If you are looking for a moist, decadent, and flavorful buttermilk spice cake recipe, you have come to the right place. This classic Southern dessert is a staple at any gathering and is sure to be a hit with your family and friends. With its tender crumb, warm spices, and rich buttermilk flavor, this cake is a true delight. Whether you prefer a traditional bundt cake or a layer cake, there is a buttermilk spice cake recipe out there to suit your needs. So, preheat your oven and get ready to indulge in this timeless treat.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season ahead). Best of all, the flavors continue to develop and the cake tastes even better a few days after it's baked, so it's perfect to have on hand at this time of year, when guests tend to drop in unexpectedly.
Categories Cake Mixer Dairy Egg Vegetable Dessert Bake Thanksgiving Squash Pumpkin Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 20
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
- Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
- Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
- Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
- Make icing:
- While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
BUTTERMILK SPICE CAKE WITH PENUCHE FROSTING
Make and share this Buttermilk Spice Cake With Penuche Frosting recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 40m
Yield 2 9inch layers
Number Of Ingredients 15
Steps:
- In a mixer bowl, sift flour, white sugar, powder, soda, salt and spices.
- I also sometimes add a grating of fresh nutmeg, and a pinch of ginger if desired.
- (never measured amounts).
- Add buttermilk, brown sugar, and shortening.
- Beat for two minutes.
- Add eggs, and beat another and final two minutes.
- Spread batter into two greased and floured 9 inch round cake pans.
- Bake 350 degrees for 30 minutes, until tester shows done.
- Cool and remove to wire rack for perfect cooling.
- Penuche Frosting:.
- In saucepan melt the half cup butter and stir in the one cup brown sugar.
- Cook until dissolved and boil for two minutes.
- Remove from heat and add the quarter cup evaporated milk.
- Return to heat and return to boiling point stirring constantly.
- Remove from heat.
- Cool to lukewarm.
- Beat in 1 3/4 to 2 cups powdered icing sugar.
- If its too thick add in a few tablespoons more milk little at a time.
- If its too thin add in more icing powder a little at a time.
- When to your desired spreading consistency, fill and frost cake.
BUTTERMILK SPICE CAKE
This divine dessert features a rich toasted-pecan filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and flour two 9-inch round pans.
- Stir together cake flour, granulated sugar, baking powder, salt, orange peel, baking soda, cloves and cinnamon in large bowl. Beat in brown sugar, butter and buttermilk on medium speed, scraping bowl occasionally. Add eggs. Beat an additional 2 minutes, scraping bowl frequently. Pour into pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Fill layers with Toasted Pecan Filling. Frost side and top of cake with Whipped Cream Frosting.
Nutrition Facts : Calories 670, Carbohydrate 97 g, Cholesterol 120 mg, Fiber 1 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 490 mg
BUTTERMILK SPICE CAKE
Nicky Thelen, Tilden Ne very old recipe; very nice spice cake. You may need a sauce for this cake and I think recipe #450163 is the one that goes with it; it is wicked good.
Provided by Dienia B.
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cream shortening and brown sugar. I would do 1/4 cup shortening and 1/4 cup butter.
- Add eggs.
- Sift flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and allspice together.
- Add wet and dry ingredients alternately.
- Stir in raisins and walnuts.
- Place batter in lightly greased and floured pan.
- Bake at 350 degrees Fahrenheit for 25 minutes in a 13x9 pan. I think this cake would do better in a smaller, taller cake pan but you would have to bake it longer. Bundt pan takes 45 minutes or thereabouts.
BUTTERMILK SPICE CAKE
Steps:
- Preheat the oven to 350 degrees F. Lightly grease 2 (9-inch) cake pans. Cut 2 (9-inch) parchment paper rounds and line the pan bottoms. Grease and flour the parchment rounds. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, 1 at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add 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. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. 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. 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 and sides of the cake with the remaining frosting. Slice the cake into individual servings.
Tips:
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it stand for 5 minutes.
- To make sure your cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
- Allow the cake to cool completely before frosting it. This will help the frosting set properly.
- For a more decadent cake, try topping it with a cream cheese frosting or a chocolate ganache.
Conclusion:
The Buttermilk Spice Cake is a classic Southern dessert that is perfect for any occasion. With its moist, flavorful crumb and sweet, spicy frosting, this cake is sure to please everyone. Whether you're serving it at a potluck, a holiday gathering, or just because, the Buttermilk Spice Cake is sure to be a hit.
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