Easy Gingerbread Cake
Say hello to the best (and prettiest) gingerbread cake you will ever make in your life! Yes I know that is dramatic but I am serious. Moist cake + the perfect amount of spice + cream cheese frosting = YUMMM!
The best part is.... it is EASY! I am far from a baker but the cream cheese is so easy to work with (so easy I frosted this cake with a plastic knife) and I bought the gingerbread house already assembled and decorated so I didn't have to worry about that. Making a pretty cake is now easy as... cake? YES!
- 1 1/2 cups all-purpose flour
- 1 1/2 tsps baking powder
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/3 cup dark brown sugar lightly packed
- 2 large eggs room temperature
- 1/2 cup fancy molasses
- 1 tsp vanilla
- 1/2 cup buttermilk room temperature
Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
In a medium bowl, whisk flour, baking powder, salt, and spices. Set aside.
Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugars and beat on med-high until pale and fluffy (2-3mins).
Reduce speed and add eggs one at a time, fully incorporating after each addition. Add molasses and vanilla and mix until incorporated.
Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not over mix.
Spread batter evenly into prepared pans. Smooth the tops with a spatula.
Bake for approx. 25-30mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
Cream Cheese Frosting:
Beat butter and cream cheese until fluffy (2 mins). Add powdered sugar one cup at a time. Add vanilla and beat until fluffy (3 mins).
Place one layer of cake on a cake stand or serving plate. Top with 2/3 cup of frosting. Repeat with remaining layers and apply a thin coat of frosting all over the cake to crumb coat. Chill for 20mins. Frost the cake with a rustic pattern using the remaining buttercream.
Top with gingerbread and sprigs of rosemary if desired.