Feather Spice Cake
This perfectly spiced cake is tender and light as a feather. The recipe dates back nearly 100 years in my family and was a specialty of my grandmother’s. It makes a nice dessert for Christmas dinner or anytime. Maple flavored frosting isn’t traditionally Southern, but it is the perfect choice to go with spice cake. If you prefer popular Southern frosting, substitute the Mocha Buttercream Frosting used with my Chocolate Hazelnut Cake.
Prep batter: 40 minutes
Bake: 20 to 21 minutes
Bake at: 375°F
Pan: two 6-inch round cake pans
Prep frosting: 15 minutes
Yield: 10 to 12 servings
Difficulty: intermediate
Ingredients
Cake Batter
- 1 1/2 cups plus 3 tablespoons (232 grams) cake flour
- 1 1/2 teaspoons baking powder
- Rounded 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground mace (optional)
- 1/8 teaspoon ground cloves
- 5 tablespoons unsalted butter, softened
- 1/2 cup plus 2 tablespoons (128 grams) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 3 tablespoons molasses
- 1/4 cup plus 3 tablespoons whole milk, room temperature
- Baker's Joy non-stick cooking spray
Maple Buttercream Frosting
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3 cups (336 grams) powdered sugar, sifted
- 1/4 teaspoon salt
- 1 tablespoon maple syrup
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon maple extract
Directions
Making the Cake Layers
- In a medium bowl, sift the flour and measure. Add the baking powder, salt, and spices to the flour and sift together 3 times (see "Tips").
- Preheat the oven to 375°F.
- In a large bowl, use an electric mixer at medium speed to cream the butter until whipped, about 30 seconds. Gradually add the sugar and beat until the mixture is pale yellow and fluffy, about 5 to 6 minutes. Add the egg and yolk one at a time and beat until the yolk just disappears. Add the molasses and beat to blend.
- Working in thirds, fold in the flour mixture alternately with the milk until almost incorporated (start and end with dry ingredients). Fully incorporate the final flour addition.
- Prepare the cake pans with Baker's Joy non-stick cooking spray or grease and flour the pans. Divide the batter evenly between the pans. Bake the cake layers for 20 to 22 minutes in a preheated oven at 375°F. When done the tops will still appear somewhat moist.
- Let the cakes cool in their pans on a wire rack for 15 minutes. Run a knife around the edge of the pans to loosen and turn out the cakes on a wire rack to cool completely.
Making the Frosting
- Place the softened butter in a large mixing bowl. Sift the powdered sugar into the bowl with the butter. Add the salt, maple syrup, vanilla and maple extracts.
- Start with an electric mixer on low speed and beat the ingredients together until blended. Gradually increase the speed to medium and cream together the ingredients until they are light and fluffy, about 5 to 6 minutes. Adjust the consistency by adding powdered sugar or maple syrup (not too much) as needed.
Assembling the Cake
- Use a long, serrated knife to cut the dome tops off both cake layers. Take a pastry brush and lightly brush away crumbs. Place one cake layer cut side down on your cake plate. Spread 1/4 of the frosting evenly across the top. Place the second cake cut side down on top of the first layer. Spread a thin layer of frosting across the top and on the sides of the cake. Refrigerate the cake for 15 minutes to let the “crumb coat” set.
- Place 1/4 of the remaining frosting on top and spread evenly to edges. Spread frosting around the sides of the cake. Smooth it with an offset or straight spatula. Use any leftover frosting to pipe decorations, if desired.
- Cover and refrigerate the cake for up to 3 days. Leftover slices can be wrapped and frozen for up to 3 weeks.
Tips
- Do not skip sifting the cake flour as directed. Sifting gives the cake its characteristic feather lightness.
- To make two 9-inch cake layers, use 2 3/4 cups plus 1 tablespoon (377 grams) cake flour, 2 1/2 teaspoons baking powder, scant 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground mace, 1/4 teaspoon ground cloves, 1/2 cup unsalted butter, 1 cup (203 grams) granulated sugar, 2 large eggs, 1/3 cup molasses, and 3/4 cup whole milk. To make the frosting, start with 4 cups (448 grams) powdered sugar.