Description
This Gingerbread Layer Cake is a festive and flavorful dessert perfect for holiday celebrations. Featuring spiced gingerbread cake layers layered with a creamy cinnamon cream cheese frosting, it combines warm spices like ginger, cinnamon, and cloves with rich molasses. Decorated with charming gingerbread men and sprigs of rosemary, this cake is as beautiful as it is delicious.
Ingredients
Scale
Cake:
- 3/4 cup unsalted butter, room temperature
- 1 cup packed brown sugar
- 3/4 cup molasses
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 2 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 3 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1/4 cup water
Frosting:
- 16 ounces cream cheese, room temperature
- 3/4 cup unsalted butter, room temperature
- 10 cups powdered sugar
- 2 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- Pinch of ground nutmeg
Decoration:
- Small gingerbread men cookies
- Fresh rosemary sprigs
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cake layers.
- Prepare Cake Pans: Spray three 8-inch round cake pans with baking spray to prevent sticking. Then, cut parchment paper circles to fit the bottoms of the pans and place them inside for easy removal of the cakes after baking.
- Make Cake Batter: In a large bowl, cream together the 3/4 cup unsalted butter and 1 cup packed brown sugar until light and fluffy. Add molasses and 1 teaspoon vanilla extract and mix well. Beat in the eggs one at a time until fully combined. In a separate bowl, whisk together the flour, baking powder, ground ginger, ground cloves, ground cinnamon, and salt. Alternately add the dry ingredients and the milk and water mixture to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined.
- Pour Batter and Bake: Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for approximately 27 minutes or until a toothpick inserted into the centers comes out clean.
- Cool Cake Layers: Allow the cakes to cool in the pans for about 10 minutes. Then, run a knife around the edges to loosen, invert onto wire racks, remove the parchment paper, and let them cool completely before frosting.
- Prepare Frosting: In a large bowl, beat together the room temperature cream cheese and 3/4 cup unsalted butter until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla extract, ground cinnamon, and a pinch of nutmeg until fully combined.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting over the top. Repeat with the second and third layers, then frost the entire outside of the cake evenly.
- Decorate: Garnish the cake with small gingerbread men cookies and fresh rosemary sprigs to add a festive touch.
Notes
- Make sure all dairy ingredients and eggs are at room temperature to ensure a smooth batter and frosting.
- For best results, sift the powdered sugar before adding to the frosting to avoid lumps.
- You can bake the cake layers a day ahead and wrap tightly to keep fresh.
- If you prefer a spicier cake, increase the ground ginger and cinnamon by 1/2 teaspoon each.
- The frosting is quite sweet and rich; adjust the powdered sugar quantity to your taste if desired.
- Use fresh rosemary sprigs right before serving to keep them vibrant and aromatic.
