Cinnamon Molasses Lemon Layered Velvet
A sophisticated multi-layered dessert featuring a spiced molasses velvet base, zesty lemon curd center, and a cinnamon-infused whipped topping.
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Ingredients
- 2 cups All-purpose flour
- 1/2 cup Unsulfured molasses
- 1 cup Granulated sugar
- 1 cup Buttermilk
- 1/2 cup Unsalted butter, softened
- 2 teaspoons Ground cinnamon
- 1/4 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Baking soda
- 2 pieces Large eggs
- 1 1/2 cups Heavy whipping cream
- 4 ounces Cream cheese
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- 2
Cream together the butter and sugar until fluffy, then beat in the eggs one at a time.
- 3
Whisk together the flour, 1 teaspoon of cinnamon, and baking soda in a separate bowl.
- 4
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk and molasses until a smooth velvet batter forms.
- 5
Divide the batter between pans and bake for 25 minutes or until a toothpick comes out clean; let cool completely.
- 6
Prepare the lemon layer by whisking the lemon juice, zest, and a portion of sugar over a double boiler until thickened into a curd.
- 7
Whip the heavy cream with cream cheese, remaining cinnamon, and a touch of sugar until stiff peaks form.
- 8
Assemble by placing one cake layer down, spreading the lemon curd evenly, topping with the second cake layer, and finishing with the cinnamon whipped velvet frosting.
Nutrition per Serving
420
Calories
5g
Protein
58g
Carbs
20g
Fat
1g
Fiber
34g
Sugar
210mg
Sodium
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