Gingerbread Layer Cake with Cinnamon Buttercream

Discovered this website with beautiful cake recipes. Tried the gingerbread cake recipe, but Used a cinnamon buttercream frosting instead since our friend’s daughter did not like cream cheese. I made some gingerbread cookies to decorate the cake. 

GINGERBREAD LAYER CAKE (~from livforcake)

INGREDIENTS

Gingerbread Cake:

·        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 do NOT use blackstrap

·        1 tsp vanilla

·        1/2 cup buttermilk room temperature

Cream Cheese Frosting:

·        1 cup unsalted butter room temperature

·        6 oz cream cheese full fat, room temperature

·        3 cups powdered sugar

·        1 tsp vanilla

INSTRUCTIONS

Gingerbread Cake:

1.      Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.

2.      In a medium bowl, whisk flour, baking powder, salt, and spices. Set aside.

3.      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).

4.      Reduce speed and add eggs one at a time, fully incorporating after each addition. Add molasses and vanilla and mix until incorporated.

5.      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 overmix.

6.      Spread batter evenly into prepared pans. Smooth the tops with a spatula.

7.      Bake for approx. 25-30mins or until a toothpick inserted into the center comes out mostly clean.

8.      Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Cream Cheese Frosting:

1.      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).

Assembly:

2.      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.

3.      Top with gingerbread and sprigs of rosemary if desired.

Cinnamon Buttercream Frosting (~from the beachhousekitchen.com)

Ingredients:

·     Cinnamon Buttercream:

·     1 cup two sticks unsalted butter

·     1 tsp. vanilla extract

·     2 cups confectioner's sugar

·     2 1/2 tsp. ground cinnamon

·     2-3 Tbsp. heavy cream

Directions

1.    Cinnamon Buttercream Frosting: In bowl of stand mixer fitted with a whisk attachment, beat butter at medium speed until light and fluffy, about 2-3 minutes.

2.    Add vanilla and continue to beat until blended. Add in the powdered sugar and cinnamon. Beat until well blended. Add heavy cream, one tablespoon at a time, until you've reached desired spreading consistency.