- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon ginger
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon salt
- ¾ cup sugar
- ¼ cup brown sugar
- 3 ounces unsalted butter, softened
- 3 eggs
- ¾ cup sour cream
- 3 ounces milk
- 5 ounces unsalted butter, room temperature
- 10 ounces powdered sugar
- 20 ounces cream cheese, room temperature and cubed
- Preheat oven to 350° F.
- In a bowl, sift together all dry ingredients, except for the sugars.
- Mix together the milk and sour cream.
- In a stand mixer on medium high speed, cream together the sugars and butter until fluffy.
- Beat in eggs, one at a time, scraping sides of bowl before adding each egg.
- On low speed, add the dry ingredients, alternating with the sour cream and milk mixture.
- Divide mixture evenly among three prepared 8-inch baking pans.
- Bake in preheated oven for 15-20 minutes, rotating the cakes halfway through baking. Cakes are done when they start to pull away from the sides or until toothpick inserted into the center comes out clean.
- Cool completely before assembling with frosting.
BROWN BUTTER CREAM CHEESE FROSTING
- In a thick bottomed skillet add the butter and place on medium heat, whisking frequently.
- Once butter is melted it will start to foam up. Watch carefully as browned specks start to form on the bottom of skillet. The butter will have a nice, nutty aroma.
- Remove butter from heat and place into a heat safe container. Let cool to room temperature.
- Place the room temperature butter in a stand mixer, using the paddle attachment, beat until smooth on medium speed.
- On low speed slowly add the powdered sugar to the butter, increasing the speed to medium as they mix together. Continue to mix for 2-3 minutes until light and fluffy.
- On medium high speed, add the cream cheese a cube at a time, letting it incorporate before adding another cube. Once all cream cheese is added, mix for 5 minutes.
CHEF Shania Stumpe
Shania Stumpe graduated from East Central Culinary Arts program in 2017. She started working at High Rise Bakery in January 2022 where she enjoys developing new recipes and flavor combinations. Prior to HRB, Shania was the assistant pastry chef at a country club in St. Louis for about 5 years.
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