Description
A nostalgic cake filled with warm spices and topped with luscious cream cheese frosting, perfect for autumn gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 8 ounces cream cheese, softened (for frosting)
- ½ cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a medium bowl.
- Cream the softened butter and granulated sugar in a large bowl using an electric mixer until light and fluffy, about 3-5 minutes.
- Add the eggs one by one, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the flour mixture alternating with the buttermilk, starting and ending with the flour mixture.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
- Beat together cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar and mix until well combined.
- Frost the top of one layer, place the second layer on top, and frost the top and sides as desired.
Notes
For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg