Buttermilk Spice Cake

Recipe courtesy Emeril Lagasse, 1999

Show: Emeril LiveEpisode: Autumn Desserts

Rated: 5 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

Cook Time:
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Level:
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Yield:
2 cake layers

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Ingredients

2 cups brown sugar
1 stick butter, softened
1/2 cup vegetable oil
5 large eggs, separated
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Pinch of salt
1 cup buttermilk

Directions

Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.

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Comments & Reviews

recipe Buttermilk Spice Cake
Janna Herndon, VA 01-05-2010
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Perfect Texture, Excellent Flavor
Rated: 5 stars out of 5

I will be making this cake for decades to come. I have baked it probably 8 times now and it has been a hit every time. It's... completely worth it to go through all the steps as they're written because it makes the texture perfect, (and I don't use that word lightly when it comes to food.) I would add about 50% more of the spices. Cathy Lowe's cream cheese frosting is AMAAAAAAZING with this. Read more
recipe Buttermilk Spice Cake
John Columbus, OH 10-25-2009
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Best ever spice cake!
Rated: 5 stars out of 5

This was great! So moist and the flavor was outstanding. I used a standard cream cheese frosting with it. The family had me... make it again as soon as the first one was gone!Read more
recipe Buttermilk Spice Cake
SydneyP Indianapolisi, IN 03-31-2009
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Average cake
Rated: 3 stars out of 5

I hate to be the only one with a bad review, but this cake would have been SO bland had I used the measurements given of... spices. I ended up at least doubling a lot of the spices, and I even used the freshly grated nutmeg. Even with my measurement modifications, it still didn't have enough flavor for me. Not only that, but there was so much batter that I had to make a three-layer cake instead. However, I used 8-inch pans, but it still would have been too much batter for just two 9-inch pans. This cake took forever to cook for me. I won't be using this recipe again.Read more
recipe Buttermilk Spice Cake
Dianna Trabuco Canyon, CA 02-02-2009
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Awesome, a new family favorite!
Rated: 5 stars out of 5

I made this at Christmas and it became my family's new favorite cake. Very moist, not overly spicy. An excellent cake,... especially when there are so many fussy eaters in my family. Read more
recipe Buttermilk Spice Cake
Angie Columbia, PA 01-04-2009
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FANTASTIC
Rated: 5 stars out of 5

Everyone loved the spice cake. I made it just to try something different and something I never made before. It was a great... big hit in my house, I will be making it again. I made mine into 2 layers and still had to make more icing but that wasn't a problem.Read more
recipe Buttermilk Spice Cake
Anonymous 02-24-2008
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Awesome cake, BUT.......
Rated: 5 stars out of 5

This cake is wonderful. It is moist and delicious. The only totally aggravating thing about the whole recipe is that there... was nowhere near enough icing to frost a four layer cake! I made this for a friend's birthday and had to go get more ingredients to make more icing. I'm not even sure if you double the recipe it will be enough. Someone mentioned problems getting the cake out. I used Pam and flour and then put parchment paper in the bottom and there was absolutely no problems getting the cake out. I also had to cook it 5 minutes longer. The icing was not runny and I put milk in it trying to "stretch" it. Definitely worth making and I will make again now that I know about the icing.Read more