Spiced Cake with Butter Cream Cheese Frosting

Makes: One 2-layer cake


  • 4 cups of all-purpose flour
  • 4 teaspoons of ground ginger
  • 1 tablespoon of ground cinnamon
  • ¾ teaspoon of ground cloves
  • 1 teaspoon of baking soda
  • 1 cup of warm milk
  • 1 1/2 cup of Dutch Farms unsalted butter
  • 1 1/2 cup of packed light brown sugar
  • ½ cup of dark mild flavored molasses
  • 2 Dutch Farm eggs
  • 2 cups of finely chopped pecans


  • 1 cup of Dutch Farms unsalted butter
  • 8 ounces of Dutch Farms cream cheese
  • 2 cups of powdered sugar


  • Preheat the oven to 325°.
  • In a large bowl whisk together the flour, ginger, cinnamon, cloves and baking soda and set aside.
  • Next, heat the milk in a microwave safe bowl for 2 minutes and :30 seconds and then whisk in the butter until it’s melted.
  • Add the brown sugar, molasses and eggs and whisk until combined.
  • Pour the wet ingredient mixture into the dry ingredient mixture and mix until combined.
  • Evenly transfer the batter into two 9” greased cake pans and bake in the oven at 325° for 25 to 30 minutes or until it is firm in the center.
  • Cool completely.
  • In a standing mixer with the paddle attachment on high speed whip the butter and cream cheese until it becomes light and fluffy, about 5 minutes.
  • Next, add in the powdered sugar and whip on low speed until combined and then turn it to high speed and whip for 3 minutes.
  • Ice the layered cake on all sides and place the chopped pecans around the outside of the cake.
  • Serve at room temperature.