One-Bowl Spice Cake
Ingredients
- 1 1/3 cup milk
- 1 tbs + 1 tsp vinegar distilled white
- 2 1/2 cup all-purpose flour
- 1 cup sugar
- 3/4 cup brown sugar firmly packed
- 2/3 cup vegetable shortnening
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp sea salt
- 1 tsp cinnamon
- 3/4 tsp allspice ground
- 1/2 tsp cloves ground
- 1/2 tsp nutmeg ground
- 3 large eggs
Caramel Frosting
- 1 cup brown sugar firmly packed
- 1/2 cup 1 stick butter
- 1/3 cup milk
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C)*. Grease and lightly flour** a 13x9x2-inch baking pan, or 2 (9 x 1 1/2-inch) round pans. Set aside.
- First place the milk and vinegar in a large mixing bowl, stir and then add the remaining ingredients and beat on low speed just until ingredients are wet, increase speed to medium-high and continue beating for 2 minutes. Pour batter into prepared pan(s).
- Bake a 13x9x2-inch cake for 45 minutes, or until tested done***.
- Bake the 9-inch round cakes for 35 to 40 minutes, or until tested done.
- Cool cake(s) on a wire rack. (Cool the 9-inch cakes on wire racks for 10 minutes, then remove from pans and cool completely on wire racks.)
- When the cake is completely cool, frost with Caramel Frosting or as desired.
Caramel Frosting
- Place the brown sugar, butter, and milk in a small saucepan and bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Remove from heat; set aside to allow the mixture to cool to room temperature.
- Once the mixture has cooled, stir first then add the powdered sugar and stir just until combined, then beat with an electric mixer (or vigorously with a wooden spoon) until frosting is creamy and of spreadable consistency. If frosting is too thick, add a teaspoon or more of milk until the desired consistency is reached. Immediately use frosting as desired.
- Frosts and fills an 8 or 9-inch layer cake, 1 (13x9x2-inch) cake, or up to 24 cupcakes.
Notes
Making this homemade spice cake is as easy as placing all the ingredients into a mixing bowl, beat for 2 minutes, then spread the cake batter into a prepared pan and bake. It's just that easy!
Frost this cake with our recipe for Caramel Frosting for the perfect cake and frosting flavor combination.
*If using a dark baking pan(s) or glass baking dish, reduce oven temperature to 325°F (160°C).**If serving the cake directly from the 13x9x2-inch baking pan, there is no need to dust with flour. Flouring a greased baking pan simply makes removal of the baked cake from the pan easier.
***To Test Cake: A cake is done when a wooden pick inserted near the center of the cake comes out clean, or the cake springs back when touched lightly in the center.
Tried this recipe?Let us know how it was!