Mmmmmmm…my Buttermilk Spice Cake was so good that Kensington and I made it twice in one week!
What’s not to love? A little cinnamon, some applesauce and a splash of buttermilk with a maple cream cheese frosting. It’s the perfect cake for Fall! xo
This recipe makes one 9×13 sheet cake or a layer cake with 2 (9″) round layers.
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
½ teaspoon nutmeg
1 cup of butter, melted
1/2 a cup of buttermilk, plus a splash more
¾ cup of applesauce
1 (8 oz) package of cream cheese, softened
3 cups of powdered sugar
¼ cup maple syrup
Preheat oven to 350 degrees.
Grease (I used Pam) two (9″) round cake tins. Set aside.
In a mixing bowl, whisk together your flour, sugar, baking soda, salt and cinnamon. Whisk in melted butter. Next, beat in 1/2 a cup of buttermilk and eggs with an electric mixer until just combined. Beat in your applesauce. Pour batter evenly between both prepared cake tins.
Bake about 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and cool completely before frosting.
To make the frosting, beat with an electric mixer your cream cheese, powdered sugar, maple syrup and just a tablespoon or so of your buttermilk together. Add more milk if it’s too thick or more sugar if it’s too thin. Once the frosting reaches the desired consistency, you’ll stop and frost the tops of cooled cakes and stack them together.
Store in the fridge until you’re ready to serve.
**To prepare this in a 9×13 baking dish, follow the directions exactly except pour the entire batter in a greased 9×13 baking dish and bake 28 to 30 minutes. Frost the top of your cooled sheet cake.
Your whole house will smell like the season! xo