12 to 15 servings
YouTube instructional video is at the bottom.
What you’ll need
All-purpose flour or cake flour
Sugar
Brown sugar
Salt
Baking powder
Baking soda
Unsalted butter (Room temp)
Large eggs (Room temp)
Pineapple juice or apple juice (Room temp)
Sour cream (Room temp)
Cream cheese (Cold)
Vegetable or canola oil
Vanilla extract
Butter extract (Cold)
Cinnamon
Nutmeg
All Spice
Confectioners’ sugar
Tools you’ll need
Baker’s Joy Non-stick baking spray
Two 9-inch round cake pans
Hand or stand mixer
Mesh strainer or flour sifter
Sturdy spoon
Spatula
measuring cups and spoons
Preparation of ingredients
Dry ingredients (All-purpose or cake flour mixture)
Step 1- Sift 2 1/2 cups all-purpose flour or cake flour, 1/2 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1 teaspoon all-spice and 1/4 teaspoon salt into a medium sized bowl. Stir all ingredients together and set aside.
Wet ingredients (Pineapple Sour cream mixture)
Step 2- Add 1 cup Pineapple or Apple juice (Room temp), 2 tablespoons sour cream (Room temp), 2 teaspoons vanilla extract, and 1/2 teaspoon butter extract (Optional) into a separate medium sized bowl. Stir all ingredients with a whisk until combined and set aside.
Making the cake batter
Step 3- In a stand mixer bowl fitted with paddle attachment, or regular mixing bowl, add 1 stick unsalted butter (Softened and at Room temp), 2/3 cup vegetable or canola oil, and 1 1/4 cups white sugar and 1 cup brown sugar. Start mixing on a low speed until incorporated then mix with your mixer on the highest setting for 6 minutes. Make sure you stop your mixer and scrape down sides of bowl during the mixing process.
Step 4- Add 4 large eggs (Room temp) one at a time while mixing on a medium speed. Careful, not to over mix after the eggs are added.
Step 5- Add the (All-purpose or cake flour mixture) and (Pineapple sour cream mixture) into the batter 3 separate times. Mix on a medium low or lowest setting on your mixer each time for 15 to 20 seconds or until incorporated. Make sure you also scrape down sides of bowl during and after you finished the mixing process.
Baking the cake
Preheat oven to 325-degrees.
Step 6- Spray 9-inch round cake pans with Baker’s joy non-stick baking spray. Add prepared cake batter into both baking pans. Spread batter around baking pans as evenly as possible with a spoon and shake both baking pans to make batter more even.
Step 7- Place into a preheated 325-degree oven for 40 minutes. Once baking time is up, remove cake from oven. Toothpick inserted into cake should come out clean. Let cool completely or for 3 to 4 hours.
Step 8- If you cake layers have a dome on the top, take a large knife and trim off of the top portion of each cake layer and set both cake layers aside.
Making the cream cheese frosting
Step 9- In a stand mixer bowl fitted with paddle attachment, or regular mixing bowl, add 1 stick unsalted butter (Slightly softened and at Room temp), 4 ounces cream cheese (Cold and cubed), and 2 cups confectioners’ sugar. Mix on the lowest setting of your mixer for 2 minutes or until combined.
Step 10- Add 1 stick unsalted butter (Slightly softened and at Room temp), 4 ounces cream cheese (Cold and cubed), 2 cups confectioners’ sugar, 2 teaspoons vanilla extract, 1/2 teaspoon butter extract (Optional), and 1/8 teaspoon salt (Optional). Mix on the lowest setting of your mixer for 2 minutes or until combined. If your cream cheese frosting is runny, place into fridge for 15 to 30 minutes. From there, mix on the lowest setting of your mixer for 2 minutes.
Decorating the cake
Step 11- Apply a very small amount of frosting onto a cake serving dish or pad. Add bottom layer of cake on top and press down slightly.
Step 12- Add 1 1/2 cups cream cheese frosting into a disposable piping bag with the tip cut off. From there, pipe frosting onto the top of the bottom portion of cake. Spread around with an offset spatula.
Step 13- Add the second layer, the top layer of cake on top a press down slightly. Spread a very small amount of the cream cheese frosting on top and sides of the cake. This is called the crumb coat. It prevents the cake crumbs won’t appear on the final layer of frosting on the cake. Once done, place into fridge or freezer for 15 to 30 minutes.
Step 14- Add the rest of the Cream cheese frosting on top of the cake. Spread around the top of the cake. As the frosting is spread on top of the cake, it will free fall down the sides. From there spread the frosting onto the sides of the cake with the offset spatula. As a final decoration, swirl the spatula on to the top and sides of the cake. Once the cake has been decorated, let sit for 15 to 30 minutes before serving.
YouTube instructional video
