Warm Spice Cake to Warm the Heart and Home!

Wow, can’t believe it’s already fall!  Where does the time go?  I feel the older I get the faster the years fly by!  Ahh, I digress though. I was talking about fall and what this season invokes in so many of us.  There is something just so cozy about the changing of the seasons, the cool crisp days, the color of the leaves, pumpkin spice everything and sweater weather.  Not going to lie, I do love me a turtleneck!  So, it’s time for me to start playing with those delicious fall flavors.  I am going to give ole pumpkin spice a little time off.  Instead, I’m using the warming spices of the season, cinnamon, cardamom, and allspice.  So good!

What’s even more special for today’s recipe is that I get to share it for a housewarming party!  Not only do I get to warm people’s bellies, but I get to help warm their home too!!

Don’t you love the cake topper?  So perfect for the occasion.  Hand made by Mikas Party Shop on Etsy.  Check out her amazing creations! www.mkaspartyshop.etsy.com .  It really does add that touch of elegance to the cake and makes it extra special for the recipients!

This spice cake elicits all the thoughts, smells, and warmth of the season. The triple layer beauty is topped with a decadent maple bourbon mascarpone buttercream.  Yes please.

With all fall flavors and rich frosting, this cake really hits the spot.  Transforms you to that cozy place you can only get around this time of year.  Don’t you just want to curl up in front of the fire with a big ole slice of cake and a bigger ole glass of wine?!

I love using fresh flowers to dress up a cake.  Such a simple and elegant way to decorate. I also used gel food coloring for the buttercream. It was the color called copper from Wilton. Careful when adding, just add a little at time until you get your desired color. I wanted a soft amberish/orange hue to compliment the flowers. How cute are the little baby pumpkins!  They grow on sticks like that, adorable.

I didn’t want to have a smooth finish on the cake. I like the swirls and uneven texture to mimic the swirling of leaves in the wind.  A stretch? I went with it.  However, you still have to create a smooth base layer. Once you create the smooth layer you have to chill in the fridge for 15 to 20 minutes.  You want a nice cold firm buttercream when you add the swirls.  I just used a round tip and dolloped across sides and tops of cake and used off-set spatula to create the swirls.

This beauty would even make for a nice Thanksgiving table centerpiece. It could really dress up your holiday table. I love edible decorations. Waste not want not!  So give this lovely layer cake a try, you won’t regret it.

Warm Spice Cake with Maple Bourbon Mascarpone Buttercream

 

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Prep time

45 mins

Cook time

30 mins

Total time

1 hour 15 mins

 

This super moist warm spice cake pairs perfectly with the maple bourbon mascarpone buttercream. The rich frosting is still light and airy and intensifies the flavors of the cake with each bite. You will be going back for seconds!

Author: Diane

Serves: 10-12

Ingredients

• Cake
• 2 ½ cups AP flour
• 1 cup granulated sugar
• ½ cup brown sugar
• ¼ cup brown rice syrup
• ½ tsp salt
• 4 tsp baking powder
• ¾ cup unsalted butter room temp
• 2 eggs room temp
• 1 egg white (beat until foamy and frothy)
• ¾ cup milk room temp
• ¼ cup butter milk
• 1 ½ tsp cinnamon
• ½ tsp cardamom
• ¼ tsp ground nutmeg
• ¼ tsp allspice
• 1 tsp vanilla
• 
  
• Maple Bourbon Mascarpone Buttercream
• 8 oz. mascarpone room temp
• 3 ½ sticks salted butter + 2 tbsp.
• ¼ cup pure maple syrup
• ¼ cup bourbon
• 1 tbsp. brown sugar
• 5½ to 6 cups powdered sugar
• 2 to 4 tbsp. heavy cream

Instructions

1. For the cake
2. Pre-heat oven to 350 degrees. Spray three 8-inch round cake pans with non-stick spray. Line with parchment paper rounds and spray again with non-stick spray.
3. In a large bowl, combine the dry ingredients. Flour, salt, baking powder, nutmeg, all spice, cinnamon, cardamom and whisk to combine fully. Set aside.
4. In the bowl of stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes until creamy. Slowly add the granulated sugar and continue to beat until light and fluffy, about 3 to 4 minutes more.
5. Next add the brown sugar and continue to beat until fully combined. Next add the brown rice syrup and continue to mix until incorporated.
6. Then add each egg one at a time and beat until incorporated.
7. Next pour in the whisked egg white. Beat until combined. Add vanilla. Scrape down sides and bottoms of the bowl as needed.
8. Slowly add half of the dry ingredients and beat until just combined.
9. Then add the milk and buttermilk (it may curdle a little, keep beating, don’t worry it will be fine) Continue to mix until incorporated.
10. Add the second half of the dry ingredients and mix until just incorporated. Do not overmix.
11. Pour equal portions of batter in the prepared cake pans.
12. The racks should be as close to the middle of the oven as possible that will allow all three pans to fit. Swap the pans from top to bottom and bottom to top halfway through baking time. Bake for 25 to 30 minutes until toothpick or cake tester comes out clean. Start checking at 25 minutes.
13. Remove cake pans from oven and place on cooling racks.
14. Allow cakes to cool completely in pans before turning out.
15. Place cooled cakes in the fridge for 15 minutes or covered overnight before frosting.
16. For the Buttercream
17. In a sauté pan melt 2 tbsp. of butter until just beginning to brown. Add the brown sugar and stir until dissolved into butter.
18. Add the maple syrup and continue to cook down until a rich caramel color.
19. Next add the bourbon. BE CAREFUL WITH THIS NEXT STEP. Light the bourbon in the pan with either a long grill lighter or carefully tip the pan so the flame catches and you have your flambé.
20. FLAME WILL BE LARGE- STAND BACK. There is a high alcohol content in the bourbon so the flame will be large. Reduce heat to low and allow the alcohol to burn off and go out.
21. Once flame is out, stir the maple bourbon caramel until syrup consistency and deep brown in color. Careful not to burn.
22. Remove bourbon syrup to small heat proof bowl to cool and set aside.
23. Add the butter and mascarpone to the bowl of stand mixer and beat until light and fluffy. About five minutes.
24. Slowly add powdered sugar one cup at a time. Once incorporated, turn speed up to medium high to mix.
25. After about 2 cups of sugar have been mixed in, add the cooled maple bourbon syrup slowly and combine.
26. Continue to add the rest of the sugar. Next add the heavy cream. Start with 2 tbsp. and up to 2 or 3 more to get your desired consistency.
27. Decorate cooled cake. Store left over buttercream in airtight container in the fridge. Should last about a week.
28. Store frosted cake in airtight container in the fridge for 3 to 4 days.
29. Serve cake at room temp.
30. Enjoy!

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