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


– 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


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,  


 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.


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


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


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.


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.


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


Also See: 

 Gingerbread Layer Cake Recipes