Elevate Your Baking: The Ultimate Spiced Layer Cake with Mascarpone Frosting
The scent of warm spices and sweet fruit is the perfect sign of a cozy celebration here at Clif Family Winery and Farm. Our kitchen is always buzzing with new ways to incorporate our organic, farm-fresh pantry staples, and this decadent Spiced Layer Cake is the result of that inspiration.
This isn't just a cake; it’s a Wine Country-inspired dessert, balancing fragrant spices like cardamom and clove with the rich, deep fruit flavor of our Clif Family Organic Fig Jam. Topped with a silky, citrus-kissed Mascarpone Frosting, this recipe is perfect for birthdays, holidays, or simply elevating your Sunday baking. If you are searching for the best layer cake recipe to pair with a glass of your favorite Napa Valley Cabernet Sauvignon, look no further.
We suggest you’re pairing with the 2021 Kit’s Killer Cabernet Sauvignon.
Spiced Layer Cake with Fig Jam & Mascarpone Frosting
INGREDIENTS
Cake:
- 2 ¼ cups unbleached all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. fine sea salt
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1/8 tsp. fine ground white pepper
- ¼ tsp. ground cardamom
- ¼ tsp. ground nutmeg
- 1 stick (8 tablespoons) butter
- 1 cup light brown sugar
- ½ cup sugar 2 eggs + 1 yolk
- 1 tsp. vanilla extract
- 1 ¼ cups buttermilk
- 5 oz Clif Family Organic Fig Jam (½ a jar)
Frosting:
- 6 oz. unsalted butter, room temperature
- 8 oz. cream cheese, room temperature
- 2 cups of confectioner’s sugar, sifted.
- ½ tsp. pure vanilla extract
- ½ tsp. finely grated orange zest
- 4 ounces mascarpone cheese, room temperature
For best results start with all cake and frosting ingredients at room temperature including butter, eggs, buttermilk, cream cheese, and mascarpone.
DIRECTIONS
Cake:
Preheat oven to 350° F. Line two 8-inch, round cake pans with parchment paper and lightly smear with butter and a dusting of flour. Sift all dry cake ingredients into a small mixing bowl and blend with a whisk. In a separate mixing bowl, use a stand mixer to beat the butter until light and creamy. Add the two sugars and mix. Slowly add the eggs and yolk and beat until fluffy, about 5 minutes. Add the vanilla extract and mix until combined. With the mixer still on, alternately add the dry ingredients and the buttermilk, starting and ending with the dry. Divide batter evenly into the two cake pans. Bake for about 30 minutes or until cooked through. To check, use a toothpick or butter knife, and insert it into the center of the cake and remove. If the toothpick or knife comes out clean, the cake is done. If there is still a bit of wet batter on it, continue cooking for 5-minute intervals, and check again. Remove the cake layers from oven and cool for 5 minutes on wire rack. When cool enough to handle, remove cakes from pans and cool completely on wire rack. While the cake is baking, make the frosting.
Mascarpone Frosting:
Beat the butter and cream cheese in a stand mixture until smooth. Gradually add sugar, vanilla extract and orange zest, blending well. Add the mascarpone cheese, mix at a low speed only until combined. On a smooth cake plate, top the center of the first cake layer with Clif Family Organic Fig Jam, being careful not to spread to edges. On a cutting board, spread an even layer of mascarpone frosting on the bottom of the second cake layer. Carefully place right-side-up atop the first layer with the fig jam. Spread a thin “crumb coat” layer of frosting to the top and sides of the cake and refrigerate for approximately 30 minutes. Once completely chilled, continue to frost the entire cake as desired. Decorate with fresh figs and small grape clusters or however desired.
