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Buttermilk Spice Cake with Brown Sugar Frosting

User Rating 4.5 Star Rating (7 Reviews)


Buttermilk Spice Cake with Brown Sugar Frosting
This buttermilk spice cake is a delicious 2 layer cake filled with a fabulous brown sugar frosting.


  • 2 1/2 cups sifted cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup butter, soft
  • 1/2 cup light brown sugar, firmly packed
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups buttermilk
  • Brown Sugar Frosting, below


Sift together the flour, baking powder, soda, salt, cinnamon, ginger, cloves, and nutmeg. Cream butter in a mixing bowl; add brown sugar, granulated sugar, eggs, and vanilla extract. Beat at high speed of an electric mixer for 5 minutes, or until light and fluffy. Scrape bowl often. Add sifted dry ingredients, alternating with buttermilk, mixing at lowest speed just until smooth.


Pour batter into two greased and floured 8-inch round layer cake pans. . Bake at 350° 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pans on rack for 5 minutes, turn out of pans onto racks to cool completely.

Brown Sugar Frosting

  • 2 egg whites
  • 1 1/2 cups light brown sugar, firmly packed
  • 1/3 cup cold water
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
Combine all ingredients in top of double boiler. Beat 1 minute at high speed of electric mixer. Place over rapidly boiling water and cook, beating constantly, 7 minutes or until peaks form. Remove from heat and continue beating until spreading consistency is reached. Frost tops and sides of cooled spice cake.


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User Reviews

Reviews for this section have been closed.

 5 out of 5
Spice Cake is a Major Hit, Member edmondc0227

My husband's favorite cake is spice cake and I've made several. This one was his obvious favorite. He had two slices (and I think he snuck a third) and kept nibbling at the crumbs! He gave it a rating of ""scrumptious"" which is extremely high - a 10 for him. It was very moist and deliciously spicy without being overpowering, although I added a little cardamom and Chinese 5-spice powder. I also opted to use a cream cheese icing instead of the brown sugar one listed here. Will definitely be making this one again! Thanks for sharing your recipe.

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