Gingerbread Cake
Description
The holidays just aren't the same without gingerbread. This cake is perfect to serve your guests or to take to a gathering at Christmas time.
Ingredients
Gingerbread:
12 T. butter, melted
2 c. dark brown sugar
2 c. dark molasses
1 c. warm water
1 c. buttermilk, at room temperature
3 large eggs
2 T. ground ginger
1 T. ground cinnamon
3/4 t. ground cloves
1 1/2 t. salt
1 1/2 t. baking soda
1 1/2 t. baking powder
4 c. all-purpose flour
Cream Cheese Frosting:
2 - 8 oz. blocks cream cheese, softened
1/2 c. salted butter, softened
1 T. vanilla extract
6 c. powdered sugar
Directions
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Preheat oven to 350 degrees. Lightly grease three 9 inch round cake pans; line the bottoms with parchment paper.
In a large mixing bowl, whisk together melted butter, sugar, molasses, warm water, buttermilk and eggs; whisk in ginger, cinnamon, cloves, salt, baking powder and baking soda. Slowly add in flour; mix until just combined. Divide batter evenly into prepared baking pans.
Bake 30-35 minutes until a wooden toothpick inserted into the center comes out clean. Let cool in the pans for 5 - 10 minutes before removing and cooling completely on a wire rack.
Once cooled, make frosting. Beating butter and cream cheese in a large mixing bowl until smooth; beat in vanilla extract until just combined. Slowly add in powdered sugar until desired frosting consistency is reached.
Frost the top of each layer, the top and the sides.
16 servings.
Refrigerate leftovers.