Sunday, March 5, 2017

There Are Ants on My Cake.

The story behind the "Ants on My Cake" cake is pretty simple; basically it was what do I do with a lopsided cake?  After frosting the first layer, placing the second layer on didn't come out as planned; I missed centering it, and it started to crack when trying to move it further into place.  I frosted the top and sides; decided to sprinkle a little cocoa powder on top and have ants (raisins) walking up and over this hill.  Moral to this story is a bit like when life gives you lemons, make lemonade.  When life gives you a lopsided cake, pretend you meant to do it that way and decorate accordingly.

Spice Cake with Cream Cheese Frosting
(aka Ants on My Cake)


Spice Cake

3 and ½ cups all-purpose flour
4 tsp. cinnamon
2 tsp. cloves
1 tsp. nutmeg
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 cup salted butter, softened
1 and ½ cups brown sugar
1 cup granulated sugar
2/3 cup canola oil
3 large eggs
1 and ½ cups buttermilk, room temperature
2 tsp. pure vanilla extract
½ cup raisins, split in half


12 Tbsp. salted butter, softened
12 oz. cream cheese, softened
6 cups Confectioners’ Sugar
2 tsp. pure vanilla extract
¼ tsp. salt
1 Tbsp. cocoa powder
2 Tbsp. raisins


Preheat oven to 350°F, spray 2 – 8” baking pans with nonstick baking spray; or lightly grease and flour pans

Sift together, into medium sized bowl, flour, spices, salt, baking powder, baking soda. Set aside.

In large bowl, cream butter and sugars together until fluffy; slowly beat in oil.  Add eggs, one at a time, beating well after each addition, and scraping down sides and bottom of bowl as needed. 

In a small bowl, stir buttermilk and vanilla together.  Into bowl with wet mixture, add flour mixture 1/3 at a time, alternating with 1/3 of buttermilk/vanilla mixture.  Mix well before adding next 1/3 combination.  Pour batter evenly between both prepared pans, sprinkle ¼ cup of raisins over batter in each pan; bake for 40 minutes, or until a toothpick inserted in center comes out clean. Let cool on a wire rack before inverting cakes onto plates.

After Baking
Cooled Cakes Ready for Frosting

While cake is cooling, prepare frosting; beat butter and cream cheese together smooth and creamy.  Mix in vanilla, powdered sugar, salt on low speed; increase speed to medium and beat until fluffy.  Spread 1/3 frosting on top of first cake layer; place second cake layer on top of first; frost with 1/3 frosting; frost sides of cakes with remaining 1/3 of frosting.  Sprinkle cocoa powder over top of cake; make a trail of “ants” with the two tablespoons of raisins.
1/3 Frosting on 1st Cake Layer
2nd Cake Layer on top of Frosted 1st

Frost top and sides

Dust with Cocoa Powder
Makes 12 servings.

Mary Cokenour