Spice Cake
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: One 9-inch two-layer cake
A moist, tender spice cake that is delicious served with penuche frosting.
  • For cake:
  • 4 large eggs, room temperature
  • ½ cup whole milk, room temperature
  • 2 teaspoons vanilla extract
  • 2¼ cups sifted plain cake flour (I used 2 cups all-purpose flour and ¼ cup cornstarch)
  • 1½ cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ⅛ teaspoon cardamom
  • ¾ teaspoon salt
  • 8 oz. (2 sticks) unsalted butter, slightly softened, cut into 16 pieces
  • 1 cup raisins softened in hot water for 5 minutes and drained well
  • extra flour, for dusting
  1. For cake: Preheat oven to 350 degrees F. Grease two 9" round cake pans, line with parchment, grease parchment and dust the insides of the pan with a little flour. Set aside while preparing cake.
  2. In a medium bowl, whisk together the eggs, milk, and vanilla extract. Place the flour, sugar, spices, baking powder and salt in the bowl of an electric stand mixer fitted with the paddle attachment (or large mixing bowl if using a hand mixer). Turn mixer on to low to mix the dry ingredients together.
  3. With the mixer running on low, add pieces of butter one at a time to the dry ingredients. Let mix on lowest speed until butter and flour begin to look sandy and pebbly, with some larger pea-sized pieces, about 30-40 seconds. Add about one cup of the egg/milk mixture to mixer and mix on low speed until incorporated. Turn the speed up to medium-high and beat until light and fluffy, about 1 minute. Turn mixer off and scrape down sides. With mixer running, add the remaining egg/milk mixture to the mixer in a slow, steady stream. But until thoroughly combined and the batter starts to look slightly curdled, about 15 more seconds.
  4. Toss the drained raisins with a little flour to coat them. This will keep them from sinking to the bottom of the batter. Fold into the batter with a large silicone spatula.
  5. Divide the batter between the prepared cake pans. Bake for about 20-25 minutes or until the tops are nicely golden and a cake tester inserted into the center comes out clean. Let cool for about 10 minutes in the pan, then run a thin knife or spatula around the edge to loosen and transfer cakes to a cooling rack to finish cooling. If making cakes ahead of time, be sure to wrap well with plastic wrap to keep them from drying out.
  6. Prepare frosting just before ready to assemble cakes. It's better used when fresh rather than made ahead.
  7. To assemble: Peel the parchment away from the cake layers. Place one layer on a serving platter or cake stand. Add about ½ to ¾ cup of the frosting and spread over the top and to the edges of the first layer. Top with a second layer. Spread another ½ cup or so thinly over the entire surface of the cake to seal in the crumbs. (This is called a crumb coating.) Spread the remaining frosting over the cake decorating as desired.
  8. Chill cake or keep at room temperature until ready to serve.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2013/06/spice-cake-with-penuche-frosting.html