Ingredients: |
Ingredients: cake:
1 3/4 cups white sugar
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp kosher salt
1 tsp ground cardamom
2 large eggs
1 cup buttermilk
1/2 cup flavorless oil, like canola 1 1/2 tbsp vanilla extract
3/4 cup boiling water
frosting:
(this makes a ton of frosting, I usually halve the recipe, but Elissa, you may want extra...)
1 cup unsalted butter, softened
1 cup (8 oz.) cream cheese, softened 4 2/3 cups powdered sugar
1 tbsp vanilla extract
a pinch of kosher salt
3/4 cup raspberry jam (use the Bonne Maman one!)
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Directions: |
Directions:preheat oven to 350. grease two 8-inch round cake pans and line the bottoms with parchment.
in a large bowl, whisk together all the dry ingredients. in a medium bowl, whisk together all the wet ingredients except for the boiling water. whisk the wet ingredients into the dry ingredients and then stir in the boiling water. it will be a very thin batter. pour into cake pans and bake until the tops are lightly browned and a toothpick inserted into the center comes out clean. begin checking for doneness at 28 minutes. (I usually cook for a bit longer than recommended—maybe 5-10 minutes depending on your oven.)
let cool in the pans for 10 minutes, and then turn the cakes onto a lightly greased cooling rack.
frosting:
use an electric hand beater or stand mixer to beat all ingredients together until smooth.
assembly:
level your layers. pipe frosting around the top perimeter of one of the cakes and fill the center with strawberry jam. place the other layer on top. spread on a thin crumb coat and then freeze for a few minutes until it firms up. frost the cake generously with the frosting you haven’t eaten.
enjoy! |
This recipe for Elissa's Favorite Cardamom Cake is from