It's almost fall. You can feel it in the air as the nights start to get cooler and the sun sets earlier. My favorite. Hands down. I live for fall and roll it right into the holidays, which I also love. When it's all said and done: the last four months of the year are my version of heaven on earth.
You know what else I love about fall and the holidays? Baking! I mean, are you new here? Well, even if you are, you should know that I love to bake.
I'll be the first to tell you that pumpkin baked goods rein supreme this time of year, but I also want to share this lovely little underdog called White Wine Cake with you. With it's dry white wine and strong cinnamon flavor, it just makes you want to wrap up in a cozy sweater and sit fire side while enjoying a slice. Can't you just picture it?
Truth be told, I've been baking white wine cake for years but it wasn't until recently that I started baking it completely from scratch. The original recipe started with a box mix, then added pudding, and a few other ingredients that resulted in a delicious cake. Delicious, but not great for the style of cakes I make on a regular basis. You know the ones: stacked, heavily decorated. They all require a sturdier cake and the original recipe just wouldn't cut it.
So I set out to develop my own recipe. I started with my favorite yellow cake recipe, then adapted it. You guys, this is SO GOOD! It has all the things I loved about the old recipe, yet it has a lovely fine crumb and is sturdy enough for a tiered or fondant covered cake.
First things first: let's talk about the wine. This recipe only calls for one cup of Chardonnay. If you don't think you'll drink the rest of the bottle, do yourself a favor and just buy one of these mini boxes. This isn't the boxed wine of our college years, this stuff is actually good! I like the Bota brand, but there are many out there to choose from. There's just enough left that you could have a glass later after you're done baking.
Next, let's talk mixing method. All my favorite scratch cake recipes have one thing in common: reverse creaming. If you're not familiar, it just means that you add the butter to the dry ingredients, then add the wet ingredients and mix for a set amount of time.
Here's everything all ready to go! Can you spot the brown sugar and cinnamon in the mixer bowl? Yum! This cake smells amazing while it's baking.
After it's baked, the layers come out this beautiful golden brown color. It would be stunning as a naked cake. I used 3 6" round pans to bake mine and it was perfect. Anything bigger and you would need 1 1/2 or double the recipe.
Literally salivating right now looking at this photo. I can just smell it. Oh wait. Wait. I still have some in the fridge! YES!! *The remainder of this post will be written with a fork in one hand while I devour a piece*
Impulse eating aside...I always love a good cream cheese buttercream on any kind of spice cake. There is something magical about that combination.
So there you have it, my little underdog of a fall recipe. Beautiful, unexpected, warm, perfect. You can check out the full recipe below, or get the printable version here.
White Wine Cake
4 Eggs 1 Cup of Dry White Wine (I use Chardonnay) 2 Tsp Vanilla Extract 4 Tbsp Vegetable Oil 242 G Flour 43 G Cornstarch 155 G Brown Sugar 150 G Sugar 1 Tsp Salt 2 Tsp Cinnamon 2.5 Tsp Baking Powder 12 Tbsp Unsalted Butter
Preheat oven to 350 F and prepare 3 6" round cake pans.
Slice cold butter into tablespoon sized pats and let rest on the counter while you prepare the rest of your ingredients.
Combine the wet ingredients: eggs, wine, vanilla extract, and vegetable oil
In the bowl of your mixer, combine the dry ingredients: flour, cornstarch, brown sugar, sugar, salt, cinnamon, and baking powder.
Using the paddle attachment, mix the dry ingredients on low for 1-2 minutes. This takes the place of sifting.
Slowly add the pats of butter to the dry ingredients with the mixer running on low. When you are finished, the mixture should resemble sand with no large chunks of butter remaining.
With the mixer on low, slowly pour in about 1/2 of the wet ingredients. Turn the mixer to medium and mix for 1 1/2 minutes. (Set a timer, the timing here is important!) Scrape the sides and bottom of the bowl. Add the remaining wet ingredients in 2 pourings, beating for 20 seconds on medium each time.(Again, using a timer)
Divide into prepared pans and bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.