Spice Cake with Bourbon Buttercream

4.34 from 6 votes

Spice Cake with Bourbon Buttercream

Layers of fluffy spiced cake pieced together with a buttery, sweet, bourbon buttercream are the highlights of this Spice Cake with Bourbon Buttercream. Dress up any fall or winter holiday with this delicious dessert.

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 894.95kcal

Author: Aimee Mars

Ingredients

SPICE CAKE

2 cups Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Ground Cloves
1/2 teaspoon Ground Ginger
1/2 teaspoon Allspice
1/2 cup Butter room temperature
1½ cups Brown Sugar
3 large Eggs
1 tablespoon Almond Extract
1 cup Buttermilk

BOURBON BUTTERCREAM

1 cup Butter room temperature
1 cup Brown Sugar
1/2 cup Milk
2 tablespoons Bourbon
4 cups Powdered Sugar

CHOCOLATE GLAZE

4 ounces Bittersweet Chocolate
3 tablespoons Butter cut into small pieces
1 tablespoon Heavy Cream
1 tablespoon Cornstarch

Instructions

SPICE CAKE

Preheat oven to 350 degrees. Grease two 8 or 9-inch cake pans (for this cake I used three 6-inch round cake pans). In a medium bowl sift together Flour, Baking Soda, Baking Powder, and all Spices.
Using an electric mixer fitted with the paddle attachment, cream the Butter and Brown Sugar until light and fluffy. Add in eggs, one at a time, beating well after each addition. Add in Almond Extract. Mix in the flour mixture alternating with the buttermilk, beating well after each addition.
Pour the batter into the prepped cake pans. Use a spatula to ensure the batter is evenly distributed. Bake for 30 – 35 minutes or until the tops are golden brown. Set cake pans on a wire rack; let cook for 5 minutes.

BOURBON BUTTERCREAM

While the cake is baking prepare the frosting. Beat Butter with Brown Sugar until light and fluffy. Slowly add in the Milk and Bourbon. Add the Powdered Sugar 1 cup at a time until the frosting reaches the desired consistency.

CHOCOLATE GLAZE

To prepare the glaze melt the Chocolate and Butter in a double boiler (or hold a small saucepan over boiling water). Remove from heat and whisk in Heavy Cream. Dissolve the Corn Starch in a small splash of milk and then whisk into the chocolate mixture. Once the glaze has cooled drizzle on top of the frosted cake.

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