Buttermilk Spice Cake

This is a springtime version of spice cake. It is light and gently flavored with Fire Spice Co.’s Quatre Epices. Covered with a cloud of whipped cream and topped with a range of sizes and colors of pansies, this cake becomes the center of any celebration.

  • 2 cups plus 2 tablespoons all-purpose flour
  • ½ cup cornstarch
  • 1 tablespoon Quatre Epices
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup unsalted butter, room temperature
  • 1½ cups sugar
  • 4 large eggs
  • 1½ cups buttermilk
  • 1 tablespoon vanilla
  • Whipped cream frosting
  • Assorted pansies, violas, and Johnny Jump Ups

Preheat oven to 350°. Butter and flour two 9-inch-diameter cake pans. Line with parchment paper. Sift first six ingredients into medium bowl and set aside. Using electric mixer, beat butter in a large bowl until fluffy. Gradually add sugar, beating until smooth. Beat in eggs one at a time, beating to blend between additions. Beat in flour mixture alternately with buttermilk and vanilla, scraping down bowl occasionally. Divide batter between prepared pans.

Bake 30 minutes, or until tester inserted into center comes out clean. Cool in pans on cooling rack for 10 minutes. Turn out onto rack. Peel off parchment and turn right side up. Cool completely before frosting. Frost and top with flowers.