Best 2 Sugar And Spice Layer Cake Recipes
Indulge in a delectable journey with our Sugar and Spice Layer Cake, a symphony of flavors that will tantalize your taste buds. This multi-layered cake features alternating layers of moist and fluffy vanilla cake and decadent chocolate cake, each boasting a tender crumb and rich, satisfying taste. The vanilla cake layers are infused with a hint of sweetness, while the chocolate cake layers are intensified with the deep, luxurious flavor of cocoa. Sandwiched between these layers is a velvety smooth vanilla buttercream frosting, adding a creamy richness that perfectly complements the cake's flavors. Topped with a sprinkle of shimmering sanding sugar, this cake is a visual masterpiece that will steal the show at any gathering. Our recipe includes detailed instructions for both the vanilla and chocolate cakes, as well as the vanilla buttercream frosting, ensuring that you can recreate this bakery-style cake in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
EASTER LAMB CAKE
My grandmother started the tradition of making this molded Easter lamb cake when I was little. We continue to make it every Easter. The memory is so special that I keep the lamb mold in my kitchen next to my cookbooks as a decoration. Make sure to grease and flour the mold really well so that the cake does not stick. - Debra Waggoner, Grand Island, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet., Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.
Nutrition Facts : Calories 377 calories, Fat 17g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 286mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 0 fiber), Protein 4g protein.
SUPER MOIST SPICE CAKE
Homemade and super moist spice cake with tangy cream cheese frosting. Such an easy recipe packed with TONS of flavor!
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
- Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
- Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
Tips:
- Mise en place: Before you start baking, make sure you have all of your ingredients and tools ready. This will help you stay organized and avoid any mishaps.
- Measure your ingredients accurately: Baking is a science, so it's important to measure your ingredients accurately. Use a kitchen scale to weigh your ingredients, if possible.
- Don't overmix your batter: Overmixing can make your cake tough and dense. Mix just until the ingredients are combined.
- Bake your cake at the right temperature: The temperature of your oven can affect the texture and flavor of your cake. Make sure to preheat your oven to the correct temperature before you start baking.
- Let your cake cool completely before frosting it: This will help to prevent the frosting from melting and running off the cake.
Conclusion:
Baking a sugar and spice layer cake is a fun and rewarding experience. By following these tips, you can create a delicious and beautiful cake that will impress your friends and family. So what are you waiting for? Get baking!
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