Buttermilk Spice Cake with Roasted Walnut Cream Cheese Frosting
I'm pretty sure that the Spice Cake my mom baked for us kids when I was just knee high to a grasshopper was out of one of those Duncan Hines boxed cake mixes. This one might take a few more minutes to throw together compared to a boxed mix but I'm sure the extra time will pay off. I've seen this same recipe on multiple blogs and recipe sites but I think they were all adapted from a recipe by Emeril Lagasse. Who knows where Chef Lagasse got his recipe? Maybe from some grandma in Louisiana. But whatever the source. BAM! It's good.
Ingredients
- 2 cups dark brown sugar
- 1 unsalted butter softened
- 1/2 cup vegetable oil
- 5 egg separated
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg grated
- 1/4 tsp cloves
- 1/4 tsp ground allspice
- salt
- 1 cup buttermilk
For the Roasted Walnut and Cream Cheese Frosting
- 8 oz cream cheese
- 1/2 unsalted butter
- 3/4 pd white granulated sugar
- 1 tsp vanilla extract
- 1 tbsp whole milk
- 1 cup walnut roasted
Instructions
- Preheat the oven to 350 degrees F.
- Lightly grease 2 (9-inch) cake pans. Cut 2 (9-inch) parchment paper rounds and line the pan bottoms. Grease and flour the parchment rounds.
- 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, 1 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.
- Spread a layer of the frosting over 3 layers of the cake. Place the layers of cake on top of each other and top with the fourth layer of cake. Frost the top and sides of the cake with the remaining frosting. Slice the cake into individual servings.
Roasted Walnut and Cream Cheese Frosting:
- In a large mixing bowl, with an electric mixer, cream the cheese and butter. Add the sugar, 1/2 cup at a time, mixing after each addition. Add the vanilla and milk, if needed to thin consistency, and mix well. Fold in the walnut pieces.
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