I mentioned that amongst our changes from our usual Christmas feast, this year I made dessert. I had seen a recipe for a gingerbread layer cake with cream cheese frosting online some weeks before Christmas.
Of course when I went to actually find said recipe, I hadn’t marked it down anywhere. Does that ever happen to you? So frustrating!
Well, I commenced a new search and was pleased to find this recipe from Good Housekeeping that seemed to be exactly like the original. The result was the most delicious, moist gingerbread cake, with a lemony cream cheese frosting that was a perfect complement. I had to even out the tops of the cake layers so they would lay flat and I couldn’t stop myself from eating the pieces I cut off- they were so good I made myself sick.
I wanted a wintry garnish, but wasn’t sure if a holly branch was toxic or something, so I put a sprig of rosemary and some dried cranberries
I just realized that this picture kind of looks like a Christmas Pac-Man.
My mom made this a couple days ago and she said she used orange instead of lemon zest and she said that it was yummy as well!
- 3 cup(s) all-purpose flour
- 1 tablespoon(s) ground ginger
- 1 1/2 teaspoon(s) ground cinnamon
- 3/4 teaspoon(s) baking soda
- 3/4 teaspoon(s) salt
- 1 jar(s) (12 ounces) light (mild) molasses, 1 1/2 cups
- 3/4 cup(s) (1 1/2 sticks) margarine, softened, substitute butter
- 3/4 cup(s) granulated sugar
- 2 large eggs
- 1 package(s) (16 ounces) confectioners' sugar
- 1 package(s) (8 ounces) cream cheese, softened
- 4 tablespoon(s) margarine, softened, substitute butter
- 2 teaspoon(s) freshly grated lemon peel
- Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line bottoms with waxed paper; grease paper. Dust pans with flour.
- In medium bowl, mix flour, ginger, cinnamon, baking soda, and salt. In 4-cup glass measuring cup, whisk molasses with 1 cup water.
- In large bowl, with mixer at low speed, beat margarine with granulated sugar until blended. Increase speed to high; beat until creamy, about 2 minutes, scraping bowl often with rubber spatula.
- Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. At low speed, alternately add flour mixture and molasses mixture, beginning and ending with flour mixture; beat until blended.
- Pour batter into pans and spread evenly. Stagger pans on 2 oven racks, so layers are not directly above one another. Bake 25 to 30 minutes, until toothpick inserted in center of each layer comes out clean.
- Cool layers in pans on wire racks 10 minutes. Run small knife around sides of pans to loosen layers. Invert layers onto wire racks to cool completely; discard waxed paper.
- In large bowl, with mixer at low speed, beat frosting ingredients just until blended. Increase speed to medium; beat until frosting is smooth and fluffy, about 2 minutes, constantly scraping bowl with rubber spatula. Makes about 2 1/2 cups frosting.
- Place 1 cake layer, rounded side down, on cake plate; spread with 1/3 cup frosting. Top with second layer; spread with another 1/3 cup frosting, then top with remaining layer. Frost top and side of cake with remaining frosting. Refrigerate if not serving right away.
- -I find that it's best to shave off the top of the cake layers to make them flatter on top if they're too domed.
- -It's easiest to frost the cake layers if they've been chilled in the fridge or freezer.