Why make this recipe
Spice Velvet Cake is a delightful dessert that combines rich flavors with a soft, velvety texture. This cake stands out with its blend of warm spices, making it perfect for any occasion, especially during the fall or winter months. Its unique flavor profile and creamy frosting will undoubtedly impress your family and friends. Plus, it's a welcome twist to the traditional red velvet cake, offering something a little different without compromising on taste.
How to make Spice Velvet Cake
Ingredients:
- 1¼ cups all-purpose flour, sifted
- 1½ cups cake flour, sifted
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- 1½ cups sugar
- ⅔ cup vegetable oil
- ⅓ cup vegetable shortening, at room temperature
- 2 teaspoons vanilla extract
- 3 large or extra-large eggs
- 1½ cups buttermilk
- 1 cup butter, browned
- 4 cups icing sugar, powdered sugar
- 2 teaspoons vanilla extract
- 3 tablespoons milk, approximately
Directions:
- Begin by mixing the dry ingredients. Sift together both flours, baking soda, baking powder, salt, sugar, cinnamon, ginger, allspice, nutmeg, and cloves. Set this dry mixture aside.
- Preheat your oven to 325 degrees F. Grease and flour two nine-inch round cake pans and line the bottoms with circles of parchment paper.
- In the bowl of an electric mixer, beat together the vegetable oil, shortening, and vanilla extract. Beat well at high speed with the whisk attachment until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Gradually fold in the dry ingredients alternately with the buttermilk. It's best to add the dry ingredients in three portions and the liquid in two portions. Start and end with the dry ingredients. Be careful not to overmix. Once there are no lumps in the batter, pour it into the prepared cake pans.
- Bake for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- To brown the butter, melt it in a small saucepan over medium heat, watching carefully until it turns light golden brown. Be attentive, as it can burn quickly when reaching the right color. Pour it off into a heatproof measuring cup and let it cool to room temperature and solidify.
- For the frosting, beat all the ingredients together until smooth, fluffy, and spreadable. If it’s too thick, add a couple of tablespoons of milk. If it’s too thin, add more icing sugar until you reach the desired consistency.
How to serve Spice Velvet Cake
Serve the Spice Velvet Cake with a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra treat. You can slice the cake into wedges and arrange it on a serving plate. For added flair, sprinkle some ground cinnamon on top to enhance its beautiful spiced aroma.
How to store Spice Velvet Cake
Store any leftover Spice Velvet Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate the cake, where it will stay fresh for about a week. Make sure to wrap it well to avoid it drying out.
Tips to make Spice Velvet Cake
- Ensure all your ingredients are at room temperature before starting, especially the eggs and buttermilk; this helps in achieving a better batter consistency.
- Don’t overmix the batter once the dry ingredients are added; this will help keep the cake light and fluffy.
- You can make the cake ahead of time and freeze it. Just wrap the cooled cake layers tightly in plastic wrap, and they will keep well for a couple of months. Thaw before frosting.
Variation
You can add chopped nuts or dried fruits like raisins for added texture and flavor. For a cream cheese frosting instead of the butter frosting, combine cream cheese with softened butter and icing sugar for a tangy twist.
FAQs
Q: Can I use regular flour instead of cake flour?
A: While you can use all-purpose flour, cake flour creates a lighter and more tender texture. If you use all-purpose flour, try to measure it carefully and avoid overmixing.
Q: Can I make this cake in advance?
A: Yes! You can bake the cake layers a day or two before serving. Just store them wrapped in plastic wrap at room temperature until you’re ready to frost and serve.
Q: How can I make the frosting more flavorful?
A: You can enhance the flavor of the frosting by adding a little cinnamon or even a splash of vanilla extract. Experimenting with spices can give it a unique taste that complements the cake beautifully.
📖 Recipe
Spice Velvet Cake
Ingredients
Dry Ingredients
- 1.25 cups all-purpose flour, sifted
- 1.5 cups cake flour, sifted
- 0.5 teaspoon baking soda
- 1.5 teaspoons baking powder
- 1 teaspoon cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon allspice
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 1 teaspoon salt
- 1.5 cups sugar
Wet Ingredients
- 0.67 cup vegetable oil
- 0.33 cup vegetable shortening, at room temperature
- 2 teaspoons vanilla extract
- 3 large eggs
- 1.5 cups buttermilk
- 1 cup butter, browned
Frosting
- 4 cups icing sugar, powdered sugar
- 2 teaspoons vanilla extract
- 3 tablespoons milk, approximately
Instructions
Preparation
- Sift together both flours, baking soda, baking powder, salt, sugar, cinnamon, ginger, allspice, nutmeg, and cloves. Set this dry mixture aside.
- Preheat your oven to 325 degrees F. Grease and flour two nine-inch round cake pans and line the bottoms with circles of parchment paper.
Mixing Batter
- In the bowl of an electric mixer, beat together the vegetable oil, shortening, and vanilla extract until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Gradually fold in the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Be careful not to overmix.
- Pour the batter into the prepared cake pans.
Baking
- Bake for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Making Frosting
- Melt the butter in a small saucepan over medium heat until light golden brown, then let it cool to room temperature.
- Beat all frosting ingredients together until smooth, adding milk or icing sugar to achieve desired consistency.
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