Gingerbread Layer Cake
This gingerbread layer cake is a sweet flavorful way to celebrate the holiday season. Choose to frost it with brown sugar cream cheese or your favorite icing of choice. Garnish with gingerbread cookies for a crunchy finish! Yield: 6-inch cake
Servings: 10
Calories: 637kcal
Ingredients
Gingerbread Cake:
- 2 ½ cups all-purpose flour (325 g)
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- ¾ cup unsalted butter, room temperature (170 g), room temp
- 1 cup brown sugar* (200 g), packed
- 2 large eggs room temp
- ½ cup molasses (175 g)
- ½ cup milk
Brown Sugar Cream Cheese:
- 8 oz cream cheese (240 g) softened, room temp
- ½ cup unsalted butter (113 g), softened, room temp
- ½ cup brown sugar* (100 g), packed
- 1 teaspoon molasses
- 2 cup confectioners' sugar (212 g)
- ½ teaspoon kosher salt
- 1 Tablespoon sour cream
Instructions
Gingerbread Cake:
- Preheat oven to 350℉. Butter 3 x 6-inch round cake pans. Line with parchment paper. Set aside.
- In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter and brown sugar* until smooth. Scrape down bowl as needed to ensure thorough mixing.
- Add eggs and molasses and mix until combined.
- Add 1/3 of dry ingredients and mix on low speed. With the mixer running, slowly add 1/2 of milk. Repeat with another 1/3 of dry ingredients and remaining milk. End with last 1/3 of dry ingredients. Mix until just combined. Scrape down sides of bowl as needed.
- Divide batter among prepared cake pans. Spread into an even layer. Bake for 30-35 minutes, until toothpick inserted in center of cake comes out clean. Rotate halfway thru baking.
- Remove cakes from pan and allow to cool to room temperature on a wire rack.
Frosting:
- Using a stand mixer fitted with a paddle attachment (or a handheld mixer), beat together cream cheese and butter until smooth. Scrape down the sides of the bowl as needed to ensure thorough mixing. Add brown sugar, molasses, powdered sugar, salt, and sour cream. Beat until smooth and creamy.
Assembly:
- Level cooled cake layers, if desired. Place one cake layer on cake stand or serving plate. Spread layer of frosting over cake.
- Place second cake layer on top. Spread layer of frosting over cake. Follow with third layer cake layer.
- Spread thin layer of forsting all over the sides and top of cake to seal in the crumbs (crumb coat). Place in the fridge and allow to chill for 30 minutes to set frosting.
- Coat cake with final layer of frosting. Fit a piping bag with a medium or large star tip. Fill bag with any remaining frosting. Decorate the top of cake with piped star boarder. Garnish with gingerbread cookie stars.
Notes
Ingredients:
- Ensure brown sugar does not have lumps before adding to cake batter or frosting. Stir or sift sugar ahead of time if brown sugar is chunky.
- Use unsulphured molasses. It is the most commonly available type of molasses. It is sometimes labeled as light or original molasses. Do not use blackstrap molasses, which is much more concentrated in color and flavor.
Nutrition
Calories: 637kcal, Carbohydrates: 96g, Protein: 9g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 599mg, Potassium: 442mg, Fiber: 1g, Sugar: 71g, Vitamin A: 804IU, Vitamin C: 0.03mg, Calcium: 180mg, Iron: 3mg