Buttermilk Spice Cake With Brown Sugar Frosting

Spice Cake
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  • Total: 55 mins
  • Prep: 25 mins
  • Cook: 30 mins
  • Yield: 12 to 16 Servings
Nutritional Guidelines (per serving)
261 Calories
8g Fat
46g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 to 16 Servings
Amount per serving
Calories 261
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 22%
Cholesterol 43mg 14%
Sodium 245mg 11%
Total Carbohydrate 46g 17%
Dietary Fiber 1g 2%
Protein 3g
Calcium 82mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This buttermilk spice cake is a delicious two-layer cake filled with a fabulous brown sugar frosting. The acidity of the buttermilk is balanced with baking soda, which adds to the luscious texture of this cake.

This cake will please everyone at your next family celebration, dinner party, or to take to a potluck and wow the crowd.

If you prefer a cream cheese frosting, feel free to use your favorite or this cream cheese frosting recipe.


  • For the Buttermilk Cake
  • 2 1/2 cups cake flour (sifted, about 10 ounces)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/2 cup butter (softened)
  • 1/2 cup light brown sugar (firmly packed)
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups buttermilk
  • For the Frosting
  • 2 egg whites
  • 1 1/2 cups light brown sugar (firmly packed)
  • 1/3 cup water (cold)
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Steps to Make It

Note: while there are multiple steps to this recipe, this cake is broken down into workable categories to help you better plan for preparation and baking.

Make the Cake

  1. Gather the ingredients.

  2. Preheat the oven to 350 F. Grease and flour two 8-inch round cake pans.

  3. Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.

  4. In a mixing bowl with an electric mixer, beat the butter until creamy.

  5. Add the 1/2 cup of brown sugar, the granulated sugar, eggs, and vanilla extract. Beat at high speed of an electric mixer for 5 minutes, or until light and fluffy. Scrape the bowl frequently while you are mixing.

  6. Add the sifted dry ingredients, alternating with buttermilk, mixing at lowest speed just until smooth.

  7. Pour the batter into the prepared cake pans.

  8. Bake in the preheated oven for 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

  9. Cool the cake in the pans on a rack for 5 minutes.

  10. Then turn the layers out onto the racks to cool completely.

Make the Frosting and Assemble

  1. Gather the ingredients.

  2. Combine the egg whites, brown sugar, the cold water, corn syrup, salt, and vanilla extract in the top pan of a double boiler. Use an electric mixer to beat the ingredients for 1 minute at high speed.

  3. Heat about an inch of water in the bottom section of the double boiler to a rapid boil.

  4. Place the frosting pan on the double boiler over the rapidly boiling water and heat while beating constantly, for 7 minutes or until peaks form.

  5. Remove the frosting from the heat and continue beating until spreading consistency is reached.

  6. Frost the tops and sides of the cooled spice cake.

  7. Slice, serve, and enjoy.


  • You'll need a double boiler to make the brown sugar frosting, or fashion one with a stainless steel pan that will fit over a saucepan. Just make sure the top pan or bowl does not come in contact with the boiling water.

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