Spice Layer Cake with Cream Cheese Frosting

By Stina

Ingredients

• For the cake:
• 2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 3/4 tsp ground allspice
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1/2 tsp salt
• 1 2/3 cup sugar
• 1 cup butter, room temperature
• 4 large eggs
• 1 cup sour cream
• 1/2 cup whole milk
• For the frosting:
• 4 cups confectioner's sugar, sifted
• 1 cup butter, room temperature
• 12 oz cream cheese, room temperature
• 3/4 tsp vanilla extract

Details

Adapted from adventuresmadefromscratch.blogspot.com

Preparation

Step 1

To make the cakes: Preheat the oven to 350*F. Butter three 9-in cake pans (I only used two pans). Line the bottoms with waxed paper. Butter and flour the pans, tapping out the excess flour. Sift the first 9 ingredients into a medium bowl. Using an electric mixer, beat the sugar and butter in a large bowl until fluffy (about 3 mins). Stir flour mixture into butter mixture alternately with sour cream and milk. Divide the batter among the prepared pans.

Bake cakes until tester inserted comes out clean, about 25mins. Transfer pans to racks to cool 10 mins and then turn out the cakes onto the racks to cool completely. (Can be made 1 day ahead and stored in an airtight container at room temperature.)

To make the frosting: Using an electric mixer with a whisk attachment, beat the butter and cream cheese on a medium high speed until fluffy, about 2-3 mins. Reduce speed to low and add the sugar 1/2 cup at a time, mixing until smooth and scraping down the sides of the bowl as needed. Add the vanilla and mix to combine.

To assemble: Place 1 cake layer on a platter and spread 2/3 cup of frosting over. Top with the next cake layer, spreading another 2/3 cup of frosting over. Top with the third layer (if you made 3 cakes). Cover the top and sides with the remaining frosting. Can be made 1 day ahead. Cover with a cake dome and store in the fridge.