Buttermilk Spice Cake with Roasted Walnut Cream Cheese Frosting

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This is, hands down, the best spice cake I've ever had. The beaten egg whites make this cake airy and perfectly light, and the amount of spice called for results in a delicately spiced cake -- nothing like the overly spiced cakes you get from the box mixes.

Rather than use the frosting called for in the recipe, I use the Brown Sugar Cream Cheese Frosting from Joy the Baker's website, and it complements the cake perfectly.

One tip that I have found in my baking: I have been using three 8-inch or 9-inch cake pans instead of two, as the amount of batter looks as though it would overflow out of two pans. And if you use the aluminum pans with the plastic lids, you can keep them in the pans as they cool, frost them, pop the lid on and give them as a gift!

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I have found my new cake flavor! and I made it Gluten Free! Thank you Emeril!

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This recipe is fantastic. I made it for Thanksgiving and it was a big hit. I did add more cinnamon than the recipe called for and a little less ground cloves but that is all the changes that I would make. Definitely worth the effort of the some what difficult recipe, not for first time bakers.

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I made this recipe for my husband who is a huge spice cake fan and he loved it. I recommend halving the cakes into four layers. It is really attractive when you slice it. I am more of a chocolate fan, but this cake was really tasty. I will definitely make again. I had no trouble with over flowing, but did have to bake a little longer.

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This is my overall favorite cake recipe. I've been using it for years and have always gotten great reviews. I am now baking cakes professionally this is a highly requested recipe and it is very well received. I however use cake flour instead of all-purpose. (I use cake flour for all my cakes. It make it a nice fluffy, super-moist cake. I really don't pay much attention to the timing as I bake in a convection oven at lower temps. I just keep it in until it's done (5 minute intervals after initial 25-40 (depending on size of pan. I've used it from anywhere from 4" cakes to 12" cakes (with recipe adjusted accordingly. Just be sure that you fill your pans no more than 2/3 full so you shouldn't have a problem with overflowing. If you have more batter than that, pour the extra into a 3rd pan or make extra cupcakes. It holds up very well under heavy icing and fondant. It carves very nicely too.

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I think the time might be a bit off as I had the same issue as others did-after 25 min it clearly was not done! An extra 10 minutes did the trick, but I think 25 min would have been good if the batter had been divided into 3 pans.

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I just made this cake and it was wonderful! I used two 9-inch wilton cake pans and my cakes didn't even come close to overflowing. I followed the recipe exactly (aside from using cake flour, it has a very delicate crumb and the flavors are perfectly balanced. Thanks for a great recipe!!!

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There is something wrong with this recipe - it produced WAY too much batter. It overflowed the cake pans when baking and made a huge mess in my oven. It also stayed liquid after the normal baking time - finally firmed up after about 50 minutes, but the top of the cake was burnt by then. However, the insides tasted great - just couldn't serve it.

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I don't know what happened but after I put the cakes in the oven, they rose up and over the pans, spilling out onto my oven. They were also very runny after 25 minutes. I followed the directions exactly as it was. The cake tasted great, though, so I am willing to try it again.

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This cake is wonderful! Instead of slicing the cakes in half, I keep the rounds as they were for 2 layers, not 4. Also, I make double the frosting...the first time I made it, I really had to stretch it to cover the cake. I would rather make too much frosting than not enough!