Gingerbread Layer Cake with Cream Cheese Frosting

We are hosting some of our friends for dinner tonight.  In addition to the purple sweet potato SD milk rolls I have fermenting, I made this gingerbread layer cake with cream cheese frosting.  This recipe is care of Bake From Scratch.  The cake recipe that follows is for one 8” round cake, so I doubled it for this layer cake.  The frosting recipe would be more than enough for a three layer cake, so I halved it for this two layer cake.  I love a skim coat frosting for the sides of the cake because I typically find that much frosting less cloying than a fully frosted layer cake.

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GINGERBREAD CAKE

Makes 1 (8-inch) cake

This soft and moist stir-together cake blends warm spices with rich molasses, adding aromatic depth of flavor. It comes together quickly and easily, needing only a dusting of confectioners sugar, to be a fitting finish to any holiday gathering.

Ingredients

2 ½ cups (313 grams) all-purpose flour

2¼ teaspoons (4.5 grams) ground ginger

1¼ teaspoons (3.75 grams) kosher salt

1 teaspoon (5 grams) baking soda

1 teaspoon (2 grams) ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

¾ cup (165 grams) firmly packed dark brown sugar*

¾ cup (255 grams) unsulphured molasses

½ cup (113 grams) unsalted butter, melted

2 large eggs (100 grams)

2 teaspoons (8 grams) vanilla extract

¾ cup (180 grams) hot water (128°F/53°C to 130°F/55°C)

Garnish: confectioners' sugar

1.   Preheat oven to 350°F (180°C). Spray an 8-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
2.   In a medium bowl, whisk together flour, ginger, salt, baking soda, cinnamon, nutmeg, and cloves.
3.   In a large bowl, whisk together brown sugar, molasses, melted butter, eggs, and vanilla. Whisk in flour mixture just until a few dry streaks remain. Whisk in ¾ cup (180 grams) hot water until combined. Pour batter into prepared pan.
4.   Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan for 10 minutes.

Remove from pan, and let cool completely on a wire rack. Just before serving, garnish with confectioners' sugar, if desired or frost with cream cheese frosting.  Recipe follows below.

CREAM CHEESE FROSTING

Makes about 6 cups

Half recipe would make enough for a two layer cake.

2 (8-ounce) packages (454 grams) cream cheese, room temperature

1 cup (227 grams) unsalted butter, softened teaspoon (3 grams) kosher salt

8 cups (960 grams) confectioners' sugar

2½ teaspoons (10 grams) vanilla extract

In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, butter, and salt at high speed until smooth and creamy, stopping to scrape bottom and sides of bowl. With mixer on low speed, gradually add confectioners' sugar, beating until combined and stopping to scrape bottom and sides of bowl. Beat in vanilla. Increase mixer speed to high, and beat until light and fluffy, about 2 minutes. Use immediately.

My index of bakes.