This is not your traditional spice cake, in fact there is just a hint of ginger and nutmeg 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

And it looks so pretty on a served up on a cake stand! The perfect cake for any party, holiday, special occasion, wedding or baby shower. Of course you don’t need a reason to indulge when it comes to this extraordinary dessert, treating yourself is reason enough.

Vanilla Buttermilk Spice Cake

And take a look at that lovely glaze! Buttermilk, sugar, vanilla paste and nutmeg poured right over the top of the cake so it drips down the sides…my oh my! And when a cake is this good, ice cream isn’t necessary…but it certainly doesn’t hurt.

Vanilla Buttermilk Spice Cake

The Recipe: Vanilla Buttermilk Spice Cake

Tips and what you need:  Ingredients should be room temperature for best results. You will need a mixer, parchment paper, two 9″ cake pans, and as always I recommend vanilla paste instead of extract. Not only do I prefer the taste, I also love those beautiful vanilla bean flecks you see in the glaze!

3 from 1 vote
Vanilla Buttermilk Spice Cake
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins

This is not your traditional spice cake, in fact there is just a hint of ginger 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
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 teaspoon ground ginger
  • 2 teaspoons vanilla paste or extract
  • 6 eggs room temp
  • 1 1/3 cup buttermilk
The Glaze:
  • 3 cups powdered sugar
  • 1 tsp vanilla paste or 1/2 teaspoon extract
  • 1/4 teaspoon dried nutmeg
  • 1/4 cup buttermilk plus a tablespoon or two if needed
  1. Preheat oven to 350 degrees and place oven rack in center position
  2. Prep pans: Fold a large piece of parchment and use 9" cake pan bottom to trace a circle onto parchment. Cut circles and place in the bottom of pans. Use a paper towel to wipe sides of pan and parchment with butter. Lightly coat with flour. Set aside.
The Cake:
  1. Combine flour, baking powder and salt, 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 equal amounts into prepared pans, tap pans firmly on counter to take out any bubbles
  7. Bake for 35 minutes or until an inserted toothpick comes out clean
  8. Allow cakes to cool and then gently remove from pans and glaze (be sure to remove parchment)
  1. Place sugar, vanilla and nutmeg into a bowl. Add 1/4 cup buttermilk and whisk.
  2. I can not emphasize this enough, glaze need to be really thick. If needed, add more buttermilk a tablespoon at a time until glaze thins out enough to be spreadable but not pourable... thick people! If you make it too thin it will run off the cake and pool on the plate and you won't be happy.
  3. Scoop 1/3 of the glaze onto the first cake and use a spatula to gently spread glaze to edges of cake, it should start to drip down the sides of cake.
  4. Place second cake on top, scoop and spread the glaze on top, again gently urging glaze to edges of the cake so it drips down the sides. Serve.
  5. If you want to top with flowers, cut a small circle of parchment paper and place on top of the cake, so the flowers rest on the paper and not the icing.


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