Spice Cake with Just the Right Amount of Spice

My super simple spice cake recipe is full of fall spices and covered with a silky cream cheese frosting. It comes together in just one hour in ONE BOWL! Recipe: https://sugarspunrun.com/spice-cake/ Ingredients 2 2/3 cups all-purpose flour (335g) 1 ½ cups dark brown sugar, firmly packed (300g) ½ cup granulated sugar (100g) 1 ½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt 2 ½ teaspoon ground cinnamon 1 teaspoon ground ginger ¾ teaspoon allspice ¾ teaspoon ground cloves ¼ teaspoon ground nutmeg 12 Tablespoons unsalted butter, melted (177g) ½ cup canola or vegetable oil (118ml) 3 large eggs, room temperature preferred 1 Tablespoon vanilla extract 1 cup sour cream (8 oz/240g) ¼ cup whole milk (60ml) Cream Cheese Icing 8 oz cream cheese, softened (225g) (use brick-style, not the kind sold in tubs) ½ cup unsalted butter, softened (113g) 3 ½ cups powdered sugar (440g) 1 teaspoon vanilla extract ¼ teaspoon salt Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Cake leveler (if making layer cake) (Affiliate Link): https://amzn.to/3MltzrT Instructions 00:00 Introduction 00:45 Preheat oven to 350F (175C) and grease a baking pan with baking spray (you may use a 13x9 pan or two 9” round or 8” round pans, if using round cake pans it’s best to line the bottoms with parchment paper, too). Set aside. 00:49 In a large mixing bowl, whisk together flour, sugars, baking powder, baking soda, salt, and spices (cinnamon, ginger, allspice, cloves, & nutmeg) until well-combined. 02:24 Add melted butter and oil and stir well until combined. 03:59 Using an electric mixer, add eggs and vanilla and stir until completely combined. 04:51 Stir in sour cream and then milk. Scrape the sides and bottom of the bowl to ensure batter is smooth and uniform. 05:40 Pour batter into prepared pan (or evenly divide into round cake pans). Transfer to center rack of 350F (175C) oven and bake for 30-35 minutes for metal 13x9 pan (will take longer if using a glass pan) or for 9” round pans, or 35 minutes in 8” cake pans. When finished baking, the cake should spring back when lightly touched and a toothpick inserted in the center should come out clean or with a few moist crumbs. If using a 13x9 pan: Let cake cool completely before icing directly in the pan. 07:23 If using round cake pans/making a layer cake: Allow cakes to cool for 15 minutes then carefully invert onto a cooling rack to cool completely. Cakes will likely be domed and, if so, should be leveled before assembly. Cake must be cooled completely before icing. Icing Combine cream cheese and butter in large bowl and use an electric mixer (or stand mixer) to beat until creamy and smooth. With mixer on low-speed, gradually add powdered sugar until completely combined. Stir in vanilla extract and salt. 08:09 Spread evenly over cooled cake. Notes Storing Store in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days. Cake may also be tightly wrapped and frozen for several months. Cupcakes This recipe can be made as cupcakes, fill liners ⅔ of the way full and bake for approximately 17-18 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Will make approximately 30 cupcakes. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/