Spice Cake with Cardamom-Coffee Frosting
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Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/4 teaspoon cardamom
- 1/8 teaspoon black pepper
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 1 1/4 cup buttermilk
- 1/4 cup whole milk (see note)
- 1 tablespoon instant espresso powder (see note)
- 1 cup (2 sticks) unsalted butter
- 1 1/2-2 teaspoons cardamom
- 1 teaspoon vanilla extract
- a good pinch of salt
- 3/4 cup powdered sugar
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Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Butter two 8-inch round cake pans and line them with parchment paper, then butter and flour the pans.
Step 3
In a bowl, whisk together the flours, baking powder, baking soda, salt, and spices. Set aside.
Step 4
In a standing mixer, beat together butter and sugars.
Step 5
Add eggs and vanilla; beat until light and fluffy, about 5 minutes.
Step 6
On low speed, add the flour mixture alternately with the buttermilk, beginning and ending with the flour.
Step 7
Increase the mixer to medium-high and beat batter until smooth, about 30-45 seconds.
Step 8
Pour the batter evenly into the pans.
Step 9
Bake until the cake springs back when touched, about 30-35 minutes.
Step 10
Cool cakes in pans for 10 minutes, then invert onto a wire rack.
Step 11
For the frosting, heat the milk and dissolve the espresso powder in it, then set aside to cool.
Step 12
Beat together butter, cardamom, vanilla, and salt, then add powdered sugar and beat until combined.
Step 13
Slowly add the coffee mixture and continue beating until fluffy, 3-5 minutes.
Step 14
Place one cake layer, flat side up, on a plate, and spread frosting on top.
Step 15
Place the second cake layer, rounded side up, and spread frosting evenly on top and sides.
Step 16
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Chef's notes
The cake stays moist for several days and has a subtle spice flavor.
The coffee-milk mixture for the frosting should be added slowly to prevent curdling.
If espresso powder is unavailable, use strong cooled coffee.
