Spice Cake With Vanilla Basil Buttercream Frosting

Posted on May 04, 2015 by Karen Schumann | 0 comments


Another cake, a few more lessons, and a few laughs!  Well, I said that the combinations were going to be interesting.  This cake was amazing!  The spice cake is a recipe that I have been using for years, simple and delicious.  It paired very well with the vanilla basil frosting, but I think that the frosting needs to be more of the star of the show simply because it can be.  I loved the combination, so look for more of it in cakes to come!  The major lesson learned this week, which has caused me to laugh continually, has been that you can't take the artist/rebel out of the girl, even if she is baking a cake.  In other words, I am no longer following directions or recipes as they are written.  I am veering off course, ready to have some failures, but ready to learn a lot, ready to be daring, ready to have fun, and ready to experiment.  Thanks Guy and Angela, you inspire me! PS  I found out that the bride also does not want a boring wedding cake!  Cheers! 


For The Cake:

2 1/3 cups cake flour

1 1/2  teaspoons baking powder

1/2  teaspoon baking soda

1   teaspoon ground nutmeg

1   teaspoon ground cinnamon

1/2  teaspoon ground cloves

1/2  teaspoon fine sea salt or kosher salt

12   Tablespoons unsalted butter, softened (1 1/2 sticks)

1 1/4 cups sugar

3   large eggs

3/4 cup plus 2 Tablespoons whole milk


For The Frosting:

3 3/4 cups confectioners sugar

1/2 cup butter, softened (I used salted butter this time)

3 to 4 Tablespoons milk (I used whole milk)

1/2 teaspoon pure vanilla extract

2  teaspoons basil olive oil


For The Cake: 

1.  Grease and flour a 9" cake pan. 

Note:  I never use a cooking spray when greasing my pans.  It causes a build up on your pans that you can never quite remove.  It is worth the little extra to grease with butter or shortening.

2.  Sift together dry ingredients.

3.  Beat butter until creamy.

4.  Add sugar and mix well.

5.  Add eggs, one at a time, until well mixed.

6.  Add milk, being careful to add it in stages to avoid a mess.

7.  Slowly add your dry ingredients in small batches, mixing until combined each time.

8.  Pour batter into the cake pan and bake at 350 degrees for 45 to 55 minutes or until a knife or cake tester comes out clean.

9.  Remove from oven, let sit for a few minutes before removing from pan.  Let cool completely before frosting.

Basic recipe is from The Joy of Cooking, of course, with my little changes


Frosting The Cake:

Note:  Here is where you need to be a little daring and unafraid.  When it comes to the amount of milk, vanilla, and basil olive oil, you will need to adjust to your taste.  I used more basil olive oil than milk simply because I wanted a stronger basil taste.  My advice, go slowly while adding these 3 ingredients to get it adjusted perfectly to your taste.  No worries, if I can do it, you can do it.

1.  In the bowl of an electric mixer, combine confectioners sugar and butter.

2.  Add your vanilla, milk, and basil olive oil a little at a time to your desired taste and consistency. (I added slightly more so that the frosting would be thinner.  This allows for a smoother appearance)

3.  With a serrated knife, cut your cake in half.

4.  Spread a layer of frosting on one of the cake halves.  Top with the other half and finish frosting.


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