|My Spice Cake Supreme is bursting with flavor!|
Today, I have a great spice cake recipe to share with you with Spice Cake Supreme. This is a wonderful homemade spice cake that can be made into a layer cake or sheet cake. Without any special fancy ingredients like cake flour, this delicious recipe turns out a light and moist cake comparable to any commercial mix that is sure to please.
This spice cake recipe calls for sour milk or buttermilk. If you don’t have any on hand, do not fret, dear readers. Measure out your cup of milk and return two tablespoons. Instead measure out two tablespoons of lemon juice and add to the measured milk. The lemon juice curdles that sweet milk and works nicely in this recipe.
Frost with your favorite white vanilla or cream cheese icing and you will really enjoy this simple cake!
I make several different spice cakes that you honestly should try such as my tropical spice cake, my best spice layer cake, my peanut-butter spice layer cake, and my clove cake. Trust me, but there are more that you can find just checking the search box.
My Spice Cake Supreme
2 tablespoons of molasses (dark or light)
2 cups of light brown sugar (firmly packed)
1/2 cup margarine (not spread) or vegetable shortening
2 cups of flour
2 teaspoons of ground cinnamon
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground cloves
1/2 teaspoon of baking soda
1 cup of sour milk or buttermilk
Beat the sugar and the margarine with your electric mixer until well creamed.
Add the eggs, one at a time, beating well after each one.
Sift together all the dry ingredients and keep in a separate mixing bowl.
Alternate small amounts of the dry ingredients along with the sour milk, beating well after each addition. Try to end with the milk as your last ingredient to keep your cake extra moist.
Grease two-9 inch layer cake pans or a 9″ x 13″ sheet cake pan.
Bake at 350 degrees for about 40 minutes for the sheet cake or 25-30 minutes for the layer cake. Test with a toothpick to see if it is done.