Sunflower Spice Cake

This cake recipe is so versatile! It would be perfect for a Fall Sunflower Cake like the one pictured below. 
Spice Cake:
I box Duncan Hines Spice Cake Mix
3 eggs, large
3/4 cup almond milk
2/3 cup greek yogurt
1/3 cup vegetable oil
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1 cup grated apple
Cinnamon Buttercream
1 cup salted butter, room temperature
1 cup all-vegetable shortening 
8 cups icing sugar
1/4 - 1/2 cup almond milk
1 tablespoon vanilla extract
2 teaspoon cinnamon
1 teaspoon fine sea salt
Cake Directions:
Preheat the oven to 350 degrees and combine the cake mix and the dry ingredients in the bowl of a stand mixer. Add in all the wet ingredients and mix until just combined. With a spatula mix in the grated apple. Divide batter into three 6 inch (or two 8 inch) round cake pans and bake for 20-25 minutes or until a toothpick inserted in the middle comes out with a few crumbs. Let cool for 10 minutes and then invert on a college rack to fully cool.
Buttercream Directions:
In the bowl of a stand mixer, on high cream together the butter and shortening until it is light and fluffy. Add in the remaining ingredients and mix on low until combined. Scrape down the edges and then turn the mixer up to high and let beat for 5 minutes.

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