One Bowl Gingerbread Layer Cake #christmas #cake

I’ve been meaning to post gingerbread here for many years, but never got around to it because every recipe I’ve found looks super complicated, and at this point, I don’t feel like doing things like folding egg whites or even washing over a bowl. This time of year the call dump, dump, dump and stir. Discard and mix recipes leave more time for important things such as spending time with family, or watch the Master of None at Netflix.


The topping is supposed to be a snowy white glaze that drips down the sides look like ice, but I think I added too much milk because it looks like the Sun is out and the snow is melting. Already in the years 70-80s all week here, so I think there is no chance of snow, even on my cake.

INGREDIENTS :

FOR THE CAKE:
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3 cups (375 grams) all-purpose flour
  • 2 large eggs, at room temperature
  • 1 cup (240 ml) vegetable oil
  • 3/4 cup (180 ml) dark molasses
  • 1 cup (200 grams) granulated sugar
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (240 ml) freshly brewed hot coffee (or boiling water)


FOR THE FROSTING:
  • 8 (226 grams) ounces unsalted butter, softened but still cool
  • 3 (345 grams) cups confectioner’s sugar
  • 1 teaspoon pure vanilla extract
  • 8 (226 grams) ounces cream cheese, at room temperature

FOR THE GLAZE:
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 2 cups (230 grams) confectioner’s sugar

FOR TOPPING:
  • Fresh rosemary
  • White sanding sugar
  • Confectioner’s sugar
  • Mini gingerbread house


INSTRUCTIONS :

FOR THE CAKE:
  1. Preheat the oven to 350 degrees fahrenheit and grease and line 3 8-inch baking pan with parchment paper. (Don’t miss this step. This cake has a tendency to stick).
  2. In a large bowl (or the bowl of a standing mixer), who together flour, sugar, ginger, cinnamon, nutmeg, baking soda, baking powder, and salt.
  3. Add the eggs, oil, and molasses and beat on medium speed for a minute (you can also do this by hand).
  4. Add the hot coffee and whisk until just blended.
  5. Divide the dough between the 3 pans and bake for 18-20 minutes, until a toothpick inserted into the Center comes out clean.
  6. Cool in pan on a wire rack for 15 minutes, and then turn the cake out of the Pan onto a rack to cool completely.
  7. This cake is easier to handle after it has been wrapped in plastic and chill in the refrigerator for about 2 hours.

FOR THE FROSTING:
  1. With electric mixer, beat the cream cheese and butter on medium speed until light and fluffy (2-3 minutes).
  2. Add the candied sugar’s and beat on low until combined.
  3. Change the mixer up to medium and beat for 2 minutes.
  4. Add the vanilla and beat to combine.
  5. Insert frosting piping bag fitted with tip round cake.

FOR THE GLAZE:
  1. Whisk together sugar candied ‘ s, 2 tablespoons milk, and vanilla extract.
  2. If the mixture is too stiff, add remaining milk a little at a time until you get the consistency you want.

TO ASSEMBLE THE CAKE:
  1. Place one cake layer on the cake Board that is at least 8-inches.
  2. Pipe a layer of frosting on top.
  3. Place a cake layer on top of another layer of frosting and pipe.
  4. Place the third layer on top.
  5. Pour glaze over and use the offset spatula to smooth out the top side.
  6. Top with the ginger bread House soon, fresh rosemary, sanding sugar and candied sugar’s.

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