GINGERBREAD CAKE WITH CREAM CHEESE FROSTING
As with most gingerbreads, this cake only gets better with time. When it's first baked, it will be light and cakey. If you wrap it and let it sit a day, it will become even more moist and the warm spices will intensify. Either way, it's homey and delicious and perfect for your holiday table. And if you don't have gingerbread cookies to decorate the bottom with, don't worry. This cake can easily stand alone and still impress.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottom of each with a parchment round.
- Stir together the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl and set aside.
- Combine the brown sugar and butter in another large bowl and beat with an electric mixer on high speed, scraping down sides of bowl with a rubber spatula as needed, until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined (it's fine if the mixture looks a little curdled).
- Stir the molasses into the boiling water in a large spouted measuring cup. With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the molasses mixture, beginning and ending with the flour. Scrape down the sides of the bowl, increase the speed to medium and beat just until smooth.
- Divide the batter between the prepared pans and bake until a tester inserted into the center comes out with just a few crumbs attached, 22 to 27 minutes. Let the cakes cool completely in the pans on a wire rack. Once cool, invert the cakes onto the rack, then peel off and discard the parchment.
- For the frosting: Combine the butter and cream cheese in a clean mixer bowl. Beat on high speed until light and fluffy, about 2 minutes. Reduce the speed to low and gradually add the confectioner's' sugar, beating until combined. Add the vanilla and gradually increase the speed to high. Beat until the frosting is light and fluffy, adding up to 1 tablespoon of milk if needed so the frosting is spreadable.
- Place one cake layer flat-side down on a cake stand or platter. Top with about 3/4 cup of the frosting, spreading almost to the edges using an offset spatula. Place the remaining cake layer on top, flat-side up. Spread the remaining frosting on the entire cake and smooth the top and sides with the offset spatula. Refrigerate the cake while you decorate the gingerbread cookies.
- For the decorations: Meanwhile, microwave the white chocolate chips in a microwave-safe bowl until just melted. (Alternatively, melt the chips in a heatproof bowl set over a pan of simmering water; do not let bowl touch the water.) Let cool slightly and put into a piping bag fitted with a small plain tip (or use a plastic ziptop bag with the corner snipped off). Pipe eyes and smiles on the gingerbread cookie faces.
- Arrange the merry gingerbread men side by side around the bottom edge of the cake, pressing in slightly to adhere. Sprinkle the top of the cake with the nonpareils.
GINGERBREAD LAYER CAKE WITH CANDIED KUMQUATS
Categories Ginger Dessert Bake Christmas Cream Cheese Winter Kumquat Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 30
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour three nonstick 9-inch-diameter cake pans with 1 1/2-inch-high sides. Bring cola to boil in heavy medium saucepan. Remove from heat; whisk in baking soda, then molasses. Transfer to large bowl; cool to room temperature. Whisk flour and next 6 ingredients in medium bowl to blend. Whisk sugar, oil, and eggs into molasses mixture. Whisk in dry ingredients. Divide batter among prepared pans (about 1 2/3 cups batter for each).
- Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; cool cakes completely.
- For candied kumquats:
- Bring first 5 ingredients to boil in heavy large skillet, stirring to dissolve sugar. Scrape in seeds from vanilla bean; add bean. Add kumquats; reduce heat to medium and simmer until almost tender, stirring often, about 6 minutes. Using slotted spoon, transfer kumquats to plate. Boil syrup until reduced to 2/3 cup, stirring often, about 8 minutes. Cool syrup.
- For frosting:
- Stir brown sugar and whipping cream in heavy small saucepan over medium heat until sugar dissolves; cool caramel completely. Transfer 1/4 cup caramel to small bowl and reserve. Using electric mixer, beat cream cheese, butter, and vanilla in large bowl until smooth. Beat remaining caramel into frosting until well blended.
- Chop enough candied kumquats to measure 1/3 cup; mix in small bowl with 1 tablespoon kumquat syrup. Place 1 cake layer on platter. Spread 3/4 cup frosting over. Dot with half of chopped-kumquat mixture. Drizzle with half of reserved caramel. Top with second cake layer. Spread 3/4 cup frosting over. Dot with remaining chopped-kumquat mixture. Drizzle with remaining reserved caramel. Top with third cake layer. Spread remaining frosting over top and sides of cake. Arrange enough sliced kumquats in single layer atop cake just to cover. Mix pecans and ginger in small bowl. Press nut mixture halfway up sides of cake. Chill 1 hour. (Cake can be made 1 day ahead. Cover cake with cake dome; chill overnight. Cover remaining kumquat syrup; let stand at room temperature.) Drizzle some kumquat syrup over kumquats atop cake. Serve cake cold or at room temperature.
GINGERBREAD LAYER CAKE WITH CREAMY MASCARPONE FROSTING
Leveling the tops of the cakes helps them to stack neatly and makes a smooth surface for frosting. For easier trimming, refrigerate the cooled cake layers for about an hour before slicing off the tops with a long serrated knife.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h5m
Yield Makes one 8-inch layer cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter three 8-inch round cake pans and line with parchment. Butter parchment and dust with flour, tapping out excess.
- Combine boiling water and baking soda in a medium bowl. Sift flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and 3/4 teaspoon salt into a large bowl.
- Beat butter with a mixer on high speed until pale and fluffy. Add brown sugar and beat until fluffy. Beat in molasses, grated ginger, baking soda mixture, and flour mixture. Beat in eggs.
- Divide batter evenly among pans. Bake until a toothpick inserted into center of each comes out with moist crumbs attached, 30 to 35 minutes. Let cakes cool in pans set on wire racks for 15 minutes. Turn out cakes onto racks and let cool completely.
- Trim top of each cake using a serrated knife to create a level surface. Transfer 1 cake to a platter. Spread 1 1/4 cups frosting over the top. Top with another cake. Spread 1 1/4 cups frosting over the top. Top with remaining cake. Spread a generous 1/2 cup frosting in a thin layer over top and sides of cake to create a crumb coat. Refrigerate until firm, about 30 minutes. Spread remaining frosting over top and sides of cake using a mini offset spatula to make small swoops on top. Refrigerate for 30 minutes.
GINGERBREAD LAYER CAKE
Make and share this Gingerbread Layer Cake recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- FOR THE FROSTING: Whisk sugar, flour, cornstarch, and salt together in medium saucepan. Slowly whisk in milk until smooth. Cook over medium heat, whisking constantly and scraping corners of saucepan, until mixture is boiling and is very thick, 5 to 7 minutes. Transfer milk mixture to wide bowl and let cool completely, about 2 hours. (Note: Transferring the milk mixture to a wide bowl will ensure that it cools within 2 hours.).
- FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 8-inch round cake pans and line pans with parchment paper; set aside). Whisk flour, cocoa, ground ginger, baking powder, cinnamon, salt, pepper, and cayenne together in large bowl; set aside. Whisk coffee, molasses, and baking soda in second large bowl until combined. To the coffee/molasses mixture add sugar, oil, eggs, and fresh ginger to coffee mixture and whisk until smooth.
- Whisk coffee mixture above into flour mixture until smooth. Pour 1 1/3 cups batter into each prepared pan. (Note: Baking four thin cake layers two at a time eliminates the need to halve thicker layers.). Bake until toothpick inserted in center of cake comes out clean, 12 to 14 minutes. Let cakes cool in pans on wire rack for 10 minutes. Invert cakes onto wire rack and peel off parchment; reinvert cakes. Wipe pans clean with paper towels. Grease and flour pans and line with fresh parchment. Repeat baking and cooling process with remaining batter.
- TO COMPLETE THE FROSTING: Using stand mixer fitted with paddle, beat butter on medium-high speed until light and fluffy, about 5 minutes. Add cooled milk mixture and vanilla; mix on medium speed until combined, scraping down bowl if necessary. Increase speed to medium-high and beat until frosting is light and fluffy, 3 to 5 minutes.
- TO FINISH: Place 1 cake layer on platter or cardboard round. Using offset spatula, spread 3/4 cup frosting evenly over top, right to edge of cake. Repeat stacking and frosting with 2 more cake layers and 1 1/2 cups frosting. Place final cake layer on top and spread remaining frosting evenly over top and sides of cake. Garnish top of cake with crystallized ginger, if using. Refrigerate cake until frosting is set, about 30 minutes. (Cake can be refrigerated, covered, for up to 2 days. Let cake come to room temperature before serving.).
Nutrition Facts : Calories 710.7, Fat 39.5, SaturatedFat 17.6, Cholesterol 111.8, Sodium 386, Carbohydrate 87.3, Fiber 1.5, Sugar 61.9, Protein 5.5
More about "gingerbread layer cake recipes"
GINGERBREAD LAYER CAKE - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 15Estimated Reading Time 4 minsCategory Christmas, Dessert, Main DishTotal Time 50 mins
- In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, salt, baking powder, and baking soda.
- In the bowl of a stand mixer, beat butter and brown sugar on medium until light and fluffy, about 5 minutes.
GINGERBREAD LAYER CAKE - FOOD DUCHESS
From foodduchess.com
Cuisine AmericanCategory BakingServings 12Total Time 1 hr 25 mins
- In a large saucepan over medium heat add the sugar and water. Stir occasionally until the sugar has dissolved and the mixture begins to boil.
- Preheat oven to 350°F, and prepare three 6” cake pans with cooking spray and parchment. In a medium to large sized mixing bowl, add the flour, baking powder, salt, cinnamon, ground ginger, and allspice, then whisk together to combine.
- In a stand mixer, fitted with the whip attachment, beat together the butter and cream cheese at medium-high speed for about 2 minutes. Scrape the sides of the bowl, then add in the confectioners sugar in small additions, beating on low between each addition, scraping at the sides between. After all the sugar has been added, add in the vanilla, salt, and heavy cream, and beat on low to combine. Turn stand mixer to medium-high speed and beat for 2-3 minutes. The frosting should look creamy and light, and should be very easy to work with.
RECIPE: GINGERBREAD LAYER CAKE RECIPE | AMERICA'S TEST …
From kcet.org
Estimated Reading Time 3 mins
GINGERBREAD LAYER CAKE – SMITTEN KITCHEN
From smittenkitchen.com
GINGERBREAD LAYER CAKE | COOK'S ILLUSTRATED
From cooksillustrated.com
GINGERBREAD LAYER CAKE RECIPE - SUGAR & SPARROW
From sugarandsparrow.com
GINGERBREAD CHOCOLATE LAYER CAKE | SYSCO FOODIE
From foodie.sysco.com
GINGERBREAD LAYERED CAKE WITH EGGNOG ICING - LINGER
From lingeralittle.com
GINGERBREAD LAYER CAKE | COOK'S ILLUSTRATED RECIPE
From cooksillustrated.com
GINGERBREAD LAYER CAKE - HOUSE & HOME
From houseandhome.com
GINGERBREAD LAYER CAKE RECIPE | MYFOODBOOK
From myfoodbook.com.au
HOW TO MAKE A GINGERBREAD HOUSE CAKE - FOOD NETWORK
From foodnetwork.com
GINGERBREAD LAYER CAKE — STYLE SWEET
From stylesweet.com
GINGERBREAD LAYER CAKE {WITH BROWN SUGAR & BOURBON FROSTING}
From sugarspunrun.com
HOLIDAY GINGERBREAD LAYER CAKE + VIDEO • HIP FOODIE MOM
From hipfoodiemom.com
GINGERBREAD LAYER CAKE RECIPE BY HOOD - THE DAILY MEAL
From thedailymeal.com
GINGERBREAD HOUSE LAYER CAKE - THE CAKE CHICA
From thecakechica.com
GINGERBREAD LAYER CAKE WITH CINNAMON CREAM RECIPE
From food.com
GINGERBREAD LAYER CAKE RECIPE | EASY & IMPRESSIVE …
From lifeloveandsugar.com
GINGERBREAD LAYER CAKE - THE SWEET OCCASION
From thesweetoccasion.com
GINGERBREAD LAYER CAKE WITH CREAM CHEESE FROSTING AND CANDIED ...
From epicurious.com
OLD FASHIONED GINGERBREAD LAYER CAKE - UNPEELED JOURNAL
From unpeeledjournal.com
LEMONY GINGERBREAD LAYER CAKE RECIPE - CARLA HALL | FOOD & WINE
From foodandwine.com
GINGERBREAD LAYER CAKE - MCKENZIE'S FOODS
From mckenziesfoods.com.au
GINGERBREAD LAYER CAKE WITH CREAM CHEESE FROSTING
From thesaltedsweets.com
ELEGANT GINGERBREAD LAYER CAKE WITH RASPBERRIES
From foodnetwork.ca
GINGERBREAD LAYER CAKE – FINGER LAKES CONNECTED
From fingerlakesconnected.com
RECIPE: GINGERBREAD LAYER CAKE - FOOD NEWS
From foodnewsnews.com
BEST ANNA OLSON'S BEST GINGERBREAD RECIPES TO ... - FOOD NETWORK …
From foodnetwork.ca
MOIST GINGERBREAD LAYER CAKE RECIPE FOR CHRISTMAS
From kitchenfunwithmy3sons.com
GINGERBREAD LAYER CAKE RECIPE - MERRY ABOUT TOWN
From merryabouttown.com
GINGERBREAD LAYER CAKE | STEPHIE COOKS
From stephiecooks.com
GINGERBREAD LAYER CAKE — KITCHEN BLISS
From kitchenbliss.ca
GINGERBREAD LAYER CAKE WITH BROWN-BUTTER ICING - CHATELAINE
From chatelaine.com
THE BEST GINGERBREAD LAYER CAKE - COACH CHEF KIM
From chefkimihou.com
FESTIVE GINGERBREAD LAYER CAKE | THE NEFF KITCHEN
From theneffkitchen.com.au
GINGERBREAD LAYER CAKE, FOR A HOLIDAY SEASON LIKE NO OTHER - MAMA …
From natachasanzcaballero.com
GINGERBREAD CAKE WITH BLUEBERRY COOKIE BUTTER FILLING - FOOD …
From foodmeanderings.com
GINGERBREAD LAYER CAKE RECIPE — BRIT + CO - BRIT + CO
From brit.co
GINGERBREAD LAYER CAKE - COOKING FOR MY SOUL
From cookingformysoul.com
GINGERBREAD LAYER CAKE WITH CINNAMON FROSTING - SUGAR AND SOUL
From sugarandsoul.co
GINGERBREAD LAYER CAKE - IN BLOOM BAKERY
From inbloombakery.com
ONE-LAYER GINGERBREAD CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
You'll also love