Buttermilk Maple Spice Cake
Delight your taste buds with this irresistibly moist Buttermilk Maple Spice Cake, a decadent treat that captures the warm essence of fall and beyond. Infused with pure maple syrup and a medley of aromatic spices like cinnamon, nutmeg, and ginger, this cake offers a perfect balance of sweetness and earthy warmth. The creamy tang of buttermilk ensures a tender crumb, while whipped butter and brown sugar lend a comforting richness. Whether dusted with powdered sugar for a simple finish or paired with your favorite cup of coffee, this 9-inch round cake is perfect for gatherings, holiday tables, or as an everyday indulgence. Ready in just an hour, this easy-to-follow recipe is bound to become a seasonal favorite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.75 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 0.5 cup pure maple syrup
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 0.25 cup powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy release.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large mixing bowl, using an electric mixer or a stand mixer, cream the softened butter and brown sugar together until light and fluffy, about 3-5 minutes.
Add the maple syrup to the butter-sugar mixture and beat until well combined.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges, invert it onto a wire rack, and remove the parchment paper. Let the cake cool completely.
If desired, lightly dust the top of the cooled cake with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
3967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.8 g | 218% | |
| Saturated Fat | 101.0 g | 505% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 2822 mg | 123% | |
| Total Carbohydrate | 561.6 g | 204% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 316.8 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 703 mg | 54% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1432 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
