Wednesday, March 9, 2011

Spice Cake with Spiced Vanilla Buttercream

This is a dense and spicy cake that is so good! It is somewhat a lengthy process to make, but it is so worth it! You can top it with a cream cheese frosting, or use a regular Vanilla Buttercream as I've done below.



Adapted from Cook's Illustrated

Printable Recipe


Cake
2 1/4 cups all-purpose flour, plus extra for dusting the pan
1 tbsp ground cinnamon
3/4 tsp ground cardamom
1/2 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp ground nutmeg
16 tbsp butter (2 sticks), divided
1/2 tsp baking pwd
1/2 tsp baking soda
1/2 tsp table salt
2 large eggs, plus 3 large egg yolks, room temperature
1 tsp vanilla extract
1  3/4 (12 1/4 oz) granulated sugar
2 tbsp molasses
1 tbsp grated fresh peeled gingerroot
1 cup buttermilk, room temperature

Preheat oven to 350 degrees. Grease and flour a 9 x 13" pan. Combine the spices in a small bowl and reserve 1/2 tsp for the frosting.

Heat 4 tbsp of the butter in a small skillet or saucepan over medium heat until melted. Continue to cook, swirling pan constantly, until butter is lightly browned and has a faint nutty aroma, about a couple of minutes. Add the spices and continue to cook, stirring constantly, for 15 seconds. Remove from heat and let cool to room temperature, about 30 minutes.

Whisk flour, baking pwd, baking soda, and salt in a medium bowl and set aside. In another bowl, gently whisk together the eggs, egg yolks and vanilla and set aside. With an electric mixer, cream the remaining 12 tbsp butter with the sugar and molasses at medium-high speed until pale and fluffy, about 3 minutes, scraping down sides of bowl as needed. Add the cooled butter and spice mixture, grated ginger, and half of egg mixture; mix for about 15 seconds. Add the remaining egg mixture and beat for another 15 seconds. Scrape down sides of bowl.

On low speed, add one-third of flour mixture and half of the buttermilk, mixing just until incorporated, about 5 seconds. Add half of the remaining flour mixture, with remaining buttermilk and mix until incorporated, another 5 seconds. Add the remaining flour mixture and mix for about 15 seconds. Fold batter once or twice with a rubber spatula to incorporate any remaining flour.

Pour batter in prepared pan and run a knife through the batter  and then lightly tap bottom of pan on counter-top a few times, to remove any air bubbles.

Bake 130 degrees, about 32-37 minutes, or until toothpick comes out clean. Cool cake on a wire rack and frost.

Frosting 
1/2 cup butter, softened
2 cups pwd sugar
reserved spice mixture
1 tsp vanilla
1 1/2 tbsp milk or more, if needed

With an electric mixer, cream butter until light and fluffy. Add the pwd sugar and beat until light and fluffy. Add the remaining ingredients and beat until smooth.

If you prefer a Cream Cheese Frosting:
8 oz cream cheese, softened
5 tbsp butter, softened
1 1/4 cups pwd sugar
reserved spice mixture
1/2 tsp vanilla

With an electric mixer, cream the cream cheese until smooth, then add the butter and beat until smooth. Add the remaining ingredients, beating until smooth.













3 comments:

grace said...

all buttercream should be spiced like this--how amazing it must taste, especially atop such a lovely cake!

The Sugar Queen said...

Thanks, Grace!

Eileen said...

Wow! That cake sounds delicious. I've never seen a cake recipe with molasses before - yum!