Holiday Spice Cake

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Holiday Spice Cake Holiday Spice Cake

Servings: 8 servings
Cook Time: 25 min
Difficulty: Easy

Ingredients Add to grocery list

3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 sticks butter, softened
2 cups sugar
1/2 teaspoon salt
4 eggs
1 1/4 cups buttermilk
Quick Butter Cream, recipe follows
Finely chopped nuts, for garnish
Cocoa powder, for garnish

Quick Butter Cream:
3/4 cup butter, softened
1/4 cup shortening
Pinch salt
6 cups confectioners’ sugar
1 1/2 teaspoons vanilla extract
1/2 cup heavy cream





Preheat oven to 350 degrees F. Butter and flour 3 (8-inch) round cake pans.

In a small mixing bowl whisk together cake flour, baking powder, baking soda, ground nutmeg, ground cinnamon, ground ginger and ground cloves.

Cream the butter, sugar and salt until light and fluffy with an electric mixer. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the dry ingredients and the buttermilk alternately beginning and ending with the dry.

When the batter is well mixed and smooth, divide it amongst the 3 prepared cake pans and bake about 25 minutes or until a toothpick inserted into the center of the cakes come out clean. Let cool in the pan for 10 minutes then turn out to cool completely. If the cake layers have domed a little during the baking process, slice off the tops with a long serrated knife so they are flat and even.

Place the first layer, cut side down, on a cake pedestal or serving plate. Spoon about 3/4 cup of butter cream onto the center of the cake. Spread it almost to the very edges with an offset spatula. Repeat with the remaining 2 layers. Garnish the top of the cake with finely chopped nuts and cocoa powder.

Quick Butter Cream:

Beat the butter, shortening and salt together until creamy with an electric mixer. Add half the confectioners’ sugar and beat until light and fluffy, about 5 minutes. Combine the vanilla extract and heavy cream. Gradually beat in the remaining confectioners’ sugar alternating with the cream mixture until it is all incorporated and the frosting is very light and fluffy.

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Reader Comments:


Can you make mini-muffins from this recipe? I would like to bring them for a work 'team treat' on Thanksgiving Day....

By Kat on November 24, 2013


hey paula, i am a huge fan of yours, im just a teen but ypu inspired me to cook,and i have gottin very far from learning from you, but i just have one question im not sure about, and if anyone else reading this knows the answer that would be nice also, can you use regular milk instaed of buttermilk, and if you do that, what other changes would i have to make so it keeps the right consistancy? thank you all, ~ellie

By ellie dooginz on September 02, 2012


I love your son's show so knew that this would be a graet recipe for my little sister bake thank you.

By Julia on February 13, 2012


Paula when I was very young I'm 66 now, I remember my mother use to make this Spice Cake that was out of this world, sometimes to would bake it in a cake pan, and sometimes she would make it 2 layers, and for the life of me I have never tasted another one like it, she didn't do anything fancy, because funds were tight back them, but I want to know if you have a recipe that might match this, she used all the spices, that it needed, but i dont know what they are, please reply, Old fashioned spice cake, thank you so much betty turner

By Betty Turner on April 12, 2011


This was so easy to prepare. It was a hit not once but twice during the holiday season 09.

By Anonymous on December 27, 2009


By Anonymous on December 13, 2009

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