Description
A moist and fluffy spice cake with a whipped cream cheese frosting.
Ingredients
Spice Cake
- 300g flour (2 and 1/2 cups)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 120ml canola oil (1/2 cup)
- 270g brown sugar (1 and 1/2 cup)
- 3 eggs, room temperature
- 250g applesauce (1 cup)
- 125g sour cream (1/2 cup), room temperature
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 200g cream cheese (7oz), chilled
- 100g mascarpone (1/2 cup), chilled
- 115g powdered sugar (1 cup)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 180C (350F) and grease a 24cm x 33cm sheet pan (9.5 x 13 inches).
- In a large bowl, combine the flour, cinnamon, cloves, nutmeg, ginger, baking powder, baking soda and salt. Whisk together until well combined.
- In a separate bowl, whisk together the oil, brown sugar, eggs, applesauce, sour cream and vanilla extract until well combined.
- Pour the wet ingredients into the dry and gently mix just until combined and no flour specs remain.
- Pour into the greased sheet pan and bake for 22-25 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, combine the cream cheese, mascarpone, powdered sugar and vanilla extract in a bowl. Cream together with a hand-mixer until smooth.
- Frost the cake with a small spatula.
Notes
Make the cake 1 or 2 days ahead and store the unfrosted cake in an airtight container. Once frosted, store in the fridge.
Freeze the unfrosted cake for up to 3 months.