-
1
Preheat oven to 350 degrees F. Butter and flour 3 (8-inch) round cake pans.
-
2
In a small mixing bowl whisk together cake flour, baking powder, baking soda, ground nutmeg, ground cinnamon, ground ginger and ground cloves.
-
3
Cream the butter, sugar and salt until light and fluffy with an electric mixer.
-
4
Beat in the eggs, 1 at a time, beating well after each addition.
-
5
Beat in the dry ingredients and the buttermilk alternately beginning and ending with the dry.
-
6
When the batter is well mixed and smooth, divide it amongst the 3 prepared cake pans and bake about 25 minutes or until a toothpick inserted into the center of the cakes come out clean.
-
7
Let cool in the pan for 10 minutes then turn out to cool completely.
-
8
If the cake layers have domed a little during the baking process, slice off the tops with a long serrated knife so they are flat and even.
-
9
Place the first layer, cut side down, on a cake pedestal or serving plate.
-
10
Spoon about 3/4 cup of butter cream onto the center of the cake.
-
11
Spread it almost to the very edges with an offset spatula.
-
12
Repeat with the remaining 2 layers.
-
13
Garnish the top of the cake with finely chopped nuts and cocoa powder.
-
14
Beat the butter, shortening and salt together until creamy with an electric mixer.
-
15
Add half the confectioners' sugar and beat until light and fluffy, about 5 minutes.
-
16
Combine the vanilla extract and heavy cream.
-
17
Gradually beat in the remaining confectioners' sugar alternating with the cream mixture until it is all incorporated and the frosting is very light and fluffy.
