Gingerbread Layer Cake
This gingerbread layer cake with cream cheese buttercream is perfect for the holidays!
Ingredients
Gingerbread cake layers:
- 1 cup (226 grams) unsalted butter , softened to room temperature
- 2 cups (426 grams) light or dark brown sugar
- 3 large eggs
- 1 teaspoon vanilla
- ¾ cup (255 grams) molasses
- 3 ¾ cup (450 grams) all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 ½ teaspoon ground cinnamon
- 1 ½ cup (340 grams) brewed coffee
Cream cheese buttercream:
- 8 ounces (226 grams) cream cheese , softened to room temperature
- 1 cup (226 grams) unsalted butter , softened to room temperature
- 6 cups (681 grams) powdered sugar , sifted
- ¼ teaspoon salt
- 1 vanilla bean , split and seeds scraped out (see Notes)
Rum simple syrup cake soak (optional):
- ¼ cup (56 grams) water
- ¼ cup (53 grams) light or dark brown sugar
- 1 tablespoon spiced rum
Sugared cranberries and herbs (optional):
- ½ cup (113 grams) water
- 1 ½ cup (300 grams) granulated sugar , divided
- 2 cups (200 grams) fresh cranberries (200 grams)
- Sprigs of rosemary and/or sage leaves
Instructions
To make the cake layers:
- Preheat oven to 350°F. Line two or three 8 or 9-inch cake pans with parchment paper and grease with butter and flour or non-stick baking spray.
- Beat the butter and brown sugar with an electric mixer until pale and creamy, about 3-4 minutes on high.
- Add the eggs one at a time, mixing and scraping the bowl down after each addition. Mix in the vanilla and molasses.
- In a separate bowl combine the flour, baking powder, baking soda, salt, ginger and cinnamon. Add to the molasses mixture in 3 additions alternating with the brewed coffee. Scrape down the bowl as needed, and mix only just combined.
- Divide the cake batter between the prepared cake pans. Bake until edges pull away from the pan and the centers of the cake bounce back when gently pressed, about 25-30 minutes.
- Let cakes cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
- Make ahead: Cake layers can be made in advance. Wrap in plastic wrap and store in the fridge for up to 3 days or in the fridge for 1 month or more.
To make the buttercream:
- Beat the cream cheese and butter until smooth. Add the powdered sugar, salt, and vanilla bean seeds and beat on high speed until light and creamy, 2-3 minutes.
To make the simple syrup cake soak (optional):
- Heat the water, brown sugar, and rum over the stove or in the microwave until sugar is dissolved.
To assemble the cake:
- Place one cake layer on a cake stand or plate and brush with some simple syrup, if using. Cover with approximately ⅔ cup of the buttercream.
- Repeat with remaining cake layers.
- Frost assembled cake completely with buttercream, as desired. Decorate with sugared cranberries and herbs, if desired.
- Store cake in fridge until ready to serve. Cake will last for up to 5 days but will be best within a few days of baking and assembly.
To make the sugared cranberries and herbs (optional):
- Heat the water and ½ cup of the sugar over the stove or microwave until sugar is dissolved.
- Add cranberries and stir until completely covered with the syrup. Remove cranberries with a slotted spoon and place on a wire rack set over a sheet pan. Repeat with rosemary sprigs and sage leaves.
- Let dry for at least 1 hour.
- Toss cranberries and herbs with remaining sugar until completely covered. If making in advance of decorating cake, be sure sugared cranberries and herbs are completely dry before storing.
Video
Notes
- In place of the vanilla bean, you can instead use 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste.
- The rum simple syrup cake soak is optional, but adds flavor and moisture. Butter cakes have a tendency to have a drier crumb, especially if over baked. The cake soak will help with that!
Calories: 1056kcal, Carbohydrates: 175g, Protein: 7g, Fat: 39g, Saturated Fat: 24g, Cholesterol: 143mg, Sodium: 295mg, Potassium: 540mg, Fiber: 2g, Sugar: 141g, Vitamin A: 1269IU, Vitamin C: 2mg, Calcium: 143mg, Iron: 4mg
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