Buttermilk Spice Cake with Penuche Frosting
Treat yourself to a slice of nostalgic comfort with this **Buttermilk Spice Cake with Penuche Frosting**, a delectable dessert brimming with warm spices and rich caramel flavors. This moist and tender cake gets its depth from a cozy blend of cinnamon, nutmeg, and cloves, perfectly balanced by the tangy richness of buttermilk. Topped with a velvety penuche frosting—a luscious caramel-like glaze made from brown sugar and butter—each bite is irresistibly sweet and satisfying. With straightforward steps, a quick 25-minute prep time, and a show-stopping finish, this cake is perfect for holidays, gatherings, or simply indulging your sweet tooth. Serve it alongside a cup of coffee or tea, and let the warm, spiced aroma fill your home.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, room temperature
- 1.25 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cups Buttermilk
- 1 cups Light brown sugar (for frosting)
- 0.25 cups Unsalted butter (for frosting)
- 0.25 cups Milk (for frosting)
- 2.5 cups Powdered sugar
- 1 teaspoons Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined; do not overmix.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting.
To make the penuche frosting, combine the light brown sugar, butter, and milk in a medium saucepan over medium heat. Cook, stirring constantly, until the sugar is dissolved and the mixture begins to boil.
Remove the saucepan from heat and let the mixture cool for 5 minutes.
Using a handheld or stand mixer, gradually beat in the powdered sugar and vanilla extract until the frosting is smooth and thickened.
Spread the penuche frosting evenly over the cooled cake. Let the frosting set for 15-20 minutes before slicing and serving.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 95.0 g | 35% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 74.2 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 118 mg | 3% | |
*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.
