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Test Kitchen Approved

Black Onyx Cake with Vanilla Bean Paste Frosting

Black Onyx Cake with Vanilla Bean Paste Frosting

Black Onyx Cake with Vanilla Bean Paste Frosting

Recipe By Elizabeth Bannas, daughter of Savory Spice—Sellwood/Portland, OR owners Jim & Anne Brown

Yields

12 servings

Prep Time

20 Minutes

Cooking Time

40 Minutes

Recipe By Elizabeth Bannas, daughter of Savory Spice—Sellwood/Portland, OR owners Jim & Anne Brown

This recipe yields a silky-smooth, moist cake. The cake is not too sweet, which makes the vanilla frosting a perfect pairing. We highly recommend the optional addition of maple extract in the frosting and maple sugar for dusting the finished cake.

Recipe Notes

*To use vanilla beans: split beans in half lengthwise and scrape seeds out from pod with the back of a knife. Use empty pods to make homemade vanilla extract or flavor homemade vanilla sugar.

This recipe makes 2 (9- to 10-inch) Bundt cakes or round cakes for stacking. If using a round cake pan, make sure it has tall sides as the batter is thin and can overflow in a smaller cake pan.

Ingredients

For cakes:

3 cups milk

3 Tbsp. lemon juice

1 1/2 cups (3 sticks) unsalted butter, softened

3 cups granulated sugar


1/2 vanilla bean of choice*:




5 eggs

3 1/3 cups cups all-purpose flour




For frosting:

1/2 cup (1 stick) unsalted butter, softened

4 cups confectioners’ sugar



4 to 6 Tbsp. milk


Savory Spice ingredients in this recipe

  • Madagascar Vanilla Bean Paste

    Our extracts are getting an upgrade! The labels look different, but the extracts are the same. Find them at a store near you coming this spring. Ou...

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  • Madagascar Vanilla Beans

    Our Madagascar Vanilla Beans are Grade A, the highest quality available. Grade A beans, also called prime or gourmet vanilla beans, are pliable and...

    View full details
  • Mexican Vanilla Beans

    Our Mexican Vanilla Beans are Grade A, the highest quality. Grade A beans, which are also known as gourmet or prime quality, are plump and pliable....

    View full details
  • Ugandan Vanilla Beans

    Ugandan vanilla beans are a premium quality. These beans are plump, pliable, succulent, and flavorful. The purchase of these beans supports local f...

    View full details
  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

    View full details
  • Black Onyx Cocoa Powder

    Using Black Onyx Cocoa Powder instead of standard cocoa will help your favorite baked goods and desserts appear darker and taste even richer, witho...

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  • Dutch Cocoa Powder

    Our gourmet Dutch Cocoa Powder is a rich, dark and slightly mild. Dutch processed cocoa powder is perfect for brewing up a cup of hot chocolate. Du...

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  • Natural Maple Extract

    Our extracts are getting an upgrade! The labels look different, but the extracts are the same. Find them at a store near you coming this spring. Na...

    View full details
  • Pure Maple Sugar

    This tasty Pure Maple Sugar is made by drying maple syrup that has been tapped from the sweet maple tree, and then grinding it into granules. Maple...

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Directions

For cakes: Preheat oven to 350 degrees. Mix milk with lemon juice and set aside; after 10 min. this mixture curdles/thickens into the equivalent of buttermilk. Beat butter, sugar and vanilla bean paste with an electric mixer until evenly blended. Add eggs one at a time until combined. Combine dry ingredients in a separate bowl and gradually add to butter mixture until combined. Add milk/lemon mixture until combined. Gradually increase speed to high and beat for 3 min., stopping to scrape sides of bowl as needed. Pour batter into 2 greased Bundt or cake pans and bake for 35 to 40 min. or until a toothpick comes out clean. Cool cakes completely before turning out and frosting.

For frosting: Beat butter, sugar, vanilla bean paste and maple extract (if using) with an electric mixer until evenly blended. Gradually add milk 1 Tbsp. at a time until desired consistency is reached. Less milk yields a spreadable frosting and more milk yields a pourable glaze. Frost cooled cakes and sprinkle with maple sugar (if using).