Gingerbread Layer Cake
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 0 hours
- Yield: 12 people 1x
Ingredients
Scale
- 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
Instructions
- 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
Find it online: https://joyoliver.com/gingerbread-layer-cake/