Side Pannel
buttermilk spice layer cake with brown sugar cream cheese frosting
buttermilk spice layer cake with brown sugar cream cheese frosting
- Recipe Submitted by maryjosh on 09/24/2016
Ingredients List
- 2 cups brown sugar
- 1 stick butter, softened
- ½ cup vegetable oil
- 5 large eggs, room temperature
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon fresh grated nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- Pinch of salt
- 1 cup buttermilk, room temperature
- For the Frosting:
- 2 sticks plus 3 tablespoons of butter, softened
- 16 oz of cream cheese, softened
- 1 teaspoon vanilla extract
- ¾ cup brown sugar
- 3-4 cups powdered sugar
Directions
Preheat the oven to 350 degrees F. Lightly grease and flour 2 (8-inch) cake pans and line with parchment
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 eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking soda, baking powder, spices and salt.
Alternately add the flour mixture and the buttermilk to the batter, starting and ending with the flour, mixing well.
Pour the batter evenly into the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes.
Cool on wire racks and then invert onto parchment paper. Use a serrated knife to slice each cake in half and set aside. (You can refrigerate the baked cakes before slicing them as well until you are ready to frost.).
For the Frosting:
In a large mixing bowl, use an electric mixer to cream together the butter and cream cheese until silky smooth. Add the brown sugar and vanilla and mix on high until fluffy, 2 mins. Add the powdered sugar, ½ cup at a time until frosting is thick, smooth and spread-able. (I like a stiffer frosting so always use the maximum powdered sugar.)
Fill and frost your cake as desired
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 eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking soda, baking powder, spices and salt.
Alternately add the flour mixture and the buttermilk to the batter, starting and ending with the flour, mixing well.
Pour the batter evenly into the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes.
Cool on wire racks and then invert onto parchment paper. Use a serrated knife to slice each cake in half and set aside. (You can refrigerate the baked cakes before slicing them as well until you are ready to frost.).
For the Frosting:
In a large mixing bowl, use an electric mixer to cream together the butter and cream cheese until silky smooth. Add the brown sugar and vanilla and mix on high until fluffy, 2 mins. Add the powdered sugar, ½ cup at a time until frosting is thick, smooth and spread-able. (I like a stiffer frosting so always use the maximum powdered sugar.)
Fill and frost your cake as desired
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