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Spice Cake with Frosting

 Spice Cake with Frosting
My Grandma Susie would take this wonderful cake to barn raisings and to barn dances, where my Grandpa Ward would also take his fiddle. I hope my two grandchildren will have such warm memories of me when they are grandparents.
12 ServingsPrep: 25 min. Bake: 25 min.


  • 1/2 cup butter, softened
  • 2 cups packed dark brown sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup buttermilk
  • 4 egg whites
  • 1-1/3 cups sugar
  • 1 tablespoon water
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • Preheat oven to 350°. In a large bowl, cream butter and sugar
  • until light and fluffy. Add eggs, one at a time, beating well after
  • each addition. Combine flour, cinnamon, baking soda, cloves and
  • nutmeg; add to creamed mixture alternately with buttermilk.
  • Pour into two greased 9-in. round baking pans. Bake 25-30 minutes or
  • until a toothpick inserted in center comes out clean. Cool 10
  • minutes before removing from pans to wire racks to cool completely.

2 of 2

Spice Cake with Frosting (continued)

Directions (continued)

  • In a heatproof bowl of a stand mixer, whisk egg whites, sugar, water
  • and cream of tartar until blended. Place over simmering water in a
  • large saucepan over medium heat. Whisking constantly, heat mixture
  • until a thermometer reads 160°, about 2-3 minutes.
  • Remove from heat; add vanilla. With the whisk attachment of a stand
  • mixer, beat on high speed until stiff glossy peaks form, about 7
  • minutes. Spread frosting between layers and over the top and sides
  • of cake. Store frosted cake, uncovered, in refrigerator. Yield: 12
  • servings.
Nutritional Facts: 1 slice equals 396 calories, 9 g fat (5 g saturated fat), 56 mg cholesterol, 173 mg sodium, 76 g carbohydrate, 1 g fiber, 5 g protein.