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Moist brown sugar buttermilk spice cake with smooth, creamy vanilla mascarpone frosting and Lindt chocolate decorations, perfect for the festive season.

Buttermilk Spice Cake With Vanilla Mascarpone Icing

Serves 10-12
Author Domestic Gothess



  • 150 g (½ cup + 2tbsp) softened butter
  • 300 g 91 + ⅔ cup, packed) light brown soft sugar
  • 300 g (2 + ½ cups) self raising flour
  • 3 large eggs
  • 180 ml (¾ cup) buttermilk
  • 1 ½ tsp ground cinnamon
  • 1 ½ tsp ground nutmeg
  • 1 tsp ground ginger
  • ¼ tsp ground cloves


  • 500 g (17.5 oz) full-fat mascarpone
  • 300 g (3 cups) icing (powdered) sugar, sifted
  • 1 tsp vanilla extract
  • 200 ml (½ + ⅓ cup) double cream

To Decorate

  • 100 g (3.5oz) milk or dark chocolate
  • freeze dried raspberry pieces
  • white chocolate stars/sprinkles
  • edible glitter
  • assorted chocolates


  • Preheat the oven to 180C/350F/gas mark 4. Grease three 15cm/6in tins (or two 20cm/8in ones) and line the bases with baking parchment.
  • Beat together the butter and sugar with an electric mixer until no lumps of sugar remain. Add the rest of the ingredients to the bowl and beat until it forms a smooth batter.
  • Divide the mixture between the tins and bake for 25-30 minutes until a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 minutes then turn out onto a wire rack and leave to cool completely.
  • Beat together the mascarpone, icing sugar and vanilla extract with an electric mixer on low speed until smooth; turn up the speed and gradually add the cream, whisk until it forms stiff peaks but be careful not to over-whip it. Cover and place in the fridge until needed.
  • To make the chocolate shards, melt the 100g of chocolate and spread it out onto a sheet of baking parchment so that it is a couple of millimeters thick; sprinkle with freeze dried raspberry pieces, sprinkles and glitter then set aside until set (you can pop it in the fridge to speed this up if needed).
  • Once the chocolate has set, use a sharp knife to cut it into shards and some smaller pieces.
  • Place one of the cooled cakes on a cake stand or serving platter, spread over a generous dollop of the icing then place another cake layer on top, press it down gently, spread over another dollop of icing then place the remaining cake layer upside-down on top.
  • Spread a layer of icing round the sides and over the top of the cake, making sure that you fill in any gaps. Arrange the chocolate shards and assorted chocolates on top of the cake and cascading down the side. Keep refrigerated but allow to come to room temperature before serving.