Spiced Layer Cake

3 layers of spiced cake, a cinnamon milk soak, blackberry blood orange filling, and a blood orange cream cheese whipped cream, this spiced layer cake is perfect for fall.

Why do you soak a cake?

Layer cakes are often “soaked” with a simple syrup to keep them moist or save a dry cake. In this case I wanted to make sure the cream cheese whipped cream didn’t lose moisture to the cake but I also wanted to add flavor to the cake. The cinnamon milk soak is different from a classic water and white sugar soak and I think it’s DELISH – it tastes similar to a fall cinnamon milk steamer. That being said you can use any soak that you want!

What’s the difference between cream cheese frosting and cream cheese whipped cream?

I love the flavor of cream cheese and the tanginess it adds to a frosting. Traditional carrot cake uses a cream cheese butter cream which is cream cheese, powdered sugar, and butter. On the other hand this recipe uses heavy cream instead of butter which makes a lighter and fluffier frosting and also doesn’t require as much sugar.

Spiced cake versus Gingerbread

I originally thought about making this a gingerbread cake however the texture can be difficult when stacking. A traditional gingerbread cake uses molasses and hot water in the batter. On the other hand this spiced cake is based on my classic Vanilla layer cake but with the addition of spices.

Tips for making a simple spiced layer cake

• If you want to make a full 9″ cake, multiply all the cake ingredients by 1.5 aka instead of 2 eggs, use 3. This cake can be easily scaled so you could also double it and make two thinner 9″ cakes.
• Triple check that your pan is the correct size and that your baking soda and baking powder haven’t expired!
• This cake is a great base for so many flavors so don’t be afraid to play around with fillings, frostings, and soaks. I also love the idea of a version of this cake with a chocolate ganache filling.
• Use a baking spray with flour in it to spray the bottom of your cake pan, try not to spray the sides as it can make the cake rise oddly. Alternatively, grease the pan with soft butter and line the bottom with a round sheet of parchment paper.
• Make sure the cream cheese and whipped cream are both cold when whipping the frosting. It’s important for everything to be cold in order for the cream to whip to stiff peaks.
• I recommend storing this cake, covered in the fridge. If you have a bowl big enough, I like to flip a bowl upside down over the cake to keep the whipped cream from drying out and cracking.
• I made this cake across 3 days. Day 1, bake the cake, day 2 – make the filling and assemble, day 3 – final decorations and serve. That being said you could definitely make this in 2 days (or even 1 if you’re really pressed). I’d bake the cake in the morning then assemble and stack at night, leave it in the fridge overnight and then decorate the next day.

Additional Cake Recipes to try!

• Spiced Marble Loaf Cake
• Chocolate Hazelnut Espresso Cake
• Chocolate Layer Cake

Spiced Layer Cake Ingredients

• All Purpose Flour: Any all purpose flour will work for this cake! I have not yet tried any other flours with this recipe.
• Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date! If they are expired, they won’t be very effective.
• Salt: A little bit of salt enhances the flavors and balances out the sweetness.
• Vanilla Extract: Vanilla adds flavor to the cake, filling and soak.
• Eggs: I use standard large eggs from the store.
• Sugar: This cake uses granulated sugar in the cake batter and soak, and then powdered sugar in the cream cheese whipped cream.
• Sour Cream: Sour Cream adds richness and moisture to the cake. You can also use full fat greek yogurt.
• Oil: Oil adds moisture to this cake and keeps it from drying out. I recommend using a neutral oil such as vegetable, canola, or avocado oil.
• Cream Cheese: Cream Cheese adds a little extra tang and stiffness to an otherwise simple whipped cream.
• Heavy Cream: Heavy cream or heavy whipping cream will work, just make sure it’s cold.
• Milk: Any milk will work for the soak and cake but I tend to use whole milk or 2% for a richer taste.
• Spices: Cinnamon, Ginger, Nutmeg, Allspice, Cloves- these spices create the spice blend in the cake and cinnamon is added to the milk soak and there is freshly grated nutmeg in the whipped cream.
• Blackberries: Fresh blackberries are used in the filling as well as for decoration on top.
• Blood Orange: The zest of a blood orange is used in the cream cheese whipped cream and the orange juice is used in the filling. A regular navel orange will work too!

How to make a Spiced Cake?

• Preheat the oven to 350 F and place a rack in the middle of the oven.

Spiced cake batter

• In a medium bowl, whisk together the eggs, sugar, salt, yogurt, milk, and vanilla extract until smooth.
• Pour in the oil and whisk again.
• Lastly, pour in the flour, baking soda, baking powder and all the spices.
• Whisk once more until combined and smooth.
• Scrape the sides and bottom of the bowl.
• Spray the cake pan with your baking spray and then pour in the spiced batter.
• Smooth out the cake with a rubber spatula.

Bake

• Bake the cake in the preheated oven for 25 minutes. After 25 minutes, rotate the cake 180 degrees and bake for another 10-15 minutes.
• When the cake is finished baking, check it by sticking a toothpick into the center of the cake. If the toothpick comes out clean, the cake is fully baked.
• Remove the cake from the oven and leave it to cool for 10 minutes before removing the spring form.
• After 10 minutes, remove the springform.
• Allow the cake to cool completely before assembling.

Blood Orange Cream Cheese frosting

• In a medium mixing bowl, add in the orange zest, cream cheese, powdered sugar, salt, and vanilla extract.
• Use the paddle attachment to cream the cream cheese mixture on medium speed for 3 minutes until fully combined. If using a hand mixer, the regular beater attachments will work.
• Turn off the mixer and pour in the cold heavy cream.
• Switch to the whisk attachment and whip on medium speed until medium stiff peaks form. Do not over whip it, it’s better to under whip rather than over whip. If you over whip it, pour in a little extra heavy cream and use a rubber spatula to fold it in.
• Place in the fridge until ready to assemble.

Blackberry Blood Orange Filling

• In a small pan, add in one box of rinsed blackberries with the juice of a blood orange and two tablespoons of water.
• Cook over medium heat until it starts to bubble. Use a fork to mash the blackberries until they are mostly broken down.
• Continue cooking until most of the moisture has cooked out.
• Remove the pan from the heat and pour the filling into a large shallow dish to cool to room temperature.

Cinnamon Milk Cake Soak

• In a medium pot, add in the sugar, milk, and cinnamon.
• Place over medium low heat and whisk until the sugar has dissolved. Remove from the heat and pour into a heat safe bowl and stir in vanilla extract.
• Set aside to cool to room temperature.

Assemble

• * If you want to fully frost the outside of the cake, level off the domed top of the cake first.
• Slice the cake into 3 layers with a serrated knife. Place the bottom layer on a parchment lined plate or cake stand.
• Brush the top of the bottom layer with the cinnamon milk soak until it appears wet on the entire surface.
• Scoop one cup of the cream cheese frosting onto the bottom layer of cake and use the back of a spoon or rubber spatula to spread it out. Stop about 1/4″ from the edge of the cake.
• Create a center circle 1/2″ in from the outer edge of the frosting that is a little bit deeper to fill with 1/4 cup of the blood orange blackberry filling.
• Layer the middle layer of cake over the frosting and press down gently.
• Repeat the soak, frosting, and filling on the middle layer of cake.
• Place the top layer of cake on top and press down gently. Soak the top of the cake.
• Scoop the remaining frosting onto the top of the cake. Use an offset spatula to smooth the frosting over the top and sides of the cake.
• *If you want to fully frost the cake, make 1.5 times the frosting. Once layered and base frosted, place the fridge in the cake for at least an hour or two, covered. I like to put a bowl upside down over the top. Let it firm up before frosting the sides of the cake.
• Use the 1/2 portion of frosting to coat the outside/decorate as you want.
• Place fresh blackberries on top for decoration.

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