Basic Bitch Cake
 
 
The Spied Brown Butter Mixtures can be made several days in advanced and stored in the refrigerator. Just bring the mixtures to room temperature before using.
Serves: 1 3-layer 8-inch cake
Ingredients
For the Red Velvet Cake:
  • 3 cups cake flour
  • 1 ½ teaspoon baking soda
  • 1 ½ teaspoon Dutch processed cocoa powder
  • ¾ teaspoon fine salt
  • ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 ounce red food dye
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
For the Pumpkin Spice Latte Filling:
  • ¾ cup (1 ½ sticks, 6 ounces) unsalted butter
  • 2 tablespoons espresso powder
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon cardamom
  • ⅛ teaspoon cloves
  • ¾ cup pumpkin puree
  • 3 ½ to 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine salt
For the Chai Latte Frosting:
  • 1 ½ cups (3 sticks, 12 ounces) unsalted butter
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon cardamom
  • ½ teaspoon cloves
  • ½ cup heavy cream
  • 2 black tea bags (I used a mix of one Earl Grey and one Prince of Whales)
  • ½ cup (8 ounces) cream cheese, room temperature
  • 8 to 9 cups powdered sugar
  • ½ teaspoon fine salt
  • 2 teaspoons vanilla extract
Instructions
To make the Red Velvet Cake:
  1. Preheat oven to 350 degrees F. Grease three 8-inch cake pans with baking spray, set aside.
  2. Sift cake flour, baking soda, cocoa, and salt in a large bowl. In a stand mixer fitted with a paddle attachment, beat butter on medium speed until smooth and creamy, about 45 seconds. Scrape bowl and paddle, add oil and sugar, and beat together until very light and thick, about 5 to 7 minutes on medium speed. Lower speed to medium-low and add eggs one at a time. Scrape sides and bottom of bowl.
  3. In a spouted cup, whisk buttermilk, red dye, vanilla, and apple cider vinegar.
  4. With mixer speed down to low, add dry mixture in three additions alternately with wet mixture in two additions, beginning and ending with dry mixture. Give batter a final mix by hand to ensure nothing is stuck to the bowl or paddle.
  5. Divide batter between prepared pans and bake for 24 to 28 minutes, rotating halfway. A toothpick inserted should come out mostly clean with a few moist, not wet, crumbs. Let cakes cool in pans for 5 minutes before inverting onto a wire rack to cool completely. For an even moister cake, wrap in plastic wrap and refrigerate overnight.
To make the Pumpkin Spice Latte Filling:
  1. Put butter in a small saucepan over medium heat, continue cooking, scraping the bottom of saucepan, until butter turns a medium amber color and gives off a nutty aroma. Pour into a medium sized heat proof bowl. Add espresso powder and spices, stirring to combine. The heat will bloom the flavors in the espresso and spices.
  2. In the meantime, cook pumpkin puree over medium-high heat, scraping the sides and bottom of pan, until water evaporates, reduces in quantity, and puree turns a dark orange color, about 10 minutes. Pour into butter-spice mixture, whisk to combine. Refrigerate until lightly set, about 45 minutes.
  3. Beat butter-pumpkin mixture in a stand mixer fitted with a paddle attachment until smooth, about 30 seconds. With mixer on low, gradually add powdered sugar, heavy cream, vanilla, and salt. It will be a little loose. Pour into an airtight container and refrigerate until set and ready to assemble.
To make the Chai Latte Frosting:
  1. In a small saucepan over medium heat, melt butter, scraping the bottom of saucepan, until butter turns a medium amber color and gives off a nutty aroma. Pour into a heat proof bowl adding spices, stirring to incorporate. The heat will bloom the flavors in the spices. Let chill in refrigerator until mostly set, about 45 to 50 minutes.
  2. Microwave heavy cream for 30 to 45 seconds, until warmed but not boiling. Add in tea bags, seeping for 5 minutes.
  3. Beat spiced brown butter and cream cheese at medium speed until smooth and lump free, about 2 minutes. Lower speed, gradually add powdered sugar followed by flavored heavy cream, salt, and vanilla. The frosting will look a little soft, but refrigerate to set up about 1 hour.
To assemble the Basic Bitch Cake:
  1. Dollop a bit of frosting onto a cake board and secure first cake layer. Apply an even layer of Pumpkin Spice Latte Filling, repeat process and top with final, third layer. Do a thin crumb coat with Chai Latte Frosting, refrigerate for 15 minutes. Apply a thicker, final layer of frosting, smoothing with a bench scraper and refrigerating for another 15 minutes.
Notes
Cake recipe adapted from Back in the Day Bakery, frosting recipes by Layer Cake Parade
Recipe by Layer Cake Parade at http://layercakeparade.com/basic-bitch-cake/