Side Pannel
Empress Cake with Brown Sugar Frosting
Empress Cake with Brown Sugar Frosting
- Recipe Submitted by Parfait on 11/20/2014
Category: Holiday, Kids, Cakes
Ingredients List
- Cake
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 3/4 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar, firmly packed
- 2/3 cup butter
- 1 cup buttermilk
- 3 eggs
- 1 teaspoon vanilla extract
- Cinnamon syrup:
- 2 cups water
- 4 cinnamon sticks
- 1 1/2 cups granulated sugar
- Brown sugar cream cheese frosting:
- 1/2 cup unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 1 cup packed brown sugar
Directions
1. Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.
2. Sift flour, sugar, baking soda, cinnamon, ginger, cloves, and salt together.
3. In a mixing bowl, cream together the sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in the dry ingredients alternating with the buttermilk and mix just until incorporated. Beat in vanilla.
4. Bake at for 30 to 35 minutes, until toothpick comes out clean. Cool completely, then cut each layer in half horizontally. (It helps tremendously to freeze the layers for about 30 minutes first.)
5. To make the simple syrup, add water and cinnamon to a small pot and bring to boil. Simmer for 10 minutes, and strain out cinnamon sticks. Bring water back to a boil, add sugar and stir until sugar is dissolved.
6. To make the frosting, beat butter, cream cheese, and brown sugar until smooth. I felt the need to add a little sifted powdered sugar to obtain the proper spreading consistency, but use your own judgment.
7. To assemble, liberally brush the four sides of exposed cake with the simple syrup. Slather the frosting between the halved and syruped layers (stacking as you go), then frost the sides and top in a decorative fashion. Chill for a bit to let things mingle, then slice and serve!
2. Sift flour, sugar, baking soda, cinnamon, ginger, cloves, and salt together.
3. In a mixing bowl, cream together the sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in the dry ingredients alternating with the buttermilk and mix just until incorporated. Beat in vanilla.
4. Bake at for 30 to 35 minutes, until toothpick comes out clean. Cool completely, then cut each layer in half horizontally. (It helps tremendously to freeze the layers for about 30 minutes first.)
5. To make the simple syrup, add water and cinnamon to a small pot and bring to boil. Simmer for 10 minutes, and strain out cinnamon sticks. Bring water back to a boil, add sugar and stir until sugar is dissolved.
6. To make the frosting, beat butter, cream cheese, and brown sugar until smooth. I felt the need to add a little sifted powdered sugar to obtain the proper spreading consistency, but use your own judgment.
7. To assemble, liberally brush the four sides of exposed cake with the simple syrup. Slather the frosting between the halved and syruped layers (stacking as you go), then frost the sides and top in a decorative fashion. Chill for a bit to let things mingle, then slice and serve!
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