Sweetwater Ranch Spice Cake
Indulge in the cozy, nostalgic flavors of Sweetwater Ranch Spice Cake, a dessert that embodies rustic elegance and classic comfort. This moist and tender cake is infused with a harmonious blend of warm spices—cinnamon, nutmeg, and ginger—perfectly complemented by the richness of buttermilk and brown sugar. Topped with a luscious cream cheese glaze that effortlessly drips down its sides, this spice cake is both visually stunning and irresistibly delicious. With just 20 minutes of prep and a few pantry staples, it’s an ideal recipe for fall gatherings, holiday celebrations, or whenever you’re craving a dessert that feels like a warm embrace. Serve this crowd-pleaser as an afternoon treat with coffee or as a showstopping finale to any meal.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.25 cups Brown sugar, packed
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Buttermilk
- 1 cup Powdered sugar
- 4 ounces Cream cheese, softened
- 2 tablespoons Milk
- 1 teaspoon Vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In a large mixing bowl, beat the softened butter and brown sugar together with a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing thoroughly after each addition. Mix in the vanilla extract.
With the mixer on low speed, alternate adding the dry ingredients and the buttermilk into the butter mixture. Start and end with the dry ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
While the cake cools, prepare the glaze. In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and beat until combined.
Add the milk and vanilla extract to the cream cheese mixture and continue to beat until the glaze has a smooth, pourable consistency.
Once the cake is completely cool, drizzle the cream cheese glaze over the top, letting it run down the sides for a rustic look.
Slice, serve, and enjoy your Sweetwater Ranch Spice Cake!
Nutrition Facts
Calories |
4367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.3 g | 267% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1094 mg | 365% | |
| Sodium | 2964 mg | 129% | |
| Total Carbohydrate | 578.1 g | 210% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 376.6 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 767 mg | 59% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1285 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
