Baking a cake can cure any funk. Batter is medicine for this doctor. The oven in my house must cook out bad humors, leaving happy, sugary ones. Licking the spoon has no age limit; in fact if I ever have kids, they’ll have to share with me.
This is an easy Valentine’s Day cake. Just like my mom used to make them. Take a square pan and a round one, bake the cakes and cut the circle in half. Attach each semicircle to the top like a diamond and frost the whole thing.
This cake is made of champagne, Andre in fact. Andre, which is really more like bottom of the barrel sparkling wine as many college girls could tell you, makes a very moist cake with a subtle flavor. The cake and frosting are spiked with raspberry liquor. This cake is very loosely adapted from Dorie Greenspan's Baking
For the Cake
8 inch square pan, greased and floured
8 inch round cake pan, greased and floured
Cream cheese brown sugar frosting
8 oz packages cream cheese softened
stick butter softened
drops red food coloring
In This Recipe
Preheat the oven to 350
Sift together cake flour, baking powder, baking soda and salt in a medium bowl
In a large mixing bowl, whisk the sugar and oil until well blended.
Whisk in the buttermilk, then add the eggs one at a time
Whisk in the champagne, liquor and vanilla, then slowly whisk in the dry ingredients, do not overwhisk, lumps are ok
Divide batter so both cakes are at the same level and bake until golden brown or until cake tester or toothpick comes out clean, about 25 minutes
Allow to cool completely before frosting
To make the frosting, beat cream cheese, butter, sour cream and brown sugar until fluffy, about 2-3 minutes
Add vanilla and liquor
Slowly add confectioner’s sugar until well combined, then add the food coloring and beat on high speed for another minute for a very light frosting
To assemble the cake, using either a piece of cardboard covered with foil or a very large baking pan, gently invert both cakes from the pan.
Cut the circle in half, placing one half on consecutive sides of the square
Use a small amount of frosting to make a crumb layer, then generously frost the entire cake.