This cake fits that dream perfectly. It is a recipe from baker Matt Lewis of the Brooklyn based bakery BAKED. This is once again a bakery to add to my ever so long list in New York that I am dying to visit. This recipe is actually a recipe from Matt's grandmother which makes it that much cooler to me and I find family recipes to be the best because they have managed to stick around for a long time. This cake is so easy to make and in the same breath it has such a unique flavor and texture. The subtle hint of cinnamon in the cake itself, couples perfectly with the creamy chocolate cream cheese frosting. This cake is also so easy to handle, assemble and frost.
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1/2-inch pieces, room temperature, plus more for pans
All-purpose flour, for pans
1 3/4 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cups granulated sugar
1/2 cup firmly packed light-brown sugar
3 large eggs
1 cup sour cream
Start off by preheating the oven to 350 degrees. Butter two 8-inch round cake pans; line with parchment-paper rounds (I just cut my own). Butter parchment paper and lightly dust pans with all-purpose flour, shaking out excess. Set aside.
In a large bowl, sift together cake flour, baking powder, salt, and cinnamon; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 2 minutes. Next add eggs, one at a time, beating until just incorporated, scraping down sides of bowl as necessary. Reduce speed to low; then add flour mixture in three additions, alternating with sour cream and beginning and ending with flour mixture, making sure to scrape down sides of bowl as necessary.
Pour batter into prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Each oven bakes differently and over baking can ruin a cake, so for the first time watch the cake closely the last 10-15 minutes to make sure it is not in there too long. Set pan on a wire rack to cool for at least 20 minutes before loosening sides of cake from pan and inverting onto a wire rack. Remove parchment paper and re-invert; let cool completely.
Chocolate Cream Cheese Frosting
5 tablespoons unsalted butter, softened
5 ounces cream cheese, softened
2 to 2 1/2 cups confectioners’ sugar, sifted
1/4 teaspoon salt
2 ounces dark chocolate, melted and cooled
Beat butter in the bowl of an electric mixer fitted with the paddle attachment until smooth. Add cream cheese and beat until well combined. Add 2 cups confectioners' sugar and salt; beat until smooth. Add chocolate and mix until well combined. If frosting seems too loose, add additional confectioners' sugar, 1 tablespoon at a time, until it becomes firm. Do not over-beat. Frosting can be made up to 1 day in advance if stored in an airtight container in the refrigerator; let soften at room temperature before using.
Using a serrated knife, trim tops of cakes to make even. Place 1 layer on a cake plate; frost top with 1/2 cup frosting and top with remaining layer. Frost top and sides with remaining frosting to cover. Cake can be kept in an airtight container, refrigerated, for up to 3 days. Let come to almost room temperature before serving.
I love this recipe because it is not just your same old chocolate or vanilla cake. The flavors in this cake will wow and surprise you. You have to try this unique and yummy family recipe, that guarantees you will be going back for seconds.