This recipe details how to create a “Classic Spice Bar Cake,” a moist and flavorful cake often enriched with warm spices and baked in a rectangular pan, then generously layered and topped with a creamy white frosting. The image specifically shows a rectangular cake cut into bar-like portions, displaying three distinct layers of golden-brown cake interspersed with thick, smooth white frosting, with the top layer also adorned with pronounced ridges of frosting. The cake itself appears to have inclusions, likely nuts or dried fruit, adding to its texture and flavor. This comforting dessert is perfect for sharing at gatherings or enjoying with a cup of coffee or tea.
Ingredients:
For the Spice Bar Cake:
- 2 cups (250g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves (optional, but enhances spice flavor)
- ½ teaspoon salt
- ½ cup (1 stick or 113g) unsalted butter, softened
- ½ cup (120ml) vegetable oil
- 2 large eggs, at room temperature
- 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice/vinegar, let sit 5 mins)
- 1 teaspoon vanilla extract
- ½ cup (75g) chopped pecans or walnuts (optional, but adds texture)
- ½ cup (75g) raisins or dried cranberries (optional, but adds moisture and flavor)
For the Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- ½ cup (1 stick or 113g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or heavy cream (if needed for consistency)
- Pinch of salt
Equipment:
- 9×13 inch baking pan
- Parchment paper
- Large mixing bowls (2)
- Electric mixer (stand or hand-held)
- Whisk
- Rubber spatulas
- Wire cooling rack
- Serrated knife (for leveling and cutting)
- Offset spatula or butter knife for frosting
Instructions:
Part 1: Prepare and Bake the Spice Bar Cake
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. For easier removal, you can line the bottom with parchment paper, allowing some overhang on the sides.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, optional ground cloves, and salt. Make sure all ingredients are well combined.
- Cream Butter and Oil: In a separate large bowl, using an electric mixer, cream together the softened unsalted butter and vegetable oil until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
- Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix.
- Fold in Add-ins (Optional): If using, gently fold in the chopped pecans/walnuts and raisins/dried cranberries with a rubber spatula.
- Pour into Pan: Pour the cake batter evenly into the prepared 9×13 inch baking pan.
- Bake: Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly touched.
- Cool: Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire cooling rack to cool completely. It is crucial for the cake to be entirely cool before frosting to prevent the frosting from melting.
Part 2: Prepare the Cream Cheese Frosting
- Cream Butter and Cream Cheese: In a large mixing bowl with an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until smooth and creamy, about 2-3 minutes. Ensure there are no lumps of cream cheese.
- Add Powdered Sugar and Vanilla: Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until combined, then increase to medium-high speed and beat until light and fluffy, about 3-5 minutes.
- Adjust Consistency: Stir in the vanilla extract and pinch of salt. If the frosting is too thick, add milk or heavy cream, 1 tablespoon at a time, until the desired spreading consistency is reached. The image shows a thick, spreadable frosting.
Part 3: Assemble and Frost the Cake
- Level Cake (Optional): Once the cake is completely cool, if needed, use a serrated knife to level the top of the cake to create a flat surface.
- Cut into Layers: Carefully slice the rectangular cake horizontally into two or three even layers. The image displays a cake with three distinct layers.
- First Layer: Place the bottom cake layer on a serving platter or a sturdy cutting board.
- Spread First Layer of Frosting: Spread about one-third of the cream cheese frosting evenly over the first cake layer.
- Second Layer: Carefully place the second cake layer on top. Spread another third of the frosting evenly over this layer.
- Third Layer (if applicable): Place the final cake layer on top.
- Frost Top and Sides: Spread the remaining cream cheese frosting over the top and sides of the cake. For the distinctive ridges seen in the image, you can use the back of a spoon or an offset spatula and drag it across the frosting in parallel lines.
- Chill (Optional): For easier cutting and to allow the frosting to set, you can chill the cake in the refrigerator for 30 minutes to an hour before serving.
Part 4: Slice and Serve
- Slice: Using a sharp knife, cut the cake into individual bar-shaped portions as shown in the image. You can clean the knife between cuts for neater slices.
- Serve: Serve the Classic Spice Bar Cake at room temperature. It’s a delightful treat on its own or alongside coffee or tea.
Tips for Success:
- Room Temperature Ingredients: For both the cake and frosting, ensure butter, eggs, cream cheese, and buttermilk are at room temperature. This helps create a smooth batter and creamy frosting.
- Don’t Overmix Cake Batter: Overmixing the cake batter can lead to a dense, tough cake. Mix until just combined.
- Sift Powdered Sugar: Sifting powdered sugar for the frosting prevents lumps and ensures a smooth, creamy texture.
- Spice Freshness: Use fresh spices for the most vibrant flavor. Spices like cinnamon, ginger, nutmeg, and cloves contribute significantly to the “spice bar” character.
- Variations:
- Carrot Spice Cake: Add 1-2 cups of grated carrots to the cake batter for a carrot cake variation.
- Apple Spice Cake: Incorporate 1 cup of finely diced apples into the batter.
- Nut-Free: Omit the pecans or walnuts if there are nut allergies.
- Glaze Option: If you prefer a lighter topping, you can omit the cream cheese frosting and drizzle a simple powdered sugar glaze (powdered sugar, milk/lemon juice, vanilla) over the cooled cake.
- Moistness: The oil and buttermilk in this recipe contribute to a very moist cake.
- Storage: Store leftover Classic Spice Bar Cake in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting. Bring to room temperature before serving for optimal flavor and texture.
- Comparison to Other Cakes: This cake shares characteristics with other layered cakes like the Decadent Mocha Layer Cake, which also features multiple cake layers and a rich frosting. Unlike a Bundt cake or Sponge Cake, which are typically baked in a single mold, this cake is designed for slicing into bar portions. Its spiced profile might evoke memories of other fruit and spice-infused desserts such as Apple Cake or Cranberry Cake. While not a bread, its bar shape and inclusions can be compared to things like Jamaican Banana Bread in terms of ease of portioning.