Ingredients for Buttermilk Spice Cake With Penuche Frosting
- Cake Flour
- 1 3/4 cups granulated sugar
- Baking Powder
- Baking Soda
- 1 teaspoon salt
- Cinnamon
- Ground Cloves
- 1 cup buttermilk
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable shortening
- 2 large eggs
- Salted Butter
- Evaporated Milk
- Icing Sugar
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How to Make Buttermilk Spice Cake With Penuche Frosting
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Add grated nutmeg and/or ginger if desired.
- In a separate bowl, combine buttermilk, brown sugar, and shortening.
- Add the wet ingredients to the dry ingredients and beat with an electric mixer for 2 minutes.
- Add eggs and beat for another 2 minutes.
- Pour batter evenly into prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- **Make the Penuche Frosting:**
- In a medium saucepan over medium heat, melt butter. Stir in brown sugar until dissolved.
- Bring to a boil, stirring constantly, and boil for 2 minutes.
- Remove from heat and stir in evaporated milk.
- Return to low heat and bring to a simmer, stirring constantly.
- Remove from heat and let cool to lukewarm.
- Beat in powdered sugar gradually until desired consistency is reached, adding more milk or powdered sugar as needed for desired spreading consistency.
- Once cakes are completely cool, frost generously.
Nutrition Information (Approximate per serving)
Sodium
103 g
Sugar
1579g
Fat
231g
Carbs
170g
