Buttermilk Spice Cake with Cream Cheese Frosting


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Words cannot express how excited I am to be back in the kitchen and hanging with my NCJ Peeps again!  Jamison is now eight months and I sort of have this whole Mom thing down (or at least I’m not pulling my hair out) so I felt like it was the right time.  But I really missed you all!  For a while there it was a major accomplishment for me to take care of my son and bathe myself so I couldn’t imagine trying to bake a cake and take pictures of it!  Yeah right, I thought, but I was determined and so here I am folks.

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I made this cake for my dear hubby’s birthday.  Even though he said, “Oh it’s just another day, don’t do anything for me”, I gave him the side eye and completely ignored him.  We all know guys like to be spoiled sometimes and what better way to say I love you than with some yummy cake.  This was my first time making Spice Cake so I was kind of nervous but it was so good, like really really good!  Luckily I dropped it off at my husband’s office for him and his coworkers so I wouldn’t eat half of it and go into a sugar coma.

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Ingredients

2 cups brown sugar
1 stick butter, softened
1/2 cup vegetable oil
5 large eggs, separated
2 cups all-purpose flour or cake flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp salt
1 cup buttermilk

Roasted Walnut and Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 stick butter, softened
3/4 pound (about 3 cups) confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
1 cup roasted walnut pieces

Directions

Preheat the oven to 350 degrees F.  Lightly grease and flour 3 (9-inch) cake pans or one 13/9 inch pan. 

Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. In two small bowls separate the egg yolks from the whites. 

In a large mixing bowl with an electric mixer on medium speed, cream the brown sugar and butter, about 3-4 minutes. With the mixer running, add the oil in a steady stream. Add the egg yolks, 1 at a time, beating well after each addition.  Alternately add 1/3 of the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter with a spatula. Be careful not to over mix or the egg whites will fall and all that hard work will be for nothing!  

Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 – 40 minutes.  Your cook time is going to greatly depend on what type of pan you use and how much batter you put into the pan.  The egg whites will cause the batter to rise a lot so only fill the batter about halfway in the pan.  Check cake with a wooden toothpick and remove once toothpick comes out clean.  Remove from the oven and cool on wire racks.  After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.

On a cookie sheet, roast walnuts in oven for about 15 minutes.  Remove from oven and allow to cool completely.

Spread a layer of the frosting over 3 layers of the cake. Place the layers of cake on top of each other and top with the fourth layer of cake. Frost the top of the cake with the remaining frosting leaving the sides exposed.   If you’re like me and want to keep things simple use a 13/9 inch pan, allow cake to cool in pan and spread frosting on top once completely cooled.  Sprinkle top of cake with roasted walnuts and slice the cake into individual servings.  

Roasted Walnut and Cream Cheese Frosting:
In a large mixing bowl, with an electric mixer, cream the cheese and butter.  Add the sugar, 1/2 cup at a time, mixing after each addition. Add the vanilla and mix well. 

 

 

Recipe adapted from Food Network

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Comments

  1. Patricia Bart says:

    Nina, my late mother used to make a spice cake that looked just like this when we were kids and it was delicious! Thank you so much for posting this particular recipe. It brings back happy memories.

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