Mulling-Spice Cake With Cream-Cheese Frosting
- Total Time
- 2¾ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:10 servings
- Nonstick baking spray
- 2¼cups/290 grams all-purpose flour
- 1teaspoon ground cinnamon
- ½teaspoon ground cloves
- ½teaspoon ground nutmeg
- ¼teaspoon ground ginger
- ½teaspoon kosher salt
- 1cup/225 grams unsalted butter (2 sticks), softened
- 1packed cup/220 grams light brown sugar
- 2large eggs
- 2teaspoons freshly grated orange zest
- ¾cup/180 milliliters unsulfured molasses (not blackstrap)
- ½teaspoon baking soda
- ½cup/120 milliliters apple cider
- 12ounces/340 grams cream cheese, softened
- ¾cup/170 grams unsalted butter (1½ sticks), softened
- 1½teaspoons vanilla extract
- ¼teaspoon kosher salt
- 6cups/740 grams confectioners’ sugar, sifted
- Finely chopped crystallized ginger, chocolate pearls or sprinkles (optional)
For the Cake
For the Frosting and Garnish
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
978 calories; 45 grams fat; 27 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 141 grams carbohydrates; 1 gram dietary fiber; 116 grams sugars; 7 grams protein; 348 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 350 degrees. Prepare the cakes: Coat two 9-inch round pans with baking spray and line the bottoms with parchment.
- Step 2
In a medium bowl, whisk together the flour, spices and salt; set aside.
- Step 3
Working in the bowl of a stand mixer fitted with a paddle attachment (or using an electric mixer), beat together the butter and brown sugar on medium until smooth. Add eggs and orange zest, and beat on medium-high speed, about 1 minute.
- Step 4
In a separate bowl or liquid measuring cup, add the molasses and baking soda. In a small saucepan, bring the apple cider to a boil over high; pour it over the molasses and baking soda and whisk until combined. (The mixture will froth.)
- Step 5
Beat in a third of the flour to the butter mixture on low until combined, then half the cider mixture. When it’s blended, add half the remaining flour, all the remaining cider, then the rest of the flour, beating to blend after each addition. Batter will be runny.
- Step 6
Divide the batter between the pans, swiveling the pans to level the batter, which will be scant. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out clean, rotating halfway through. Let cakes cool in pans for 15 minutes, then unmold and transfer the cakes to wire racks to cool fully.
- Step 7
Prepare the frosting: Use an electric mixer to beat the cream cheese until smooth. Add the butter and beat until smooth. Add the vanilla and salt, and mix briefly. On low speed, add the confectioners’ sugar, ½ cup at a time. After all the sugar is incorporated, scrape the bowl, then beat the frosting on medium-high for 15 seconds.
- Step 8
Place one layer of cake on a serving platter. Top with 1 cup frosting, and spread it to the edge of the cake. Place the second cake layer on top, and frost the entire cake with the remaining frosting. Top with a smattering of crystallized ginger bits, chocolate pearls or sprinkles, if desired. Refrigerate for 1 hour (or up to 3 days) before serving.
Private Notes
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Cooking Notes
Kathy
I’m allergic to apple cider vinegar. Would using ordinary white vinegar harm this recipe?
MWG
Curious about the 6 cups of confectioners' sugar for the frosting. Dorie's recipe for cream cheese frosting for her carrot cake calls for about half this. Could this be an error?
Ethan
The recipe calls for apple cider, not apple cider vinegar. If you need a substitute maybe try a different type of juice.
Tiffany
My husband also really dislikes cream cheese frosting (they said for better or worse...sigh), but asks for a spice cake every year for his birthday. I use a basic buttercream (old Joy of Cooking recipe), but add a bit less sugar to taste. A citrus buttercream could also be good.
BLShute
The molasses and cider flavors in this cake were wonderful, but the texture was unfortunately dense. The sponge was neither over- nor under-cooked, and I followed the instructions without change or substitution. Also, the batter was not particularly runny, as the recipe indicated, but a typical cake batter consistency. I make cakes often, usually with good results. This one was just stodgy. I might try it again and add some baking powder to get a better rise.
Lucy Cooney
The best cream cheese frosting I've ever had is the one from Martha Stewart. 1 cup unsalted butter (two sticks) softened 8 oz package cream cheese, softened 1 teaspoon vanilla 1 (Yes, only 1) cup of confectioner's sugar Beat together well and use as directed. Delicious, creamy, spreads well, stays creamy for days when in the refrigerator. I make a banana cake in a 9 x 13 pan, cool and store it in the pan spread with this frosting. Cover with foil. Eat it all week for dessert and it's great!
Shiphrah
This is pretty much the recipe my grandmother copied off the Brer Rabbit molasses bottle during the Depression. I've been making it since the early 70s.
MAB
I'm glad I read all the notes before I baked! What great advice! I got a lovely spice cake that rose. Based on everyone's notes I used 3/4 cup apple cider hot but not boiling to a half cup of molasses, adding the cider in slowly & mixing so less froth and no burnt molasses. I also added 2 tsp of baking powder to the flour & spices. For the frosting I used 8 oz cream cheese, 1 stick of butter and 3 cups confectioners sugar, with the same amount of salt and vanilla indicated in the recipe.
Harper
Incredibly luxurious. I reduced a cup of cider down to half cup of concentrate, and added some to the icing as well. I also doubled the baking soda, and got a lovely light crumb. Still not very cidery, ultimately, but I think I will try again with a more concentrated cider syrup. Icing was wickedly sweet and in future I think I'll look for an ermine or maybe a French buttercream.
Ralph
One question. Is the apple cider alcoholic? This matters as my wife shouldn't have plain apple juice. I could possibly let some alcoholic cider go flat for use.
JennF
The recipe says apple cider, not apple cider vinegar
Susan
Hi Kathy - pretty sure it's apple cider & not apple cider vinegar! :-)
Marian Modrak
I have no apple cider now so I'm subbing in fresh orange juice and just for fun adding chopped pecans and bits of crystallized ginger
Idonna
The recipe calls for apple cider. Not apple cider vinegar.
KathyC3790
Made this with fresh squeezed orange juice and it was terrific!
neurodrew
The amount of frosting needs to be trimmed; I had two cups left over. The cake is dense with a great flavor. I might think of adding raisins and serving it with a light icing like a coffee cake
Gwen
Excellent recipe. I used freshly brewed apple cider, increased the cider to 3/4 cup, decreased the molasses to 1/2 cup and warmed up the cider before adding it to the molasses, as another reviewer suggested. I replaced the two eggs with 1/4 cup apple cider vinegar and 2 teaspoons baking soda (which leavens cake). I increased the salt to one teaspoon. I used one cup vegetable oil instead of butter. Dark, moist, flavorful gingerbread. You could also sub one half of the oil with apple sauce. A
Jeremy
The batter was not runny. The cake did not rise. What’s wrong with this recipe?
Gale S
This was like a carrot cake without the carrots. The flavor is delicious. I followed the suggestions of others to add 2 teaspoons to the flour mixture, and it rose a little more, but overall, it was a dense cake. My recollection of a spice cake is one that is like a sponge cake with spices. I made the cream cheese frosting and used it as the middle layer. I made an American buttercream with the spice mixture for the outside frosting.
Ann
Yes, the cake was pretty dense, but I don't think it took anything away from the cake. It was also a bit dry considering I took it out early, however the frosting did make up for it. We all loved the flavor and the orange zest definitely helps. Also, I cut the sugar in the frosting by a lot! I used 1 cup of sugar and it was still sweet.
adjustments
3/4 cup apple cider 0.5 cup molasses Add and mix slowly 2 tsp baking powder to flour and spices
Heather
I added 1/4 c more cider cold right at the end. And I forgot to add the last 1/3 of flour mix so I did that 2 min after the cakes were in the oven… when the batter had smoothed and become more runny.
H. McGuire
After reading notes, I made with a lot of adjustments: Used Chai Spice Blend, doubled baking soda, subbed orange juice for apple cider, subbed brown sugar and orange juice for molasses. Frosting 16 ounces cream cheese, 2 sticks of butter and 2 teaspoons vanilla and 1/2 teaspoon sea salt. Decorated with ginger snaps. Cake turned out amazingly light and frosting was perfect texture. Could have used less powdered sugar but consistency might have changed. Had extra frosting.
H. McGuire
2x baking soda, sub orange juice for apple cider 1/2 cup brown sugar for molasses
alix
Double baking soda 1 1/2 c confectioners sugar in frosting
Cynthia
I cooked the cake according to the recipe; it’s delicious, moist, but a dense cake, which is fine. The frosting is great; I used 5-cups of sugar. Very nice for the holiday season.
Natalene Maria
followed recipe but my frosting has turned out a bit wet & runny. transported straight to the fridge too see if that brings any joy. confident it will taste ok tho but might not look as fetching as your image.
terez
Has anyone made this recipe as cupcakes?
Julie
This is my son's favorite cake so I've made it several times!! I'm curious, though, why the author says it's a thin batter - it has never been thin for me. We also add a full tablespoon of orange peel - love that orange flavor! And we sprinkle the top with granules of ginger-honey drink (the kind you can buy in asian markets).
Marla
Did not like this cake, too dense, no rise, flavor overpowering. Followed directions to the letter I believe. Disappointed as it took time to make.
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