Paula Deen Holiday Spice Cake

Directions

• Prep the pans: Preheat the oven to 350°F. Butter and flour 3 (8-inch) round cake pans.
• Whisk the dry ingredients: Whisk 3 cups cake flour, 2 teaspoons baking powder, 1 teaspoon baking soda and 1 teaspoon each nutmeg, cinnamon and ginger with 1/2 teaspoon cloves. Set the bowl aside while you make the batter.
• Cream the butter: Beat 2 sticks softened butter, 2 cups sugar and 1/2 teaspoon salt with an electric mixer until light and fluffy. Then beat in the 4 eggs one at a time, mixing well after each.
• Add flour and buttermilk: Beat in the dry ingredients and 1 1/4 cups buttermilk alternately, beginning and ending with the dry. Mix until the batter is smooth.
• Bake the layers: Divide the batter among the 3 prepared pans and bake about 25 minutes, until a toothpick in the center comes out clean. Cool in the pans for 10 minutes, then turn them out to cool completely.
• Level the layers: If the layers domed during baking, slice off the tops with a long serrated knife. That leaves them flat and even for stacking.
• Make the butter cream: Beat 3/4 cup softened butter and 1/4 cup shortening until creamy with an electric mixer. Add half of the 6 cups confectioner's sugar and beat about 5 minutes until light and fluffy.
• Finish the frosting: Stir 1 1/2 teaspoons vanilla extract into 1/2 cup heavy cream. Then beat in the remaining sugar alternately with the cream mixture until the frosting is very light and fluffy.
• Stack and garnish: Set the first layer cut side down on a cake pedestal and spread about 3/4 cup butter cream almost to the edges with an offset spatula. Repeat with the other 2 layers, then garnish the top with finely chopped nuts and cocoa powder.