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Author Notes: This perfectly sweetened spice cake is great for breakfast, lunch or dinner. Topped with a tangy cream cheese frosting and studded with toasted walnuts, it’s a cake game changer. —One Happy Place
For the cake:
- 1/2 cup unsalted butter, softened
- 2 cups dark brown sugar
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 5 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/4 cups low-fat buttermilk
- Preheat oven to 350 F.
- Using cooking spray (I used a coconut oil spray), grease two round 9 inch pans.
- In a large bowl, mix the stick of butter and the brown sugar together until completely combined / creamed together.
- Add the vegetable oil and mix until incorporated.
- Separate the eggs and set aside the whites. Add egg yolks into the mixing bowl one at a time, mixing before adding the next.
- In a separate bowl, sift the dry ingredients together (flour, baking powder, baking soda, spices, and salt.)
- A little bit at a time, add the dry mixture and the buttermilk to the batter. Mix well after each addition.
- In a separate bowl, beat the egg whites until stiff. And after stiff peaks form, fold them gently into the batter.
- Pour the batter into the cake pans and bake for 30 minutes. They are done when a toothpick or fork comes out clean after inserting it into the center.
- After they are done, remove them from the oven and let them cool completely in the pans. It will simply ruin dessert as you know it, if you don’t.
- After the cakes have cooled, invert each cake on a plate in preparation for assembly.
- While cakes are cooling, prepare the frosting. (see below)
- To assemble, put your first cake onto a cake platter. Add a healthy layer of the frosting to the top of the cake, add the other cake on top, and frost all the way around gently. The more tender you are with the cake, the less breaking and crumbling will happen!
- After the cake is frosted all the way around both layers, sprinkle the remaining walnuts that you set aside when making the frosting, all over the cake.
For the frosting:
- 1 1/2 cups shelled walnuts
- 1/4 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups powdered/confectioners sugar
- 1/2 cup 2% milk
- While the cakes are cooling, lower the oven to 325 F and toast the walnuts on a foiled lined baking sheet for 15 minutes, mixing them a bit up on the baking sheet halfway through.
- In a mixing bowl using an electric mixer, blend the butter, cream cheese, vanilla extract then mix in powdered sugar a little bit at a time until fully incorporated. Add milk as needed to reach spreading consistency.
- Roughly chop up the toasted walnuts and set aside 1/4 cup of them. Fold the remaining nuts into the frosting.
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