Spice cake with cream cheese frosting from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Shewi128 on December 19, 2022

    Cross-posted: Good, solid spice cake recipe. It wasn't difficult to make, and I appreciated the additional step to bloom the spices in the butter. The batter was definitely thick, like they warned, so the cake is not light like a boxed cake mix. I did enjoy it a lot, and I would make it again. The cream cheese frosting complemented the warm spices nicely.

  • BethNH on September 29, 2017

    I've only ever had spice cake from a box so I found this recipe tempting when I found it. This is a simple cake baked in a 9x13 pan. The spices for the cake were bloomed in browned butter before being added to the batter. In addition to the dried spices, there was a tablespoon of fresh ginger and some molasses added. The top of the cake browned more than I thought was good and I was a bit worried. I needn't have worried a bit as the cake was quite moist with a very nice crumb. The spices were quite noticeable but not overwhelming. The cake was frosted with a cream cheese frosting. Some of the spice mixture was supposed to be added to the frosting and I'm quite sure it would have been delicious but I forgot to add it. Overall, a very good cake that was quite easy to make.

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