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Sugar-and-Spice Layer Cake

Tiers of moist spice cake, rich mascarpone frosting, and blackberry jam fill this dessert with everything nice.

  • prep: 30 mins
    total time: 3 hours
  • servings: 12
Photography: Tara Donne

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Ingredients

  • Vegetable oil cooking spray
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour (not self-rising)
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of ground cloves
  • Salt
  • 2 sticks unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups whole milk
  • 1 1/2 cups blackberry jam (from one 17.5-ounce jar)
  • Garnish: cinnamon-sugar

Directions

  1. Step 1

    Preheat oven to 350 degrees. Coat two 8-inch round cake pans with cooking spray, line with parchment, and spray parchment. Sift flours, baking powder, cinnamon, nutmeg, cloves, and 1/2 teaspoon salt into a bowl.

  2. Step 2

    Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low. Add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Continue to beat until smooth, about 1 minute more.

  3. Step 3

    Divide batter among cake pans, and bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Transfer pans to wire racks, and let cool for 20 minutes. Turn out cakes from pans, remove parchment, and flip right side up. Let cool completely.

  4. Step 4

    Trim tops of cakes to create a flat surface. Cut cakes in half horizontally. Spread 1/2 cup jam onto 1 layer, then spread 1 cup frosting over jam. Top with another cake layer. Repeat layering cakes with jam and frosting, leaving top layer (bottom side up) uncovered. Spread remaining frosting on top of cake, and garnish with cinnamon-sugar.

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Reviews (6)

  • 24 Mar, 2014

    where is the link for the frosting?

  • 22 Dec, 2013

    I don't see the recipe or link for the frosting.

  • 10 Oct, 2013

    I made this for my daughter's birthday. The cake is stunning, an absolute show stopper. The flavors are very subtle and the mascarpone adds a little sophistication to the cake. I did add a little more sugar to the frosting because we tend to like our cakes on the sweeter side. I would not hesitate to make this again.

  • 18 Sep, 2012

    Excellent cake. I actually did not find this to be extraordinarily rich, but rather light and airy in comparison to the usual cakes I make, but perhaps it's a personal view. The marscapone icing is absolutely to DIE for. I've received more compliments on this cake than I know what to do with. I used Bonne Maman blackberry jam which tastes great, and I made two layers and then split each of them in half to get the layered effect. Great recipe, great dessert any time of year!

  • 18 Sep, 2012

    Excellent cake. I actually did not find this to be extraordinarily rich, but rather light and airy in comparison to the usual cakes I make, but perhaps it's a personal view. The marscapone icing is absolutely to DIE for. I've received more compliments on this cake than I know what to do with. I used Bonne Maman blackberry jam which tastes great, and I made two layers and then split each of them in half to get the layered effect. Great recipe, great dessert any time of year!

  • 7 Jan, 2012

    very good! but be warned, it is very rich! the slight tartness blackberry jam really cuts through the sweetness of this cake, which is a good thing. Next time I might bake each layer individually instead of cutting the layers in half to make it look nicer. but overall the cake was very delicious. I also didnt make the mascarpone frosting, I just made a cinnamon vanilla frosting instead.