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!
easy dessert recipe, party recipe
2 1/2cupsall purpose flour
2sticks butter room tempplus 1 tablespoon for preparing pans
1 1/3cupgranulated sugar
2teaspoonsvanilla paste or extract
1tspvanilla pasteor 1/2 teaspoon extract
1/4cupbuttermilkplus a tablespoon or two if needed
Preheat oven to 350 degrees and place oven rack in center position
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.
Combine flour, baking powder and salt, set aside
Place butter, sugar and oil in mixer and mix until well combined
Add vanilla and ginger, mix
Add eggs one at a time, mix until well incorporated
Alternate adding flour mixture with buttermilk until well combined, mix for one more minute
Pour equal amounts into prepared pans, tap pans firmly on counter to take out any bubbles
Bake for 35 minutes or until an inserted toothpick comes out clean
Allow cakes to cool and then gently remove from pans and glaze (be sure to remove parchment)
Place sugar, vanilla and nutmeg into a bowl. Add 1/4 cup buttermilk and whisk.
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.
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.
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.
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.