I Am Baker

homemade spice cake mix

The Homemade Yellow Cake Mix, White Cake Mix and Homemade Brownie Mix on my site are so popular, I deciding that adding to the selection needed to be at the top of my list of things to do.  (Don’t worry, chocolate is next.  I am still experimenting! You will read why below.)

Homemade Spice Cake Mix

I have quite a few recipes that utilize spice cake mix, so instead of buying boxes I make up my own mix! It is easy peasy. And best part?  Wholesome and delicious!

As with all my homemade “box mix” cake mixes, you have some dry ingredients in an airtight container and then simply add the wet ingredients when you are ready to bake. The very same process as if you were to use a box of mix you purchased at the store.

One of the main differences is of course taste (so delicious) but also quality of ingredients. You have complete control over what you are eating and what you are putting in your body.

Homemade Spice Cake Mix

homemade spice cake mix

Ingredients

    Dry Ingredients
  • 1 1/4 cups all purpose flour
  • 1 cup brown sugar
  • 2 tablespoons corn starch
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 2 teaspoons pumpkin spice*
  • Wet Ingredients
  • 1/2 cup whole milk
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 1/2 cup butter, room temperature

Instructions

  1. Place all dry ingredients in a bowl and sift to combine. If there are any lumps in your sugar be sure to get them out now. Pour all dry ingredients into a mason jar or air-tight storage container.
  2. *If you do not have pumpkin spice you can use: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp all spice and 1/4 tsp ground cloves.
  3. When ready to bake:
  4. In a medium bowl add in eggs, milk and vanilla and beat together with fork. Set aside.
  5. In a stand mixer cream butter until light and fluffy.
  6. With the mixer on low, start by alternating the dry mixture and the egg mixture.
  7. Pour 1/3 of the dry mixture into the creamed butter, then add 1/2 of the egg mixture. Continue alternating until all ingredients used. Turn off mixer, remove bowl and continue stirring by hand if any ingredients are not fully incorporated.
  8. Bake at 350 for about 18 minutes in 8-inch round pans. Increase time to about 30 minutes for 9x13 pan and keep a close eye on it.
  9. This recipe makes 14-16 cupcakes and they should bake for about 15 minutes.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://iambaker.net/homemade-spice-cake-mix/

Quick Note: You can change the spice level to your tastes.  I prefer a subtle spice cake, one that does not over power a cream cheese frosting.  If you prefer a bold and zany spice cake, then feel free to play around with the amounts of spies added.

Not just any recipe can be turned into a homemade cake mix. The recipe really has to be conducive to the Single Stage or All-Ingredient method of baking.  If you need to harness the lightness and airiness of the Creaming Method (creaming butter and sugar together first) then the recipe will not work as well for a homemade box mix.

Spice Cupcakes with Caramel Cream Cheese!

 

I recently used the Homemade Spice Cake Mix to make cupcakes with a Caramel Cream Cheese frosting.  They were phenomenal!  I can’t wait to make my Velvet Spice Cake Surprise-Inside Cake with it next!

I Am Baker

homemade carrot cake

Trying to find a real carrot cake recipe is not as easy as you would think.  My Mother-in-Law was having a big birthday party last Sunday and that was her only request.  Real carrot cake.  With real ingredients.

I have never been a fan of chunky carrot cake.  Chunky as in… no visible carrot pieces.  No nuts.  No raisins.  Never ever ever raisins in a cake.

I much prefer the box mix.  Because really, its all about the cream cheese frosting anyway.  As long as there is a cake with some sort of spice flavor under it I am good.

Chunky Carrot Cake with the BEST Cream Cheese Frosting!

 But I was wrong.

So, so so so wrong.

After searching for some time, I found a reliable source for the recipe.  My friend Shaina from Food For Your Family has a beautiful, real and raw site.  Raw in terms of ingredients (she uses real food… unlike me who just professed a love for box mix) and in terms of writing.  (Seriously, I have never been emotionally moved by a food blog as much as I am with hers.)

I changed up a few key ingredients simply because I did not have any on hand, but for the most part tried to follow her great recipe.  If you want the original in all its glory, be sure to visit her site!!

Chunky Carrot Cake with Cream Cheese Rosettes!

 

For the exterior I did a version of my original Rosette Cake.  My beautiful mother-in-law was turning 67 (she really doesn’t look a day over 45!) and so piped out 67 flowers.  Some are with the 1M tip (remember you can always use a 2D tip in place of the 1M) and the rest are with #27 tip from Wilton.

Chunky Carrot Cake with Cream Cheese Rosettes!

 

This is my favorite Cream Cheese frosting.  (Its the best ever.  Don’t click that link.  You will be ruined for all other cream cheese frostings forever.)

Homemade Carrot Cake

Ingredients

  • 2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 2 1/4 cups grated carrots

Instructions

  1. Heat the oven to 350 degrees.
  2. Prepare two 8-inch round baking pans.
  3. Beat the sugar, oil, vanilla and eggs in mixer until it is a light yellow.
  4. In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt.
  5. With the mixer on low speed, slowly add in the dry ingredients. Mix until just combined.
  6. Remove bowl from mixer and fold raisins, nuts, and the carrots.
  7. Divide the batter equally between the pans. Bake for 55 to 60 minutes or until a toothpick comes out clean.
  8. Allow the cakes to cool completely on a wire rack.
  9. Cover in cream cheese frosting.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://iambaker.net/homemade-carrot-cake/

Normally I would try to take a pretty picture of the cut-into cake, but since this was for an actual party there wasn’t that opportunity.  Plus this cake is so gloriously chunky and crumbly that there would be no such thing as a ‘beauty shot’.

I did grab a quick picture of my piece though, just before I gobbled it down in 30 seconds flat.

Chunky Homemade Carrot Cake with the Best Cream Cheese Frosting

 

Man it was good.  The flavor was  delightful.  The texture was exquisite. The last bite gratifying.

I think I just talked myself into making another one.

I Am Baker

Velvet Spice Cake

UPDATE: Tutorial HERE

I have been wanting to make this cake since last year, when I first saw Martha Stewart do her  cake.

However, I had to give it a little twist!

So I started with the recipe.  Since I knew that this cake would be covered in many layers of sweet glaze icing, I opted for a less sweet spice cake.

On its own, I would even venture to say that this cake has a slightly salty flavor mingled in with the cinnamon sweetness.

Good thing I am pouring many layers of sugar over top!

But I have got to mention the texture!  I just had to name it Velvet Spice after my fist bite.  Velvet it quite possibly the most perfect word ever when describing this cake.

Velvet Spice cake modified from AllRecipes.com.

Velvet Spice Cake

Ingredients

  • 1 cup white sugar
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon all spice
  • 3/4 cup shortening
  • 1 cup whole milk
  • 3 eggs

Instructions

  1. Preheat oven to 350 degrees.
  2. Prepare chosen pans.
  3. In a mixer, combine together flour, cornstarch, sugar, baking powder, soda, salt, all spice, and cinnamon. Add shortening and milk and mix on medium for about two minutes.
  4. Add in eggs, one at a time, mixing for a few seconds after each egg. Pour batter into prepared pans.
  5. Bake for 35-45 minutes, or until done.
  6. (My pumpkin pan is about six inches across and 3 inches deep.)
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://iambaker.net/velvet-spice-cake-candied-pumpkin-seeds-recipe/

I used my sugar cookie frosting recipe for the white glaze and ended up using an entire bag of powder sugar.

I also wanted to add some pumpkin seeds.

Not just any ole pumpkin seeds… but candied pumpkin seeds!

Candied seeds recipe modified from AllRecipes.com.

Candied Pumpkin Seeds

Ingredients

  • 1 cup raw pumpkin seeds, rinsed and dried
  • 6 tablespoons white sugar, divided
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon all spice
  • 2 tablespoons butter

Instructions

  1. Preheat the oven to 250 degrees.
  2. On a parchment lined baking sheet, spread pumpkin seeds in a single layer.
  3. Toast for 30-45 minutes stirring occasionally. Seeds should appear dry and slightly toasted.
  4. In a bowl, combine two tablespoons of sugar, salt, cinnamon, and all spice.
  5. In a large skillet, melt butter over medium high heat. Once butter is melted, add pumpkin seeds and remaining four tablespoons of sugar.
  6. Stir constantly until sugar dissolves. (anywhere from 1-4 minutes.)
  7. Remove from heat.
  8. Pour seeds into the bowl with the spiced sugar and stir until coated.
  9. Transfer seeds to parchment lined baking sheet and spread in a flat layer.
  10. *Note: If you like clumps of seeds, there is no need to spread in flat layer.
  11. Make sure seeds are cool before eating.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://iambaker.net/velvet-spice-cake-candied-pumpkin-seeds-recipe/

As well as decorating the base of the Velvet Spice Cake, I also carved out a center portion of the cake and added some inside!

This cake is such a play on textures and flavors.  The crunchy candied pumpkin seeds are a unique and delightful compliment to the slightly savory Velvet Spice Cake.  Its one of those, “I didn’t know I wanted to eat this until I ate it now I want to eat it a lot” cakes.

Perfect for any fall celebration!

And just so you know…

Spice Cake!

 

This cake is also delicious all on it’s own!