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slice of a two layer spice cake

Layered Spice Cake

The Layered Spice Cake is a classic dessert that's full of warm, comforting flavors like cinnamon, nutmeg, and ginger.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course cake, Dessert, sweet
Cuisine American, French, Italian

Equipment

  • 2 round cake tins 8 inches

Ingredients
  

For the Sponge Cakes

  • 2 1/2 cups (340g) all-purpose flour sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoons salt
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg freshly grated
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground cardamon
  • 4 large eggs
  • 1 cup (200g) white granulated sugar
  • 1/2 cup (100g) dark brown sugar
  • 1/2 cup (120ml) vegetable oil rapeseed or any other flavourless
  • 1 cup (240ml) unsweetened applesauce
  • 1 cup (240ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup almonds chopped

For the Cream Cheese Frosting

  • 4 oz (115g) cream cheese at room temperature
  • 1/4 cup (55g) unsalted butter at room temperature
  • 1 cup (125g) powdered sugar sifted
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions
 

  • Preheat your oven to 350ºF/180ºC and grease two 8-inch round baking tins.
  • To a large bowl, sift together the flour, baking powder, baking soda, salt, cinamon, ginger, nutmeg, cloves and cardamom. Reserve.
  • In a medium bowl, add the eggs, white and brown sugars, and whisk. Add the oil and whisk to combine. Add applesauce, buttermilk, vanilla extract and mix well.
  • Pour wet mixture over dried ingredients and mix just to combine with a rubber spatula making subtle movements, until all flour is combined and smooth.
  • Pour half of the batter into each baking tin. Bake for 30 to 40 minutes or until a toothpick comes out clean in the center. Let it cool completely.
  • Meanwhile, make the frosting by beating the cream cheese and butter with a whisk or an electric mixer over medium speed until creamy, for 1 minute. Next, add 1 cup of powdered sugar, vanilla extract and salt and continue to beat for 30 seconds until creamy.
  • Place the bottom sponge in a serving plate or cake stand, spread half of the fronting.
  • Place the other sponge on top and spread the remaining frosting over the cake, sprinkle chopped almonds and enjoy.

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
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