It’s been forever since I went shopping. I finally decided to order from Costco on Instacart. (Does a Costco run take a year and a half for anyone else?? I think it’s because I get completely lost trying to decide between 5,000 packs of fruit snacks, or the 10 pound jars of Nutella. Tough life decisions, you know.) Anyway, Javier was our shopper: “You will be getting 64 sticks of butter.” I love that he calculated it out. I can just see Javier in the Costco aisles, debating: “Surely no sane person actually needs 64 sticks of butter!” Oh, how little you know Javier. This is not the first time my purchase requests have been questioned by shoppers or clerks, especially when it comes to butter. People just don’t understand how to live their best lives. WITH BUTTER, THAT’S HOW. Happy birthday to The Food Charlatan! Nine years ago, I wrote my first post here on The Food Charlatan. I can’t believe it! I have a hard time remembering what life was like before the blog. Time flies! To celebrate my blog’s birthday, I decided to make a cake! With LOTS of butter! It’s one of the best cakes around: Spice Cake. With cream cheese frosting! Who can say no to this combo?? (2011) The first blog post on The Food Charlatan: Pumpkin Oatmeal White Chocolate Cookies(2012) The Food Charlatan 1st Anniversary: Cake Mix Coffee Cake(2013) The Food Charlatan 2nd Anniversary: Pumpkin Oatmeal White Chocolate Chip Cookies (I did a reshoot of my first recipe, which I totally regret!)(2014) The Food Charlatan 3rd Anniversary: The Food Charlatan’s New Blog Design(2015) The Food Charlatan 4th Anniversary: The Best Chocolate Cake I’ve Ever Had(2016) The Food Charlatan 5th Anniversary: Death by Chocolate Bundt Cake(2017) The Food Charlatan 6th Anniversary: Upside Down Almond Crunch Cupcakes(2018) The Food Charlatan 7th Anniversary: Ginger Sticky Toffee Pudding Cake(2019) The Food Charlatan 8th Anniversary: Sour Cream Coffee Cake, with a Ridiculous Amount of Streusel (this recipe was just featured in The Pancake Princess’ Coffee Cake Bake Off!) I adapted my favorite Homemade White Cake for this recipe. I swapped out some of the sugar for brown sugar, added molasses and almond extract, and of course all the spices. It’s such a warm, welcoming cake. Try not to let your heavy wooden board that you are using as a backdrop fall on your cake when the wind blows. Kind of a bummer, haha. The good news is that it automatically turned it into one of those kind of days where I take a fork directly to a 3 layer cake instead of bothering with a slice. You know those days, right? No, just me? Whoops. This cake bakes up perfectly flat.
How to serve Homemade Spice Cake
You can totally leave your spice cake plain, but I think it’s just next level slathered with homemade cream cheese frosting. Aside from that, spice cake is delicious on its own, lightly sprinkled with powdered sugar, or next to a scoop of your favorite ice cream. Vanilla or salted caramel would be delicious! Facebook | Pinterest | Instagram If you want to store it for longer, I recommend baking and cooling the cake, then storing the individually wrapped layers in the freezer for up to 3 months. To assemble and serve, simply thaw the layers and add the freshly made frosting.
