Mom's Homemade Spice Cake {Tried and True}
Tried and true, homemade spice cake with a light caramel frosting. This recipe is a tradition in our family for birthdays, family nights, and more. A fluffy cake with just the right amount of spice covered in a thin layer of caramel frosting that even frosting-haters love.
Ingredients
- 2 ¼ cup (11.25 ounces) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon all spice
- ¼ teaspoon cloves
- ½ cup shortening (3.25 ounces) or butter (4 ounces) softened to room temperature, see note
- 1 ½ cup (11.25 ounces) white sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ¼ cup milk
Frosting:
- 4 tablespoons butter
- ¼ cup brown sugar
- 1 ½ tablespoons milk
- ¾ teaspoon vanilla extract
- 1 ¼ cup (5 ounces) powdered sugar
Instructions
-
Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan with cooking spray or butter and set aside.
-
In a medium sized bowl add flour through a sifter (see note). Then mix together with baking powder, salt, cinnamon, ginger, nutmeg, allspice, and cloves. Set aside.
-
In a large bowl, cream shortening (or softened butter, see note) and white sugar with hand mixer until soft and fluffy. Add eggs and vanilla and mix well.
-
Add ⅓ of the dry ingredients to the batter and mix, scraping down the sides of the bowl as needed. Add ½ of the milk and mix. Add another ⅓ of the dry ingredients and mix. Add the last ½ of the milk and mix until combined. Add the final ⅓ of the dry ingredients and mix until combined, scraping down the sides of the bowl if necessary.
-
Pour cake batter into prepared baking pan and spread evenly. Bake in preheated 350 degree F oven for 35 to 40 minutes or until lightly browned and inserted toothpick comes out clean. Frost cake while warm.
For Frosting:
-
In a small saucepan, melt butter and brown sugar over medium heat. Remove from heat and whisk in milk and vanilla. Add powdered sugar and mix frosting until smooth (see note).
-
Acting quickly, while cake is still warm, pour frosting on cake and spread evenly around edges. Frosting will set as it cools (see note).
Recipe Notes
1. My mom always used shortening in this cake, but I have made it with softened butter and it tasty that way as well. The butter gives a slightly richer flavor while the shortening makes it extra light. Both are very good.
2. Sifting the flour is optional, but it does add to the lightness of the cake.
3. If the powdered sugar is really clumpy, sifting it before mixing it in the frosting will help so it doesn't get clumps.
4. My favorite way to eat this cake is warm, but it definitely looks prettier when it's cooled because the frosting sets. Either way it's just yum.