Layered Spice Cake with Fudgy Frosting

March Cake of the Month

This wonderful cake has fudge frosting, moist spice and pure vanilla cake, pecans… it has it all! Also it’s a show stopper, great for Easter or Mother’s Day buffet tables.

The first time I saw this cake it was in a Martha Stewart magazine. I loved the layer effect and the thought of using spice cake seemed like a must try. What I didn’t like was the frosting, very complicated involving a candy thermometer, who has the patience for that?  Instead I’ve included my own Fudge Frosting recipe. This dark chocolate fudge frosting stands up well to the texture of the cake which is moist, but not fluffy.

You should really try it, it’s easy to make. A real winner!

Layered Spice Cake with Fudgy Frosting
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 8-10
  • 1 cup vegetable shortening, plus more for pans
  • 3 cups flour, plus more for pans
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground allspice
  • ½ tsp ground cloves
  • 2 cups sugar
  • 6 egg whites, at room temperature
  • 2 cups pecan halves
  1. Preheat oven to 350º F. Grease and flour two 9” round pans and set aside.
  2. Whisk flour, baking powder and salt in a bowl and set aside.
  3. Whisk together milk and vanilla in a bowl and set aside.
  4. In a small bowl mix cinnamon, allspice and cloves, set aside.
  5. In the bowl of a stand mixer with a paddle, cream shortening and sugar on medium-high until combined, about 2 minutes. Add eggs, one at a time, beating well after each addition.
  6. On low speed alternately add dry ingredients and wet in 3 batches. Increase to hi and beat until smooth, about 15 seconds.
  7. Pour half the batter into one pan. Add spice mixture to remaining batter and beat until combined. Pour into second pan. Smooth tops. Tap both on the counter to release any air bubbles. Bake for 30-34 minutes until a toothpick inserted into the center comes out clean. Let cool.
  8. Make icing (see below). Using a serrated knife, half each cake horizontally to produce four layers. Start with spice layer on the bottom and cover with ½ cup of frosting. Place white layer on top and cover with ½ cup frosting. Repeat with next two layers. Cover outside of cake with remaining frosting. While still moist, press pecan halves into side of cake to decorate.

½ cup butter, room temperature
3 (1 ounce) squares unsweetened chocolate
2 cups icing sugar
½ tsp vanilla extract
¾ cup milk
Melt chocolate in the microwave or in double boiler. In a bowl, combine icing sugar, vanilla and ½ cup of milk. Blend in the melted chocolate. Add remaining milk a little at a time to reach desired consistency.


Print Friendly

written by

The author didn‘t add any Information to his profile yet.
Related Posts

13 Responses to "Layered Spice Cake with Fudgy Frosting"

  1. Paula says:

    This looks delicious! A cake I will definitely be giving a try in my kitchen.

  2. Eva says:

    Can you tell me what “Icing sugar” is? I’m assuming it’s powdered sugar but I don’t want to mess this beauty up when I make it.

  3. Eva says:

    Made this cake today. Delicious, but I wouldn’t say easy. The frosting directions were confusing because you left out the butter, but I got it figured out. I did double batch the frosting though because of all the layers (and I also found out that powdered sugar is icing sugar). All in all, it’s a keeper.

    • publisher says:

      The recipe says 1/2 cup butter in the frosting. Glad you figured it out… hope it was really delicious!!

  4. Angie says:

    This look delicious. I just want to know if you add the egg whites like that or did you whisk them before adding? thanks for your help

    • publisher says:

      You don’t need to do anything to the egg white before adding Angie. It’s not going to exactly one egg white at a time, just add in 3 portions, and whip as you go. Enjoy!

  5. find out more says:

    It’s a pity you don’t have a donate button! I’d certainly donate to this excellent blog! I suppose for now i’ll
    settle for book-marking and adding your RSS feed
    to my Google account. I look forward to new updates and will talk about this site with my Facebook group.
    Chat soon!

    • publisher says:

      Thank you so much. It is really great to hear that you like what we’re doing. All the positive support we get from our readers really keeps us going! If you want to make sure you get all our FREE magazines and eCookbooks, just subscribe to our mailing list…

  6. Wies says:

    I’dd love to make this cake but I live in Holland and I can’t get my hands on vegetable shortening, I wonder if I can replace it with something else?


Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: