Technically this is a (*insert hand quotes) dairy free buttermilk spice cake with orange and cinnamon infused cream cheese icing. Frosting. Same difference. Regardless, I couldn't fit that all in, but this cake is magic so do not fear.
Season's Eatings! Greetings! Same thing. When the holiday vibes hit, that is when you know it is time to whip out the ole cake pans and butter churners to impress your family, friends and random acquaintances with your homemade goodies. But let's be real. It is 2016. No one has butter churners (this is a blanket statement, I understand, but you just let me know if you know someone with a butter churner).
Anywho, I was home for Thanksgiving and had a hankering to make a layered cake from scratch. My brother has a dairy allergy, so the struggle is finding ways to substitute ingredients like cream cheese, buttermilk and sour cream without losing the inherent flavor and texture that they bring. No fear! Nowadays, it is extremely easy to find alternative products that work perfectly. This is a buttermilk spice cake with cream cheese icing, and you may be thinking what on earth is she thinking, that is anaphylaxis waiting to happen! However, I took it on, and it was a nice little challenge. Regardless, I learned how to make dairy-free buttermilk and cream cheese icing. LOVE IT ALL. And let me tell you, it was a hit.
Next time, I think I want to try a gingerbread cake for Christmas, but I am getting ahead of myself... SO MANY RECIPES TO POST!
*I'm still working on the whole frosting/icing technique, but that's what winter break and moms are for and why there are limited photos of the final...thing....cake...frosting mound... *Shout out to mom for trying to help me be artistic with frosting by sharing her Martha Stewart skills and being patient when that didn't quite happen. Looooove you.
*Adapted from The Baker Chick
For the cake:
Aioli aficionado and chocolate chip texture taster with a "put an egg on it" kind of mentality.