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5 from 1 vote

Gingerbread Cake

Sweet with a hint of spice this Gingerbread Cake is the perfect dessert for the holidays. 3 layers of utter goodness that you cannot pass up.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 1194kcal
Author: Tornadough Alli

Ingredients

Cake:

  • 1 cup butter softened
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 cup molasses
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp all-spice
  • 1 1/2 tsp ginger
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/4 cup mik
  • Decorators sugar optional
  • Cranberries optional

Filling:

  • 2 cups heavy whipping cream
  • 3 Tbs powdered sugar
  • 1 3.4 oz box white chocolate pudding
  • 1 tsp vailla
  • 3-4 Tbs milk

Cream Cheese Frosting:

  • 2 8 oz pkgs cream cheese, softened
  • 1 cup butter
  • 12 cup powdered sugar

Instructions

Cake:

  • Preheat oven to 350.
  • Spray 3" round cake pans with non-stick cooking spray and line with parchment paper, set aside.
  • In bowl with electric mixer or in bowl of stand mixer, mix together your butter and sugars until light and fluffy, about 2-3 minutes. Add in your molasses and eggs and keep mixing until smooth.
  • In another bowl mix together your flour, baking powder, baking soda and spices.
  • Alternate adding your flour mixture and milk into butter mixture in about 3 additions.
  • Once everything is blended, distribute evenly in prepared pans and bake for about 30 minutes or until cake springs back and toothpick comes out clean.
  • Remove from oven and let cool in pans for about 5 minutes, then run knife around edges of pans and turn cakes out onto wire racks to cool completes.

Filling:

  • In bowl of stand mixer add your whipping cream, powdered sugar and pudding mixture and beat on medium speed until thick and fluffy.
  • Add in your vanilla and milk one tablespoon at a time until you reach your desired consistency.

Cream Cheese Frosting:

  • In stand mixer beat together your cream cheese and butter until smooth.
  • Add in powdered sugar one cup at a time until desired consistency is reached.

To assemble:

  • Add one cake layer to cake round, turntable or cake stand.
  • Add about 1 cup of your filling into a piping bag with tip cut off.
  • Pipe an circle around the edge layer of cake to create a dam.
  • Spread about 3/4 of filling into center of cake.
  • Top with another layer and repeat this step and then top with final layer.
  • Frost top and outsides of cake with cream cheese frosting reserving about 1 cup.
  • Place reserved frosting in piping bag fitted with a 1M open star tip and pipe swirls around the top of cake.
  • If you want to create the indents around the cake, take an off-set spatula and gently press against frosting and spin cake and drag along cake until you reach the top.
  • Top your swirls with decorators sugar and cranberries if desired.

Nutrition

Calories: 1194kcal | Carbohydrates: 191g | Protein: 6g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 166mg | Sodium: 485mg | Potassium: 613mg | Fiber: 1g | Sugar: 163g | Vitamin A: 1615IU | Vitamin C: 0.3mg | Calcium: 178mg | Iron: 3.2mg