The Little Epicurean

Dec 04 2013

Gingerbread Layer Cake

Gingerbread-layer-cake

I dream about cakes.  Chocolate chip cookie dough cake covered in a rich dark chocolate ganache served with a heaping scoop of slow churned vanilla bean ice cream.  Earl Gray infused white cake with a light Swiss buttercream topped with candied lavender bits.  Caramelized pineapple cake and coconut rum whipped cream.  Now you can understand why I’m often so hungry when I wake up.

Gingerbread-layer-cake-1When I dream about cake making, I’m in a large pristine kitchen, I’m dancing and singing along to my favorite songs, and of course, tasting everything.  Surprisingly, my other dreams consist of secret agent work, spies, and lots of action and adventure.  The boyfriend is often jealous that I dream up such awesome stuff.  He dreams about folding laundry and finishing household chores. (boring!)

gingerbread-layer-cake-slice

This is one of the cakes I have dreamed about- only on a much smaller scale.  If I were to actually bring to life the cakes from my dreams, well… I would need more butter  and another fridge just dedicated to cakes.

Hello, gingerbread layer cake with maple whipped cream and crunchy cinnamon sugar almonds.  It’s so nice to finally meet you.

Gingerbread Layer Cake

Ingredients

    Gingerbread Cake:
  • 2 1/2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 tsp espresso powder
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup molasses
  • 1/2 cup warm water
  • Maple Whipped Cream:
  • 2/3 cup sour cream, cold
  • 1 3/4 cup heavy cream, cold
  • 1/3 cup light brown sugar, packed
  • 1/2 cup confectioners' sugar (powdered sugar), sifted
  • 1/2 tsp maple extract
  • Cinnamon Sugar Almonds:
  • as needed, purchased from Trader Joe's

Instructions

    Gingerbread Cake:
  1. Preheat oven to 350 degrees F. Butter 3 x 6-inch cake pans. Line with parchment paper. Set aside.
  2. In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, espresso powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream butter. Add sugar and brown sugar and mix until smooth. Scrape down bowl as needed to ensure thorough mixing.
  4. Add eggs and molasses and mix until combined.
  5. Add 1/3 of dry ingredients and mix on low speed. Add 1/2 of water and mix. Repeat with another 1/3 of dry ingredients and remaining water. End with last 1/3 of dry ingredients. Mix until combined.
  6. Divide batter among prepared cake pans. Smooth top. Bake for 30-35 minutes, until toothpick inserted in center of cake comes out clean. Rotate halfway thru baking.
  7. Remove cakes from pan and allow to cool to room temperature on a wire rack.
  8. Once cooled, slice each cake in half to end up with 6 layers.
  9. Maple Whipped Cream:
  10. In the bowl of a stand mixer fitted with a whisk attachment, combine sour cream and heavy cream. Mix on medium speed.
  11. Once mixture starts to thicken, slowly add brown sugar and sifted confectioners' sugar. Add maple extract. Whisk until almost stiff peaks.
http://www.thelittleepicurean.com/2013/12/gingerbread-layer-cake.html

   

22 Responses to “Gingerbread Layer Cake”

  1. December 4, 2013
    8:12 am
    De says...

    It looks wonderful…..did you slice in half each of the three cakes or did you double the recipe to make you cake as shown?
    This is a must for holiday parties!
    Thanks

    • Maryanne replied...

      Thanks, De! I sliced each of the 6-inch cakes in half to end up with the 6 layers.

  2. December 4, 2013
    9:05 pm
    Mrs. B says...

    Good one about the boyfriend. Had me laughing all night!

    • Maryanne replied...

      lol that’s really what he dreams about!

  3. December 5, 2013
    6:00 am

    I’d love to meet that cake, it looks delicious. I’d pick off and eat all those candied almonds first though then dig in with a fork. I like how you’ve left the sides bare, I love this look a lot. I’ll be featuring this recipe on my blog on a feature I do called Baking News. Have a good day!

    • Maryanne replied...

      That’s how I ate it! Thanks Laura, I look forward to seeing it :)

  4. December 5, 2013
    9:32 am
    Leah says...

    Yum! My mouth is watering. Thank goodness I am making a cake today…

    • Maryanne replied...

      Thanks Leah! I can’t wait to see what kind of cake you bake!

  5. December 5, 2013
    3:19 pm
    huntfortheverybest says...

    the cake looks great!

    • Maryanne replied...

      Thanks! I appreciate it :)

  6. December 6, 2013
    1:38 am

    Hello Maryanne, I really enjoy your blog and have nominated you for the Liebster Award. Please see below link to find out more. I would be jealous about your dream too if I was your bf. Haha :) x

    http://www.thetrishaw.com/2013/12/nominated-for-liebster-award.html

    • Maryanne replied...

      Thank you so much!! I’m going to read up all about it :)

  7. December 6, 2013
    10:49 am
    Ana-Maria says...

    Wow! This surely looks majestic and I thinks it has all the great flavours of winter. Perfect for waiting for Santa!

    • Maryanne replied...

      Thanks Ana-Maria! I agree. I wouldn’t mind snacking on this cake while waiting for Santa :)

  8. December 6, 2013
    5:02 pm
    Brandee James says...

    This is gorgeous! I love the candied lavender bits!

  9. December 7, 2013
    3:32 pm
    Nicole says...

    sounds delicious. Did you ever make the earl grey infused white cake with candied lavender. That sounds amazing

    • Maryanne replied...

      Hi Nicole, not yet. It is on my list of cakes to make :)

  10. December 10, 2013
    8:11 pm

    YUM!! I can’t wait to try this!!

  11. December 15, 2013
    8:26 am

    Oh Maryanne this is indeed a dream cake!! It just looks stunning!!

  12. December 16, 2013
    2:50 pm
    Tamara says...

    Hi Maryanne,

    You say 6″ pans but they look like 8″ in the photo! I don’t have 6″ but have 8 or 9 and don’t want to have to buy new ones. Do you think I could do with 2x 8 or 9″ instead of 3 x6?

    Thanks

    • Maryanne replied...

      Hi Tamara, they look bigger because of the camera angle! Yes, you can totally use two 8 or 9-inch pans. I prefer 6-inch just because I end up with a taller cake.

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