Gingerbread Layer Cake with Cream Cheese Frosting (classic)
Printed from Inclusive Kitchen — Gingerbread Layer Cake with Cream Cheese Frosting
Gingerbread Layer Cake with Cream Cheese Frosting is a delightful holiday dessert that brings warmth and nostalgia to any gathering. The rich, spiced layers of gingerbread are perfectly complemented by a luscious cream cheese frosting, creating a harmonious balance of flavors. Each slice is a celebration of the season, with the cake's deep, molasses-infused sweetness and the frosting's tangy creaminess dancing on your palate.
Historically, gingerbread has roots that date back to ancient civilizations, but it became particularly popular in Europe during the Middle Ages. The use of spices like ginger, cinnamon, and cloves not only added flavor but also helped preserve the cake. This classic variant of gingerbread cake is a nod to those traditions, with a modern twist that makes it a showstopper at holiday parties.
As you prepare this cake, you’ll find that the process is as enjoyable as the final product. The aroma of ginger and spices wafting through your kitchen will have everyone eagerly anticipating a slice. And let’s be honest, who can resist a cake that’s both beautiful and delicious? Just remember, if you eat too much, you might start to feel like a gingerbread man yourself—sweet and a little crumbly!
Ingredients
- 2.5 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cups unsalted butter
- 1 cups granulated sugar
- 0.5 cups brown sugar
- 2 large eggs
- 0.75 cups molasses
- 1 cups buttermilk
- 8 ounces cream cheese
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy release after baking.
- In a large mixing bowl, whisk together 2.5 cups of all-purpose flour, 1 tablespoon of ground ginger, 1 teaspoon of ground cinnamon, 0.5 teaspoon of ground cloves, 1 teaspoon of baking soda, and 0.5 teaspoon of salt. This blend of spices will give your cake that classic gingerbread flavor.
- In another bowl, cream together 0.5 cups of unsalted butter, 1 cup of granulated sugar, and 0.5 cups of brown sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer.
- Add 2 large eggs, one at a time, mixing well after each addition. Then, stir in 0.75 cups of molasses until fully combined. The molasses adds depth and moisture to the cake.
- Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of buttermilk. Start and end with the dry ingredients, mixing until just combined to avoid overmixing.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should spring back when lightly pressed.
- Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely.
- While the cakes cool, prepare the cream cheese frosting. In a mixing bowl, beat 8 ounces of cream cheese and 0.5 cups of softened butter until smooth.
- Gradually add 2 cups of powdered sugar and 1 teaspoon of vanilla extract, mixing until the frosting is light and fluffy. Adjust the consistency with more powdered sugar if necessary.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top.
- Carefully place the second layer on top and frost the top and sides of the cake. Use a spatula to create swirls for a decorative finish.
- For an extra festive touch, consider garnishing with crushed gingerbread cookies or a sprinkle of cinnamon on top.
- Slice and serve this delightful cake at room temperature. Enjoy the rich flavors and the smiles it brings!
Nutrition (per serving)
- Calories: 450
- Carbs g: 60
- Protein g: 5
- Fat g: 20
- Sugar g: 35
