To celebrate The Hero’s birthday, we threw an impromptu birthday get together last weekend. As a birthday and cake lover, I asked him if he wanted cake and he said yes. Of course, the usual suspect – chocolate cake – was on the menu, but then he added spice cake. It surprised me a little, but then I remembered that I wanted to try spiced milk in the spice cake the next time I made one. I had my opportunity.
The original recipe calls for buttermilk. What I’ve started doing is substituting low-fat vanilla yogurt when a recipe calls for certain dairy products. The results are always great, adds a hint of vanilla and sweetness and it reduces at least a few calories in the desserts.
You’ll want to make the spiced milk well in advance to obtain maximum flavor for the cake. Click here for the recipe.
Buttermilk Spice Cake with Cream Cheese Glaze
For the cake
Adapted from The Hungry Mouse
- 2 cups, minus 4 tablespoons all-purpose flour
- ¾ cup sugar
- ¾ cup brown sugar
- ¾ tsp baking soda
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- 2 Tbl ground ginger
- ¾ tsp salt
- 1 stick unsalted butter, softened
- ½ cup low-fat vanilla yogurt
- ¼ spiced milk
- 2 eggs
For the cream cheese glaze
Adapted from Betty Crocker
- 1 package (8 ounces) cream cheese, softened
- 1 Tbl milk
- 1 tsp vanilla
- 2 cups powdered sugar
For the cake
- Make the spiced milk.
- Preheat oven to 350°F. Grease the cake pan or line cupcake tin with liners and set aside.
- Sift flour, sugars, baking soda, spices and salt together in a large bowl. Whisk to combine.
- Mix in the butter, yogurt and spiced milk until all the wet ingredients are incorporated into the dry mix.
- Add the eggs, one at a time, mixing completely after each addition.
- Pour batter into the prepared pan. Bake the cake for about 30 minutes in a regular pan, approximately 20 minutes in a cupcake pan or until a toothpick inserted comes out clean.
- Allow to cool completely.
For the glaze
- In a medium, microwave-safe bowl, combine cream cheese, milk and vanilla on medium until smooth.
- Add powdered sugar, one cup at a time, until desired consistency
- Microwave glaze for about 20 seconds or until pouring consistency. Pour over cooled cake or dip tops of cupcakes into glaze.
- Enjoy warm or refrigerate.