Brown Sugar Cake
2 ½ cups cake flour
1 ½ cups sugar
1 tsp baking soda
¾ tsp baking powder
1 tsp table salt
⅓ cup packed light brown sugar
1 cup vegetable oil
¾ cup buttermilk
⅔ cup water
1 tbsp unsulfured molasses
1 tsp vanilla extract
4 large eggs at room temperature
Whisk together flour, baking soda, baking powder, salt, and brown sugar in a large bowl.
Stir in vegetable oil, buttermilk, water, molasses, vanilla and eggs until moistened.
Divide batter between two pans
Spiced Syrup
½ cup sugar
½ cup water
2 cinnamon sticks
4 whole cloves
Pinch of ground nutmeg
Pinch of salt
½ tsp vanilla extract
Combine sugar, water, cinnamon sticks, cloves, nutmeg, and salt in a saucepan and bring to boil over medium-high heat.
Stir to dissolve sugar, then stir in vanilla.
Remove from the heat, cover, and set aside to steep for 20min.
Strain the syrup
Shortbread Crumble
2 cups crushed shortbread cookie
¼ cup malted milk powder
2 tbsp sugar
½ tsp salt
6 tbsp (¾ stick) unsalted butter, melted
Pre-heat oven to 350 F. Line a large rimmed baking sheet with parchment paper
In a large bowl combine the crushed shortbread, malted milk powder, sugar, and salt. Whisk or toss to combine.
Drizzle the melted butter over the crumb mixture and stir until clumps form.
Scatter the clumps onto the baking sheet in a single layer.
Bake until the crumbles are fragrant, 10 to 15 min.
Let cool completely before using
Cookie Butter Frosting
1 ½ cup unsalted butter at room temperature
¾ cup malted milk powder
Pinch of salt
4 cups icing sugar
2 tbsp vanilla extract
1 cup cookie butter
In a large bowl combine butter, malted milk powder, salt, and 2 cups icing sugar.
Beat with an electric mixer on low speed until incorporated.
Add remaining 2 cups sugar and beat on medium speed until frosting is pale and no longer grainy, 2 min.
Add vanilla and beat on medium-high speed until frosting is very light and fluffy.
Original of the video here
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Video Transcription
first preheat the oven to 350 degreesFahrenheit now for the brown sugar cakelet’s whisk together two and a half cupscake flour 1 1/2 cup sugar 1 teaspoonbaking soda3/4 teaspoon baking powder and 1teaspoon table saltand lastly 1/3 cup of packed light brownsugar while the dry ingredients aremixing stir in 1 cup vegetable oil 3/4cup buttermilk 2/3 cup water 1tablespoon of unsalted molasses 1teaspoon vanilla extract and 4 largeeggs at room temperature make sure toadd the eggs one at a time while mixingnow keep mixing for another one to twominutes and then divide the batterbetween two prepared 8 or 9 inch roundcake pans and bake for 35 to 40 minutesor until a toothpick inserted into thetop center of the cake comes out cleanin a saucepan combine 1/2 cup water 1/2cup sugar 2 cinnamon sticks 4 wholecloves a pinch of ground nutmeg and apinch of salt bring everything to a boilover medium-high heat once boilingstarts during to dissolve the sugar thenstir in 1/2 TSP of vanilla extractonce you’re done stirring remove the panfrom the heat cover it I’ve been setaside to steep for 20 minutesglares from the oven when they’re donebaking and allowed them to cool andsettle for about 10 to 15 minutes nowwhile still under pens pierced the cakeglares at one inch intervals with askewer or a forkthis will create channels for the spicedsyrup that you made earlier to seep intothe cakes alright so now that you’veprepped the cake layers and the spicedsyrup made earlier has tea for 20minutes the next step is to strain thesyrup so that you have a nice clearliquid to work with you’re going to pourthat syrup over the surface of both thehot cake layers as evenly as you can thesyrup will soak into the cake mucheasier while the cake is still hoteither soaking each cake layer withsyrup allow the layers to cool down oncethe layers have cooled down completelycarefully turn them out of their pens atthis point the cake layers will be readyto either torte or trim or start theprocess of applying the frostingin a large bowl combine 1 1/2 cups ofunsalted butter at room temperature 3/4cup of malted milk powder a pinch ofsalt and 2 cups of icing sugar beat withelectric mixer on low speed until theingredients are incorporated and stopthe mixer and add the remaining 2 cupsof icing sugar and beat on medium speeduntil the frosting is pale and no longergrainy so about 2 minutes after a coupleof minutes add 2 tablespoons of vanillaextract and beat on medium high speeduntil the frosting is very light andfluffy about 3 or 4 minutes once thefrosting is done mixing gently fold intothe frosting one cup of cookie buttermake sure not to stir vigorously insteadjust gently turn over the frosting ontoitself so that you create a ribbon ofcookie butter throughout the frosting[Music][Music][Music]all righty so here’s the cookie buttercake that we’ve been working on what wehave here is a brown sugar cake withflavors of cinnamon cloves and nutmegand all covered of course in a cookiebutter frosting now like most of myother videos I’ve once again miss videorecording a particular step if you’relooking at the cake you’ll probablynotice that it has a cookie topping butno worries it’s an easy shortbreadcookie crumble and a promise I’ll addthe procedure to the video descriptionokay everyoneif you enjoy this video or found ituseful please hit that like and leave acomment if you want to be notified ofnew videos then please subscribe to mychannel thanks again for watchingeveryone until next time