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Photo: Jennifer Davick; Styling: Buffy Hargett Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

Sugar-and-Spice Cake

Make a classic white cake for Christmas or Easter this year. This cake starts with boxed mix, then adds a few key ingredients to make the end result light, fluffy, and totally delicious.

This recipe goes with Christmas Tree Cake Wedges

Southern Living DECEMBER 2008

  • Yield: Makes 12 servings
  • Prep time:1 Hour
  • Bake:22 Minutes
  • Cool:1 Hour, 5 Minutes
  • Freeze:1 Hour

Ingredients

  • 1 (18.25-oz.) package white cake mix
  • 1 (16-oz.) container sour cream
  • 1/4 cup butter, melted
  • 2 large eggs
  • 2 teaspoons apple pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • Vanilla Buttercream
  • Garnishes: sparkling sugar, clear edible glitter, rosemary sprigs, pecan halves, cranberries

Preparation

1. Preheat oven to 350°. Beat together first 6 ingredients and, if desired, almond extract at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape down bottom and sides of bowl as needed. Pour batter into 3 greased and floured 8-inch round cake pans.

2. Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks, and cool completely (about 1 hour). Wrap in plastic wrap, and freeze 1 hour or up to 1 month.

3. Spread Vanilla Buttercream between layers and on top and sides of cake. Garnish, if desired.

Note: For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Premium Cake Mix.

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Sugar-and-Spice Cake recipe

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