Middle Eastern INSPIRED Cake ????

by Middle Eats
Middle Eastern INSPIRED Cake

Middle Eastern Cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Thank you all for getting us to 100K subscribers. It really is one of the best things to ever happen to us, and we wanted to celebrate in style. So we made a two-tier cake with Middle Eastern-inspired flavors.

The first is a dark chocolate cake, with white chocolate and Tahina ganache. The second is a cardamom tea flavored cake, with a condensed milk frosting. It’s coated with swiss meringue buttercream and decorated with edible chocolate balls, sprinkles and glitter.

  • Middle Eastern INSPIRED Cake
  • Middle Eastern INSPIRED Cake
  • Middle Eastern INSPIRED Cake
  • Middle Eastern INSPIRED Cake
  • Middle Eastern INSPIRED Cake
  • Middle Eastern INSPIRED Cake
  • Middle Eastern INSPIRED Cake
  • Middle Eastern INSPIRED Cake
  • Middle Eastern INSPIRED Cake

Follow along with the 📝 recipes below👇🏾👇🏾

Middle Eastern INSPIRED Cake
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Middle Eastern INSPIRED Cake

Rating: 5.0/5
( 1 voted )
Serves: 12 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


For the chocolate cake

(makes 4 8-inch round cakes. 1/2 the recipe for 6 inches)

Wet Ingredients:

  • 340g Buttermilk
  • 340g Oil
  • 150g Egg (4 eggs)
  • 25g Vanilla essence

Dry Ingredients:

  • 400g Sugar
  • 420g Flour
  • 130g Cocoa Powder (unsweetened)
  • 15g Salt
  • 15g Baking Soda
  • 15g Baking Powder

Sugar Syrup:

  • 200g Sugar
  • 100g Water

Additional ingredients:

  • 340g Boiling water

For the Cardamom Tea Cake

(makes 4 6 inch cakes)

Dry Ingredients:

  • 250g Cake Flour (or all-purpose)
  • 40g Corn Starch
  • 2 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp salt

Wet Ingredients:

  • 180g Sour Cream
  • 60g Milk
  • 2 large eggs
  • 1 Egg yolk from a large egg
  • 1 Tbsp Vanilla

Additional ingredients:

  • 280g Unsalted butter + 1 additional Tsp
  • 200g Sugar
  • 3.5 Tsp Loose-leaf Tea
  • 1 Tsp Ground Cardamom

For the Condensed milk filling:

  • 500g Heavy Cream
  • 250g Mascarpone
  • 175g Sweetened Condensed milk

Tahina white chocolate ganache:

  • 200g White Chocolate, finely chopped
  • 150ml Double (Heavy) Cream
  • 60g Tahini
  • 20g Unsalted Butter, softened
  • Pinch of Salt

Swiss Meringue Buttercream (we made 1.5 recipes):

  • 6 ounces egg whites (2/3 cup; 170g), from 5 to 6 large eggs
  • 11 ounces plain or lightly toasted sugar (about 1 2/3 cups; 310g) (see note)
  • 3/4 teaspoon (3g) Diamond Crystal kosher salt; use half as much if iodized
  • 1/4 teaspoon cream of tartar
  • Scraped seeds from 1 split vanilla bean (optional)
  • 20 ounces unsalted butter (5 sticks; 565g), softened to about 65°F (18°C)
  • 1 teaspoon (5ml) vanilla extract
  • 1/4 teaspoon almond extract (optional)


For the chocolate cake:

  1. Sift together all the dry ingredients in a bowl
  2. In the bowl of a stand mixer add all the wet ingredients and mix with the whisk attachment until thoroughly combined
  3. Add the sifted dry ingredients to the mixer and combine with the wet ingredients
  4. Pour in the boiling water and mix thoroughly until the cake mix looks like a soupy mixture
  5. Prepare your cake pans with a nonstick spray, or use butter and cacao powder
  6. Divide the mixture equally amongst the pans, then hit each filled pan against the counter to release air bubbles
  7. Preheat your oven to 180c (fan) and bake the cakes for 20-25 minutes, until an inserted toothpick comes out clean (no liquid on it)
  8. Allow cooling in the pan until cool enough to handle

For the Cardamom Tea Cake:

  1. Place the butter in a small pot and melt over medium heat
  2. When melted add the tea leafs on low heat, and allow to simmer for 10-15 minutes. Turn off the heat and allow to simmer for 10 minutes more
  3. Strain the melted butter using a cheesecloth, then place this in the fridge to cool until solidified
  4. Mix together the dry ingredients and set aside
  5. Mix together the milk and sour cream and set aside
  6. In the bowl of your mixer, add the tea-infused butter and beat on medium spean until light & fluffy for about 2-3 mins
  7. Gradually add in the sugar and increase the speed
  8. Mix until light and fluffy for 4-5 mins
  9. Add the eggs+yolk, then add vanilla and mix for 1 min
  10. Add 1/3rd of the flour mixture, and work into the butter, then add 1/3rd of the sourcream mixture
  11. Repeat step 10 2 more times until all the flour and buttercream have been added
  12. Once incorporated, immediately stop mixing

For the Condensed milk filling:

  1. Place all ingredients in the bowl of a stand mixer
  2. Mix on low speed for 1 minute, then medium for 2-3 minutes until whisked up and fluffy
  3. Store in the refrigerator

Tahina white chocolate ganache

Swiss Meringue Buttercream

Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

0:00 – Intro
0:18 – Prepping the Butter & Onions
1:06 – Easy-to-Make, Fluffy Batter
2:36 – Adding the Wet Ingredients
3:32 – Cooking the Onions
4:28 – Ready for the Oven!
4:52 – How to Serve
5:42 – The Final Result

Recipe video


Let us know what you think of today’s Middle Eastern INSPIRED Cake tips, tricks, and hacks!

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