Christmas 2016: Gingerbread Cake with Cream Cheese Frosting

How can it be christmas without the a special christmas cake.. This tim ei went for a gingerbread cake and cream cheese frosting! look at me being so risky .. Cream cheese frosting never works for me! but this time it was perfect… :D 

Ingredients:
Gingerbread Cake: (3 layers of 4 inch Cake)

  • Flour- 120gm
  • Butter -100gm
  • Dark brown sugar – 100gm 
  • Eggs – 2
  • Baking powder – 1 teaspoon
  • Molasses – 3 tablespoons
  • Gingerbread spices – 11/2 – 3 tablespoons ( i used 2 tablespoons) Link here

Cream Cheese Frosting:

  • Cream Cheese – 80 gm
  • Butter – 75gm 
  • Icing sugar – 120gm

Method:
Gingerbread Cake:

  • Preheat the oven to 180 degrees celsius. Grease and line the cake tins with parchment sheet. 
  • In a large bowl, cream the butter and dark brown sugar. 
  • Beat in one egg at a time. 
  • Mix the molasses into the mixture. 
  • Sift the flour, baking powder and gingerbread spices into the wet mixture, mix thoroughly. 
  • Divinde the batter into 3 tins. 
  • Bake for about 20-25 minutes. Check with a wooden skewer to see if completely baked.
  • Once baked, let it cool on a cooling rack.

Cream Cheese Frosting:

  • Beat the butter and the icing sugar in a large bowl, until light creamy and pale. 
  • Add the cream cheese and beat it in for a 2-3 minutes until creamy. 
  • Add the vanilla and give it a good whip! 

Assembly:

  • Once the cakes are cooled, trim the tops of the cake. This helps to level the cake.
  • Drop a small dollop of frosting on the cake board and place the bottom layer of cake.
  • Add a big dollop of frosting on the bottom layer and spread around the layer with a spatula. 
  • Repeat for the middle layer and top layer. 
  • Give a thin crumb coat on the outside of the layers. Let it chill in the fridge for 30 minutes. 
  • Once chilled, Garnish with sprinkles / gingerbread house or any trimmings you would like! 

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