Food and Recipes Recipes Holiday Spice Cake Be the first to rate & review! Make Ahead: Use these cake layers for Cherry-Spice Cake Trifle. Wrap each cake layer twice with plastic wrap, and then once with aluminum foil. Place in a single layer on a baking sheet, and freeze. Once they are frozen, remove from baking sheet, and stack in freezer. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on September 25, 2018 Print Rate It Share Share Tweet Pin Email Photo: Alison Miksch; Styling: Buffy Hargett Miller Hands On Time: 30 mins Total Time: 2 hrs 45 mins Yield: 2 layers Ingredients 1 cup butter, softened 1 cup granulated sugar 1 cup firmly packed light brown sugar 4 large eggs 1 1/2 cups cooked, mashed sweet potatoes 2 teaspoons vanilla extract 3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon table salt 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 cup buttermilk Shortening Directions Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granulated sugar and light brown sugar, and beat until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add sweet potatoes and vanilla, beating just until blended. Stir together flour and next 6 ingredients. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spoon batter into 2 greased (with shortening) and floured 9-inch round, 2-inch-deep cake pans. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans to wire rack, and cool completely (about 1 hour). Rate it Print