I have made variations of sfouf, a traditional semolina turmeric cake on my blog before. From cupcakes and now this Turmeric Cake Honey Buttercream recipe. Because the holy month of Ramadan is upon us, I wanted to share a fun cake to enjoy with family. Ramadan is the ninth month in the Islamic Lunar calendar, in which Muslims around the world, who are of age and good health, fast from sun rise to sun set. This means refraining from food and drink, and all of our bad habits. Those who are exempt from fasting include children and the elderly, those who are ill, pregnant, nursing and menstruating.
Ramadan is a time of reflection, spirituality and connecting to God. It is a time to give in charity and spend time with family and friends. During this holy month, the Quran (holy book for Muslims) was revealed to the Propher Mohamed (peace be upon him). Many muslims strive to read the entire Quran during this month, as a form of worship and reflection and a way to connect to our prophet and Lord.
This is the month in which Iftar, the time of breaking fast, is generally spent with family and community. I created this cake as a special dessert to celebrate!
The cake is fairly simple to make. I topped it with a beautiful cake topper from Hafsa Creates I also purchased the Eid Mubarak one! I love these because they are reusable, super festive and an easy way to decorate the dessert of your choice (think trifle, cheesecake, breads, ect).
For this cake, I use a milk soak, which I learned while reading Christina Tosi’s cookbook, to keep the cake moist! Tip: use a silicon pastry brush, to dap the milk onto the cake. 😀
- 2 cups granulated sugar
- ¾ cup vegetable oil
- 4 whole eggs
- 1 cup milk (I used 2%)
- 1 teaspoon vanilla extract
- 1 tablespoon rose water
- 1 tablespoon + 1 teaspoon ground turmeric
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2½ cups all purpose flour (I used King Arthur)
- 1 cup unsalted butter, at room temperature
- ⅓ cup sour cream
- ⅔ cup honey
- 5 to 5½ cups powdered sugar
- ½ cup milk
- ½ cup crushed pistachios
- Preheat oven to 350 degrees.
- In a stand mixer with paddle attachment, combine sugar, and vegetable oil.
- Add eggs one at a time, being sure that the previous addition is mixed in before adding the next.
- Add the rose water and vanilla extract. Mix well.
- Sift in the flour, turmeric, baking powder and salt.
- Add the milk and mix until well combined. Being careful to not over-mix.
- Divide batter between three 8inch cake rounds lined with parchment and sprayed with non-stick spray. (Each pan should have 1¾ cup batter)
- Bake for 15 to 18 minutes; until golden and a toothpick comes out clean when placed in the center of a cake.
- Allow to cool completely.
- Using a mixer, mix butter until light and fluffy.
- Add in powdered sugar, honey and sour cream and mix until evenly combined. You may need to add an additional half cup of powdered sugar, to ensure your buttercream is not too loose.
- Place your first cake layer on a cake board or serving platter. Using a pastry brush, brush with milk. This will ensure a moist cake.
- Spread buttercream on first layer.
- Repeat above steps with remaining two layer of cake
- Sprinkle top with crushed pistachios or sprinkles
Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate 🙂
Ramadan Mubarak from my family to yours <3