sugar + spice layer cake
The recipe sugar + spice layer cake can be made in approximately 3 hours. For $1.33 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 726 calories, 9g of protein, and 39g of fat. 1019 people found this recipe to be yummy and satisfying. It is brought to you by Girl Versus Dough. Head to the store and pick up sour cream, eggs, cake flour, and a few other things to make it today. Plenty of people really liked this side dish. With a spoonacular score of 31%, this dish is not so spectacular. Similar recipes include Buttermilk Spice Layer Cake with Brown Sugar Cream Cheese Frosting, Pecan Spice Layer Cake with Cream Cheese Frosting, and Apple-Spice Layer Cake with Goat Cheese Frosting.
Servings: 12
Preparation duration: 140 minutes
Cooking duration: 40 minutes
Ingredients:
1 tablespoon baking powder
½ cup seedless blackberry jam
1½ cups cake flour
3 (8 oz) blocks cream cheese, room temperature
3 eggs
1½ cups all-purpose flour
1¾ cups granulated sugar
1 teaspoon ground cinnamon
Pinch of ground cloves
¼ teaspoon ground nutmeg
2 tablespoons heavy cream
1¼ cups milk
1 teaspoon orange zest
2 cups powdered sugar
½ teaspoon salt
¼ cup sour cream
1 cup (2 sticks) unsalted butter, room temperature
2 teaspoons vanilla
Equipment:
baking paper
stand mixer
whisk
bowl
oven
toothpicks
Cooking instruction summary:
Heat oven to 350 degrees F. Spray bottom and sides of two 9-inch cake pans with cooking spray. Line bottoms with parchment paper; spray paper with cooking spray.In a large bowl, sift or whisk together flours, baking powder, cinnamon, salt, nutmeg and cloves.In the bowl of a stand mixer, beat together butter and sugar 3 minutes at medium speed until pale and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.Reduce speed to low. Add flour mixture in three additions, alternating with milk, beginning and ending with flour mixture. Beat 1 more minute to fully incorporate ingredients.Divide batter evenly among prepared cake pans. Bake 40 to 45 minutes until a toothpick inserted in the center comes out clean. Transfer pans to cooling racks for 20 minutes; then, carefully invert cakes, remove parchment paper, and flip right side up. Place on cooling racks to cool completely.Meanwhile, make the frosting: In a medium bowl, beat together 1 block cream cheese with sour cream and heavy cream until combined.In the bowl of a stand mixer, beat together remaining 2 blocks cream cheese with butter 3 minutes at medium speed until pale and fluffy. Beat in powdered sugar, vanilla and orange zest. Stir in 8 oz (about 1 cup) of the cream cheese-sour cream mixture.Trim the tops of the cakes so they are flat. Place one cake on a serving plate. Spread blackberry jam evenly on top. Spread 1 cup frosting on top of jam. Place second cake upside-down on top of frosted cake. Top second cake with another 1½ cups frosting.Sprinkle cinnamon-sugar (equal parts ground cinnamon and granulated sugar mixed together), if desired, on top of cake.
Step by step:
1. Heat oven to 350 degrees F. Spray bottom and sides of two 9-inch cake pans with cooking spray. Line bottoms with parchment paper; spray paper with cooking spray.In a large bowl, sift or whisk together flours, baking powder, cinnamon, salt, nutmeg and cloves.In the bowl of a stand mixer, beat together butter and sugar 3 minutes at medium speed until pale and fluffy.
2. Add eggs one at a time, beating well after each addition. Beat in vanilla.Reduce speed to low.
3. Add flour mixture in three additions, alternating with milk, beginning and ending with flour mixture. Beat 1 more minute to fully incorporate ingredients.Divide batter evenly among prepared cake pans.
4. Bake 40 to 45 minutes until a toothpick inserted in the center comes out clean.
5. Transfer pans to cooling racks for 20 minutes; then, carefully invert cakes, remove parchment paper, and flip right side up.
6. Place on cooling racks to cool completely.Meanwhile, make the frosting: In a medium bowl, beat together 1 block cream cheese with sour cream and heavy cream until combined.In the bowl of a stand mixer, beat together remaining 2 blocks cream cheese with butter 3 minutes at medium speed until pale and fluffy. Beat in powdered sugar, vanilla and orange zest. Stir in 8 oz (about 1 cup) of the cream cheese-sour cream mixture.Trim the tops of the cakes so they are flat.
7. Place one cake on a serving plate.
8. Spread blackberry jam evenly on top.
9. Spread 1 cup frosting on top of jam.
10. Place second cake upside-down on top of frosted cake. Top second cake with another 1½ cups frosting.Sprinkle cinnamon-sugar (equal parts ground cinnamon and granulated sugar mixed together), if desired, on top of cake.
Nutrition Information:
covered percent of daily need
