I had such a wonderful holiday that I completely forgot my blogging duties! Despite my relative silence, I've been baking up a storm and have so much deliciousness to share over the next few weeks. This recipe is one of my favorites and has survived multiple recipe books (which is pretty telling for those who know me).
Whoever said gingerbread is exclusively for the holidays is dead wrong. I'll be making this cake so long as there is a slight chill outside.
Gingerbread Layer Cake with Cream Cheese Frosting
(makes 1 10" cake)
4 cups cake flour
1 tablespoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
4 teaspoons ground ginger
1 1/3 cups warm water
1 1/3 cups vegetable oil
1 1/3 cups molasses
2 eggs, room temperature
1 1/3 cups sugar
2 sticks unsalted butter, room temperature
1 package cream cheese, room temperature
1 teaspoon vanilla
1/2 teaspoon lemon zest
4 cups powdered sugar
2 tablespoons milk
- Preheat oven to 350 degrees. Line two 10" cake pans or 3 9" cake pans with parchment paper and grease with nonstick spray.
- In a large bowl, sift together all of the dry ingredients.
- In a separate bowl, whisk together the water oil and molasses.
- Add the wet ingredients to the dry and mix until there are no clumps.
- In the bowl of a standing mixer fitted with the whip attachment, beat the eggs and sugar together until they are pale and fluffy.
- Fold the egg mixture into the cake batter until just combined.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes or until a knife inserted comes out clean. Allow to cool completely before frosting.
- In the bowl of a standing mixer fitted with a paddle, beat together the butter, cream cheese, vanilla, and lemon zest.
- Incorporate powdered sugar one cup at a time (so as not to make a mess).
- When all 4 cups have been added, add the milk.
- Beat the mixture on medium speed for approximately 1 minute or until light and fluffy.
- Use immediately or store in the refrigerator for 2-3 days.