Gingerbread Red Velvet Cake

• Vegetarian

• Produce

  • 3 tbsp Ginger, fresh

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1/4 cup Molasses
  • 3 tsp Vanilla extract or vanilla bean spread

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking soda
  • 1 3/4 cups Brown sugar, packed dark
  • 1/4 tsp Cardamom, ground
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/4 cup Cocoa powder, unsweetened natural
  • 2 (1-ounce bottles Food coloring, red
  • 4 cups Powdered sugar
  • 1/4 tsp Salt, fine
  • 1/4 tsp White pepper, ground

• Dairy

  • 2 sticks Butter, unsalted
  • 6 tbsp Butter, unsalted
  • 1 cup Buttermilk
  • 8 oz Cream cheese
  • 2 tbsp Heavy cream

• Liquids

  • 1/4 cup Water

Found on thekitchn.com

Ingredients

• 1/4 cup warm water
• 1/4 cup unsweetened natural cocoa powder
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon fine salt
• 2 sticks (8 ounces) unsalted butter, at room temperature
• 1 3/4 cups packed dark brown sugar
• 4 large eggs
• 1/4 cup molasses
• 2 teaspoons vanilla extract or vanilla bean paste
• 3 to 3 1/2 tablespoons peeled and grated fresh ginger (from a 3-inch piece)
• 1 cup buttermilk
• 2 (1-ounce) bottles red food coloring or 1 teaspoon red food paste
• 6 tablespoons unsalted butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 1 teaspoon vanilla extract or vanilla bean paste
• 4 cups powdered sugar
• 2 to 4 tablespoons heavy cream, light cream, or half-and-half

Nutrition