One Bowl Gingerbread Layer Cake

• Vegetarian

• Produce

  • 1 tbsp Ginger, ground
  • 1 Rosemary, Fresh

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3/4 cup Molasses, dark

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 2 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 3 (345 grams cups Confectioners' sugar
  • 2 cups Confectioners' sugar
  • 1 Confectioners' sugar
  • 1 cup Granulated sugar
  • 1/4 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1 Sanding sugar, White
  • 1 tsp Vanilla extract, pure
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 cup Vegetable oil

• Bread & Baked Goods

  • 1 Gingerbread house, Mini

• Drinks

  • 1 cup Coffee, hot

• Dairy

  • 8 (226 grams ounces Butter, unsalted
  • 8 (226 grams ounces Cream cheese
  • 2 tbsp Milk

Found on cakemerchant.com

Ingredients

• 3 cups (375 grams) all-purpose flour
• 1 cup (200 grams) granulated sugar
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup (240 ml) vegetable oil
• 3/4 cup (180 ml) dark molasses
• 1 cup (240 ml) freshly brewed hot coffee (or boiling water)
• 8 (226 grams) ounces cream cheese, at room temperature
• 8 (226 grams) ounces unsalted butter, softened but still cool
• 3 (345 grams) cups confectioners sugar
• 1 teaspoon pure vanilla extract
• 2 cups (230 grams) confectioners sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract
• Mini gingerbread house
• Fresh rosemary
• White sanding sugar
• Confectioners sugar

Directions

• Preheat the oven to 350 degrees fahrenheit and grease and line 3 8-inch baking pans with parchment paper. (Dont skip this step. This cake has a tendency to stick).
• In a large bowl (or the bowl of a stand mixer), which together the flour, sugar, ginger, cinnamon, nutmeg, baking soda, baking powder, and salt.
• Add the eggs, oil, and molasses and beat on medium speed for one minute (you can also do this by hand).
• Add the hot coffee and whisk until just blended.
• Divide the batter between the 3 pans and bake for 18-20 minutes, until a toothpick inserted into the center comes out clean.
• Cool in the pans on wire racks for 15 minutes, and then turn the cakes out of the pan on to the racks to cool completely.
• This cake is easier to handle after it has been wrapped in plastic and chilled in the fridge for about 2 hours.
• With an electric mixer, beat the cream cheese and butter on medium speed until light and fluffy(2-3 minutes).
• Add the confectioners sugar and beat on low until combined.
• Turn the mixer up to medium and beat for an additional 2 minutes.
• Add the vanilla and beat to combine.
• Put the frosting in a piping bag fitted with a round pastry tip.
• Whisk together the confectioners sugar, 2 tablespoons of milk, and vanilla extract.
• If the mixture is too stiff, add remaining milk a little bit at a time until you get the consistency that you want.
• Place one layer of the cake on a cake board that is at least 8-inches.
• Pipe one layer of frosting on top.
• Place the second layer of cake on top and pipe another layer of frosting.
• Place the third layer on top.
• Pour the glaze on top and use an offset spatula to smooth it out over the sides.
• Top immediately with a gingerbread house, fresh rosemary, sanding sugar, and confectioners sugar.