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perfect for all fall festivities

Halloween or Thanksgiving~ this cake is full of sugar and spice~ only everything nice. Moist, spongy, decadent, and delicious. I baked this again recently for a halloween party, and it was a big hit.

I got the original recipe from all recipes, but  tweaked it to my own liking.

*quick tip- when baking cakes or cupcakes I always use a combo of cake flour and bread flour as opposed to reg white flour. It gives the cake a very moist and spongy feel.

Ingredients:

1/4 cup of cornstarch

 3 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground ginger

1teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground all spice

1/2 teaspoon ground cloves

1 teaspoon ground cinnamon

1 cup milk

3  extra large eggs

2 teaspoons vanilla extract

1 cup unsalted butter

softened until easily spreadable

1/2 cup white cane sugar

1 1/2  cups dark brown sugar

1 1/4 cup cake flour

1 1/4 bread flour

Directions: 

Adjust oven rack to middle position and heat oven to 350 degrees.

Grease and lightly flour 2 small round 9 inch pans

Whisk dry ingredients and spices in a large bowl.

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Mix milk, eggs and vanilla extract in a 2-cup measuring cup.

Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces.

If you have two sets of hands who needs a mixer? My 2 sweetest little helpers had a blast in the kitchen.

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Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan. 

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 Bake until a cake tester or toothpick inserted into the cake’s center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

When both layers are cooled, take one layer and use a cake leveler to even off the top. Don’t throw it away! Get a bowl and crumble the pieces into little crumbs. You will use this at the end. After the layer has been leveled off,  add a generous amount of frosting on the top. set the other layer on the top. (don’t level the top of that one off).

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slowly ice your cake- I like to use a lot of textures, and I’m ocd and this sometimes takes quite a bit of time to get the exact edges and texture I want.

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When you are done, add your crumbs on the top, decorate the top any way you’d like. I adorned the top of mine with almond butter cookies. 🙂

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that’s it!

enjoy!