Fiddler on the Roof Cake
Elevate your dessert game with the whimsically named **Fiddler on the Roof Cake**, a decadent showstopper that's as delightful to eat as it is to serve. This spiced layer cake boasts a tender crumb infused with cinnamon and nutmeg, complemented by the richness of sour cream and optional bursts of sweetness from raisins. Cloaked in a velvety cream cheese frosting and adorned with elegant dark chocolate shavings, this cake balances warm, comforting flavors with sophisticated flair. Perfect for special gatherings, this recipe combines straightforward baking techniques with a touch of artistry to create a dessert that's truly unforgettable. Whether you're celebrating a milestone or simply indulging your sweet tooth, this layered masterpiece is sure to be the star of the table!
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Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 4 eggs
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
- 0.5 cups sour cream
- 0.75 cups raisins (optional)
- 8 ounces cream cheese, softened
- 2.5 cups powdered sugar
- 3 tablespoons heavy cream
- 0.5 cups dark chocolate, shaved (for garnish)
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper for easy release.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 3
In a large bowl, use a hand or stand mixer to beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3–4 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5
On low speed, add the dry ingredient mixture in three parts, alternating with the milk and sour cream, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
Step 6
If using raisins, fold them in gently using a spatula.
Step 7
Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
Step 8
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 10
While the cakes cool, prepare the cream cheese frosting. In a medium bowl, beat the cream cheese and powdered sugar together until smooth. Add the heavy cream, one tablespoon at a time, and beat until the frosting reaches your desired consistency.
Step 11
Once the cakes are completely cool, place one layer on a serving platter or cake stand. Spread an even layer of frosting on top. Repeat with the second and third layers, frosting the sides and top generously.
Step 12
Garnish the cake with dark chocolate shavings for an elegant finish.
Step 13
Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.
Step 14
Slice, serve, and enjoy your Fiddler on the Roof Cake!
Nutrition Facts
| Serving size | (2345.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8254.9 |
| Total Fat 387.9g | 0% |
| Saturated Fat 233.8g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1643.5mg | 0% |
| Sodium 4044.4mg | 0% |
| Total Carbohydrate 1155.4g | 0% |
| Dietary Fiber 27.9g | 0% |
| Total Sugars 855.4g | |
| Protein 100.7g | 0% |
| Vitamin D 271.4IU | 0% |
| Calcium 1222.9mg | 0% |
| Iron 29.3mg | 0% |
| Potassium 2845.7mg | 0% |
Source of Calories