buttermilk spice layer cake with brown sugar cream cheese frosting

Spice Cake. Ooh I used to be such a fan of  spice cake, (the boxed kind of course.) My Mom never made it, but it always seems to make an appearance at school parties and bake sales and I became obsessed. I wasn’t much of a baker yet, and that super sugary-spicy cake seemed like something I’d only get after begging my parents for a quarter to buy a slice.

buttermilk spice layer cake with brown sugar cream cheese frosting

ingredients
  1. 1 cup unsalted butter, room temperature
  2. 2 cups brown sugar
  3. 3 large eggs, room temperature
  4. 2 teaspoons vanilla extract
  5. 2½ cups all-purpose flour
  6. ¼ cup cornstarch
  7. 2 teaspoons baking powder
  8. ½ teaspoon salt
  9. 2 teaspoons ground ginger
  10. 1 teaspoon ground cinnamon
  11. ½ teaspoon ground nutmeg
  12. ½ teaspoon ground allspice
  13. ½ teaspoon ground cloves
  14. 1 cup buttermilk, room temperature

For the Frosting:
  1. 2 sticks plus 3 tablespoons of butter, softened
  2. 16 oz of cream cheese, softened
  3. 1 teaspoon vanilla extract
  4. ¾ cup brown sugar
  5. 3-4 cups powdered sugar

instructions
  • Preheat the oven to 350 degrees F. Lightly grease and flour 3 (8-inch) cake pans and line with parchment*
  • In a large mixing bowl with an electric mixer, cream the brown sugar and butter. Add the vanilla and then the eggs, one at a time, beating well after each addition.
  • In a separate bowl, whisk together the flour, corn starch, baking powder, spices and salt.
  • Alternately add the flour mixture and the buttermilk to the batter, starting and ending with the flour, mixing well, but not over-mixing.
  • Pour the batter evenly into the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes.
  • Cool on wire racks and then invert onto parchment paper.