Wilton Easy Layers Spice Cake with Mascarpone & Pecans

Back to category
by Wilton Design Team

Wilton Easy Layers Spice Cake with Mascarpone & Pecans

It’'s like spice cake and tiramisu had a baby. The cool, creamy mascarpone filling delicately balances warm cinnamon, ginger, and coriander cake layers.

Bake your own and share it using #ACMooreInspired.

Project Details

  • Level:beginner
  • Time:several hours

Project Instructions

  • 1
    Prepare pan. Preheat oven to 325°F. Prepare Easy Layers Cake Pan Set with vegetable pan spray.
  • 2
    Make cake. In bowl, stir together 2-1/2 cups flour, 2 teaspoons ground cinnamon, 1-1/2 teaspoons baking powder, 1-1/2 teaspoons ginger, 1 teaspoon coriander, 1/2 teaspoon ground nutmeg, 1/2 teaspoon baking soda and 1/2 teaspoon salt. In another bowl, beat 3/4 cup (1-1/2 sticks) softened butter and 1 cup firmly packed brown sugar with electric mixer until light and fluffy. Add 3 eggs, (one at a time), mixing well after each. Add flour mixture alternately with 1 cup buttermilk, beating until just combined. Divide evenly into pans and bake 19-22 minutes, or until toothpick inserted in center of cakes comes out clean. Cool in pan on cooling grid 5 minutes. Remove from pans; cool completely on grid.
  • 3
    Prepare filling. While cakes bake, line a cookie pan with parchment paper. In medium skillet, stir together 3/4 cup pecans, 1/4 cup granulated sugar, 1/8 teaspoon ground cinnamon, 1/8 teaspoon coriander and the pinch of ground nutmeg. Cook over medium-high heat, stirring constantly until sugar turns a dark amber color, about 4-5 minutes. Immediately spread this nut mixture onto prepared cookie pan in a single layer. Cool completely. Chop roughly. Reserve 1/4 cup of these candied pecans. Note: project time does not include the baking and cooling times included in this recipe. In a third bowl, gently stir 8 oz. softened mascarpone, 1/2 cup sifted confectioners sugar, 2 tablespoons heavy whipping cream and 1/2 teaspoon vanilla extract until just combined. Reserve 1/4 cup of this filling.
  • 4
    Assemble cake. Cut the crowns off of each cake layer. Place first layer on serving plate. Spread 1/4 of icing with candied pecans to edge; top with second layer. Continue with remaining cake layers and icing, leaving sides of cake bare. Ice top layer with reserved icing and sprinkle candied pecans.

    Makes about 12 servings.

Project Details

  • Level:beginner
  • Time:several hours

Project Supplies

  • •Wilton Easy Layers Cake Pan Set, Pure Vanilla Extract, 10”" x 16”" Cooling Grid, Cookie Pan & Parchment Paper
  • •Vegetable Pan Spray, Three Bowls, Measuring Cups & Measuring Spoons, Skillet, Spatula & Toothpick
  • •All-Purpose Flour, Ground Cinnamon, Baking Powder, Ground Ginger, Ground Coriander, Ground Nutmeg, Baking Soda, Salt, Butter, Brown Sugar, Eggs, Buttermilk, Pecan Halves, Granulated Sugar, Pinch of Ground Nutmeg, Mascarpone Cheese, Sifted Confectioners Sugar & Heavy Whipping Cream