Gingerbread Layered Cake Recipe
This layered Gingerbread cake is a simple and beautiful cake recipe for the holidays. The added sweetness of the frosting paired with the gingerbread flavor is truly one of a kind.
Servings 12 servings
Calories 309kcal
Ingredients
- 6 tbsp of melted unsalted butter
- 1 Cup(s) brown up sugar
- 1 Cup(s) molasses
- 1 Cup(s) warm water
- 1 Cup(s) room temperature buttermilk
- 2 large eggs
- 1 tablespoons ground ginger
- ½ tablespoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- 2 Cup(s) all-purpose flour
Instructions
- Preheat the oven to 350 degrees.
- Spray the pans with nonstick spray.
- In a bowl, whisk the butter, molasses, sugar, eggs, water, and buttermilk. Then add the ginger, cloves, salt, cinnamon, baking powder, baking soda, and flour. Whisk to combine.
- Divide the cake batter between the pans and put them in the oven to bake for 20-25 minutes.
- Let the cakes cool for 10 minutes in the pans, and then remove the cakes to finish cooling on a baking rack.
- To make the frosting, add the cream cheese to a bowl and mix with a mixer.
- Add the powdered sugar and the vanilla and mix well. It should be smooth.
- Add the frosting to a piping bag and use a 1A piping tip to pipe a layer of the frosting between each cake layer.
- Decorate the top and serve.
Notes
If you are using round 8-inch cake pans, double the recipe.
Nutrition
Serving: 1g | Calories: 309kcal | Carbohydrates: 57g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 241mg | Fiber: 1g | Sugar: 41g
