Gingerbread Cake

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3 tsp Molasses

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, light
  • 1 1/2 tsp Cinnamon, ground
  • 1 pinch Cloves, ground
  • 3 cups Confectioners' sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 2 sticks Butter
  • 1/2 cup Buttermilk
  • 6 oz Cream cheese
  • 1/4 cup Milk

• Beer, Wine & Liquor

  • 3 tsp Rum, dark

• Other

  • 2 tbsp Bailey's

Found on platedcravings.com

Description

Directions

• Preheat oven to 350°F (177°C) and grease and flour four 6-inch cake pans and line the bases with baking parchment.
• Warm up the milk in a small saucepan and add to the bowl of your stand mixer fitted with the paddle attachment. Add molasses and stir until combined. Let sit for a short moment to cool down.
• In a medium bowl, combine the flour, baking powder, baking soda, sugar, salt, and spices. Set aside.
• Add the vegetable oil, buttermilk, eggs, rum and vanilla to the molasses and milk mixture and mix well at low speed until combined. Add the dry ingredients and whisk into a smooth batter. Do not overmix.
• Divide the batter between the prepared baking pans and bake for 25-30 mins until a skewer inserted into the center of the cakes comes out mostly clean.
• Place cakes on a wire rack to cool for 10mins, then turn out onto the wire rack, peel off the parchment and leave to cool completely.
• To make the Baileys cream cheese frosting: Beat room temperature butter and room temperature cream cheese until fluffy for about 2 minutes. Add confectioners sugar one cup at a time. Add cinnamon and beat until fluffy for about 3 minutes. Then beat in the baileys.
• To assemble the cake: Transfer 1/3 of the frosting to another bowl and set aside. Use the remaining frosting to stack the cake layers. If your layers are uneven, level them with a long bladed knife. Use other 1/3 of frosting to apply a thin coat of frosting all over the cake and use a bench scraper to smooth the sides. Chill the cake in the fridge before serving, cream cheese frosting tends to get soft when not chilled.

Nutrition