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Buttermilk Spice Layer Cake
This old-fashioned layer cake is something I like to save for special occasions. The combination of ginger, cinnamon, nutmeg, and allspice creates a fall-like flavor that becomes extra-creamy and comforting when you combine it with the buttermilk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 8 - 10 1x
- Category: Bakery
Ingredients
Scale
- 2 1/2 cups all-purpose flour, plus extra for the pans
- 2 cups packed light brown sugar
- 16 tablespoons (2 sticks) unsalted butter, softened
- 2 teaspoons vanilla bean paste or vanilla extract
- 3 large eggs, room temperature
- 1/4 cup cornstarch
- 4 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
- 2 (12-ounce) containers cream cheese frosting
- Sliced almonds for topping
Instructions
- Preheat the oven to 350 degrees F. Lightly grease and flour four 8-inch round cake pans. Line the pans with parchment paper.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the brown sugar and butter on medium speed until light and fluffy. Beat in the vanilla and then the eggs, one at a time. In a medium bowl, combine the flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, allspice, and salt.
- On low speed, add the flour mixture to the butter mixture in 3 batches, alternating with the buttermilk in 2 batches, beating until Divide the batter between the cake pans. Bake for 25 to 30 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack, remove the parchment, and let cool completely.
- Place 1 cake layer on a serving plate and spread some of the frosting over it. Stack the remaining layers on top, frosting each one, then frost the top and sides of the cake. Top with sliced almonds. Slice and serve.
