Why You’ll Love this Buttermilk Maple Spice Cake Recipe
When you take a bite of this Buttermilk Maple Spice Cake, you’ll immediately understand why it’s a favorite in my kitchen.
The warm spices blend perfectly with the rich maple flavor, creating a comforting aroma that fills the air. It’s moist and tender, making each slice irresistible.
I love how simple it’s to whip up, yet it feels special enough for any occasion. Plus, the buttermilk adds a delightful tang that enhances the sweetness.
Whether enjoyed with coffee in the morning or as a dessert after dinner, this cake always brings smiles and warm memories to those who try it.
Ingredients of Buttermilk Maple Spice Cake
When it comes to baking, having the right ingredients is key to creating that perfect cake. For this Buttermilk Maple Spice Cake, the ingredients combine to create a blend of warmth and sweetness that’s downright irresistible. You might already have some of these staples in your pantry, which is always a win.
If you’re anything like me, you probably enjoy a little chaos in the kitchen, so having a straightforward list can keep things running smoothly. Let’s explore what you’ll need to whip up this delightful treat.
- 1 cup all-purpose flour or 1 cup whole wheat pastry flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 pinch cayenne pepper
- 2 eggs, lightly beaten
- 2/3 cup buttermilk
- 1/2 cup pure maple syrup
- 1/3 cup vegetable oil
- 1 tablespoon blackstrap molasses
Now, let’s chat about those ingredients. First off, you can totally mix and match the flours based on what you have. Whole wheat pastry flour is a great option if you want a lighter texture, while all-purpose flour can give it that classic cake feel.
And don’t skip on the spices—each one adds its own personality to the cake. The cayenne pepper? It’s like a little surprise party for your taste buds, giving that spice a fun kick!
Oh, and the buttermilk is essential for that moist, tender crumb. If you’re out of buttermilk, you can make a quick substitute by mixing regular milk with a splash of vinegar or lemon juice.
How to Make Buttermilk Maple Spice Cake
When you’re ready to plunge into making your Buttermilk Maple Spice Cake, start by preheating your oven to a cozy 350 degrees. This is like the warm-up act before the main event, and trust me, you want that oven nice and toasty.
While it’s heating up, grab a 9-inch square baking pan and grease it up. You don’t want your cake to stick, right? It’s like a bad breakup—no one wants that drama.
Now, let’s get down to business with the dry ingredients. In a large bowl, sift together 1 cup of all-purpose flour (or whole wheat pastry flour, if you’re feeling a bit adventurous), along with 1/2 cup of whole wheat flour.
Then, add in 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of salt, 1/4 teaspoon of ground cloves, 1/4 teaspoon of ground nutmeg, and a pinch of cayenne pepper. It’s like a spice party in there! Just mix it up and set it aside for a moment.
In another bowl, whisk together 2 lightly beaten eggs, 2/3 cup of buttermilk, 1/2 cup of pure maple syrup, 1/3 cup of vegetable oil, and 1 tablespoon of blackstrap molasses. This mixture is where the magic happens.
You want it to be well blended—think of it as creating a harmonious choir of flavors. Once that’s done, make a well in your dry mixture and gently fold in your wet ingredients. Just until everything is moistened; we’re not trying to overwork it.
Pour that glorious batter into your prepared pan and slide it into the oven. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
And voila, you have a delicious, fragrant Buttermilk Maple Spice Cake waiting for you. Just let it cool in the pan for a bit before you enjoy. Patience is key, my friend—trust me, your taste buds will thank you later.
Buttermilk Maple Spice Cake Substitutions & Variations
If you’re looking to mix things up with your Buttermilk Maple Spice Cake, there are plenty of substitutions and variations to contemplate.
You can swap all-purpose flour for whole wheat pastry flour for a heartier texture. I love adding chopped nuts or dried fruits for extra flavor.
Want a vegan option? Replace eggs with flax eggs and use almond milk instead of buttermilk.
For a spicier twist, try adding more ginger or even a dash of cardamom.
If you’re out of maple syrup, honey or agave can work in a pinch.
Get creative and make it your own!
What to Serve with Buttermilk Maple Spice Cake
What pairs beautifully with a slice of Buttermilk Maple Spice Cake? I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream for that creamy contrast.
A drizzle of warm caramel sauce adds an extra touch of sweetness that complements the spices perfectly. For a revitalizing twist, I often enjoy it alongside a cup of spiced chai or a rich cup of coffee.
If you’re feeling adventurous, a side of caramelized apples or poached pears can elevate your dessert experience. Each pairing enhances the cake’s flavors, making every bite a delightful treat!
Additional Tips & Notes
To guarantee your Buttermilk Maple Spice Cake turns out perfectly every time, I recommend measuring your ingredients accurately and sifting the dry ingredients to create a lighter texture.
Don’t skip the molasses; it adds depth and enhances the flavor. If you want a more intense spice profile, feel free to adjust the spices to your liking.
For added moisture, you can substitute half the oil with applesauce.
Finally, allow the cake to cool completely in the pan before slicing to maintain its tenderness.
Enjoy experimenting, and I’m sure you’ll find your perfect balance of flavors!