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Easy Autumn Spice Cake Recipes

Updated on November 30, 2016
Super Moist Spice Cake
Super Moist Spice Cake

Super Moist Spice Cake

30 mins to prepare, serves 12

Ingredients

Vegetarian

Produce

  • 1 cup Apple
  • 1 tsp Ginger, ground

Refrigerated

  • 4 Eggs, large

Canned Goods

  • 1 cup Applesauce, unsweetened

Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 3/4 cup Brown sugar, packed dark
  • 1 1/2 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract, pure

Oils & Vinegars

  • 1 cup Canola

Directions:

  1. Preheat the oven to 350°F (177°C) and grease a 9x13 inch pan. I always use this glass pan.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
  3. Whisk the oil, brown sugar, molasses if using, applesauce, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated apple until combined.
  4. Spread batter into the prepared pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
  5. Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
  6. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners' sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
  7. Cover leftover cake tightly and store in the refrigerator for 5 days.

Make ahead tip: Prepare cake through step 5. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.

Buttermilk Spice Layer Cake with Brown Sugar Cream Cheese Frosting
Buttermilk Spice Layer Cake with Brown Sugar Cream Cheese Frosting

Buttermilk Spice Layer Cake with Brown Sugar Cream Cheese Frosting

Produce

  • 2 tsp Ginger, ground

Refrigerated

  • 3 Eggs, large

Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1/2 tsp Allspice, ground
  • 4 tsp Baking powder
  • 2 3/4 cups Brown sugar
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1/4 cup Cornstarch
  • 1/2 tsp Nutmeg, ground
  • 3 cups Powdered sugar
  • 1/2 tsp Salt
  • 3 tsp Vanilla

Dairy

  • 1 cup Butter, unsalted
  • 1 cup Buttermilk
  • 16 oz Cream cheese

Other

  • 2 sticks Plus 3 tablespoons of butter, softened

instructions

  1. Preheat the oven to 350 degrees F. Lightly grease and flour 2 (8-inch) cake pans and line with parchment
  2. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. Add the vanilla and then the eggs, one at a time, beating well after each addition.
  3. In a separate bowl, whisk together the flour, corn starch, baking powder, baking powder, spices and salt.
  4. Alternately add the flour mixture and the buttermilk to the batter, starting and ending with the flour, mixing well, but not over-mixing.
  5. Pour the batter evenly into the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes.
  6. Cool on wire racks and then invert onto parchment paper. Use a serrated knife to slice each cake in half and set aside. (You can refrigerate the baked cakes before slicing them as well until you are ready to frost.).

For the Frosting:

  1. In a large mixing bowl, use an electric mixer to cream together the butter and cream cheese until silky smooth. Add the brown sugar and vanilla and mix on high until fluffy, 2 mins. Add the powdered sugar, ½ cup at a time until frosting is thick, smooth and spread-able. (I like a stiffer frosting so always use the maximum powdered sugar.)
  2. Fill and frost your cake as desired.

Pumpkin Spice Cake w/ Cinnamon Cream Cheese Frosting

Vegetarian

Produce

  • 15 oz 100% pure pumpkin, pure canned

Refrigerated

  • 3 Eggs

Baking & Spices

  • 3 cups All-puprose flour
  • 1 1/2 tsp Baking soda
  • 1 cup Brown sugar, light packed
  • 1 Cinnamon
  • 1 Cinnamon cream cheese frosting
  • 4 cups Powdered sugar
  • 1 tbsp Pumpkin spice
  • 1/4 tsp Salt
  • 3 tsp Vanilla
  • 1 1/3 cups White sugar

Dairy

  • 1 1/4 cup Butter
  • 1 1/2 cup Buttermilk
  • 2 (8 oz) packs Cream cheese
  • 1 tsp Heavy cream

Instructions

  1. Preheat oven to 275 F.
  2. Grease and flour 3 round ( 9-inch) cake pans. Set aside.
  3. In a large bowl whisk together flour, baking soda and salt. Set aside.
  4. In a large bowl cream together sugars and butter.
  5. Beat in each egg one at a time.
  6. Fold in vanilla and pumpkin spice.
  7. Add dry ingredients to wet ingredients, alternating with the buttermilk.
  8. Fold in pure pumpkin.
  9. Pour batter evenly into the cake pans.
  10. Bake for 30-35 minutes (check it at 25 minutes) or until toothpick inserted in center comes out with moist crumbs attached. (do not overbake. Cake will continue cooking while it cools)
  11. Let cake sit in pans for 5-10 minutes before removing and placing on a cooling rack to cool completely.
  12. While cake is cooling make the frosting.
  13. Cream together cream cheese, butter and heavy cream.
  14. Mix in powdered sugar a little at a time until creamy.
  15. Fold in vanilla and cinnamon.
  16. Frost cooled cakes.

Pumpkin Spice Buttermilk Cake with Cinnamon Cream Cheese Frosting

45 mins to make

Ingredients

Vegetarian

Produce

  • 1/2 tsp Ginger, ground
  • 1 1/3 cups Pumpkin, canned

Refrigerated

  • 3 Eggs

Baking & Spices

  • 1 tsp Allspice, ground
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 cup Brown sugar
  • 2 1/2 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 2 1/4 cups Flour
  • 1 cup Granulated sugar
  • 3/4 tsp Nutmeg
  • 3 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 3/4 tsp Vanilla

Dairy

  • 1 3/4 cup Butter, unsalted
  • 3/4 cup Buttermilk
  • 8 oz Cream cheese
  • 1 tbsp Milk

Instructions

  1. Preheat oven to 350°. Spray a Bundt pan (I use a Bundt pan with 10 to 11 cup capacity) with Baker's Joy (or grease and flour). Set aside. Mix the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves, and salt in a bowl. Set aside. Mix pumpkin, buttermilk and vanilla in another bowl and set aside.
  2. In the bowl of a stand mixer (or use a hand mixer and a large bowl), beat the butter and sugars until fluffy (about 3 minutes). Add eggs and beat until incorporated. Reduce speed to low and add flour and pumpkin mixtures, alternating (beginning and ending with flour mixture). Pour batter into prepared Bundt pan.
  3. Bake for about 45 minutes (I recommend checking at 40 minutes) or until a toothpick inserted in the center comes out clean (crumbs on the toothpick are okay since it should be moist).
  4. Cool about 10 minutes and remove from pan. Let cool. Frost with cinnamon cream cheese frosting (see below) or simply sprinkle with powdered sugar and/or top slices with a dollop of whipped cream. Enjoy!
  5. For Cinnamon Cream Cheese Frosting: Using a stand mixer or hand mixer, beat ¾ cup unsalted butter (room temperature) and 8 oz. cream cheese (room temperature) for about 2 minutes on medium speed until fluffy. Mix until completely combined. Add ¾ tsp. vanilla and ½ tsp. cinnamon.
  6. Turn to low speed and slowly add 3 cups powdered sugar. Mix another 1 to 2 minutes until combined and fluffy. Add about 1 Tbsp. of milk and mix until combined. Move frosting to a bowl and microwave for about 20 to 30 seconds. This will make spreading/pouring the frosting easier.

Apple Spice Cake

Ingredients

Vegan

Produce

  • 1 cup Apple

Refrigerated

  • 1/2 tbsp Milk or non-dairy milk

Condiments

  • 2 tbsp Butter or dairy-free margarine

Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Allspice
  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/2 tsp Cloves
  • 1/2 tsp Nutmeg
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 1 1/2 tsp Vanilla

Oils & Vinegars

  • 6 tbsp Vegetable oil
  • 1 tbsp Vinegar

Nuts & Seeds

  • 1/2 cup Walnuts

Liquids

  • 1 cup Water

INSTRUCTIONS

  1. Preheat the oven to 350 degrees. Grease and flour an 8×8 pan, or line with parchment paper.
  2. In a mixing bowl, stir together all the dry ingredients (flour, baking soda, spices, salt, and sugar). With your hands, gently squeeze out about half of the liquid from the grated apple (you won’t need the juice for the cake, so go ahead and drink it!). Add the grated apple and the remaining cake ingredients and stir until combined. Transfer the batter into the pan and bake for 35-40 minutes, or until an inserted toothpick comes out clean.
  3. For the frosting: combine all of the ingredients and stir until smooth. Spread or pipe the frosting onto the cake once the cake has cooled.

Apple Pecan Spice Cake with Brown Sugar Cream Cheese Frosting

50 mins to make, serves 12

Ingredients

Vegetarian

Produce

  • 4 cups Granny smith apples

Refrigerated

  • 2 Eggs

Baking & Spices

  • 2 cups All purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tsp Cinnamon
  • 1 (8 oz) package Cream cheese frosting
  • 1 cup Golden brown sugar
  • 1/2 tsp Nutmeg
  • 1 tsp Salt
  • 2 cups Sugar
  • 3 tsp Vanilla

Oils & Vinegars

  • 1/2 cup Vegetable oil

Nuts & Seeds

  • 1 cup Pecans

Dairy

  • 1/4 cup Butter
  • 1/2 cup Milk

Instructions

  1. Preheat oven to 350 degrees and grease and flour a 9x13 inch baking pan. Set aside.
  2. In a large mixing bowl, combine apples and sugar. Stir in oil, eggs, and vanilla.
  3. In another mixing bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add the flour mixture to the apple mixture. Add milk and stir until just combined. Add chopped pecans.
  4. Pour into prepared 9x13 inch pan. Bake for 30-40 minutes or until toothpick comes out clean. Let cool completely.
  5. To make the frosting: Beat the cream cheese until smooth. Add butter and continue to beat until smooth scraping down sides when needed. Add vanilla and brown sugar. Beat for 5 minutes until it is light and fluffy and the sugar has dissolved. Spread evenly on top of the cake. Refrigerate after frosting.

Autumn Spice Pear Cobbler

35 mins to cook, serves 6-8

Ingredients

Vegetarian

Produce

  • 1/4 tsp Ginger, ground
  • 4 Pears, medium

Baking & Spices

  • 1/4 tsp Allspice, ground
  • 1 tsp Baking powder
  • 1/2 cup Brown sugar, firmly packed light
  • 1/2 tsp Caradamom, ground
  • 1 1/2 tsp Cinnamon, ground
  • 1 3/4 cup Flour
  • 3/4 cup Granulated sugar
  • 1/8 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1 pinch Salt
  • 1 Sanding sugar
  • 1/2 tsp Vanilla extract

Dairy

  • 7 tbsp Butter, unsalted
  • 1/4 cup Milk

DIRECTIONS:

TO MAKE THE FILLING:

  1. Preheat oven to 350°F.
  2. Melt the butter in a skillet over medium heat. Add the pears, sugar, flour, cinnamon, and salt, and stir to combine.
  3. Continue cooking, stirring frequently, until the sugar has dissolved and the mixture is bubbly. Allow the mixture to bubble for 2 or 3 minutes, or until thickened.
  4. Remove from heat. Stir in the vanilla.
  5. Transfer the filling to a 1-quart baking dish. Set aside while you make the topping.

TO MAKE THE TOPPING:

  1. Combine the flour, brown sugar, baking powder, cinnamon, cardamom, ginger, allspice, nutmeg, and salt.
  2. Add the butter, and mix with a pastry blender, a fork, or your fingers until the butter is about the size of peas.
  3. Add about 3 tablespoons of the milk, and continue mixing the dough. Add the remaining milk, a small amount at a time, and mix just until the dough comes together.
  4. Drop the dough by tablespoonfuls over the top of the filling. Sprinkle with sanding sugar, if using.
  5. Place the baking dish on a lined, rimmed baking sheet to catch any potential spills.
  6. Bake 30 to 35 minutes, or until the topping is browned and the filling is bubbly.
  7. Serve warm or at room temperature.

Buttermilk Spice Layer Cake with Brown Sugar Cream Cheese Frosting
Buttermilk Spice Layer Cake with Brown Sugar Cream Cheese Frosting
Buttermilk Spice Layer Cake
Buttermilk Spice Layer Cake

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