Black Pepper Spice Cake
Black Pepper Spice Cake offers an alluring blend of traditional cake spices enhanced with an unexpected twist of black pepper. This moist, aromatic cake features harmonizing flavors of cinnamon and cloves, complemented by the gentle kick of granulated black pepper. The use of sour milk brings a slight tanginess that balances the sweetness, resulting in a rich, nuanced flavor profile. Perfect for celebrations or cozy afternoons, this cake can be taken to the next level with a touch of maple frosting.
Ingredients
- 2 1/2 c. Cake Flour, sifted
- 1 tsp. Double-acting Baking Powder
- 1 tsp. Salt
- 3/4 tsp. Baking Soda
- 1/2 tsp. M-K Ground Cloves
- 1 1/2 tsp. M-K Ground Cinnamon
- 1/2 tsp. M-K Granulated Black Pepper
- 1 1/2 tsp. M-K Pure Vanilla Extract
- 3/4 c. Shortening
- 1 c. Sugar
- 3/4 c. Light Brown Sugar
- 3 lg. Eggs
- 1 c. Sour Milk
Directions
- Begin by sifting together cake flour, baking powder, and salt, then set aside.
- In a mixing bowl, combine baking soda, M-K Ground Cloves, M-K Ground Cinnamon, M-K Granulated Black Pepper, M-K Pure Vanilla Extract, and shortening.
- Gradually blend in the sugars, ensuring a smooth consistency.
- Incorporate eggs into the mixture, adding them one at a time.
- Alternate by adding a third of the flour mixture followed by half the sour milk. Repeat the process until all ingredients are mixed.
- Pour the batter into two prepared 9-inch round cake pans.
- Bake in a preheated oven at 375° for 25 minutes or until a cake tester or toothpick comes out clean.
- Let cakes cool in the pans for 10 minutes before transferring them to wire racks for complete cooling.
- For an optional touch, frost with maple frosting. Enhance your favorite buttercream frosting recipe with 1/2 tsp. M-K Pure Vanilla.
