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Gingerbread Layer Cake

Gingerbread Layer Cake
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Indulge in the warmth of the holiday season with this delightful Gingerbread Layer Cake. Featuring moist, spiced layers infused with ginger, cinnamon, and cloves, this cake is layered with a rich cream cheese frosting that complements its festive flavors perfectly. Topped with charming mini gingerbread cookies, it’s an eye-catching centerpiece for any gathering.

Ingredients

Scale
  • 315 g all-purpose flour
  • 150 g dark brown sugar
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 2 1/4 tsp ground ginger
  • 2 1/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 165 g unsulphured molasses (or dark syrup)
  • 360 g sour cream (room temperature)
  • 110 g vegetable oil (e.g., avocado oil or canola oil)
  • 3 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 300 g butter
  • 150 g full-fat cream cheese
  • 550 g powdered sugar
  • 1/2 tsp vanilla paste
  • Mini Gingerbread Cookies

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round baking pans.
  2. In a mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and spices.
  3. In another bowl, mix molasses, sour cream, oil, eggs, and vanilla until smooth.
  4. Combine wet and dry ingredients until just mixed.
  5. Divide batter between pans and bake for 25–30 minutes or until a toothpick comes out clean.
  6. Cool cakes in pans briefly before transferring to a rack to cool completely.
  7. For frosting, beat butter and cream cheese until creamy; add powdered sugar gradually until fluffy.
  8. Frost cooled cake layers and decorate with mini gingerbread cookies on top.

Nutrition

Find it online: https://recipesbypenelope.com/gingerbread-layer-cake/