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Golden Milk Layer Cake
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Golden Milk Layer Cake

The iconic warm spices of golden milk (turmeric latte) are translated into this sweet Golden Milk Layer Cake topped with chopped candied nuts.
Yield: three layer 6-inch cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Assembly: 25 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 751kcal
Author: Maryanne Cabrera

Ingredients

Golden Milk Cake:

  • 3 cups cake flour (360 g)
  • 1 Tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 ¼ teaspoon ground turmeric
  • ⅛ teaspoon freshly ground black pepper
  • 2 teaspoon grated fresh ginger *
  • 6 large egg whites
  • 1 cup canned full-fat coconut milk , well-shaken, unsweetened
  • 1 teaspoon vanilla extract
  • 12 Tablespoon unsalted butter , softened
  • 1 ½ cup granulated sugar

Buttercream:

  • 1 cup unsalted butter , softened
  • 3 cup confectioners' sugar , sifted
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • 1 Tablespoon canned coconut milk
  • ½ Tablespoon honey
  • pinch kosher salt

Toppings:

  • candied pecans , chopped
  • candied walnuts , chopped
  • honey , drizzle as needed

Instructions

Cake:

  • Preheat oven to 350 degrees F. Butter and lightly flour three 6-inch cake pans. Line bottom with parchment paper and set aside.
  • Sift together cake flour, baking powder, salt, cinnamon, turmeric, and black pepper. Set aside. In another bowl, whisk together fresh ginger, milk, egg whites, and vanilla until smooth. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar until smooth. Scrape down bowl as needed to ensure thorough mixing. 
  • Add 1/3 of dry flour mixture. Mix on slow speed while adding 1/2 of liquid mixture. Adding another 1/3 of dry mixture, follow with remaining liquid mixture, end with remaining dry mixture. Mix until batter is well combine. Scrape down bowl as needed.
  • Divide batter evenly among prepared cake pans. Bake for 30-35 minutes until toothpick inserted in center of cake comes out clean. Let cake cool in pan for 5 minutes before unmolding. Allow cake layers to cool to room temperature on wire racks.
  • If necessary, use a serrated knife to level off cake layers once cake has completely cooled. 

Buttercream:

  • In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream butter until smooth. Add powdered sugar, cinnamon, and turmeric. Mix on low speed until incorporated. Scape down bowl as needed. Add coconut milk, honey, and salt. Mix until thoroughly combined. 

Assembly:

  • Place one cake layer on cake board or serving plate. Spread layer of buttercream over cake layer. Repeat with second and third cake layer.
  • Spread thin layer of buttercream around the exterior of assembled cake to seal in crumbs. Chill in the fridge to set up. If desired, add another coat of buttercream.
  • Keep cake chilled in the fridge until ready to serve. Allow cake to sit at room temperature for 30 minutes before slicing. Be serving, garnish cake with candied nuts and a drizzle of honey. 

Notes

Ginger:
  • I highly recommend using fresh grated ginger. It will result in a cleaner, fresher flavor.
  • If using ground ginger, use ¼ teaspoon. Sift together with other dry ingredients. 

Nutrition

Calories: 751kcal, Carbohydrates: 97g, Protein: 8g, Fat: 39g, Saturated Fat: 26g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 85mg, Sodium: 403mg, Potassium: 162mg, Fiber: 2g, Sugar: 67g, Vitamin A: 990IU, Vitamin C: 1mg, Calcium: 98mg, Iron: 1mg