Autumn Spice Cake

Cake Ingredients:

  • 1/2 cup butter, softened
  •  1 1/2 cups packed brown sugar
  • 3 eggs, separated
  • 2 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 2 tsp ground all-spice
  • 1 1/2 tsp ground cloves
  • 1 cup sour cream
  • 2 – 3 cups chopped walnuts, optional

Cream Cheese Frosting:

  • 1 cup butter, softened
  • 2 pkg’s cream cheese, softened
  • 8 cups icing sugar, sifted
  • 1 tbsp milk
  • 1/2 tsp vanilla

♦ I used store-bought fudge and Wilton cookie cutters for the cute Autumn themed decorations.


  1. Preheat oven to 350 degrees F. Grease and flour two 8″ cake pans.

  2. In a mixing bowl, whip the butter for two minutes until fluffy. Add the brown sugar and cream together. Then, add the egg yolks & vanilla, and blend well.

  3. In a separate bowl, sift together the flour, cinnamon, all-spice, cloves, baking soda and salt.

  4. Add the dry ingredients to the butter mixture, alternating with the sour cream, until well blended. *Be sure to scrape the sides of the bowl to ensure a smooth batter.

  5. In a small bowl, use a handheld mixer to beat the egg whites until they are stiff.

  6. Gently fold the egg whites into the cake batter. Do not overmix.

  7. Pour the batter evenly into the 2 prepared cake pans.

  8. Bake for 25-28 minutes or until an inserted toothpick comes out clean.

  9. Cool for 30 minutes on wire racks before removing from pans. Let them cool completely before frosting – I suggest refrigerating them first.


First of all, I used a basic Cream Cheese recipe to frost this cake.

Refrigerate both the cakes and the frosting before assembling them, otherwise the cake will slump over and fall apart. The cake is moist and the frosting is very creamy.

  1. Fill and cover the cakes with a thin coat of cream cheese frosting. Refrigerate for 30 minutes.
  2. Apply a second thicker coat of frosting and use a metal spatula to ensure it’s even and smooth.
  3. Scoop up handfuls of chopped walnuts with your free hand and gently press them into the sides of the cake, turning the cake as you go.
  4. Fill a piping bag with the remaining frosting and pipe dollops around the top outer edges of the cake.
  5. I purchased storebought fudge and a pack of mini cookie cutters.
  6. Roll the fudge out to your desired thickness and cut out the shapes with the mini cookie cutter.  Place them gently on each dollop on top of the cake.




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