[Classic Cake Day revisits some of our favorite cakes from the first year or so, before the blog. We made this cake for Valentine’s Day 2018.]
Jordan: This cake was delicious. Kitra also broke a chair taking pictures of it.
Kitra: I forgot that a screw was loose and wanted to get this cake from all the angles because it’s. just. so. pretty.
When we were in New York to see a musical a while back (Come From Away, go see it, it’s amazing), we stopped by Kalustyan’s to browse the truly absurd amount of spices, herbs, and miscellaneous flavorings they have there.
We picked up a couple of things, but the first one to see use was the black currant juice powder, because it is truly the most remarkable color and tastes great.
Plus it’s the king of berries!
Or so they said. I buy it.
Literally. We bought it. And it was delicious—bright and fruity, and when folded into whipped cream made a delightful replacement for the heavy buttercream you might expect from a Valentine’s Day cake.
While we’d hoped it would stay hot pink in the cream, it turned into a lovely shade of purple and we’re not mad about it.
We paired it here with a vanilla buttermilk cake, which was moist and dense in the best senses of both of those words.
When we looked back to write this post, the first though both of us had was “my coworkers loved this cake,” so it’s clearly also a crowd-pleaser. Which is good, because this makes a lot of cake.
You could easily scale down the recipe and do this as a single layer cake with a thick layer of frosting and it would be a great afternoon snack… But if you make the full thing, we don’t think your coworkers will mind.