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Vanilla Buttermilk Spice Cake

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This is not your traditional spice cake, in fact there is just a hint of ginger, nutmeg and cinnamon in this delicate, perfectly textured Vanilla Buttermilk Spice Cake. But a hint is enough. Truly this cake is just heavenly!
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Vanilla Buttermilk Spice Cake decorated with star anise and leaves on white cake plate

 

 

Vanilla Buttermilk Spice Cake:

This Vanilla Buttermilk Spice Cake has a fabulous texture, the glaze is beautiful, and if I do say so myself, this cake looks stunning served up on a a cake stand! 

Vanilla Buttermilk Spice Cake on white cake plate with dish towel in the background

 

 

Let’s Talk About the Glaze:

This cake is made with powdered sugar, vanilla paste, a little cinnamon and nutmeg. I like to decorate this cake with star anise and succulents from my potted garden. 

Vanilla Buttermilk Spice Cake decorated with star anise and succulents on white cake plate

 

The Recipe: Vanilla Buttermilk Spice Cake

Tips and what you need:  Ingredients should be room temperature for best results. You will need a mixer, one non stick bundt cake  pan,  and as always I recommend vanilla paste instead of extract.

4.72 from 7 votes
Print
Vanilla Buttermilk Spice Cake
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

This is not your traditional spice cake, in fact there is just a hint of ginger, cinnamon and nutmeg in this delicate, perfectly textured Vanilla Buttermilk Spice Cake. But a hint is enough. Truly this cake is just heavenly!

Course: Dessert
Cuisine: American
Keyword: easy dessert recipe, party recipe
Servings: 12 servings
Author: Linda Spiker
Ingredients
The Cake:
  • 2 1/2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon sea salt
  • 2 sticks butter room temp plus 1 tablespoon for preparing pans
  • 1/4 cup coconut oil
  • 1 1/3 cup granulated sugar
  • 1 1/2 teaspoons ground ginger
  • 2 teaspoons vanilla paste or 1 teaspoon extract
  • 6 eggs room temp
  • 1 1/3 cup buttermilk
The Glaze:
  • 2 cups powdered sugar
  • 1 teaspoon vanilla paste (or 1/2 teaspoon extract)
  • 1/4 teaspoon dried nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 cup buttermilk (give or take)
Instructions
  1. Preheat oven to 350 degrees and place oven rack in center position

  2. Prep pans:

    Use a paper towel to wipe butter onto bottom and sides of bundt pan, make sure to cover even the creases. Dust lightly with flour, set aside

The Cake: Make sure all ingredients are room temperature

  1. Combine flour, baking powder and salt ina bowl, whisk and set aside

  2. Place butter, sugar and oil in mixer and mix until well combined
  3. Add vanilla and ginger, mix
  4. Add eggs one at a time, mix until well incorporated
  5. Alternate adding flour mixture with buttermilk until well combined, mix for one more minute

  6. Pour into prepared bundt pan

  7. Bake for 40 minutes or until an inserted toothpick comes out clean

  8. Allow cake to cool for 10 minutes and then gently remove from pan and set on cake plate. When cake is completely cool make glaze.

Glaze:

  1. Place powdered sugar, vanilla, cinnamon and nutmeg into a bowl. Add 1/8 cup buttermilk and whisk. I cannot emphasize this enough, glaze needs to be really thick. If needed, add more buttermilk a tablespoon at a time until glaze is pourable, but barely.... thick people, like molasses! If you make it too thin it will run off the cake and pool on the plate and you won't be happy. (if you make it too thin, you can always add more powdered sugar to thicken it up)

  2. Pour glaze over cake. Decorate with star anise if desired

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Comments

  19. 3 stars
    I only used 1 cup of granulated sugar instead of 1 1/3 cup. It also needed more ground ginger. I used what the instructions said but I felt as if I didn’t even taste it. The glaze on the other hand was amazing! I added some peaches and cinnamon and put it into the middle of the 2 pieces of cake and it turned out delicious! But definitely add more ginger into the batter before cooking.

    Reply

    • Hi Brooke! Ginger can always be adjusted. Ground ginger can be strong or weak depending on how long it’s been in your cupboard, when it was opened and how it is stored. I had brand new ginger when I created this recipe so it was fresh and strong. I am glad you liked the cake and loved the glaze though! Thanks for your comment.

      Reply

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