Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Sugar and Spice Layer Cake

  • Author: Cake and frosting recipes adapted from Martha Stewart
  • Prep Time: 2 hours 20 mins
  • Cook Time: 40 mins
  • Total Time: 3 hours
  • Yield: 12 servings 1x

Scale

Ingredients

For the cake:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cloves
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 1/4 cups milk
  • 1/2 cup seedless blackberry jam
  • Cinnamon-sugar, for topping (optional)

For the frosting:

  • 3 (8 oz) blocks cream cheese, room temperature
  • 1/4 cup sour cream
  • 2 tablespoons heavy cream
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon orange zest

Instructions

  1. Heat oven to 350 degrees F. Spray bottom and sides of two 9-inch cake pans with cooking spray. Line bottoms with parchment paper; spray paper with cooking spray.
  2. In a large bowl, sift or whisk together flours, baking powder, cinnamon, salt, nutmeg and cloves.
  3. In the bowl of a stand mixer, beat together butter and sugar 3 minutes at medium speed until pale and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
  4. Reduce speed to low. Add flour mixture in three additions, alternating with milk, beginning and ending with flour mixture. Beat 1 more minute to fully incorporate ingredients.
  5. Divide batter evenly among prepared cake pans. Bake 40 to 45 minutes until a toothpick inserted in the center comes out clean. Transfer pans to cooling racks for 20 minutes; then, carefully invert cakes, remove parchment paper, and flip right side up. Place on cooling racks to cool completely.
  6. Meanwhile, make the frosting: In a medium bowl, beat together 1 block cream cheese with sour cream and heavy cream until combined.
  7. In the bowl of a stand mixer, beat together remaining 2 blocks cream cheese with butter 3 minutes at medium speed until pale and fluffy. Beat in powdered sugar, vanilla and orange zest. Stir in 8 oz (about 1 cup) of the cream cheese-sour cream mixture.
  8. Trim the tops of the cakes so they are flat. Place one cake on a serving plate. Spread blackberry jam evenly on top. Spread 1 cup frosting on top of jam. Place second cake upside-down on top of frosted cake. Top second cake with another 1 1/2 cups frosting.
  9. Sprinkle cinnamon-sugar (equal parts ground cinnamon and granulated sugar mixed together), if desired, on top of cake.