Spice Cake + Cream Cheese Icing = Perfection.

Orange rectangle with the white fist-shaped Vegan MoFo logo and the text "Vegan Month of Food 2012."

I am a sucker for cream cheese-based frostings. I think the traditional carrot cake + cream cheese frosting pairing is a match made in foodie heaven – the slightly tangy bite of cream cheese is the perfect complement to the smooth sweetness of carrot cake. I very much appreciate opportunities to use cream cheese in a sweet capacity.

So, as I flipped through my cookbooks a few nights ago to find an easy dessert to bake while S and I watched a fascinating documentary, I was delighted when I realized that the Spice Cake in Joanna Vaught‘s sadly out of print Yellow Rose Recipes had a simple cream cheese icing. I still had half a tub of Tofutti left from my pumpkin cinnamon rolls, so I was good to go. I whipped the cake up in no time, making just a few modifications, and had the icing ready and waiting when it was cooled. The results were perfect.

Close-up shot of two rectangular slices of a thick, moist cake with gooey cream cheese icing on top.

Curse these nighttime photos and their horrible lighting!

This might be my new favorite cream cheese + cake pairing. Joanna’s spice cake is moist and light, with a perfect crumb and a judicious amount of, um, spice, and the cream cheese icing is the perfect companion. S and I couldn’t help but go back for seconds, demolishing about half the cake in a single evening. Perfection.

What’s your favorite dessert combination?


One thought on “Spice Cake + Cream Cheese Icing = Perfection.

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