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–+ servings

Classic Spice Cake with Praline Frosting

All the warm spices you love, topped with a praline frosting that's basically caramel and butter heaven. I bake it in a 13x9 pan.
Prep Time:20 minutes
Cook Time:30 minutes
cooling time:1 hour
Total Time:1 hour 50 minutes

Equipment

  • 1 13x9 inch baking pan
  • 1 Electric Mixer
  • 1 Small saucepan

Ingredients

Cake

  • 2½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ¾ teaspoon salt
  • ¾ cup unsalted butter room temperature, for cake
  • 1½ cups granulated sugar
  • 3 large eggs separated
  • 1½ teaspoons vanilla extract
  • ¾ cup + 2 tablespoons milk

Frosting

  • 2 tablespoons unsalted butter for praline base
  • ½ cup dark brown sugar for praline base
  • ½ cup heavy cream for frosting
  • 1 cup unsalted butter room temperature, for frosting
  • 6 cups powdered sugar for frosting
  • 1 cup pecans crushed, for topping

Instructions

Make the Cake

  • Prep. Preheat oven to 350°F. Butter and flour a 13x9-inch baking pan.
  • Mix dry ingredients. Sift together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
  • Cream butter and sugar. Beat butter until fluffy, about 1 minute. Gradually add sugar and beat on high until light and fluffy, about 3 minutes.
  • Add egg yolks. Add egg yolks one at a time, beating well after each. Mix in vanilla.
  • Combine wet and dry. Alternately add dry ingredients and milk in three additions, starting and ending with dry ingredients. Mix just until combined.
  • Fold in egg whites. Whip egg whites until stiff but not dry. Gently fold into batter.
  • Bake. Pour batter into prepared pan and smooth top. Bake 25-30 minutes, until center springs back when pressed and toothpick comes out clean. Cool completely in pan.

Make Frosting

  • Make praline base. In a small saucepan, combine brown sugar, cream, and 2 tablespoons butter. Cook over medium heat, stirring frequently, until sugar dissolves. Set aside to cool completely, about 1 hour.
  • Make frosting. Beat remaining 1 cup butter with cooled praline mixture until creamy, about 3 minutes. Gradually add powdered sugar, beating until smooth. I recommend tasting it after adding 4 or 5 cups, you might find the full 6 cups too sweet. Beat 3 more minutes until fluffy.
  • Frost and finish. Spread frosting over completely cooled cake. Sprinkle crushed pecans on top.

Video

Notes

Room temperature ingredients are essential for proper mixing - set out butter and eggs 1 hour before starting.
The praline base must cool. Don't rush this step or your frosting will separate.
Servings: 12 servings
Author: Katie Shaw