As Christmas music is playing around the house, the tree is lit and the kitchen is buzzing, creating this Gingerbread Layer Cake is going to be a special treat for our christmas table.
The flavor of gingerbread is all around us throughout December and is one of the coziest flavors of all. Whether you are baking gingerbread cookies, decorating gingerbread houses or drinking ginger chai tea, this is one of my favorite flavors that really spices up the season. Layers of moist gingerbread cake, fluffy spiced cream cheese icing and topped with sparkly sugared cranberries and rosemary. There is nothing more magical than that!
Four layers of gingerbread cake is made with buttermilk and sour cream to ensure a super moist texture. Molasses and brown sugar are key ingredients in this cake that creates a deep rich and nutty flavor and although ginger is the focus, cinnamon and cloves add warmth and a perfect amount of spice!
Gingerbread layered with equal portions of spiced cream cheese is the perfect compliment to this cake. Cream together cream cheese, butter, vanilla extract, cinnamon and powdered sugar for a fluffy and creamy icing that can be spread evenly between layers. I love the simplicity of the Gingerbread Layer Cake, allowing the flavors to shine through and leaving the cake layers “naked” !Print
Gingerbread Layer Cake
- 2 ½ Cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 Tbsp Ginger
- 1 tsp Cinnamon
- ½ tsp Cloves
- ½ tsp Salt
- 3 Eggs
- 1 Cup Light Brown Sugar
- ¾ Cup Molasses
- ½ Cup Vegetable Oil
- ½ Cup Buttermilk
- ½ Cup Sour Cream
- Preheat oven to 350 degrees F and prepare (4) 6 inch cake pans with non stick spray and parchment paper lining the bottom of the pan
- In large bowl, combine the flour, baking soda, baking powder, ginger, cinnamon, cloves and salt; set aside
- In a mixing bowl with paddle attachment, cream together the oil, sugar and molasses
- Add eggs and sour cream and mix until combined
- Alternating with the buttermilk, add in the flour mixture; scraping the sides in between each addition
- Divide the cake batter between the four 6 inch cake pans
- Bake at 350 degrees F for 15-20 minutes or until toothpick inserted in center of the cake comes out clean
- Remove the cakes from the pan and allow them to cool at room temperature
- Once the cake is cooled, layer cakes with spiced cream cheese icing, finishing with spiced cream cheese on top
- Garnish the cake with sugared cranberries and sugared rosemary
- Serve or refrigerate until ready to serve
Spiced Cream Cheese Icing
- ½ Cup Unsalted Butter
- 8 ounces Cream Cheese
- 2 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 4 Cups Powdered Sugar
- In the bowl of a stand mixer fitted with paddle attachment, combine the butter, cream cheese and vanilla extract and beat until smooth
- Slowly add in the powdered sugar and cinnamon
- Mix on high speed until the cream cheese icing is smooth and fluffy
Sugared Rosemary and Cranberries
- ½ Cup Granulated Sugar
- ½ Cup Water
- 6 Rosemary Sprigs
- In a small saucepan, combine water and sugar and bring to a boil
- Once the sugar is dissolved shut the heat off and remove from the stove.
- Pour fresh cranberries and the rosemary sprigs into the simple syrup and gently stir.
- Allow the cranberries and rosemary sprigs to sit in the simple syrup for 10 minutes
- Remove the cranberries and rosemary sprigs from the simple syrup and lay them on parchment paper keeping them all separated.
- Once the cranberries and rosemary sprigs have cooled off, dredge them in granulated sugar
- Garnish the cake