Get the Recipe:
6-Inch Spice Cake with Cream Cheese Frosting
If you're looking for a fall dessert for just two or a few, try this small batch Spice Cake. It's full of warm, cozy spices and topped with a dreamy cinnamon frosting!
Ingredients
For the cake:
- 3/4 cup + 1 tablespoon (97 g) all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground allspice
- 1/4 cup (56 g) unsalted butter, softened
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (50 g) firmly packed light brown sugar
- 1 large egg
- 1/4 teaspoon vanilla extract
- 2 tablespoons (30 ml) milk
- 2 tablespoons (28 g) sour cream
For the frosting:
- 2 ounces (56 g) cream cheese, softened
- 2 tablespoons (28 g) unsalted butter, softened
- 1 cup (110 g) confectioners' sugar, sifted
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- chopped nuts, for an optional garnish
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 6-inch round cake pan. If you like, line the pan with parchment paper, and also grease the paper.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeng, cardamom, and allspice. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Mix in the egg, followed by the vanilla.
- Reduce the mixer speed to low. Add the flour mixture in three portions, alternating with the milk and the sour cream. Mix just until combined.
- Transfer the batter to the prepared pan and spread evenly. Lightly tap the pan on the countertop a few times to help eliminate any air pockets. Bake 30 to 35 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.
- Place the pan on a wire rack, and allow to cool for 15 minutes. Then transfer the cake from the pan directly onto a rack to cool completely.
To make the frosting:
- Using an electric mixer on medium speed, beat the cream cheese and butter until thoroughly combined and fluffy.
- Add the confectioners' sugar, and mix until incorporated. Mix in the cinnamon and vanilla.
- Frost the cooled cake with the frosting. If desired, garnish with chopped nuts.
Notes
- Store the cake tightly covered in the refrigerator up to 5 days or in the freezer up to 3 months.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
