My piping game is not on point — I seriously need to spend some time practicing. It would help if my hands weren’t totally shaking any time I try to pipe something. I could never be a surgeon or a professional Jenga player.

I always have a hard time trying to decide how I want to decorate my cakes. I usually end up on Pinterest, disillusioned and grumpy, searching for ideas. The inspiration for this cake came from this adorable one that I came across.

Gingerbread Layer Cake
This Gingerbread Cake is perfect for the holidays! A moist and delicious ginger cake with a tangy cream cheese frosting.
 Course Dessert
 Type Cake
 Prep Time 2 hours
 Cook Time 30 minutes
 Total Time 2 hours 30 minutes
 Servings 12
  543 kcal


Gingerbread Cake:
1 1/2 cups all-purpose flour
1 1/2 tsps baking powder
1/2 tsp salt
1 tsp ginger ground
1 tsp cinnamon ground
1/2 tsp cloves ground
1/2 cup unsalted butter room temperature
1/2 cup granulated sugar
1/3 cup dark brown sugar lightly packed
2 large eggs room temperature
1/2 cup molasses
1 tsp vanilla
1/2 cup buttermilk room temperature
Cream Cheese Frosting:
1 cup unsalted butter room temperature
6 oz cream cheese full fat, room temperature
3 cups powdered sugar
1 tsp vanilla


Gingerbread Cake:
Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
In a medium bowl, whisk flour, baking powder, salt, and spices. Set aside.
Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugars and beat on med-high until pale and fluffy (2-3mins).
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add molasses and vanilla and mix until incorporated.
Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
Spread batter evenly into prepared pans. Smooth the tops with a spatula.
Bake for approx. 25-30mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
Cream Cheese Frosting:
Beat butter and cream cheese until fluffy (2 mins). Add powdered sugar one cup at a time. Add vanilla and beat until fluffy (3 mins).

Place one layer of cake on a cake stand or serving plate. Top with 2/3 cup of frosting. Repeat with remaining layers and apply a thin coat of frosting all over the cake to crumb coat. Chill for 20mins. Frost the cake with a rustic pattern using the remaining buttercream.
Top with gingerbread and sprigs of rosemary if desired.

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