INGREDIENTS:
CAKE:
- 3 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cardamom
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 ¾ cups sugar
- 2 whole eggs
- 2 egg whites
- 3 tablespoons vanilla extract
- 1 cup whole milk
- ½ cup Greek yogurt
FROSTING:
- 2 cups mascarpone cheese
- 1 vanilla bean, seeds scraped and pod discarded
- 2 teaspoons vanilla extract
- ¾ cup half-and-half
- ¾ cup heavy cream
- ½ teaspoon salt
- 3 cups confectioners’ sugar
INSTRUCTIONS:
TO MAKE THE CAKE:
- Preheat the oven to 350 ° F. Spray two 8-inch cake pans with nonstick spray.
- In a medium bowl, combine the cake flour, baking powder, salt, cardamom, ginger, and cinnamon. Set aside.
- In a large bowl, mix the butter and sugar until smooth. Add the eggs, egg whites, and vanilla extract.
- Gradually add half of the dry ingredients to the large bowl and mix well. Add the milk and mix again.
- Add the remaining dry ingredients and the Greek yogurt to the large bowl. Mix until the batter is completely smooth.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 35 to 40 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cake layers to cool completely before assembling.
TO MAKE THE FROSTING:
- In the bowl of a stand mixer, combine the mascarpone cheese and the scraped seeds from the vanilla bean. Mix on medium until well combined.
- While the mixer is running, add the vanilla extract, half-and-half, and heavy cream.
- Gradually add the confectioners’ sugar and continue to whip until stiff peaks form, about 5 minutes.
TO ASSEMBLE:
- Once the cake layers have cooled, level both layers by slicing off the rounded tops with a serrated knife.
- Place one of the cake layers on a serving plate.
- Using a spatula, add a generous portion of the frosting on top of this layer, about ½ inch in thickness, and spread it evenly.
- Carefully place the second cake layer on top of the frosting.
- Frost the entire exterior of the cake with the remaining frosting.
- Refrigerate the cake for at least 10 minutes before serving.
- Top with birthday candles or any desired decorations before serving.
Here are a few variations of the cake recipe:
- Fruit-Filled Cake:
- After leveling the cake layers, spread a layer of fruit preserves (e.g., raspberry, strawberry, or apricot) between the layers before adding the frosting. This will add a fruity twist to the cake.
- Chocolate Ganache Cake:
- For a rich and decadent version, replace the mascarpone cheese frosting with a chocolate ganache. Heat 1 cup of heavy cream until hot (but not boiling), and pour it over 2 cups of chopped semisweet chocolate. Stir until smooth and glossy, then use it as a frosting.
- Citrus Zest Cake:
- Add a burst of citrus flavor by incorporating zest from oranges, lemons, or limes into the cake batter. This will give the cake a refreshing and aromatic twist.
- Spiced Cream Cheese Frosting:
- Instead of using plain mascarpone cheese for the frosting, add a dash of spices. Mix in a pinch of cinnamon, nutmeg, or even a hint of ground cardamom to the cream cheese frosting to give it a warm and aromatic flavor.
- Layered Berry Cake:
- For a colorful and vibrant cake, add fresh berries (such as strawberries, blueberries, or raspberries) between the layers along with the frosting. This adds a burst of freshness and beautiful visual appeal.
