Gingerbread Layer Cake Recipes

Three-layer gingerbread cake with brown sugar cream cheese frosting is excellent.  This cake is excellent for holiday celebrations.

– 350 g (2 1/2 cups) all-purpose flour – 8 g (2 1/2 teaspoons) baking powder – 2.8 g (1/2 teaspoon) salt – 4 g (2 1/2 teaspoons) ground ginger – 4 g (2 1/2 teaspoons) ground cinnamon – 2 g (1 teaspoon) ground clove – 170 g (3/4 cup) unsalted butter, at room temperature

Ingredient

– 165 g (3/4 cup) granulated sugar – 55 g (1/4 cup) light brown sugar – 150 g (3 large) eggs, at room temperature – 8 g (2 teaspoons) pure vanilla extract – 250 g (3/4 cup) molasse – 180 g (3/4 cup) buttermilk

Direction

The smell of gingerbread in my kitchen over the holidays is great.  Gingerbread (cake, cookies, doughnuts, cinnamon rolls, or other delightful treats) includes ginger, cloves, nutmeg,  

1

 Add cinnamon with molasses for dark color and flavor.  This cake is nutmeg-free.  A classic three-layer gingerbread cake with brown sugar cream cheese icing.

2

Molasses is essential to gingerbread.  The cake gets a dark, rich hue, but more importantly, it gets that gingerbread flavor that complements the spices. 

3

Best flavor comes from unsulphured molasses.  This cake would not taste as good with blackstrap molasses' bitterness.

4

Buttermilk gives gingerbread cake a delightful tang that enhances the other tastes while adding little fat.  As an acidic element, it tenderizes the cake and makes it softer than milk.

5

Make frosting with full-fat cream cheese.  Try not to use cream cheese tubs, which are whipped and have more air and produce a runny frosting.

6

 Cream cheese blocks provide the highest stability.  For smooth frosting, bring cream cheese to room temperature.

7

Also See: 

 Gingerbread Layer Cake Recipes