This cake is ultra moist. Even after it cooled on the racks and as I was frosting and composing ayers I could just tell that it was as moist a cake as you could ever want. The smell of it baking was making me insane. I was instantly transported back to my parents house and it was 1965 and I was anticipating the holiday season while waiting for my mom’s spice cake to come out of the oven. Oh, what times those were. Snapping back to reality, let’s bake…
This cake is totally simple. Mix the dry ingredients, add the wet and bake. Way to simple for the totally orgasmic results that it produces. The only changes I made here was that I doubled the recipe. It just seemed too good not to double it. Preheat the oven to 350 degrees. In a small bowl whisk together the eggs, 3 tablespoons of buttermilk and vanilla and set aside. In the bowl of a stand mixer add the flour, sugar, baking powder, salt, cinnamon and cloves and mix lightly to combine. Add the butter and the rest of the buttermilk and mix on low to moisten the dry ingredients.
Raise the speed to medium and beat for a minute and a half. Scrape down the sides of the bowl and add the egg mixture in 2 additions, beating about 30 seconds between each addition.
Scrape the batter into the prepared pans and bake for 30 to 40 minutes until the cakes test down.
Cool on racks in the pan for 10 minutes, then unmold the cakes and cool completely.
To make the peanut buttercream, in the work bowl of a food processor add the peanut butter, sour cream, cream cheese, butter, powdered sugar and vanilla. Process until combined. Scrape down the sides of the workbowl and process until smooth.
Add about 1 cup of the buttercream to the first layer. Top with the second layer, press down to even the layers.
Frost the top and sides of the cake and decorate as desired. Since this cake reminded me so much of my childhood and my mom’s spice cake, I felt that it needed to be frosted just as my mother had done. Nothing fancy, just big dollops of the frosting, swirled with the back of a spoon and left plain. This was total heaven for me and a fitting tribute to my mom. Enjoy!
Next Up: Chocolate Genoise with Peanut Butter Whipped Ganache