|My Best Spice Layer Cake disappears once it gets cut.|
You may think this cake sounds like a lot of work. However, you would lose because there is no butter to cream since this recipe uses oil. Basically, this just involves gathering all your ingredients and mixing just to incorporate everything.
I do advise using your measuring spoons, especially when using baking powder or baking soda. It is important for your cake’s success to level those spoons or you can ruin it.
I hope that you try this recipe because it is given in the true spirit of spreading joy.
My Best Spice Layer Cake
|This is what the three layers look like unfrosted.|
3 teaspoons of baking powder, leveled
1 teaspoon of cinnamon
½ teaspoon of salt
½ teaspoon of ground cloves
½ teaspoon of nutmeg
1/4 teaspoon of ground ginger
1/4 teaspoon of pumpkin pie spice
2/3 cup of canola oil
1-1/2 cups of sugar
3 large eggs
1-1/4 cups of milk
3 tablespoons of molasses (light or dark, whatever you have on hand)
1 teaspoon of vanilla
Mix your oil with sugar and eggs, one at time with your electric mixer.
Sift your dry ingredients together in another mixing bowl and slowly add to the creamed mixture, alternating with the liquids (milk, molasses and vanilla) until all the ingredients are combined.
|This is what my Best Spice Layer Cake looks like once cut.|
Grease and flour or line with wax paper three nine-inch layer cake pans.
Divide the batter between three cake pans and bake in a 350-degree oven for about 25 minutes or until a cake tester or toothpick comes out clean.
Allow to cool in the pans for about 12 minutes before attempting to remove. If you try to take them out too soon, you can end up with the cake breaking.
Frost with your favorite butter cream frosting.
|My Best Spice Layer Cake is known to open even the coldest hearts from what I've been told.|