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–+ servings

Spice Cake with Fluffy Brown Sugar Boiled Frosting

thetimelessbaker
A tender layer cake warmly spiced with cinnamon, cloves, and allspice with an old-fashioned fluffy brown sugar frosting.
4.84 from 6 votes
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Prep Time 30 minutes
Cook Time 35 minutes
cooling time 1 hour
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 465 kcal

Equipment

  • 9" round cake pans
  • parchment paper
  • double boiler
  • mixer
  • mixing bowls of various sizes

Ingredients
  

For the cake

  • 3 cups cake flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon allspice
  • 3/4 teaspoon ground cloves
  • 1 1/2 teaspoons ground cinnamon
  • 2/3 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup dark brown sugar, packed
  • 3 large eggs, room temperature
  • 1 1/4 cups buttermilk, room temperature

For the boiled frosting

  • 1 1/4 cups dark brown sugar, packed
  • 2 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • pinch of salt
  • 1/3 cup water
  • 1 Tablespoon light corn syrup
  • 1/2 teaspoon vanilla extract

Instructions
 

For the cake

  • Line 2 -9" round cake pans with parchment paper and grease well.
  • Sift the 3 cups cake flour, 1 1/2 teaspoons baking soda, 3/4 teaspoon salt, 3/4 teaspoon allspice, 3/4 teaspoon ground cloves and 1 1/2 teaspoons ground cinnamon.
  • Using a mixer, cream the 2/3 cup unsalted butter, softened, 1 cup granulated sugar and 1 cup dark brown sugar, until light, around 3 minutes.
  • Add 3 large eggs, one at time.
  • Add in the dry ingredients alternately with the 1 1/4 cups buttermilk, in three separate batches, beginning and ending with the dry ingredients.
  • Pour into prepared cake pans. Bake at 350° F for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans 15-20 minutes before carefully removing from cake pans and allowing to cool completely on a wire rack before frosting.

For the frosting

  • In a double boiler, bring 1 1/4 cups dark brown sugar, 1/4 teaspoon cream of tartar, pinch of salt, 1/3 cup water and 1 Tablespoon light corn syrup to a boil.
  • Cook until the sugar dissolves (test by rubbing a small amount between your fingers; it should not feel grainy).
  • Place the 2 large egg whites, room temperature, in a large mixing bowl or the bowl of a stand mixer; slowly pour in hot sugar mixture.
  • Using mixer, beat on high until of spreading consistency, around 6-7 minutes.
  • Add 1/2 teaspoon vanilla extract in last; frost cake immediately.

Notes

  • The frosting is best eaten the day it is made; store leftovers up to 3 days (frosting will form a crust)
  • Cake layers can be made in advance if sealed well; refrigerate up to 3 days or freeze up to 45 . If freezing, thaw cake layers in refrigerator before frosting.
  • Pasteurized egg white product (in a carton) does not work well for this recipe.
  • Makes 12 large slices or 16 smaller slices

Nutrition

Serving: 1large sliceCalories: 465kcalCarbohydrates: 83gProtein: 7gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 71mgSodium: 351mgPotassium: 161mgFiber: 1gSugar: 59gVitamin A: 418IUVitamin C: 0.1mgCalcium: 82mgIron: 1mg
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