Title : Gingerbread Cake (Scratch) with Spiced Cream Cheese Frosting
link : Gingerbread Cake (Scratch) with Spiced Cream Cheese Frosting
Gingerbread Cake (Scratch) with Spiced Cream Cheese Frosting
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Gingerbread Cake (Scratch) with Spiced Cream Cheese Frosting - Mmmmmmmm….there’s just nothing better than scratch Gingerbread Cake for the holidays! Now that fall has arrived, my cravings for all things cozy and spiced are in full swing! Are you having those cozy cravings too?
I think you’re going to LOVE today’s scratch recipe for Gingerbread Cake with Spiced Cream Cheese Frosting!!
This gingerbread layer cake recipe is amazingly moist, flavorful and delicious. The spiced aroma that will fill your kitchen is almost reason enough to bake the cake! Ahhhhh….
Before we made this recipe, I had always associated gingerbread with cookies or a holiday treat, but not an actual spiced gingerbread layer cake. I didn’t realize what I was missing!
What I love about this dessert is that it incorporates all of the flavors of gingerbread into fluffy cake layers. The Spiced Cream Cheese filling and frosting pair beautifully with the gingerbread cake layers. It’s a match made in heaven.
INGREDIENTS
FOR THE GINGERBREAD LAYERS
- 1 1/2 cups (300g) sugar
- 1 1/2 sticks (170g) unsalted butter, slightly softened
- 3 large eggs
- 3 cups (363g) all purpose flour
- 1 teaspoon (4g) baking powder
- 1 teaspoon (5g) baking soda
- 1/2 teaspoon (3g) salt
- 2 teaspoons (4g) ground ginger
- 3 teaspoons (6g) ground cinnamon
- 1/2 teaspoon (1g) nutmeg
- 1 cup (236g) hot water
- 1/3 cup (65g) vegetable oil
- 1/2 cup (160g) molasses
FOR THE SPICED CREA
- 1 1/2 cups (300g) sugar
- 1 1/2 sticks (170g) unsalted butter, slightly softened
- 3 large eggs
- 3 cups (363g) all purpose flour
- 1 teaspoon (4g) baking powder
- 1 teaspoon (5g) baking soda
- 1/2 teaspoon (3g) salt
- 2 teaspoons (4g) ground ginger
- 3 teaspoons (6g) ground cinnamon
- 1/2 teaspoon (1g) nutmeg
- 1 cup (236g) hot water
- 1/3 cup (65g) vegetable oil
- 1/2 cup (160g) molasses
FOR THE SPICED CREAM CHEESE FROSTING
- 1 1/2 cups (3 sticks) (339g) unsalted butter, softened
- 1 1/2 packages (339 g) cream cheese (no need to soften to room temp)
- 2 teaspoons (4g) cinnamon
- 1/2 teaspoon (1g) nutmeg
- 1 teaspoon ground ginger (2g) *sift if clumpy
- 6 to 6 1/2 cups (690g - 748g) more if needed confectioners’ sugar, sifted
full instructions please see : www.mycakeschool.com
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