Gingerbread Cake With Cream Cheese Frosting

This gingerbread dish is perfect for the holidays! a moist and yummy flavouring dish with a tangy elite cheeseflower icing.

My piping job is not on contact – I earnestly pauperism to drop several measure practicing. It would better if my keeping weren’t totally quivering any minute I try to tubing something. I could never be a dr. or a professed Jenga participant. Unneeded to say, the most wordy and frustrative voice of this gingerbread cake was the gingerbread houses. What I cerebration would be a intelligent, cushy, adorable constituent inverted out to be a brobdingnagian untune in the joint. Mostly due to my botheration, which is nonentity new!

INGREDIENTS

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

INSTRUCTIONS

Gingerbread Cake:

  1. Preheat oven to 350F and grease and flour three 6″ cake rounds, line with parchment.
  2. In a medium bowl, whisk flour, baking powder, salt, and spices. Set aside.
  3. 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).
  4. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add molasses and vanilla and mix until incorporated.
  5. 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.
  6. Spread batter evenly into prepared pans. Smooth the tops with a spatula.
  7. Bake for approx. 25-30mins or until a toothpick inserted into the center comes out mostly clean.
  8. Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Cream Cheese Frosting:

  1. 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).

Assembly:

  1. 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.
  2. Top with gingerbread and sprigs of rosemary if desired.

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