The next baking holidays are right around the corner. Your family might celebrate Passover which starts at sunset on March 29 and lasts until nightfall on April 6. Easter is on April 4, just eighteen days away. Over the next three weeks, Overland Park Baking will focus on recipes and baking resources to get you ready.
Let’s start with a spice cake because once you master it, you can branch out to carrot cake or honey cake. This would even do nicely for a baby or bridal shower. Plus, we’re doing a cream cheese frosting which you can pair with so many cake flavors.
Get other spring baking ideas during the Wilton Spring Cookie Decorating Demo at Michaels from 1-3PM on Sunday, March 28. Call the 91st & Metcalf store if you want more info, 913-648-6334.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 cup butter (1 stick), softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 eggs, beaten
- 1/4 cup molasses
- 1 cup buttermilk
Cream cheese frosting
- 6 oz. cream cheese, softened (light and fat free varieties are fine)
- 6 tablespoons butter, softened
- 1 teaspoon vanilla
- 3 cups powdered sugar
- Preheat oven to 350° F and prepare two round cake pans by spraying with non-stick spray, then line bottoms with waxed paper rounds. Using a whisk, stir together flour, baking powder, soda, salt, and spices; set aside. Using an electric mixer, beat the butter with the sugars until creamed. Beat in eggs, and then add molasses. Add about a third of the dry ingredients to the creamed mixture, then pour in a third of the buttermilk and continue mixing, alternating dry ingredients with the buttermilk until all combined.
- Pour and spread equal amounts of batter into the prepared pans. Bake in a 350° F for 25-30 minutes, or until toothpick inserted near center comes out clean. Move pans to a wire rack to cool for 10 minutes. Run a plastic knife around the edge to help cake release from pan. Invert one layer onto a plate or cake stand. Remove waxed paper liner. Remove other cake layer to the wire rack and let cool completely.
- For frosting, mix together the cream cheese, butter and vanilla. Stir in the powdered sugar and combine thoroughly. Go to this “How to frost a cake” article if you want step-by-step photos and directions. Scoop about 3/4 cup of frosting onto bottom layer and spread evenly. Place the top cake layer on top and brush away any loose crumbs from cake plate before frosting the rest of the cake. Transfer the remaining frosting to a pastry bag fitted with a large star tip and spread frosting over top of cake. Using an angled frosting spatula, smooth frosting in a circular direction around the top, moving excess frosting to the edge and letting it flow down the sides. Smooth frosting around the sides, while rotating the cake plate. If desired, add decorative frosting detail at the bottom of the cake.
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