Buttermilk Spice Cake with Roasted Walnut Cream Cheese Frosting
Show: Emeril Live
Episode: Harvest Offerings
Rate This RecipeRead users' reviews (34)
- Recipe categories: Dairy, Buttermilk, Cheese, Cream Cheese, Nuts, Sugar,
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- ratings & reviews(34)
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Average Rating:
Total Reviews: 34
Showing 11-20 of 34
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By Mignon715
on November 23, 2011
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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!
By mmtrn7848
on October 09, 2011
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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.
By springlakecake
on September 29, 2010
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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!
By Kitchendreamer17
Stafford, VA
on March 11, 2010
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This is a wonderful recipe. I received many compliments. You won't be dissapointed at all!
By michelle.darlin...
Mebane, NC
on March 01, 2010
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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.
By queencupcake
Farr West
on January 27, 2010
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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....
By lcarter4_12446795
Round Rock, 83
on December 16, 2009
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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.
By dek_12291146
Hinckley, 75
on November 06, 2009
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Hmmm, what did I do wrong? Both of my 9-inch rounds sunk. 350 degrees for 25 minutes (I did 30 minutes and although the center sprung back up - it was mush in the middle after I let it cool. I should of stuck to my toothpick method. So I ate the sides and threw (mad the rest out. VERY GOOD. Anybody have any suggestions? I think I will do the 13 x 9 and see what happens.
By yasmabd_11950575
Jackson, 64
on October 31, 2009
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I cant say enough about how wonderful this cake is! Emeril you have out done yourself with this recipe. Its very very easy to make and such a great crowd pleaser. Thanks again Emeril you rock!
By dr.jayne.boyer_...
Durham, 73
on October 29, 2009
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I loved this cake! The only thing I would change would be to increase the amount of frosting by 50-100%. I had a hard time covering all of the surface and between the layers with the amount specified in the recipe.