Spiced Cake with Mascarpone Cream Cheese Buttercream
SERVES: 1 CAKE
“One cannot think well, love well, sleep well, if one has not dined well.” -Virginia Woolf
This cake is so lovely. It feels slightly more dense in texture and flavor because of the spices, but the light and fluffy buttercream sure counterbalances it. Perfect for an autumn birthday or winter celebration.
I topped this cake with fresh figs because I love the flavor profile, but this cake would be absolutely delicious with golden currants, winter citrus, or even plain. Shop the collection of plates here.
Kristen Camp of Campfire Pottery and I teamed up to bring you functional beauty for your food adventures.
Our collection is heavily inspired by vintage wares, and includes stackable tumblers, scalloped details, and one-of-a-kind accents. We’ve created this line for the everyday - as a way to make the ordinary an artful celebration with those you cherish most. We hope these pieces and recipes bring joy and inspiration to you and your community.
The Campfire Pottery x Bravo Jenny limited edition collaborative pottery and vintage collection consists of 7 thoughtfully curated pieces, available in 3 color-ways: bone, white, and Sienna.
Spiced Cake with Mascarpone Cream Cheese Buttercream
SERVES: 1 CAKE
INSTRUCTIONSPreheat the oven to 350º. Prepare 3 cake pans by carefully coating each pan with butter (or Baker’s Joy spray) and parchment paper. Set aside.
In a liquid measuring cup, measure milk and vinegar. Set aside and allow to curdle into "buttermilk" for 10 minutes or until you need it.
In a large bowl, sift together cake flour, salt, baking soda, and spices. Set aside.
Using a standing mixer with the paddle attachment, beat the butter and sugar together on high speed for 3-5 minutes, until very light in color and fluffy in texture. Scrape the bowl and switch to the whisk attachment. Whisk in the eggs, egg whites and vanilla extract until well combined. Slow the mixture to low and whisk in the "buttermilk" until just barely combined. Make sure to scrape the bottom of the bowl and mix once more.
Evenly pour the cake batter into the three prepared pans, and bake for about 30-45 minutes until golden brown and the centers are cooked.
Remove the cakes from the pans, and cool completely on a wire rack. Overnight if possible to insure the center of the cakes has completely cooled. If storing for overnight or longer, wrap cakes tightly and individually in plastic wrap and store in the fridge or freezer.
Prepare the frosting in a standing mixer by beating the cream cheese, butter, and mascarpone together on high for about 3-5 minutes. Add in confectioners sugar 1-2 cups at a time until desired texture and taste is reached, likely before the entire pound is used. Thin with milk as needed.
Decorate and enjoy!
INGREDIENTS420 g. cake flour
1 tsp. salt
1 tsp. baking soda
2.5 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
¼ tsp. cloves
345 g. salted butter, room temperature
400 g. granulated sugar
3 large eggs + 2 egg whites, room temperature
1 tbsp. pure vanilla extract
1.5 c. whole milk, room temperature
2 tsp. vinegar
2 8 oz. packages cream cheese, room temperature
8 oz. mascarpone cheese, room temperature
1 stick salted butter, room temperature
Apprx. 1 lb. confectioner's sugar, sifted
1 tbsp. whole milk as needed
Optional garnish: fresh figs or champagne currants