Cakes & Cupcakes

Spice Layer Cake

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Yield: 1 Cake

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Recipe by Elaine Khodzhayan

Ingredients

  • 1 C. buttermilk
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon (for buttermilk)
  • 1/2 tsp. Spice Islands® Ground Nutmeg (for buttermilk)
  • 2 3/4 C. all-purpose flour
  • 1 Tbsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. Spice Islands® Ground Nutmeg
  • 1/2 tsp. Spice Island® Ground Cloves
  • 1/4 tsp. salt
  • 2 1/2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1 C. (16 tbsp.) unsalted butter, softened
  • 1 3/4 C. granulated white sugar
  • 3 large eggs
  • 1/2 C. sour cream

Apple Pie filling:

  • 4 medium Granny Smith apples, peeled and cut into 1/2 inch cubes
  • 3/4 C. light brown sugar, packed
  • 1 Tbsp. Clabber Girl® Corn Starch
  • 1 Tbsp. water
  • 1 tsp. Spice Islands® Ground Cinnamon
  • 1 Tbsp. lemon juice

Salted Caramel Buttercream:

  • 1 1/2  C. (24 Tbsp.) salted butter, softened
  • 4 C. powered sugar, sifted
  • 1/2 C. salted caramel sauce, room temperature — for an easy homemade caramel sauce, check out my recipe here
  • 1-2 Tbsp. heavy cream

Directions

  1. Preheat oven to 350˚F. Use Baker’s Joy® Non-stick baking spray (my all-time favorite!) to grease 3 6” round pans and fit a round of parchment snugly in each round. Set aside.
  2. Pour buttermilk into a microwave-safe glass and add the cinnamon and nutmeg. Heat in microwave in 3-30 second intervals until the milk has warmed up. Let sit for 15 minutes.
  3. In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda. Set aside.
  4. In the bowl of a stand mixer (or hand mixer), cream the butter and sugar for 3-4 minutes, turning off the mixer and scraping down the edges every minute.
  5. Add the eggs and sour cream to the batter and mix until incorporated.
  6. Turn off the mixer and add half of the flour mixture. Mix on low speed until no traces of flour remain. Add half of the buttermilk.
  7. Turn off the mixer and scrape down the edges of the bowl. Add the remaining half of the flour and mix until incorporated, then add the remaining buttermilk. Mix until all ingredients are combined – your batter will thicken up.
  8. Spoon the batter evenly into the three prepared pans (they should be 3/4 of the way full). Tip: To ensure your cake layers are even, use a wet cake strip tied around the outside of your pan to help even out the baking process. If you don’t have cake strips, you may use thick pieces of fabric that have been soaked in water and covered in aluminum foil instead.
  9. Bake for 35-40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before removing from the pans and allowing to fully cool on a wire rack.

Apple Pie filling:

  1. In a medium sized saucepan, whisk sugar, cornstarch, water, and cinnamon over medium heat until sugar begins to melt.
  2. Stir in the apple cubes and lemon juice.
  3. Turn heat to low and allow apples to cook for 20-25 minutes, until soft. Be sure to stir frequently.
  4. Remove from heat and allow to fully cool in pan.
  5. To store, place in an airtight container or zip-top bag — this is great to keep on hand in the fridge or freezer.

Salted Caramel Buttercream:

  1. In the bowl of a stand mixer, mix the butter and powdered sugar on low speed until combined.
  2. Turn off the mixer and scrape down the edges of the bowl with a spatula. Add the salted caramel and mix for 1-2 minutes.
  3. Turn off the mixer and scrape down the edges again, ensuring there is no salted caramel around the edge of the bowl.
  4. Add heavy cream and mix on high speed for 3-4 minutes.
  5. Turn off mixer and scrape down edges of bowl again.
  6. Store in an airtight container before using. Refrigerate for up to 1 week or freeze for 1 month — when ready to use, let the buttercream sit at room temperature for a few hours until softened.

Assembly:

  1. Wrap the cooled layers of cake in plastic wrap and freeze for at least 1 hour. Remove from freezer 15 minutes before assembly.
  2. Place 3 3-inch wide strips of parchment on a cake stand to form a triangle. Place a cake layer in the center of the triangle so the strips of parchment are partially covered by the cake. This will help keep your cake stand clean while frosting.
  3. Fill a piping bag with the salted buttercream frosting and cut the tip to create a 1/2 inch wide opening.
  4. Pipe an outline along the round of the cake. Pipe a second layer atop the outline, creating a wall along the edges of the cake.
  5. Spoon half of the apple pie filling in between the wall of frosting. Spread evenly.
  6. Place the second cake layer on top of the frosted layer and repeat steps 3 and 4.
  7. Place the third cake layer on top of the filled layer upside down, so the ultra-flat bottom of the cake is the top of the stack.
  8. Frost a thin crumb-coat around the entire cake, then freeze for 15 minutes. This will help ensure a smooth, crisp layer of frosting.
  9. Use a spatula/cake scraper to frost the frozen cake with salted caramel buttercream as desired.
  10. Optional: I drizzle salted caramel along the edges of the finished frosted cake and topped the decorative swirls with freeze-dried apples.

Spice Layer Cake

ek-1

Yield: 1 Cake

Ingredients

  • 1 C. buttermilk
  • 2 tsp. Spice Islands® Ground Saigon Cinnamon (for buttermilk)
  • 1/2 tsp. Spice Islands® Ground Nutmeg (for buttermilk)
  • 2 3/4 C. all-purpose flour
  • 1 Tbsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. Spice Islands® Ground Nutmeg
  • 1/2 tsp. Spice Island® Ground Cloves
  • 1/4 tsp. salt
  • 2 1/2 tsp. Clabber Girl® Baking Powder
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1 C. (16 tbsp.) unsalted butter, softened
  • 1 3/4 C. granulated white sugar
  • 3 large eggs
  • 1/2 C. sour cream

Apple Pie filling:

  • 4 medium Granny Smith apples, peeled and cut into 1/2 inch cubes
  • 3/4 C. light brown sugar, packed
  • 1 Tbsp. Clabber Girl® Corn Starch
  • 1 Tbsp. water
  • 1 tsp. Spice Islands® Ground Cinnamon
  • 1 Tbsp. lemon juice

Salted Caramel Buttercream:

  • 1 1/2  C. (24 Tbsp.) salted butter, softened
  • 4 C. powered sugar, sifted
  • 1/2 C. salted caramel sauce, room temperature — for an easy homemade caramel sauce, check out my recipe here
  • 1-2 Tbsp. heavy cream

Directions

  1. Preheat oven to 350˚F. Use Baker’s Joy® Non-stick baking spray (my all-time favorite!) to grease 3 6” round pans and fit a round of parchment snugly in each round. Set aside.
  2. Pour buttermilk into a microwave-safe glass and add the cinnamon and nutmeg. Heat in microwave in 3-30 second intervals until the milk has warmed up. Let sit for 15 minutes.
  3. In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda. Set aside.
  4. In the bowl of a stand mixer (or hand mixer), cream the butter and sugar for 3-4 minutes, turning off the mixer and scraping down the edges every minute.
  5. Add the eggs and sour cream to the batter and mix until incorporated.
  6. Turn off the mixer and add half of the flour mixture. Mix on low speed until no traces of flour remain. Add half of the buttermilk.
  7. Turn off the mixer and scrape down the edges of the bowl. Add the remaining half of the flour and mix until incorporated, then add the remaining buttermilk. Mix until all ingredients are combined – your batter will thicken up.
  8. Spoon the batter evenly into the three prepared pans (they should be 3/4 of the way full). Tip: To ensure your cake layers are even, use a wet cake strip tied around the outside of your pan to help even out the baking process. If you don’t have cake strips, you may use thick pieces of fabric that have been soaked in water and covered in aluminum foil instead.
  9. Bake for 35-40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before removing from the pans and allowing to fully cool on a wire rack.

Apple Pie filling:

  1. In a medium sized saucepan, whisk sugar, cornstarch, water, and cinnamon over medium heat until sugar begins to melt.
  2. Stir in the apple cubes and lemon juice.
  3. Turn heat to low and allow apples to cook for 20-25 minutes, until soft. Be sure to stir frequently.
  4. Remove from heat and allow to fully cool in pan.
  5. To store, place in an airtight container or zip-top bag — this is great to keep on hand in the fridge or freezer.

Salted Caramel Buttercream:

  1. In the bowl of a stand mixer, mix the butter and powdered sugar on low speed until combined.
  2. Turn off the mixer and scrape down the edges of the bowl with a spatula. Add the salted caramel and mix for 1-2 minutes.
  3. Turn off the mixer and scrape down the edges again, ensuring there is no salted caramel around the edge of the bowl.
  4. Add heavy cream and mix on high speed for 3-4 minutes.
  5. Turn off mixer and scrape down edges of bowl again.
  6. Store in an airtight container before using. Refrigerate for up to 1 week or freeze for 1 month — when ready to use, let the buttercream sit at room temperature for a few hours until softened.

Assembly:

  1. Wrap the cooled layers of cake in plastic wrap and freeze for at least 1 hour. Remove from freezer 15 minutes before assembly.
  2. Place 3 3-inch wide strips of parchment on a cake stand to form a triangle. Place a cake layer in the center of the triangle so the strips of parchment are partially covered by the cake. This will help keep your cake stand clean while frosting.
  3. Fill a piping bag with the salted buttercream frosting and cut the tip to create a 1/2 inch wide opening.
  4. Pipe an outline along the round of the cake. Pipe a second layer atop the outline, creating a wall along the edges of the cake.
  5. Spoon half of the apple pie filling in between the wall of frosting. Spread evenly.
  6. Place the second cake layer on top of the frosted layer and repeat steps 3 and 4.
  7. Place the third cake layer on top of the filled layer upside down, so the ultra-flat bottom of the cake is the top of the stack.
  8. Frost a thin crumb-coat around the entire cake, then freeze for 15 minutes. This will help ensure a smooth, crisp layer of frosting.
  9. Use a spatula/cake scraper to frost the frozen cake with salted caramel buttercream as desired.
  10. Optional: I drizzle salted caramel along the edges of the finished frosted cake and topped the decorative swirls with freeze-dried apples.

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