Buttermilk Cake With Spiced Vanilla Icing Recipe

Name: Buttermilk Cake With Spiced Vanilla Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces unsalted butter, softened, more for the pan; 13 12 ounces unbleached all-purpose flour, plus more for the pan; 1 ½ cups granulated sugar; ½ cup canola oil; 2 large eggs; 1 tablespoon distilled white vinegar; 2 teaspoons pure vanilla extract; 1 teaspoon baking soda; 1 teaspoon table salt; ½ teaspoon ground ginger; ¼ teaspoon freshly grated nutmeg; ¾ cup buttermilk; 2 ¼ cups peeled and grated butternut squash (about 8 oz.); 9 ounces confectioners' sugar; 3 tablespoons buttermilk, more as needed; 1 teaspoon pure vanilla extract; ¼ teaspoon freshly grated nutmeg; ¼ teaspoon table salt; ¼ cup finely chopped crystallized ginger

Servings: persons

4 ounces unsalted butter, softened, more for the pan
13 12 ounces unbleached all-purpose flour, plus more for the pan
1 ½ cups granulated sugar
½ cup canola oil
2 large eggs
1 tablespoon distilled white vinegar
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1 teaspoon table salt
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¾ cup buttermilk
2 ¼ cups peeled and grated butternut squash (about 8 oz.)
9 ounces confectioners' sugar
3 tablespoons buttermilk, more as needed
1 teaspoon pure vanilla extract
¼ teaspoon freshly grated nutmeg
¼ teaspoon table salt
¼ cup finely chopped crystallized ginger

1
Make the cake:.
2
Position a rack in the center of the oven and heat the oven to 325F Butter and flour a 10-cup Bundt pan; tap out excess flour.
3
In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 1 minute.
4
Add the oil and beat until combined, about 15 seconds.
5
Add the eggs one at a time, mixing well on low speed.
6
Add the vinegar and vanilla and mix again until just combined.
7
Add half of the flour and the baking soda, salt, ginger, and nutmeg, mixing on low speed until just combined.
8
Add half of the buttermilk and mix until just combined.
9
Repeat with the remaining flour and buttermilk.
10
Stir the squash into the batter and transfer the batter to the prepared pan; smooth the top with a rubber spatula.
11
Bake until a cake tester inserted in the center comes out clean, about 1 hour.
12
Cool on a wire rack for 30 minutes; then carefully invert the cake onto the rack and remove the pan.
13
When the cake is completely cool, transfer it to a serving plate.
14
Make the icing:.
15
In a medium bowl, whisk the sugar, buttermilk, vanilla, nutmeg, and salt until smooth.
16
Add more buttermilk, a few drops at a time, as needed, until the icing is pourable but still quite thick.
17
Pour the icing back and forth in thick ribbons over the cooled cake.
18
Sprinkle the ginger on top.
19
Let the icing set at roomtemperature, about 45 minutes, before serving.

3580

kcal

Calories

208

Fat

392

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 ounces unsalted butter, softened, more for the pan, 13 12 ounces unbleached all-purpose flour, plus more for the pan, 1 ½ cups granulated sugar, ½ cup canola oil, and more.

Yes, Buttermilk Cake With Spiced Vanilla Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk Cake With Spiced Vanilla Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions