Sugar 'N Spice Cake
Submitted by Joanna
Sugar and spice layer cake with cinnamon, cloves, brown sugar, and buttermilk in a tender two-layer round cake. A warmly spiced classic with buttercream frosting.
YIELD
1 cakePREP
10 minCOOK
30 minREADY
40 minTwo kinds of sugar, two warm spices, and buttermilk make this a cake with real depth. White and brown sugar together create a complex sweetness, while cinnamon and ground cloves bring that cozy spice warmth without overwhelming the crumb.
Buttermilk does double duty here. Its acidity activates the baking soda for a tender lift, and it adds a subtle tang that keeps all that sweetness in check. The alternating method of adding flour and buttermilk prevents overmixing, which is how you get a soft, even texture instead of a tough, dense cake.
Cream the shortening and sugars thoroughly before adding the eggs one at a time. That creaming step builds the air structure the whole cake depends on.
Chef Tips
- Mix just until blended after each flour and buttermilk addition. Overmixing develops gluten and makes the cake tough
- Line the pans with wax paper and grease the paper. This guarantees clean release even with a sticky brown sugar batter
- Cool in the pans for 10 minutes before turning out. Too soon and the layers crack, too long and they steam and stick
- Test with a wooden pick at 30 minutes. Pull when it comes out with a few moist crumbs but no wet batter
Variations
- Cupcake version: Fill paper-lined muffin cups half full and bake for 20 minutes for portable spice cupcakes
- Cream cheese frosting: Swap buttercream for cream cheese frosting, which pairs beautifully with the warm spices
- Add nutmeg: A pinch of freshly grated nutmeg alongside the cinnamon and cloves deepens the spice profile
Ingredients
Directions
Cream shortening; gradually add sugars, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating well after each addition.
Combine flour and next 5 ingredients.
Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix just until blended after each addition.
Stir in vanilla.
Grease two 9-inch round cakepans, and line with wax paper; grease wax paper.
Pour batter into prepared pans; bake at 350℉ (180℃) for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
Spread frosting between layers SUGAR n’ SPICE CUPCAKES: Spoon batter into paper-lined muffin pans, filling each cup half full.
Bake at 350℉ (180℃) for 20 minutes.
Remove from pans, and let cool on wire racks.
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