Gingerbread Layer Cake

December 6, 2018Lauren
The perfect Christmas recipe for gingerbread layer cake by Lauren Cermak of the Southern lifestyle blog, Going For Grace.

The perfect Christmas recipe for gingerbread layer cake by Lauren Cermak of the Southern lifestyle blog, Going For Grace. The perfect Christmas recipe for gingerbread layer cake by Lauren Cermak of the Southern lifestyle blog, Going For Grace. The perfect Christmas recipe for gingerbread layer cake by Lauren Cermak of the Southern lifestyle blog, Going For Grace. The perfect Christmas recipe for gingerbread layer cake by Lauren Cermak of the Southern lifestyle blog, Going For Grace. With rich and tender cake layers spiked with coffee, this cake transforms your favorite holiday cookie into a decadent dessert. Paired perfectly with our favorite almond buttercream frosting, this layer cake is sure to put you in the holiday spirit! 

Gingerbread Layer Cake

INGREDIENTS:

1 cup unsalted butter, softened

1 1/4 cups light brown sugar, packed

1 cup granulated sugar

3 large eggs

1/2 cup unsulphured molasses

3 3/4 cups all-purpose flour

1 tablespoon ground ginger

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 1/2 cups hot coffee

DIRECTIONS:

Preheat oven to 350 degrees.

Grease two 9 inch round cake pans with baking spray and line the bottom of each cake pan with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on a medium speed until fluffy. This should take about 3 minutes.

Add eggs, one at a time, beating well after each addition.

Stir in the molasses.

In a separate bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda, and salt.

With mixer on low speed, begin adding in the flour mixture alternately with the coffee. Beginning and ending with flour mixture. Ex: 1 cup flour, half of the coffee, 1 cup flour, remainder of the coffee, remainder of flour.

Divide batter between pans.

Bake about 30-35 minutes. A toothpick should come out clean when inserted in the center of each cake.

Let cool in pan for about 15 minutes before inverting onto wire rack.

Cool completely before frosting. **

Spread the cinnamon almond buttercream (recipe below) between each layer and on the top and sides of the cake.

Garnish as desired.

 

Cinnamon Almond Buttercream

INGREDIENTS:

1 cup unsalted butter, softened

8 ounces cream cheese, softened

5 cups confectioners sugar

1 teaspoon cinnamon

1 teaspoon almond extract

DIRECTIONS:

Beat butter and cream cheese in electric mixer on medium speed until creamy and smooth.

Lower speed and add confectioners sugar, cinnamon, and almond extract.

Mix on high speed for about 2 minutes until frosting is smooth and fluffy!

 

** In order to get the most beautiful cake, I freeze my cake layers! Preferably overnight, but a few hours definitely helps too. Let them cool completely, wrap tightly in plastic wrap, and place in freezer. This helps the frosting go on so smooth with no cake crumbs! If planning to serve, I would pull the cake out of the freezer to frost about 3 hours prior. This gives plenty of time for the cake to come to room temperature.

 

Recipe adapted from Bake From Scratch.

 

 

2 Comments

  • Avatar of Lauren

    Mary

    December 11, 2018 at 8:44 pm

    Hello, beautiful cake. Where did you find the decorations?

    1. Avatar of Lauren

      Lauren

      December 11, 2018 at 8:53 pm

      Hi Mary! Thank you! All are from Target! I actually found them in the seasonal dollar section weeks ago, but I noticed they moved them to the Christmas section in ours now! I hope that helps!

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