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Vanilla Buttermilk Spice Cake

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
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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