Description
A festive twist on a timeless classic, this Gingerbread Layer Cake is rich with spices and layered with cream cheese frosting, perfect for holiday gatherings.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup molasses
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- In a bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt.
- Cream together the softened butter and sugar using an electric mixer until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the molasses, buttermilk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Beat the cream cheese until smooth, then add the powdered sugar, vanilla, and ground cinnamon, mixing until fluffy.
- Once the cakes are cool, layer them with frosting in between and frost the top and sides as desired.
- Slice, serve, and enjoy!
Notes
Store the cake in an airtight container at room temperature for 1-2 days, or refrigerate it for up to a week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg