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CHRISTMAS GINGERBREAD CAKE Recipe

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This recipe for CHRISTMAS GINGERBREAD CAKE, by , is from The Hickman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
patty hickman

Category:
Category:

Ingredients:  
Ingredients:  
GINGERBREAD

12 T melted butter
2 c brown sugar
2 c molasses
1 c warm water
1 c buttermilk (room temperature)
3 large eggs
2 T ground ginger
1 T cinnamon
3/4 tsp ground cloves
1 1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
4 c flour

CREAM CHEESE FROSTING

2 - 8oz blocks of cream cheese softened
1/2 c salted butter, softened
1 T vanilla
6 c powdered sugar

Directions:
Directions:
PREHEAT OVEN TO 350*. LIGHTLY GREASE THREE 9 IN ROUND PANS AND LINE THE BOTTOMS WITH PARCHMENT PAPER.

IN LARGE MIXING BOWL, WHISK TOGETHER MELTED BUTTER, BUTTERMILK AND EGGS. WHISK IN GINGER, CINNAMON, CLOVES, SALT, BAKING POWDER AND BAKING SODA. SLOWLY ADD IN FLOUR AND MIX UNTIL JUST COMBINED.

DIVIDE BATTER EVENLY INTO PREPARED BAKING PANS. BAKE IN THE PREHEATED OVEN FOR 30-35 MINUTES UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN.

LET THE CAKES COOL IN THE PANS FOR 5 TO 10 MINUTES BEFORE REMOVING AND COOLING COMPLETELY ON A WIRE RACK.

ONCE COOLED, MAKE YOUR FROSTING BY 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 YOU REACH YOUR DESIRED CONSISTENCY. LAYER THE CAKE TOGETHER, FROSTING BETWEEN EACH LAYER AND ON TOP

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
25 min

 

 

 

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