Buttermilk Spice Cake with Roasted Walnut Cream Cheese Frosting

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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!

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Awesome recipe! I've used it time and time again. It's always a hit. I'm a lazy cook and have done this recipe without the apple sauce and only used the butter cream frosting and it still rocks. Also makes great cupcakes!

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The best spice cake by far that we have ever made. Made it twice and both times not even a crumb left. Second time we made it as a two layer cake so the frosting would go further then we sprinkled the walnuts on top instead of mixing into the frosting. Perfect cake for the fall season. You will not be dissappointed with this recipe.

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Great cake! I made it twice and the 2nd time I added some diced granny smith apples. It is nice and moist, has a great texture and crumb. I was very happy with the cake. Will make again!

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This is a wonderful recipe. I received many compliments. You won't be dissapointed at all!

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This was the best cake I have made in a while. My husband told me that this is his new favorite cake.

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What is your elevation in Hinckley, Ohio? If you live in a higher elevation area you may need to alter the levening agents. To much baking soda or baking powder will result in a glorious rise only to fall towards the end of baking time. Good luck next time....

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I made this a couple of weeks ago for church and only got to taste a golf ball size bunch of crumbs - it went that fast! What I did get to taste was really amazing. I'll be making it again soon for a work function. I did not want to cut layers in two, so I made this as a three layer cake. The only negative I would say is that the frosting was almost paper thin on the layers and sides of the cake. It would probably be better to make double or at least an additional half batch of the frosting. Of course, always check cakes early so you catch them with a few crumbs on the toothpick to ensure it is still moist.