This spice cake recipe makes a tender cake that's flavorful enough to serve unadorned! Perfect for a picnic or potluck.
Ingredients
- ½ cups bleached all-purpose flour: 2 piece
- cornstarch: 0.25 cup
- baking powder: 4 tsp
- ground ginger: 2 tsp
- ground cinnamon: 1 tsp
- ground nutmeg: 0.5 tsp
- ground allspice: 0.5 tsp
- ground cloves: 0.5 tsp
- salt: 0.5 tsp
- milk: 1 cup
- eggs: 3 piece
- vanilla extract: 2 tsp
- unsalted butter, softened until easily spreadable: 1 cup
- dark brown sugar: 2 cups
Metric Conversion
Stages of cooking
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Adjust the oven rack to the middle position; preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a metal or disposable foil 9x13-inch pan.
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Whisk flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, allspice, cloves, and salt in a large bowl. Mix milk, eggs, and vanilla extract in a 2-cup measuring cup.
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Beat softened butter into flour mixture in a large bowl with an electric mixer, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add brown sugar; beat until just incorporated, about 30 seconds. Pour batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack, then run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
