Buttermilk Spice Cake

Buttermilk Spice Cake

Fill your home with the scent of spice cake with a Southern tang of buttermilk. 

Buttermilk Spice Cake
Makes 1 (9-inch) cake
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Ingredients
  1. 1½ cups butter, softened
  2. 1½ cups granulated sugar
  3. 1 cup firmly packed dark brown sugar
  4. 5 large eggs
  5. 4½ cups sifted cake flour
  6. 2 teaspoons ground cinnamon
  7. 2 teaspoons orange zest
  8. 1½ teaspoons baking powder
  9. 1 teaspoon baking soda
  10. 1 teaspoon salt
  11. 1 teaspoon ground nutmeg
  12. ½ teaspoon ground allspice
  13. ½ teaspoon ground ginger
  14. 2 cups whole buttermilk
  15. 1 tablespoon vanilla extract
  16. Caramel-Orange Frosting (recipe follows)
  17. Garnish: gold-flaked pecans*, fresh currants
Instructions
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick cooking spray. Line bottom of pans with parchment paper; spray parchment with nonstick cooking spray.
  2. In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition.
  3. In a large bowl, whisk together cake flour and next 8 ingredients. In a small bowl, stir together buttermilk and vanilla. Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition (batter will be thick). Spoon batter into prepared pans.
  4. Bake for 27 to 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Invert cake layers onto wire racks, gently remove parchment, and let cool completely.
  5. Spread Caramel-Orange Frosting between layers and on top and sides of cake. Refrigerate cake for at least 1 hour before serving, and garnish with gold-flaked pecans and currants, if desired.
Notes
  1. *Lightly dampen one end of 12 large toasted pecan halves, and then gently dip tips into edible gold flakes, carefully tapping off excess. Edible gold flakes are available at Michaels, baking supply stores, and wilton.com.
Paula Deen Magazine https://www.pauladeenmagazine.com/
Caramel-Orange Frosting
Makes about 5 cups
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Ingredients
  1. 1 cup butter, softened
  2. 1 (3-ounce) package cream cheese, softened
  3. 7 tablespoons heavy whipping cream
  4. 3 tablespoons caramel ice cream topping*
  5. ½ teaspoon orange zest
  6. ¼ teaspoon maple extract
  7. 7 cups sifted confectioners’ sugar
Instructions
  1. In a large bowl, beat butter and cream cheese with a mixer at medium-high speed until creamy. Add cream and next 3 ingredients, beating until combined. Gradually add confectioners’ sugar, beating until smooth.
Notes
  1. *We used Smucker’s Caramel Ice Cream Topping.
Paula Deen Magazine https://www.pauladeenmagazine.com/