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Layered Spice Cake with Fudgy Frosting

March 29, 2013 By Lori 7 Comments

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Perfect cake to satisfy both the spice and the vanilla lover!

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.


Layered-Spice-Cake-with-Fudgy-Frosting_2 Layered-Spice-Cake-with-Fudgy-Frosting_3

You should really try it, it’s easy to make. It is moist, flavourful and ohhh so fudgy. A real winner!

Layered-Spice-Cake-with-Fudgy-Frosting_1

Layered Spice Cake with Fudgy Frosting

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Servings 8 -10

Ingredients
  

  • 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

Instructions
 

  • Preheat oven to 350º F. Grease and flour two 9” round pans and set aside.
  • Whisk flour, baking powder and salt in a bowl and set aside.
  • Whisk together milk and vanilla in a bowl and set aside.
  • In a small bowl mix cinnamon, allspice and cloves, set aside.
  • 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.
  • On low speed alternately add dry ingredients and wet in 3 batches. Increase to hi and beat until smooth, about 15 seconds.
  • 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.
  • 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.

Notes

FUDGE FROSTING
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.

 

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Filed Under: Baked, Cakes

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Reader Interactions

Comments

  1. Lori

    October 30, 2014 at 7:56 pm

    Eva
    Pinterest
    sillyus@verizon.net
    108.8.8.83
    Submitted on 2013/05/19 at 8:43 pm
    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.

    Reply
  2. Lori

    October 30, 2014 at 7:56 pm

    Submitted on 2013/05/22 at 3:12 pm | In reply to Eva.
    Icing sugar is powdered sugar.

    Reply
  3. Lori

    October 30, 2014 at 7:56 pm

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

    Reply
  4. Lori

    October 30, 2014 at 7:57 pm

    Angie
    ziangie@msn.com
    79.132.60.75
    Submitted on 2013/05/24 at 4:47 am
    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

    Reply
  5. Lori

    October 30, 2014 at 7:57 pm

    Wies
    wiesjeh@hotmail.com
    86.93.10.132
    Submitted on 2013/06/16 at 10:46 am
    Hi!
    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?

    Reply
  6. Lori

    October 30, 2014 at 7:58 pm

    Submitted on 2013/06/19 at 9:31 am | In reply to Wies.
    Try lard. It has all the same properties and as vegetable shortening.

    Reply
  7. Lori

    October 30, 2014 at 7:58 pm

    Autumn Cakes | Fancy Flours: Where Bakers Bloom
    blog.fancyflours.com/2014/10/02/autumn-cakes/
    66.155.8.85
    Submitted on 2014/10/02 at 1:10 pm
    […] Layered Spice Cake […]

    Reply

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