

Autumn Spiced Cake
A flavorful, moist cake infused with rich spices of fall and topped with creamy cream cheese frosting, perfect for any autumn gathering.
Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
Baking
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Making the Frosting
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add in the powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated.
- Stir in the vanilla extract. If the frosting is too thick, add 1-2 tablespoons of milk to reach your desired consistency.
Frosting the Cake
- Once the cakes are completely cooled, spread a generous layer of cream cheese frosting on top of one cake layer.
- Place the second cake layer on top, then frost the entire cake with the remaining frosting, smoothing it out with a spatula.
- Optionally, dust the top with a little cinnamon for decoration or garnish with chopped nuts.
Serving
- Slice into your beautifully spiced cake and enjoy the comforting flavors of autumn in every bite!
Nutrition
Notes
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. If you want to make the cake ahead of time, you can freeze the unfrosted cake layers. They will keep in the freezer for up to 3 months.