Best Spice Cake With Blackberry Filling And Cream Cheese Frosting Recipes

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SUPER MOIST SPICE CAKE



Super Moist Spice Cake image

Homemade and super moist spice cake with tangy cream cheese frosting. Such an easy recipe packed with TONS of flavor!

Provided by Sally

Categories     Cake

Time 5h

Number Of Ingredients 20

2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup (240ml) vegetable oil
1 and 3/4 cup (350g) packed dark brown sugar
1 cup (180g) unsweetened applesauce
4 large eggs
2 teaspoons pure vanilla extract
1 cup shredded apple (or shredded carrot/zucchini)
optional: 1 Tablespoon molasses
8 ounces (224g) full-fat block cream cheese, softened to room temperature
1/2 cup (115g) unsalted butter, softened to room temperature
3 cups (360g) confectioners' sugar, plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt

Steps:

  • Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. I always use this glass pan.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
  • Whisk the oil, brown sugar, applesauce, eggs, vanilla extract, and molasses (if using) together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the shredded apple until combined.
  • 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.
  • 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.
  • 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.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

AUTUMN SPICE CAKE WITH CREAM CHEESE FROSTING



Autumn Spice Cake with Cream Cheese Frosting image

This is one of my all time favorite fall cakes! It's perfectly moist and brimming with lots of those sweet autumn spices. It has a tender crumb and so much flavor in every bite. No one can resist a slice!

Provided by Jaclyn

Categories     Dessert

Time 2h50m

Number Of Ingredients 20

2 1/4 cups (318g) all-purpose flour ((scoop and level to measure))
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 1/2 tsp ground cinnamon*
1 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp allspice
1/4 tsp ground cloves
1 3/4 cups (370g) packed light-brown sugar
3/4 cup (175ml) vegetable oil
3/4 cup (185g) unsweetened applesauce
4 large eggs
2 tsp vanilla extract
1 cup (240ml) buttermilk**
1 cup chopped pecans ((optional))
12 oz cream cheese, (nearly at room temperature)
1/2 cup (4 oz) unsalted butter, (nearly at room temperature)
3 1/2 cups (440g) (440g) powdered sugar
1/2 tsp vanilla extract

Steps:

  • Preheat oven to 350 degrees. Spray two 9-inch round baking pans well with non-stick baking spray then lightly dust with flour and shake out excess.
  • Wrap cake strips around pan if you have them (for a more level cake). Set pans aside.
  • In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves for 20 seconds, set aside.
  • Pour brown sugar into the bowl of an electric stand mixer. Break up brown sugar with fingertips until no clumps remain.
  • Pour in vegetable oil and applesauce, set mixer with paddle attachment and blend until well combined (occasionally stop and scrape bowl throughout mixing process).
  • Mix in eggs and vanilla.
  • Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in buttermilk, then add remaining 1/2 of the flour mixture and mix until well combined.
  • Divide mixture evenly among two prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 28 - 32 minutes.
  • Allow to cool in pans about 5 - 10 minutes then run a knife around edges to ensure cake is loose and invert upside down onto a wire rack to cool.
  • Cool completely then level tops of cakes as needed. Frost with cream cheese frosting, sprinkle pecans around edges if desired.
  • For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter and cream cheese until smooth.
  • Mix in powdered sugar and vanilla and mix until well blended***.

BLACKBERRY CAKE WITH CREAM CHEESE FILLING



Blackberry Cake with Cream Cheese Filling image

This recipe is truly decadent. I happened to have a pail of fresh blackberries - thanks to my friends at nearby Boyd Mill Farm - and I couldn't imagine a better way to put them to use than in this wonderful cake! Try it... you'll like it!

Provided by Deneece Gursky

Categories     Fruit Desserts

Number Of Ingredients 18

CAKE
1 box white cake mix
1 box blackberry fusion jello, 3 oz.
4 eggs
1 blackberry yogurt, single serving carton
1/2 c oil
1 c blackberry wine (i used manischewitz)
1 c blackberries (fresh, not frozen)
FILLING
8 oz cream cheese, softened
1/2 c confectioners sugar
1/2 c blackberry pie filling (note: my first time making this i couldnt find the pie filling and used blackberry preserves and it was very good)
1/2-3/4 c sweetened whipped cream
FILLING TOPPER
1 c blackberries, fresh or frozen (if frozen, drained thoroughly)
TOPPING
whipped cream frosting (homemade or your favorite packaged... but not the whipped vanilla flavor.)
large blackberries for decorating (if large, slice the berries in half.)

Steps:

  • 1. Grease two 9-in round baking pans and flour well.
  • 2. In large bowl mix cake mix and jello. Add eggs and yogurt.
  • 3. Pour in oil and wine.
  • 4. Mix on low speed until moistened, then on medium speed for about 2 minutes or until all is blended.
  • 5. Pour batter into 2 greased and floured pans, then arrange blackberries on top of both pans of batter. (Berries will sink to bottom while baking.)
  • 6. Bake in 350 degree preheated oven for about 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool completely.
  • 7. FILLING: While cakes are cooling, Blend cream cheese and confectioners sugar together until nice and smooth. Add pie filling and mix well. Now fold in the whipped cream until all blended.
  • 8. Invert first cooled cake onto a cake plate - flat side should be up - and spread the cream cheese filling on top of the inverted cake.
  • 9. Arrange blackberries on top of the filling. Now place second cake on top of the first - flat side should be touching the cream cheese filling - and push down gently to connect both cakes.
  • 10. Frost with whipped cream frosting and decorate with remaining blackberries. NOTE: If you prefer, you can use cream cheese frosting, etc.
  • 11. Slice the cake and enjoy!

SPICE CAKE WITH RASPBERRY FILLING AND CREAM CHEESE FROSTING



Spice Cake with Raspberry Filling and Cream Cheese Frosting image

The Old World flavor of spice cake is enhanced with juicy raspberries and rich, cream cheese frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ spice cake mix
Water, vegetable oil and eggs called for on cake mix box
1 package (8 oz) cream cheese, softened
1/2 cup butter or margarine, softened
3 1/2 cups powdered sugar
1 teaspoon vanilla
2 cups fresh raspberries
1/4 cup red currant jelly, if desired
Fresh mint leaves, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
  • Make and bake cake mix as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, beat cream cheese and butter with electric mixer on medium speed until fluffy. Beat in powdered sugar and vanilla.
  • On serving plate, place 1 cake, rounded side down. Spread with 1 cup frosting. Sprinkle 1 cup of the raspberries over frosting. Top with second cake, rounded side up.
  • Frost side and top of cake with remaining frosting. Arrange remaining 1 cup raspberries on top of cake along edge.
  • In 1-quart saucepan, heat jelly over medium heat, stirring constantly, until melted. Brush melted jelly over berries. Garnish with mint leaves. Store covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 31 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 28 g, TransFat 0 g

MULLING-SPICE CAKE WITH CREAM-CHEESE FROSTING



Mulling-Spice Cake With Cream-Cheese Frosting image

The spices in this cake from "Live Life Deliciously" by Tara Bench (Shadow Mountain, 2020) are, indeed, those you'd use if you were mulling cider or wine. They're the flavors of fall and winter, and especially of the holidays; that their aromas linger in the kitchen is a bonus. They're warm and hearty enough to hold their own when blended with the cake's apple cider and molasses (use an unsulfured brand, such as Grandma's). The batter is very thin, but it bakes up sturdy, easy to cut and ready to be generously filled and covered with cream cheese frosting. The cake is lovely on its own, but it welcomes extras. Ms. Bench decorates hers with almond and candy Christmas trees, but a little crystallized ginger or chocolate is nice too.

Provided by Dorie Greenspan

Categories     snack, cakes, dessert

Time 2h45m

Yield 10 servings

Number Of Ingredients 20

Nonstick baking spray
2 1/4 cups/290 grams all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
1 cup/225 grams unsalted butter (2 sticks), softened
1 packed cup/220 grams light brown sugar
2 large eggs
2 teaspoons freshly grated orange zest
3/4 cup/180 milliliters unsulfured molasses (not blackstrap)
1/2 teaspoon baking soda
1/2 cup/120 milliliters apple cider
12 ounces/340 grams cream cheese, softened
3/4 cup/170 grams unsalted butter (1 1/2 sticks), softened
1 1/2 teaspoons vanilla extract
1/4 teaspoon kosher salt
6 cups/740 grams confectioners' sugar, sifted
Finely chopped crystallized ginger, chocolate pearls or sprinkles (optional)

Steps:

  • Heat oven to 350 degrees. Prepare the cakes: Coat two 9-inch round pans with baking spray and line the bottoms with parchment.
  • In a medium bowl, whisk together the flour, spices and salt; set aside.
  • Working in the bowl of a stand mixer fitted with a paddle attachment (or using an electric mixer), beat together the butter and brown sugar on medium until smooth. Add eggs and orange zest, and beat on medium-high speed, about 1 minute.
  • In a separate bowl or liquid measuring cup, add the molasses and baking soda. In a small saucepan, bring the apple cider to a boil over high; pour it over the molasses and baking soda and whisk until combined. (The mixture will froth.)
  • Beat in a third of the flour to the butter mixture on low until combined, then half the cider mixture. When it's blended, add half the remaining flour, all the remaining cider, then the rest of the flour, beating to blend after each addition. Batter will be runny.
  • Divide the batter between the pans, swiveling the pans to level the batter, which will be scant. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out clean, rotating halfway through. Let cakes cool in pans for 15 minutes, then unmold and transfer the cakes to wire racks to cool fully.
  • Prepare the frosting: Use an electric mixer to beat the cream cheese until smooth. Add the butter and beat until smooth. Add the vanilla and salt, and mix briefly. On low speed, add the confectioners' sugar, 1/2 cup at a time. After all the sugar is incorporated, scrape the bowl, then beat the frosting on medium-high for 15 seconds.
  • Place one layer of cake on a serving platter. Top with 1 cup frosting, and spread it to the edge of the cake. Place the second cake layer on top, and frost the entire cake with the remaining frosting. Top with a smattering of crystallized ginger bits, chocolate pearls or sprinkles, if desired. Refrigerate for 1 hour (or up to 3 days) before serving.

ALLSPICE CREAM CHEESE FROSTING



Allspice Cream Cheese Frosting image

Cream cheese frosting with a little extra something. This is a good frosting for spice cakes that contain allspice.

Provided by v monte

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 20m

Yield 10

Number Of Ingredients 6

1 (3 ounce) package cream cheese, softened
⅓ cup butter, softened
¾ teaspoon ground allspice
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk

Steps:

  • In a medium bowl, blend the cream cheese, butter, and allspice. Gradually mix in the confectioners' sugar, vanilla, and milk until the mixture is spreadable.

Nutrition Facts : Calories 273.8 calories, Carbohydrate 48.3 g, Cholesterol 25.9 mg, Fat 9.2 g, Protein 0.8 g, SaturatedFat 5.8 g, Sodium 70.6 mg, Sugar 47.2 g

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