Dubai Chocolate Inspired Yellow Cake

Cake Layers

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Step 1

Preheat oven to 325F (163C). Grease and line the bottoms of three 6-inch round cake pans with parchment paper. Spray the pan with nonstick baking spray.

Step 2

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set to the side.

Step 3

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter, oil, and Baker's Sugar™ on medium speed for 2–3 minutes, until light and fluffy.

Step 4

Add the whole eggs and egg yolks one at a time, mixing well after each. Use a rubber spatula to scrape down the sides of the bowl as needed as you mix. Add the sour cream and vanilla extract, mixing until fully incorporated.

Step 5

Alternate adding the dry ingredients and the buttermilk (starting and ending with the dry). Mix on low speed just until combined, careful to not overmix.

Step 6

Evenly divide the batter between the three prepared pans. Using a spatula, smooth the top of the batter in each pan. Bake for 25-28 minutes, or until an inserted toothpick comes out clean (or with a few wet crumbs, that's ok!). Let the cakes cool in the pans for 10–15 minutes. Run a knife along the edges of the pan to help with the cake release, then turn out onto a wire rack to cool completely before frosting or stacking.

Frosting

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Step 1

In a large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the softened cream cheese and butter together on medium speed until smooth and creamy — about 2-3 minutes.

Step 2

Mix in the vanilla bean paste and salt until fully incorporated. Sift together the powdered sugar and natural cocoa powder to avoid lumps. Gradually add this mixture to the bowl, about ½ cup at a time, mixing on low speed after each addition until the frosting is smooth and fluffy.

Step 3

If the frosting is too thick, add a teaspoon of milk or cream at a time until you reach your desired consistency. If it’s too thin, add a little more powdered sugar.  Increase the mixer speed to medium-high and beat for an additional 1-2 minutes for a light and airy texture.

Filling

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Step 1

Gently separate and loosen the kataifi strands with your fingers to fluff them up. If they feel dry, cover them with a slightly damp cloth while working. In a large nonstick skillet over medium-low heat, add the butter and let it melt.

Step 2

Once the butter is warm and sizzling slightly, add the kataifi pastry. Stir continuously, to coat the strands. Cook for about 10-12 minutes, until kataifi is golden brown and crispy. Transfer to a plate to cool for a few minutes. You will notice the kataifi firm up. Pour the pistachio cream over the top of the kataifi, toss and coat. Set to the side.

Step 3

Once your yellow cake layers are fully cooled (or thawed from the freezer), use a serrated knife to level the tops so they are flat which helps with stacking. Place the first cake layer on a cake stand or serving plate. Spread a thin, even layer of fudge frosting as a base.

Step 4

Place about ½ cup of frosting into the piping bag. Cut the tip off the bag and pipe a thin log around the outside perimeter of the cake. This serves as a dam and will keep the kataifi-pistachio mixture in place.

Step 5

Spoon the kataifi-pistachio mixture over the frosting. Gently spread the mixture to the edge of the dam. Add the second cake layer and repeat the same process. Then place the final layer on top.

Step 6

Apply a thin layer of fudge frosting around the whole cake to seal in crumbs. Chill the cake in the fridge for 15–20 minutes. Apply the remaining fudge frosting smoothly over the top and sides. For a rustic look, swirl with a spatula. For a clean finish, smooth with a bench scraper.