Ingredients
-
-
2 1/4 cups unbleached flour
-
1 teaspoon baking powder
-
1 teaspoon baking soda
-
1/2 teaspoon salt
-
1 teaspoon ground cinnamon
-
1/2 teaspoon ground black pepper
-
1/2 teaspoon ground cardamom
-
1/2 cup butter
-
1/2 cup dark brown sugar
-
1 cup sugar
-
2 eggs
-
1 1/2 teaspoons vanilla
-
1 1/4 cups buttermilk
-
-
1/4 cup milk
-
1 tablespoon espresso powder
-
1 teaspoon ground cardamom
-
1 teaspoon vanilla
-
1/4 teaspoon ground cloves
Instructions
- To make the cake:
- Preheat oven to 350 degrees.
- Sift dry ingredients.
- In a large bowl, cream butter & sugars; add eggs one at a time; then vanilla, mixing until light and fluffy (about 5 minutes).
- Beat in dry ingredients alternating with buttermilk, beginning and ending with flour mixture.
- Beat until just smooth, about a minute.
- Pour into two 8-inch (or a 13x9) greased and floured pans. Bake for about 30-35 minutes for layers, 35-40 minutes for 13X9 cake, or until cake tester is removed clean.
- Remove from oven and cool on racks about 10 minutes. Remove from pans and finish cooling on racks.
- To make the icing:
- Heat milk and dissolve espresso powder in it, then allow it to cool.
- Beat together remaining ingredients, add coffee mixture and continue beating until fluffy.
- Ice cake when cool.