Anne of Cleves Cake Recipe
Discover the perfect Anne of Cleves Cake recipe, a rich, spiced delight that's easy to make and utterly delicious.
Equipment
- Measuring cups and spoons
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer or whisk
- Cooling rack
- Serrated knife
- Icing spatula
Ingredients
- 1 cup 2 sticks Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs
- 3 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1 cup Milk
- 2 tsp Vanilla extract
- 1 tbsp Lemon zest
- 1/2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- For dusting Powdered sugar
Instructions
Step 1 – Prepare the Cake Pans
- Grease and flour two 9-inch cake pans.
- Preheat your oven to 350°F (175°C).
- Lining the bottoms with parchment paper ensures the cakes come out perfectly.
- A properly greased pan can make or break your cake’s presentation.
Step 2 – Cream the Butter and Sugar
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add eggs, one at a time, fully incorporating each before adding the next.
- Beat in the vanilla extract and lemon zest.
- Creaming butter and sugar properly introduces air into your batter, making for a lighter cake.
Step 3 – Combine Dry Ingredients
- In another bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, starting and ending with the flour mixture.
- Alternating dry and wet ingredients prevents the batter from becoming too stiff or too runny, promoting an even texture.
Step 4 – Bake
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Always test for doneness with a toothpick. Overbaked cake loses that delightful moistness.
Step 5 – Assemble and Serve
- Once cool, level the tops of the cakes with a serrated knife if necessary.
- Stack the cakes with your choice of frosting between the layers and on the outside.
- Dust the top with powdered sugar and a hint of cinnamon before serving.
- Layering your cake with precision ensures each bite is as good as the last.
Notes
- For a moister cake, brush each layer with simple syrup before assembling.
- Allow the cake to cool completely before slicing to prevent it from crumbling.