powdered sugar (180g) 1 large egg, room temperature 1/2 cup pure pumpkin puree (114g) 1 teaspoon vanilla paste or extract 1 teaspoon pumpkin pie spice Directions: Prep and Preheat: Line an 8x8-inch pan with parchment paper and preheat the oven to 350°F (180°C). Prepare Spice Cake: In a bowl, whisk together the flour, baking powder, cinnamon, and salt, then set aside. In a separate large mixing bowl, whisk together the sugar, egg yolk, and melted butter until combined. Add the flour mixture to the wet ingredients, stirring with a rubber spatula until fully incorporated and thickened. Press the batter evenly into the prepared pan, reaching all corners. Prepare Pumpkin Layer: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cream cheese and powdered sugar on low speed until combined. Increase the speed to medium and mix for about a minute until smooth. Scrape down the bowl, then add the egg, pumpkin puree, vanilla, and pumpkin pie spice, and beat until smooth and creamy. Assemble and Bake: Pour the pumpkin mixture over the spice cake layer, spreading it evenly. Bake in the center of the oven for 25-30 minutes, until the edges are set but the center is slightly jiggly (not liquid). Cool and Set: Remove the pan from the oven and cool on a wire rack for one hour. Then transfer the pan to the fridge (uncovered) and chill for 3-4 hours. Cut and Serve: Use a large, sharp knife to cut the bars, wiping the blade between each cut for clean slices. Optionally, dust the tops with powdered sugar using a fine mesh strainer. Prep Time: 20 minutes Baking Time: 30 minutes Cooling Time: 4-5 hours Total Time: 5 hours Kcal: 280 kcal per bar Servings: 16 bars These Pumpkin Gooey Bars bring the warmth of fall into every bite with a soft, spiced cake layer topped with a creamy pumpkin cheesecake layer. Each bar is perfectly gooey and delicious, making them an ideal dessert for holiday gatherings or cozy nights in. The pumpkin and cream cheese filling is rich and comforting, blending perfectly with the hint of spice in the cake base. Perfectly spiced and easy to make, these bars capture the essence of autumn in a chilled, creamy dessert. With minimal effort and maximum flavor, Pumpkin Gooey Bars are sure to be a hit at any fall gathering or family dinner.

[forkfulofflavor]

Spiced Eggnog Delight Cake This Spiced Eggnog Delight Cake combines the warm flavors of a classic spice cake with a rich eggnog buttercream, topped with a luscious white chocolate ganache. Perfect for holiday gatherings, this cake brings festive cheer to any occasion. Ingredients: Spice Cake 2 ½ cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda ½ teaspoon salt 1 ½ teaspoons ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground nutmeg ½ teaspoon ground clove ¼ teaspoon pure ground black pepper 1 tablespoon unsulphured molasses 1 cup vegetable oil 1 ¾ cups light brown sugar 1 ½ cups unsweetened applesauce 4 large eggs 2 teaspoons pure vanilla extract Eggnog Buttercream 1 ½ cups (3 sticks) unsalted butter 4 ½ cups confectioners' sugar 7 tablespoons eggnog ½ teaspoon ground nutmeg ¼ cup heavy cream White Chocolate Ganache 1 cup white chocolate chips ½ cup heavy cream Directions: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and set aside. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, clove, and black pepper. Set aside. Blend the wet ingredients: In a large mixing bowl, beat together the brown sugar, vegetable oil, molasses, and applesauce until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Combine the mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Scrape down the sides of the bowl as needed. Bake the cakes: Evenly divide the batter between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting. Prepare the eggnog buttercream: In a large bowl, cream the butter on medium-high speed until light and fluffy. Gradually add the confectioners' sugar, mixing on low speed. Add the eggnog, nutmeg, and heavy cream, and beat on high speed for 1-2 minutes until the frosting is fluffy and smooth. Make the white chocolate ganache: In a small saucepan, bring the heavy cream to a simmer. Pour the hot cream over the white chocolate chips in a heatproof bowl. Stir until the mixture is smooth. Let the ganache cool for 10-20 minutes, until it reaches a thick but pourable consistency. Assemble the cake: Spread a layer of eggnog buttercream between each cake layer. Frost the top and sides of the cake with the remaining buttercream. Drizzle the white chocolate ganache over the top, letting it drip down the sides. Optional: Lightly sprinkle the top of the cake with ground cinnamon or nutmeg for a festive touch. Prep Time: 30 minutes Cooking Time: 30 minutes Total Time: 1 hour Kcal per serving: 540 kcal Servings: 12 slices

[princess-leijon]

Indulge in the delightful layers of apple butter, spice cake, and creamy yogurt in this Apple Butter Spice Cake Parfait. Topped with whipped cream, nuts, and a caramel drizzle, it's a heavenly dessert that captures the warm flavors of fall.

Ingredients: 1 cup apple butter. 2 cups spice cake, crumbled. 2 cups vanilla yogurt. 1 cup whipped cream. 1/2 cup chopped nuts e.g., pecans or walnuts. Caramel sauce for drizzling.

Instructions: Put a spoonful of apple butter at the bottom of a glass or serving dish. Place a layer of spice cake crumbs on top of the apple butter. After that, spread vanilla yogurt on top of the cake crumbs. Add a handful of chopped nuts on top of the yogurt. Add more layers until the glass is almost full. Add a dollop of whipped cream on top to finish. Adding caramel sauce to the parfait will make it taste even better. Do the same thing again to make more parfaits. Put it in the fridge for at least 30 minutes before you serve it. If you want, you can add more nuts and a drizzle of caramel sauce on top before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

Algebra Elisara

[blizzard-games]

A delicious vegan and keto-friendly spice cake that's sugar-free and packed with warm flavors.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup ground flaxseed. 1/4 cup erythritol or monk fruit sweetener. 1 tablespoon baking powder. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup unsweetened almond milk. 1/4 cup coconut oil, melted. 2 tablespoons apple cider vinegar. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 175F 350C. You can use coconut oil to grease or line a cake pan. Ground flaxseed, sweetener, baking powder, spices, and salt should all be mixed together in a large bowl. Melt some coconut oil and add it to the dry ingredients. Then add apple cider vinegar and vanilla extract. Mix everything together well. When the cake pan is ready, pour the batter into it and spread it out evenly. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Grab it from the oven and let it cool for 10 minutes in the pan. Then move it to a wire rack to finish cooling. Cut it up and serve after it has cooled down. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Troy Acting Guild

[pk-dub]

Warm spices and the sweetness of pure maple syrup come together in these delicious spice cake doughnuts with a maple glaze. Ideal for dessert or breakfast!

Ingredients: 1 cup all-purpose flour. 1/4 cup granulated sugar. 1/4 cup brown sugar. 1/2 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup buttermilk. 1 egg. 2 tablespoons unsalted butter, melted. 1 teaspoon vanilla extract. 1/4 cup pure maple syrup. Oil for frying.

Instructions: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Heat the oil in a deep fryer or a heavy-bottomed pot to 350F 175C. Drop spoonfuls of the doughnut batter into the hot oil using a spoon or a piping bag. Fry until golden brown, about 2-3 minutes per side. Remove the doughnuts from the oil and drain on paper towels. In a small saucepan, warm the maple syrup over low heat until it becomes slightly thinner. Remove from heat. Dip each doughnut into the warm maple syrup to glaze it. Let excess syrup drip off, then place on a wire rack to cool and set. Enjoy your homemade maple-glazed spice cake doughnuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

Eusko-lorak