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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Recipe Information
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)
Instructions
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.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
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.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
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.
If using raisins, fold them in gently using a spatula.
Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
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.
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.
Garnish the cake with dark chocolate shavings for an elegant finish.
Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.
Slice, serve, and enjoy your Fiddler on the Roof Cake!
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 68.4 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 211 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
