With fall flavors and candied pecans, this tall cake is sure to be a crowd pleaser.
Recipes by Sarah Godwin | Photographed by Joe Worthem
This three-layer cake has all the ingredients for a quintessential seasonal dessert. Dark brown sugar and cinnamon create a warm spice flavor profile. Buttermilk incorporated into the batter makes for light and fluffy cake that’s complemented by rich and tangy cream cheese frosting. And candied pecans — which can be purchased in stores or made at home — hint at the approaching holidays. This cake is an impressive after-supper treat for a family Thanksgiving gathering. It also makes a beautiful addition to a brunch spread and pairs perfectly with a cup of hot coffee or tea.
Brown Sugar-Cinnamon Cream Cheese Layer Cake
3 cups cake flour
2 cups packed dark brown sugar
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
¾ teaspoon salt
1 cup salted butter, at room temperature
1 ½ cups buttermilk, at room temperature, divided
4 large eggs, at room temperature
2 egg yolks, at room temperature
2 teaspoons vanilla extract
FROSTING
½ cup salted butter, at room temperature
1 block cream cheese, at room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon salt
1 cup candied pecans, chopped
DIRECTIONS
Preheat oven to 350°F. In the bowl of a stand mixer, add flour, brown sugar, baking soda, baking powder, cinnamon and salt. With the paddle attachment, use the lowest speed setting to combine. Once combined, add butter and 1 cup buttermilk. Beat to combine, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together eggs, egg yolks, vanilla and remaining 1/2 cup buttermilk. Gradually add the egg mixture to the flour mixture in 3 to 4 parts, beating the mixture on low speed after each addition just until blended. (Do not overmix.)
Butter and flour three round 9-inch cake pans, and pour the batter evenly into prepared pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Allow cake layers to cool slightly in pans, then remove to cool completely (see tips below).
In a clean bowl of stand mixer with paddle attachment, beat butter and cream cheese on medium speed until combined. Gradually add powdered sugar, beating at low speed until well blended after each addition. Beat in vanilla and salt until blended.
Spread each cooled cake layer with frosting and top with chopped pecans, and carefully stack layers. Frost sides of assembled cake, and garnish with pecans.
Tips & Tricks
- An hour prior to baking, set out butter, eggs, cream cheese and buttermilk to bring ingredients to room temperature.
- To prepare cake pans, spread with a thin layer of butter, then add about a tablespoon of flour, shake until coated and remove any excess.
- After baking, remove cakes from pans and cool on parchment paper spread on countertop (baking racks can cause marks on cakes).
- When cakes are completely cool, use a long serrated bread knife to trim the rounded tops off cakes to allow for easier stacking of layers.
- Once cakes are stacked, fill a cake decorating bag with icing and use to fill any cracks or the gaps between layers after cakes are stacked.
- Use the flat side of a butter knife to spread the icing on in one big smooth motion (rather than back and forth) to avoid crumbs.
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