Making a spice supreme cake at home is not a difficult task at all. With just a little bit of effort, you can make a substantial yet tender spice cake that is flavourful enough to serve alone, without any frosting or topping. However, by layering your spice cake with frosting, you can make it super delicious and festive enough to serve at parties and celebratory events.
Bleached all-purpose flour - 2½ cups
Cornstarch - ¼ cup
Baking powder - 4 teaspoons
Salt - ½ teaspoon
Ground ginger - 2 teaspoons
Ground cinnamon - 1 teaspoon
Ground nutmeg - ½ teaspoon
Ground allspice - ½ teaspoon
Ground cloves - ½ teaspoon
Milk - 1 cup
Eggs - 3 large
Vanilla extract - 2 teaspoons
Unsalted butter (softened until easily spreadable) - 1 cup
Dark brown sugar - 2 cups
Butter - ⅔ cup
Cream cheese - 4 packages (8 oz. each)
Powdered sugar - 2⅔ cups
Lemon juice - 2½ tablespoons
Molasses - 2 tablespoons
Milk - 1 tablespoon
Preheat your oven to 350 degrees Fahrenheit.
Lightly coat a 9x13 inch pan with softened butter.
Cut a 9x13 inch piece of parchment paper which matches the shape of your baking pan, and fit it into the bottom of the cake pan.
Grease the parchment paper with butter too, and set aside.
Sift the flour, spices and all the other dry ingredients into a large mixing bowl and beat the softened butter into them, first on low and then on medium, until the butter is evenly distributed. In another mixing bowl, combine the milk, eggs and vanilla extract.
Pour ⅓ of this mixture into the bowl containing the dry ingredients and butter, and beat on low speed until you get a smooth mixture.
Add the remaining milk mixture to the batter in two stages, beating continuously, until the mixture is completely smooth.
Now, add in the brown sugar and process until just incorporated - this should take about half a minute.
Prove the batter into the prepared cake pan and bake for 35 to 40 minutes, or until a fork or knife inserted into the center of the cake comes out clean.
Cool the cake in the pan for 15 to 20 minutes, then transfer it to a wire rack and allow it to cool completely.
With the mixer set on low speed, beat ⅔ cups of butter until they become light and fluffy.
Add cream cheese to the bowl and beat again until it is well incorporated. Increase the speed to medium high and beat in the lemon juice, vanilla extract, molasses and powdered sugar, until no lumps remain.
Immediately spread the frosting over the top of the cooled cake.