My dad sent me a photo of a wall of tall, clustered flowers known as Dame’s Rocket. “Maybe you could make a cake called Dame’s Rocket,” he said. “It’s such a good name.” Dame’s Rocket flowers are edible—a little mustardy and spicy—so I made a spice cake inspired by them, in the style my dad prefers, with bare sides.
This recipe makes a tall, narrow cake, but if you don’t have 6-inch round pans, you can bake it in regular 9-inch cake pans; see Pro Tip.
Makes one very tall 6-inch 6-layer cake
Difficulty: Medium
Make Ahead and Storage: The uncut cake can be made ahead and kept at room temperature for up to 1 day. Once it’s sliced, keep the leftover cake wrapped tightly at room temperature for up to 2 days.
1. Preheat the oven to 350°F / 175°C, with a rack in the middle. Grease and flour three 6-inch round cake pans (see Pro Tip).
2. Make the cakes: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and granulated sugar on medium-low speed until light and fluffy, 4 to 5 minutes.
3. Add the eggs one at a time, mixing on medium speed until each is fully incorporated before adding the next. Scrape the bowl well. Add the vanilla and mix to combine.
4. In a medium bowl, whisk together the flour, spices, salt, baking powder, and baking soda. Add one third of the mixture to the butter mixture and beat on low speed just until combined. Add half the milk and mix just until combined. Repeat, alternating between the flour mixture and the milk, just until the batter is uniformly combined.
5. Divide the batter between the prepared pans (about 458 g per pan), spreading it evenly. Bake the cakes until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached, 25 to 32 minutes. Cool the cakes in the pans for 15 minutes, then turn out onto a wire rack to cool completely.
6. Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), whip the cream cheese, butter, and powdered sugar until light and fluffy, 3 to 4 minutes. Add the molasses and vanilla and mix until fully incorporated.
7. Assemble the cake: Use a long serrated knife to level each cake (see Cutting Cakes Into Layers), then cut each one horizontally in half to create a total of 6 layers. Place one layer on a turntable or cake stand (or a platter). Scoop ½ cup of the frosting onto the layer and use an offset spatula to spread it evenly. (For a different look, try piping the frosting instead—see Piping.) Top with another cake layer and another ½ cup of the frosting, spreading it evenly. Repeat until you get to the last layer; leave the last layer bare.
8. Use an offset spatula to smooth the frosting that has squeezed out between the layers. If you like, you can add a very thin layer of frosting to the sides and/or the top of the cake. Or leave them as is—naked (see Naked Cakes)! Refrigerate the cake for at least 20 minutes to help firm it up before slicing and serving.
✻ Why It Works
This cake recipe is perfect for building a tall layer cake. It isn’t as delicate as a sponge cake—the layers are a little easier to handle, both in slicing and stacking, and it’s less likely they’ll tear.
★ Pro Tip
Tall skinny cakes can be spectacular, but if you don’t have 6-inch pans, simply use two 9-inch round cake pans instead (about 723 g of batter per pan) and bake for 45 to 50 minutes.