Recipe: Bazaar Buttercream Spice Cake

By The Hollyhock Kitchen. Posted on September 23, 2020 in Stories + Recipes

By popular demand from our guests and for anyone who may have enjoyed the Bazaar Buttercream Spice Cake that we made for our takeout meals this season, here is a recipe for your enjoyment created and generously shared by Kristina, one of our creative Hollyhock cooks.


  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 cup (2 sticks) butter, room temperature
  • 1 tablespoon grated lemon peel
  • 4 large eggs
  • 1 cup sour cream or yogurt
  • 1/2 cup whole milk


  1. Cream butter and sugar together
  2. Add eggs
  3. Mix dry ingredients in separate bowl
  4. Add to butter mixture alternating dry with wet (Yogurt and milk) until combined
  5. Bake at 350 until tester comes out clean

For the buttercream we used butter, icing sugar, saffron liquid (soak a pinch or two of saffron threads in hot water and then strain liquid out). We also added orange blossom water to the icing.

Bon appetit!

Showing 4 comments
  • Ina Gawne

    Hi. I will be making this cake for Thanksgiving but with gluten free flours. How long do you recommend baking time, and what size pans did you use? Thank you for sharing, and I look forward to hearing from you, Ina

  • Loretta Laurin

    Hi Ina – lovely to hear!

    We’ve never made it with gluten free flour, so can’t know for sure what would be a good baking time. Our best guess would be approximately 30 minutes, but we usually check cakes every 10 minutes and probe them when they begin to look firm. The cake is done when the probe comes out clean.

    The pan is an 8” spring form lined with parchment paper.

  • Ina Gawne

    Hi Loretta – great thanks so much!

  • Ruth Wood

    Where does one buy an exotic ingredient such as orange blossom water ?

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