Icespice Homemade Cake

Cynthia May

2 min read

·

22-01-2025

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Forget store-bought cakes! This weekend, I'm sharing my recipe for an Icespice Homemade Cake – a delightfully refreshing dessert that's perfect for a hot summer day or any occasion, really. It's surprisingly easy to make, and the result is a moist, flavorful cake with a subtle hint of spice that's utterly irresistible.

The Allure of Icespice

Icespice, that unique blend of cool and spicy, adds a captivating complexity to this cake. It's not overpowering; rather, it's a subtle dance of flavors that complements the sweetness of the cake without masking it. This isn't your grandma's vanilla cake; it's a modern twist on a classic, appealing to both seasoned bakers and novice cooks alike.

Recipe Breakdown: What You'll Need

This recipe is designed for a standard 9x13 inch baking pan. Adjust as needed for different pan sizes.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 tablespoon Icespice (adjust to taste; start with less and add more if desired)

Frosting (optional):

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar
• ¼ cup milk
• ½ teaspoon vanilla extract
• A pinch of Icespice (optional, for an extra kick)

Baking Instructions: Step-by-Step

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour your 9x13 inch baking pan.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Wet Ingredients: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the Icespice.
5. Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool: Let the cake cool completely in the pan before frosting.

Frosting Instructions: Adding the Finishing Touch

1. Cream Butter: In a large bowl, beat the softened butter until light and fluffy.
2. Add Sugar: Gradually add the powdered sugar, beating until smooth.
3. Incorporate Milk and Vanilla: Add the milk and vanilla extract, beating until the frosting is light and fluffy.
4. Icespice (Optional): If desired, add a pinch of Icespice for a subtle spicy flavor.
5. Frost: Once the cake has cooled completely, frost the top with the prepared frosting.

Serving Suggestions and Storage

This cake is delicious served at room temperature or chilled. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Enjoy your delicious homemade Icespice cake! Let me know in the comments how yours turned out.