Cakes and Cupcakes
Sugar and Spice Cake with Mascarpone Frosting
Sugar and spice and all things nice! Sugar and spice cake with mascarpone frosting and cinnamon caramel topped with mini doughnuts
- Prep 20 minutes
- Cook 25 minutes
- Total 45 minutes
It was my husband’s birthday on Saturday. And I am terribly ashamed to say that… I forgot. The tiredness has just taken over my brain and for about an hour there I sat oblivious, while he got my coffee like he usually does and took care of the kids and dog.
When I finally remembered I felt pretty awful about it, let me tell you. For although birthdays are not the kind of big productions they used to be when we were younger – trips to Paris, endless thoughtful presents, meals out – I still like to make a fuss. Or, at the very least, make a cake!
My husband is not actually a huge cake or dessert fan however – which is why I constantly force him to try all the stuff I bake. But he did ask for some Timbits in a wave of nostalgia for his Canadian roots. If you don’t know what Timbits are, they are a mini doughnut sold at Tim Hortons in Canada. They are bite-sized, come in a variety of flavours and are incredibly addictive.
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Recipe
Sugar and spice cake with mascarpone frosting and cinnamon caramel
Sugar and spice and all things nice! Sugar and spice cake with mascarpone frosting and cinnamon caramel topped with mini doughnuts.
- Prep 20 minutes
- Cook 25 minutes
- Total 45 minutes
Ingredients
- For the cake
- 5 ¾ oz (165g) plain (all purpose flour)
- 5 ¾ oz (165g) superfine sugar ((= caster sugar))
- ½ tbsp baking powder
- 1 tsp ground cinnamon
- ½ tsp baking soda ((= bicarbonate of soda))
- ¼ tsp salt
- ¼ tsp freshly grated nutmeg
- 3 ½ oz (100g) cold unsalted butter (cubed)
- 2 large eggs
- ⅓ cup + 1 tbsp (100ml) low fat buttermilk
- ½ tbsp vanilla extract
- a little extra butter and flour for the cake tins
- Mascarpone frosting/filling
- 14 oz (400g) mascarpone
- 7 oz (200g) powdered sugar ((= icing sugar))
- 3 ½ oz (100g) heavy cream ((= double cream))
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- Cinnamon caramel
- ⅔ cup (150g) superfine sugar ((= caster sugar))
- 2 tbsp water
- ⅓ cup + 1 tbsp (100ml) heavy cream ((= double cream))
- 1 tbsp unsalted butter
- 1 tsp ground cinnamon
- pinch coarse sea salt (do not use table salt)
Method
- 1
Preheat the oven to 180C | 350F. Grease 3 x 6-inch (15cm) cake tins with a little butter and line the bottoms with baking paper. Dust with flour and tap out any excess.
- 2
Put the flour, sugar, spices, baking powder, bicarbonate of soda and salt in the bowl of your stand mixer fitted with the whisk attachment. Mix briefly on low speed, add the cubed butter and mix again until the mixture resembles breadcrumbs.
- 3
Add the eggs, one at a time, and mix again, scraping the sides of the bowl with a silicone spatula to make sure everything is well blended.
- 4
Mix the vanilla and buttermilk and then gradually add to the batter, beating on medium speed until it is smooth. Scrape the sides of the bowl as needed.
- 5
Divide the batter into the prepared tins and bake for 20-25 minutes. The cakes are ready when springy to the touch and a skewer inserted in the center comes out clean.
- 6
Transfer to a wire rack to cool slightly and then gently turn the cakes out of the tins. Cool completely before filling.
- 7
Make the caramel: put the sugar and water in a medium heavy-bottomed pan. Bring to the boil and cook, swirling the pan, until the caramel turns a deep gold. Remove the caramel from the heat and pour in the cream – be careful, this will cause the caramel to bubble and rise in the pan. Add the butter and cinnamon and salt and stir using a balloon whisk.
- 8
Mix the mascarpone, icing sugar, spices and vanilla on low speed, gradually adding the cream. Increase the speed until you have firm peaks, scraping the down the bottom and sides of the bowl halfway through. Do not over beat as the frosting may curdle. Transfer to a piping bag fitted with a round tip.
- 9
Pipe the frosting over the bottom cake layer and then drizzle with some caramel. Repeat until you have assembled the cake and then smooth the frosting over the entire cake.
- 10
Carefully drizzle some caramel around the perimeter of the cake so that it drizzles down the sides. Top with sugar mini doughnuts or pipe any extra frosting on the cake and drizzle with more caramel.
Notes
Double the recipe to make 4 x 8-inch (20cm) layers
