December 22, 2018

Gingerbread Layer Cake

There are a lot of classic holiday desserts out there, but one of my favorite things to make every year is gingerbread cookies. They're soft and chewy with that delicious combination of ginger and molasses.

This year I decided to take that classic holiday cookie and transform it into this Gingerbread Layer Cake. A spice filled cake is layered with delicious cream cheese frosting, and there are even a few gingerbread men to top it off!

Ginger, cinnamon, molasses, and a little bit of cloves are brought together to give this cake that classic gingerbread taste. The cream cheese frosting's sweet, yet tangy flavor compliments the cake's spices, and the gingerbread on top add a fun decoration.

A FEW NOTES BEFORE WE GET STARTED

Let's bake! Preheat your oven to 350º F. Whisk together the flour, baking powder, baking soda, salt, and spices in a medium bowl and set aside.

In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and molasses together on medium speed until well combined.

Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed. With the mixer on low, add in the flour mixture followed by the buttermilk. Scrape down the sides of the bowl as needed and mix just until it is incorporated.

Coat three 7-inch cake pans with cooking spray and line the bottom of each with parchment. Evenly divide the batter into the pans. Bake for 35-38 minutes until a toothpick inserted in the center comes out clean.

Cool for 10-15 minutes on a cooling rack before gently running a knife along the edge of each pan, topping the cake with another cooling rack and turning each cake out. Let cakes cool completely before frosting.

If you plan on making the gingerbread cookies, now is a good time to start that process so they can bake once your cake is out of the oven.

Cream together the butter and cream cheese until smooth. With the mixer on low, slowly add in spoonfuls of powdered sugar followed by the cream. Scrape down the sides of the bowl and mix until light and fluffy.

    Once your cake layers have cooled, carefully cut the tops off with a serrated knife so that each layer is level.

    Place one layer, top side down, on a cake board and spread with frosting. Repeat this step with the next two layers. Frost the sides and top of the cake. Spoon the rest of the frosting into a pastry bag fitted with an Ateco 869 or similar piping tip. Pipe 6 swirls on top of the cake and place a gingerbread cookie in each.  Chill until you serve. Enjoy!

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    Gingerbread Layer Cake

    A spice filled cake is layered with delicious cream cheese frosting, and there are even a few gingerbread men to top it off!

    • Author: Marisa Guerra
    • Prep Time: 40 minutes
    • Cook Time: 35 minutes
    • Total Time: 1 hour and 15 minutes
    • Yield: 8 to 12 servings
    • Category: Dessert

    Ingredients

    Gingerbread Cake

    • 360 grams (3 cups) flour
    • ¾ tsp baking powder
    • 1 tsp baking soda
    • ¾ tsp salt
    • 1 tbsp ginger
    • 2 ¼ tsp cinnamon
    • ¼ tsp cloves
    • 6 oz (¾ cup) unsalted butter, softened
    • 319 grams (1 ½ cups) light brown sugar
    • 255 grams (¾ cup) molasses
    • 3 eggs, room temperature
    • 340 grams (1 ½ cups) buttermilk

    Gingerbread Cookies

    Cream Cheese Frosting

    • 16 oz cream cheese, softened
    • 8 oz (1 cup) unsalted butter, softened
    • 566 grams (5 cups) powdered sugar
    • 56 grams (¼ cup) heavy cream

    Instructions

    Gingerbread Cake

    1. Preheat oven to 350º F.
    2. Whisk together the flour, baking powder, baking soda, salt, and spices in a medium bowl and set aside.
    3. In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and molasses together on medium speed until well combined.
    4. Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed.
    5. With the mixer on low, add in the flour mixture followed by the buttermilk. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
    6. Coat three 7-inch cake pans with cooking spray and line the bottom of each with parchment. Evenly divide the batter into the pans.
    7. Bake for 35-38 minutes until a toothpick inserted in the center comes out clean.
    8. Cool for 10-15 minutes on a cooling rack before gently running a knife along the edge of each pan, topping the cake with another cooling rack and turning each cake out. Let cakes cool completely before frosting.
    9. If you plan on making the gingerbread cookies, now is a good time to start that process so they can bake once your cake is out of the oven.

    Cream Cheese Frosting

    1. Cream together the butter and cream cheese until smooth.
    2. With the mixer on low, slowly add in spoonfuls of powdered sugar followed by the cream.
    3. Scrape down the sides of the bowl and mix until light and fluffy.

    Cake Assembly

    1. Once your cake layers have cooled, carefully cut the tops off with a serrated knife so that each layer is level.
    2. Place one layer, top side down, on a cake board and spread evenly with frosting. Repeat this step with the next two layers.
    3. Frost the sides and top of the cake. Spoon the rest of the frosting into a pastry bag fitted with an Ateco 869 or similar piping tip. Pipe 6 swirls on top of the cake and place a gingerbread cookie in each.  Chill until you serve. Enjoy!

    Notes

    • The cake can be wrapped in plastic wrap or placed in an airtight container and kept at room temperature for up to five days. Its best enjoyed slightly warmed.
    • I decided to make a three layer 7 inch cake, but this recipe can also be used to make a two layer 8 inch cake as well, depending on what size pans you have. You’ll need to adjust the baking time slightly.

    Keywords: gingerbread, cake, layer cake, holiday, christmas

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