Spice Cake with Penuche Frosting

Ingredients

• FOR THE SPICE CAKE:
• 2 cups cake flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp nutmeg
• 1 tsp cocoa powder
• 1/2 cup butter (1 stick)
• 2 cups (packed) light brown sugar
• 2 large eggs
• 1 tsp vanilla
• 1 cup sour cream
• FOR THE PENUCHE FROSTING:
• 1/2 cup butter (1 stick)
• 1 cup brown sugar
• 1/4 cup milk
• 1¾ – 2 cups confectioners’ sugar

Instructions

1. For the spice cake:
2. Preheat oven to 350°F. Have all ingredients at room temperature. Grease two 8-inch cake pans. Sift first 7 ingredients into a small bowl; set aside.
3. Using an electric mixer, cream the butter and brown sugar until light and fluffy. Beat in eggs, one at a time, beating will after each addition. Stir in vanilla. Add in flour mixture in 3 additions alternately with the sour cream in 2 additions, beating well after each addition.
4. Pour batter into prepared cake pans and bake until top is golden brown and tester inserted into centers comes out clean, about 25-30 minutes. Set cake pans on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeters and turn cakes onto rack. Let cool completely before frosting.
5. For the penuche frosting:
6. Melt butter in a sauce pan over medium heat. Stir in brown sugar. Bring to a boil then reduce heat to low, stirring continuously for 2 minutes. Stir in milk. Return to a boil, stirring constantly, then remove from heat. Allow mixture to cool to lukewarm temperature, then gradually stir in confectioners’ sugar until frosting has reached your desired consistency. For a thicker frosting, add more sugar; to thin it out, you can always add a bit of milk. Fill and frost the cooled cake. Enjoy!

Recipe from Dramatic Pancake