Buttermilk Spice Cake
Experience the warm, cozy flavors of autumn with this Buttermilk Spice Cake, a tender and moist dessert infused with aromatic cinnamon, nutmeg, and cloves. Perfectly balanced with the tangy richness of buttermilk, this cake combines a velvety crumb with a subtle sweetness from granulated and brown sugars. Whether you’re hosting a holiday gathering or craving a weekday treat, this easy-to-make recipe comes together in under an hour and delivers pure comfort in every bite. Finish it off with a delicate dusting of powdered sugar for a simple yet elegant touch. Serve it with a hot cup of coffee or tea for a truly delightful experience!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup packed light brown sugar
- 2 eggs, room temperature
- 1.5 teaspoons pure vanilla extract
- 1 cup buttermilk, room temperature
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan. Line the bottom with parchment paper for easier removal.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
With the mixer on low speed, alternate adding the dry ingredients and the buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired. Slice and serve.
Nutrition Facts
Calories |
3190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 2688 mg | 117% | |
| Total Carbohydrate | 517.4 g | 188% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 329.0 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 492 mg | 38% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 938 mg | 20% | |
*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.
