Sugar and Spice Cake

From Southern Living, December 2011

Photo by Shelly H.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 1

    (18.25-oz.) package white cake mix

  • 1

    (16-oz.) container sour cream

  • 1/4

    cup butter, melted

  • 2

    large eggs

  • 2

    teaspoons apple pie spice

  • 1

    teaspoon vanilla extract

  • 1/2

    teaspoon almond extract (optional)

  • Garnishes: sparkling sugar, clear edible glitter, rosemary sprigs, pecan halves, cranberries

  • Vanilla Buttercream:

  • 1

    (8-oz.) package cream cheese, softened

  • 1

    cup butter, softened

  • 2

    (16-oz.) packages powdered sugar

  • 1

    tablespoon milk

  • 1

    teaspoon vanilla extract

  • 1/4

    teaspoon salt

  • Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and next 3 ingredients, beating at low speed just until blended. Increase speed to medium, and beat until well blended and smooth.

Directions

1. Preheat oven to 350°. Beat together first 6 ingredients and, if desired, almond extract at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape down bottom and sides of bowl as needed. Pour batter into 3 greased and floured 8-inch round cake pans. 2. Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks, and cool completely (about 1 hour). Wrap in plastic wrap, and freeze 1 hour or up to 1 month. 3. Spread Vanilla Buttercream between layers and on top and sides of cake. Garnish, if desired. Note: For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Premium Cake Mix.

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