Serves 8 people


For the Cake

2 cups sugar
1 ½ cup butter
4 eggs
2 cups AP flour
2 ½ cups cake flour
2 tsp baking powder
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
½ tsp ground clove
2 tsp cardamom
2 cup brown sugar
2 ½ cups buttermilk
2 Tbsp vanilla

For the Buttercream

9 egg yolks
3 oz water
7.5 oz corn syrup
9 oz sugar
18 oz butter, room temperature
2 Tbsp rosewater
6 oz cream cheese, softened

Special Equipment

Kitchen Aid
Pastry brush
Spring form pan
Candy thermometer


For the Cake

Grease and line 3 sheet pans with parchment.
In a Kitchen Aid with the paddle attachment, on medium-low speed, cream butter and sugar together. Add the eggs one at a time, and vanilla, until incorporated.

In a separate bowl, sift dry ingredients together. In three batches, mix in buttermilk and stir just until combined, do not overmix. Add vanilla and incorporate.

Pour batter a little less than ½ way up the sides of the sheet pans. Batter should be spread thin (it will rise). Bake at 350 degrees for 10-12 minutes, or until skewer comes out clean. Cool cake on wire rack.

For the Buttercream

In a Kitchen Aid with the whisk attachment, on medium-high speed, whip egg yolks to full volume, they will be thick and pale yellow.

In a small pot, over medium heat, cook sugar, water, and corn syrup together, stirring often. Check the temperature using your candy thermometer and continue to cook until a soft ball stage occurs (235-245 degrees). Once the sugar mixture is at the right temperature, turn the Kitchen Aid on high and slowly drizzle into eggs. Then, one cube at a time, slowly whip in the softened butter.

Add the rosewater and softened cream cheese, and take to a “stiff gloss” consistency. You can’t over whip this mixture, so if you’re not sure, keep mixing. Mixture should be thick and glossy.

To Build the Cake

Once the cakes are cool, turn them over onto a clean surface and gently tap the bottom of each pan to release the cake. Remove the parchment. After each cake is removed, spread a layer of buttercream as thick as the cake, over the surface. Then layer with a new piece of cake, and repeat this process. Use an offset spatula for frosting to avoid crumbs in your buttercream.

Using a hot knife, slice the cake in to 3×4 inch pieces, and serve with fresh mango. Enjoy!

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