Gingerbread Cake
By Pate Giltner
Gingerbread Cake
By Pate Giltner
Yield/Serves:
Serves 8-12
Gingerbread Cake:
- 2/3 cup molasses
- 1 cup vegetable or canola oil
- 1 cup brown sugar
- 2 teaspoons vanilla
- 3 eggs
- 1 cup sour cream
- 3 1/2 cup flour
- 1 1\2 teaspoon baking powder
- ½ teaspoon baking soda
- 5 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 2 teaspoons allspice
- 1 teaspoon cloves
- ½ teaspoon salt
- 1 tablespoon cocoa powder
Spiced Maple Cream Cheese Frosting:
- 1 8-ounce package of cream cheese
- ½ cup butter
- 4-5 cups of powdered sugar
- ¼ cup maple syrup
- ½ tsp vanilla
- ½ teaspoon cinnamon
- ½ teaspoon ginger
For the Gingerbread cake, pre heat the oven to 350°F.
Add the molasses, oil, vanilla, and sugar to a large bowl and mix until combined. Mix in the eggs one at a time. Add in the sour cream and stir until combined.
Add in the dry ingredients and mix until there are no streaks of flour left and the batter is well mixed.
Split the batter between two lined and greased 8 inch cake pans. Bake for 25-30 minutes. Cool cakes completely.
For the frosting, beat the cream cheese and butter together until smooth. Add in 4 cups of powdered sugar and slowly beat until combined. Add in the maple syrup, vanilla, and spices and mix.
*If the icing is too runny, add in the remaining cup of powdered sugar.
Assembly: Once cakes have cooled, place first cake on cake stand. Spread frosting ontop to the edges. Place second cake ontop.
Spread frosting on top and sides as desired. To decorate add sugared cranberries, star anise or gingerbread cookies to the top and sides.
Assembly: Once cakes have cooled, place first cake on cake stand. Spread frosting ontop to the edges. Place second cake ontop.
Spread frosting on top and sides as desired. To decorate add sugared cranberries, star anise or gingerbread cookies to the top and sides.