SPICE VELVET CAKE

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SPICE VELVET CAKE

Spice Velvet Cake. The soft moist texture of a premium brand cake mix in a delicious, fragrantly but lightly spiced cake topped with brown butter frosting!

Ingredients
  1. 1¼ cups all purpose flour, sifted
  2. 1½ cups cake flour, sifted
  3. ½ teaspoon baking soda
  4. 1½ tsp baking powder
  5. 1 tsp cinnamon
  6. 1/2 tsp ground ginger
  7. 1/2 tsp allspice
  8. 1/4 tsp ground nutmeg
  9. 1/4 tsp ground cloves
  10. 1 teaspoon salt
  11. 1½ cups sugar
  12. ⅔ cup vegetable oil
  13. ⅓ cup vegetable shortening, at room temperature
  14. 2 tsp vanilla extract
  15. 3 eggs, large or extra large
  16. 1½ cups buttermilk
  17. FOR THE BROWN BUTTER FROSTING
  18. 1 cup butter, browned
  19. 4 cups icing sugar, powdered sugar
  20. 2 tsp vanilla extract
  21. 3 tbsp milk, approximately
Instructions
  1. Sift together both flours, baking soda, baking powder, salt, sugar, cinnamon, ginger, allspice, nutmeg and cloves. Set aside.
  2. Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper.
  3. In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
  4. Beat the eggs in one at a time.
  5. Fold in the dry ingredients alternately with the buttermilk.
  6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
  7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
  8. TO PREPARE THE BROWN BUTTER FROSTING
  9. To brown butter just melt it in a small saucepan over medium heat and watch it carefully until the color turns light golden brown. Watch it carefully; it can burn quickly once it reaches the proper color.
  10. Pour it off immediately into a heat proof measuring cup, leaving the sediment behind. Allow the brown butter to cool to room temperature and solidify.
  11. Beat all ingredients together until smooth, fluffy, and a spreadable consistency. Use a couple of tablespoons of milk to begin and add more if need be or of it becomes too thin, just add a couple more tablespoons of icing sugar at a time to get to the proper consistency.
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