Spice Cake With Baked Frosting
Hearty spice cake with a buttery crust, fragrant cinnamon, and sweet brown sugar, finished with a quick baked frosting—perfect for cozy afternoons or holiday gatherings.
Ingredients
Instructions
- Cream shortening, brown sugar, egg, and egg yolks together until light and fluffy.
- Sift together flour, baking powder, cinnamon, and salt.
- Add vanilla and milk gradually, folding in dry ingredients alternately with milk until just combined.
- Pour batter into a greased 9 x 14-inch pan and bake at 340°F for 35 to 40 minutes until golden brown and a toothpick comes out clean.
Tips & Substitutions
For a lighter texture, ensure your shortening is at room temperature before creaming. If you don't have brown sugar, you can substitute with granulated sugar and a tablespoon of molasses. To enhance the spice flavor, feel free to add a pinch of nutmeg or ginger. If you prefer a more moist cake, consider adding an extra egg white to the batter.
Serving Suggestions
Serve the spice cake warm or at room temperature, topped with the baked frosting for a delightful treat. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it alongside a cup of spiced tea or coffee for a cozy afternoon snack.
Storage & Reheating
Once cooled, store the spice cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator, where it can last for about a week. To reheat, warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Spice Cake With Baked Frosting contains roughly 377 calories, with 3g protein, 36g carbohydrates, and 23g fat. It is a good source of calcium (16% of the Daily Value). Note that it is relatively high in sodium, at 925mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour for this recipe. However, if you want a lighter and fluffier cake, you may want to sift the all-purpose flour before measuring. This helps to aerate the flour and will yield a better texture in your spice cake.
How can I make this cake gluten-free?
To make this spice cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add it separately to help with texture. Additionally, double-check all other ingredients to confirm they are gluten-free.
What can I add to the frosting for extra flavor?
You can enhance the baked frosting by adding a teaspoon of cinnamon or vanilla extract. For a more complex flavor, consider mixing in some finely chopped nuts or shredded coconut. This will give the frosting a delightful texture and taste that complements the spice cake beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).