Gingerbread Layer Cake With Cream Cheese Frosting And Candied Pistachios Recipes

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GINGERBREAD CAKE WITH CREAM CHEESE FROSTING



Gingerbread Cake with Cream Cheese Frosting image

As with most gingerbreads, this cake only gets better with time. When it's first baked, it will be light and cakey. If you wrap it and let it sit a day, it will become even more moist and the warm spices will intensify. Either way, it's homey and delicious and perfect for your holiday table. And if you don't have gingerbread cookies to decorate the bottom with, don't worry. This cake can easily stand alone and still impress.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 21

2 1/2 cups all-purpose flour (see Cook's Note)
2 sticks (1 cup) unsalted butter, at room temperature, plus more for the baking pans
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon fine salt
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup unsulphured molasses
1 cup boiling water
8 tablespoons (1 stick) unsalted butter, at room temperature
One 8-ounce package cream cheese, at room temperature
4 cups (1 pound) confectioners' sugar
1 teaspoon pure vanilla extract
Milk, as needed for thinning
1/2 cup white chocolate chips
20 to 24 mini gingerbread men cookies, depending on size
Red, green and white nonpareils, for sprinkling

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottom of each with a parchment round.
  • Stir together the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl and set aside.
  • Combine the brown sugar and butter in another large bowl and beat with an electric mixer on high speed, scraping down sides of bowl with a rubber spatula as needed, until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined (it's fine if the mixture looks a little curdled).
  • Stir the molasses into the boiling water in a large spouted measuring cup. With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the molasses mixture, beginning and ending with the flour. Scrape down the sides of the bowl, increase the speed to medium and beat just until smooth.
  • Divide the batter between the prepared pans and bake until a tester inserted into the center comes out with just a few crumbs attached, 22 to 27 minutes. Let the cakes cool completely in the pans on a wire rack. Once cool, invert the cakes onto the rack, then peel off and discard the parchment.
  • For the frosting: Combine the butter and cream cheese in a clean mixer bowl. Beat on high speed until light and fluffy, about 2 minutes. Reduce the speed to low and gradually add the confectioner's' sugar, beating until combined. Add the vanilla and gradually increase the speed to high. Beat until the frosting is light and fluffy, adding up to 1 tablespoon of milk if needed so the frosting is spreadable.
  • Place one cake layer flat-side down on a cake stand or platter. Top with about 3/4 cup of the frosting, spreading almost to the edges using an offset spatula. Place the remaining cake layer on top, flat-side up. Spread the remaining frosting on the entire cake and smooth the top and sides with the offset spatula. Refrigerate the cake while you decorate the gingerbread cookies.
  • For the decorations: Meanwhile, microwave the white chocolate chips in a microwave-safe bowl until just melted. (Alternatively, melt the chips in a heatproof bowl set over a pan of simmering water; do not let bowl touch the water.) Let cool slightly and put into a piping bag fitted with a small plain tip (or use a plastic ziptop bag with the corner snipped off). Pipe eyes and smiles on the gingerbread cookie faces.
  • Arrange the merry gingerbread men side by side around the bottom edge of the cake, pressing in slightly to adhere. Sprinkle the top of the cake with the nonpareils.

GINGERBREAD LAYER CAKE WITH CANDIED KUMQUATS



Gingerbread Layer Cake with Candied Kumquats image

Categories     Ginger     Dessert     Bake     Christmas     Cream Cheese     Winter     Kumquat     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 30

Cake
1 cup cola
1 1/2 teaspoons baking soda
1 cup mild-flavored (light) molasses
2 cups all purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup (packed) dark brown sugar
3/4 cup vegetable oil
3 large eggs
Candied kumquats
1 cup water
3/4 cup honey
1/4 cup sugar
15 whole cloves
2 cinnamon sticks, broken in half
1 vanilla bean, split lengthwise
22 ounces kumquats, cut into 1/4-inch-thick rounds, seeded
Frosting
1 1/3 cups (packed) dark brown sugar
1/2 cup plus 1 tablespoon whipping cream
2 8-ounce packages cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 tablespoon vanilla extract
1 cup pecans, toasted, chopped
1/3 cup chopped crystallized ginger

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour three nonstick 9-inch-diameter cake pans with 1 1/2-inch-high sides. Bring cola to boil in heavy medium saucepan. Remove from heat; whisk in baking soda, then molasses. Transfer to large bowl; cool to room temperature. Whisk flour and next 6 ingredients in medium bowl to blend. Whisk sugar, oil, and eggs into molasses mixture. Whisk in dry ingredients. Divide batter among prepared pans (about 1 2/3 cups batter for each).
  • Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; cool cakes completely.
  • For candied kumquats:
  • Bring first 5 ingredients to boil in heavy large skillet, stirring to dissolve sugar. Scrape in seeds from vanilla bean; add bean. Add kumquats; reduce heat to medium and simmer until almost tender, stirring often, about 6 minutes. Using slotted spoon, transfer kumquats to plate. Boil syrup until reduced to 2/3 cup, stirring often, about 8 minutes. Cool syrup.
  • For frosting:
  • Stir brown sugar and whipping cream in heavy small saucepan over medium heat until sugar dissolves; cool caramel completely. Transfer 1/4 cup caramel to small bowl and reserve. Using electric mixer, beat cream cheese, butter, and vanilla in large bowl until smooth. Beat remaining caramel into frosting until well blended.
  • Chop enough candied kumquats to measure 1/3 cup; mix in small bowl with 1 tablespoon kumquat syrup. Place 1 cake layer on platter. Spread 3/4 cup frosting over. Dot with half of chopped-kumquat mixture. Drizzle with half of reserved caramel. Top with second cake layer. Spread 3/4 cup frosting over. Dot with remaining chopped-kumquat mixture. Drizzle with remaining reserved caramel. Top with third cake layer. Spread remaining frosting over top and sides of cake. Arrange enough sliced kumquats in single layer atop cake just to cover. Mix pecans and ginger in small bowl. Press nut mixture halfway up sides of cake. Chill 1 hour. (Cake can be made 1 day ahead. Cover cake with cake dome; chill overnight. Cover remaining kumquat syrup; let stand at room temperature.) Drizzle some kumquat syrup over kumquats atop cake. Serve cake cold or at room temperature.

GINGERBREAD LAYER CAKE WITH CREAMY MASCARPONE FROSTING



Gingerbread Layer Cake with Creamy Mascarpone Frosting image

Leveling the tops of the cakes helps them to stack neatly and makes a smooth surface for frosting. For easier trimming, refrigerate the cooled cake layers for about an hour before slicing off the tops with a long serrated knife.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h5m

Yield Makes one 8-inch layer cake

Number Of Ingredients 15

2 sticks unsalted butter, room temperature, plus more for pans
3 3/4 cups all-purpose flour, plus more for pans
1 1/2 cups boiling water
1 tablespoon baking soda
1 tablespoon baking powder
1 tablespoon ground ginger
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon freshly grated nutmeg
Salt
1 cup packed light-brown sugar
1 1/3 cups unsulfured molasses
1 tablespoon plus 1 1/2 teaspoons finely grated peeled fresh ginger
3 large eggs, room temperature, whisked together
Creamy Mascarpone Frosting

Steps:

  • Preheat oven to 350 degrees. Butter three 8-inch round cake pans and line with parchment. Butter parchment and dust with flour, tapping out excess.
  • Combine boiling water and baking soda in a medium bowl. Sift flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and 3/4 teaspoon salt into a large bowl.
  • Beat butter with a mixer on high speed until pale and fluffy. Add brown sugar and beat until fluffy. Beat in molasses, grated ginger, baking soda mixture, and flour mixture. Beat in eggs.
  • Divide batter evenly among pans. Bake until a toothpick inserted into center of each comes out with moist crumbs attached, 30 to 35 minutes. Let cakes cool in pans set on wire racks for 15 minutes. Turn out cakes onto racks and let cool completely.
  • Trim top of each cake using a serrated knife to create a level surface. Transfer 1 cake to a platter. Spread 1 1/4 cups frosting over the top. Top with another cake. Spread 1 1/4 cups frosting over the top. Top with remaining cake. Spread a generous 1/2 cup frosting in a thin layer over top and sides of cake to create a crumb coat. Refrigerate until firm, about 30 minutes. Spread remaining frosting over top and sides of cake using a mini offset spatula to make small swoops on top. Refrigerate for 30 minutes.

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Top Asked Questions

How do you bake a gingerbread layer cake for Christmas?
This gingerbread layer cake with cinnamon cream cheese frosting is simply perfect for Christmas celebrations. Preheat the oven to 180C (350F). Grease and line three 20cm | 8in layers cake tins – or spray with cake release.
What kind of frosting do you put on gingerbread cake?
This spiced gingerbread cake cake is topped with a rich cream cheese frosting and a dollop of Lemon Curd. This spiced gingerbread cake cake is topped with a rich cream cheese frosting and a dollop of Lemon Curd.
How do you make a cake with two layers of frosting?
Place the first layer of cake on your serving plate or a cardboard cake circle. Spread about 1 cup of frosting evenly onto the cake layer. 15. Add the second layer of cake and another cup of frosting. 16. Add the final layer of cake on top. 17.
What is a gingerbread cake made out of?
This wholesome gingerbread cake is topped with rich cream cheese frosting. It’s the perfect holiday treat. Recipe yields 9 slices of cake. Preheat the oven to 400 degrees Fahrenheit. Lightly grease a 9-inch square pan. In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, cloves, nutmeg and baking soda.

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