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Buttermilk Spice Cake

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By Betty Crocker Kitchens
Updated Jul 5, 2006
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This divine dessert features a rich toasted-pecan filling.

Buttermilk Spice Cake

  • Prep Time 25 min
  • Total 2 hr 55 min
  • Servings 12
  • Ingredients 14
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Ingredients

  • 2 1/4 cups cake flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon grated orange peel
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon ground cinnamon
  • 3/4 cup packed brown sugar
  • 1/2 cup butter, softened
  • 1 cup buttermilk
  • 3 eggs
  • Toasted Pecan Filling
  • Whipped Cream Frosting

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease and flour two 9-inch round pans.
  • Step 
    2
    Stir together cake flour, granulated sugar, baking powder, salt, orange peel, baking soda, cloves and cinnamon in large bowl. Beat in brown sugar, butter and buttermilk on medium speed, scraping bowl occasionally. Add eggs. Beat an additional 2 minutes, scraping bowl frequently. Pour into pans.
  • Step 
    3
    Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Fill layers with Toasted Pecan Filling. Frost side and top of cake with Whipped Cream Frosting.

Nutrition

670 Calories
29 g Total Fat
6 g Protein
97 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
670
Calories from Fat
260
Total Fat
29 g
Saturated Fat
13 g
Cholesterol
120 mg
Sodium
490 mg
Potassium
190 mg
Total Carbohydrate
97 g
Dietary Fiber
1 g
Protein
6 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
16%
16%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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