Spice Cake with Peanut Butter Buttercream

from ButterYum
makes one 9-inch double layer cake


For the cake:

  • 2 large eggs (100 grams) (3.5 oz.) at room temperature

  • 2/3 cup (160 grams) (5.6 oz.) buttermilk, divided

  • 1 1/2 teaspoons pure vanilla extract

  • 2 cups (200 grams) (7 oz.) cake flour (or 1 3/4 cups bleached all-purpose flour)

  • 1 cup (200 grams) (7 oz.) superfine sugar

  • 1 1/2 teaspoons dutch processed cocoa powder

  • 1 tablespoon baking powder

  • 1/2 teaspoon fine salt

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground cloves

  • 8 tablespoons (113 grams) (4 oz.) unsalted butter, room temperature

For the buttercream:
  • 1/2 cup (133 grams) (4.7 oz) peanut butter, room temperature

  • 1/2 cup minus 1 tablespoon (113 grams) (4 oz.) cream cheese, room temperature

  • 4 tablespoons (56 grams) (2 oz.) unsalted butter

  • 2 teaspoons sour cream

  • 1/4 cup plus 3 tablespoons(50 grams) (1.7 oz.) powdered sugar

  • 1 teaspoon pure vanilla extract


To make the cake:

  1. Spray two 9-inch round cake pans with nonstick baking spray.

  2. Preheat oven to 350F and place rack in lower third position.

  3. In a medium bowl, whisk the eggs, 3 Tablespoons of buttermilk, and vanilla until lightly combined.

  4. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, cocoa, baking powder, salt, cinnamon, and cloves on low speed for 30 seconds.

  5. Add the butter and the remaining buttermilk.

  6. Mix on low speed until the dry ingredients are moistened.

  7. Raise the speed to medium and beat for 1 1/2 minutes.

  8. Scrape down the sides of the bowl.

  9. Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure.

  10. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.

  11. Bake for 30 to 40 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

  12. Let the cake cool in the pan on a wire rack for 10 minutes.

  13. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. Cool completely,

To make the buttercream:

  1. In a food processor, combine the peanut butter, cream cheese, butter, sour cream, powdered sugar, and vanilla and process, scraping down the sides of the bowl as necessary, until the buttercream is smooth and uniform in color.

To assemble the cake:

  1. When the cake is completely cool, spread a little buttercream on a 9-inch cardboard round or serving plate and set the cake on top. If using the plate, slide a few wide strips of wax paper or parchment under the cake to keep the rim of the plate clean.

  2. Frost the top and sides with swirls of buttercream. If using the paper strips, slowly slide them out from under the cake.