Gingerbread Layer Cake with Cinnamon Cream-Cheese Frosting

Gingerbread Layer Cake with Cinnamon Cream-Cheese Frosting

Recipe by Jackie Bruchez of The Seaside Baker

Serves 10-12

For the cake

2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/8 tsp. cardamom
1/2 tsp. salt
3/4 cup vegetable oil
1 cup molasses
1 cup dark brown sugar
1/2 cup granulated sugar
3 large eggs
1 tsp. vanilla extract
1 cup hot water

For the frosting

8 oz. (1 block) full-fat cream cheese, room temperature
1/2 cup unsalted butter, room temperature
3 cups powdered sugar, sifted
1 tsp. cinnamon
1 tsp. vanilla extract
Sugared cranberries (recipe follows)

For the garnish

Gingerbread cookie
Cinnamon sticks
Star anise, optional 

Preheat oven to 350°F. Line the bottom of two 8- or 9-inch round baking pans with parchment paper rounds. Grease and flour the sides of the pans. 

In a large bowl, whisk together flour, baking powder, baking soda, spices and salt. Set aside. 

In a separate large bowl, beat oil, molasses and sugars on medium speed until mixture is light and airy. Scrape down bowl and add eggs, one at a time, until fully incorporated. Stir in vanilla extract. 

With beaters running on low, gradually add in flour mixture, mixing until just combined. Batter will be thick and lumpy. Scrape down sides of bowl and add hot water. Mix on low until batter is smooth. 

Evenly pour batter into pans and bake for 25-28 minutes or until a knife inserted into the center comes out clean. Cool cakes for 15 minutes in pans then transfer to a rack to cool completely. 

Meanwhile, to make the frosting, beat the cream cheese and butter until light and smooth. Add powdered sugar, cinnamon and vanilla and beat until combined. Increase mixer speed to high and beat frosting until light and airy, about 4-5 minutes. 

If needed, level the cakes by cutting off the domes using a serrated knife. Place one cake layer on a cake stand or serving plate. Evenly spread about 3/4 cup of frosting on the layer. Top with second layer and spread the remaining frosting over the top and sides of the cake. Garnish with sugared cranberries (below), gingerbread men, cinnamon sticks and star anise, if desired. 

Sugared Cranberries

1 cup granulated sugar
1 cup water
1 cup fresh cranberries
1/3 cup sanding sugar

Combine granulated sugar and water in a small pan over medium heat. Bring to a simmer, stirring until sugar dissolves. Once simmering, remove from heat and cool syrup for 10 minutes.

Place cranberries in a large bowl and pour the syrup over the top. Stir gently to coat the cranberries with the syrup. Let cool completely, cover with plastic wrap, and refrigerate for at least 2 hours.

Once cranberries have steeped, and are now cold, drain into a colander. Place sanding sugar in a shallow dish. Add the cranberries in small batches, rolling to coat with sugar. Spread sugared cranberries in a single layer on a parchment-lined baking sheet. Let cranberries sit at room temperature until dry, about 1 hour. Store cranberries in an airtight container for up to one week.

TIP: Sanding sugar is the large crystal sugar you find in the decorating section of any baking aisle.

3 Holiday Cakes That Taste as Good as They Look

For more of Jackie’s amazing festive holiday cake recipes, read the full profile here.