Buttermilk Spice Layer Cake

This is a great cake for the entire Thanksgiving weekend. One you can eat for dessert, an afternoon snack, or even breakfast ;) Enjoy!



  • 1 cup unsalted butter, room temperature
  • 2 cups brown sugar
  • 3 eggs, room temperature
  • 2 teaspoons vanilla bean paste
  • 2½ cups all-purpose flour
  • ¼ cup cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup buttermilk, room temperature

For the Frosting:

  • 2 sticks plus 3 tablespoons of butter, softened
  • 16 ounces of cream cheese, softened
  • 1 teaspoon vanilla extract or vanilla bean paste
  • ¾ cup brown sugar
  • 3-4 cups powdered sugar


  1. Preheat the oven to 350 degrees F. Lightly grease and flour 3 (8-inch) cake pans and line with parchment.
  2. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. Add the vanilla and then the eggs, one at a time, beating well after each addition.
  3. In a separate bowl, whisk together the flour, corn starch, baking powder, spices and salt.
  4. Alternately add the flour mixture and the buttermilk to the batter, starting and ending with the flour, mixing well, but not over-mixing.
  5. Pour the batter evenly into the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes.

For the Frosting:

  1. In a large mixing bowl, use an electric mixer to cream together the butter and cream cheese until silky smooth. Add the brown sugar and vanilla and mix on high until fluffy, 2 mins. Add the powdered sugar, ½ cup at a time until frosting is thick, smooth and spread-able.