Recipe Notes: Spice Cake with Cream Cheese Frosting

25 September 2019

Spice Cake with Cream Cheese Frosting, recipes from The Perfect Cake, America's Test Kitchen, 2018, pp. 116 and 401; also available online.

Autumn is the time for spiced desserts. Thus when I had an opportunity to make a cake for some meetings I went to the sheet cake section of The Perfect Cake and found this recipe. 

Some advance planning was needed as several ingredients (butter, eggs, and buttermilk) needed to be at room temperature. The powdered spices (cinnamon, cardamon, allspice, cloves, and nutmeg) were mixed together and a small portion was set aside for the frosting. The butter was put into a skillet, melted, and browned. The spices were added to the hot, nutty brown butter to bloom their flavors. After the butter mixture had cooled to room temperature, the dry ingredients were whisked together in a bowl: flour, baking powder, baking soda, and salt. In a separate bowl, eggs, egg yolks, and vanilla were whisked together. Butter, sugar, and molasses were creamed in a stand mixer until light and fluffy. Grated fresh ginger was added along with the the butter mixture and half of the egg mixture.  These were mixed until combined then the remaining egg mixture was added. The flour mixture and buttermilk were added and mixed into the batter, alternating flour and buttermilk additions to help prevent the formation of lumps. The batter was placed in a greased and floured 13x9-inch baking pan and baked at 350° for 31 minutes. The cake came out of the oven 1 hour and 45 minutes after starting.

The frosting was made by beating together cream cheese, butter, sour cream, vanilla and salt until smooth then beating in confectioners' sugar and the spice mixture from the cake. This was spread on the cake after it had cooled.

When I first ate the cake I must admit I wasn't a fan. The cake and frosting had a great texture, both were light and moist. However I found the frosting to be too tangy (remember that I am not a big cheese eater) and the cake uninspiring. However, the flavors grew on me over time. I think resting in the refrigerator helped the flavors to mellow and blend which I liked. This is a cake that I might serve  again some day, but if I did it might be worth making it a day in advance and letting the cake sit for a day in the refrigerator before serving.