Classic Spice Cake Recipes

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

Steps:

• Preheat oven to 350. Grease and flour a 9x13 pan.
• Mix flour, baking soda, baking powder, nutmeg, cloves, cinnamon, and pumpkin pie spice in a bowl and set aside.
• In another bowl, blend shortening, butter and sugar until fluffy. Beat in one egg at a time. Add vanilla. Alternate adding the flour mixture and the buttermilk until mixture is smooth.
• Bake 30-35 minutes or until tooth pick comes out clean.
• For frosting: Mix butter and cream cheese together until creamy. Add vanilla. Slowly beat in 2 1/2 cups powdered sugar until smooth. Refrigerate until needed. Ices one 9x13 pan. Double recipe for two 9" cake pans.

Steps:

• In a bowl, cream sugar and butter. Add eggs; beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until the cake tests done. Cool. For frosting, cream shortening and butter in a bowl. Add vanilla. Gradually beat in sugar. Add milk; beat until light and fluffy. Frost cake.