Gingerbread Cake

Method

10 steps

1. 1

   Preheat oven to 350°F. Grease two 8-inch cake pans and set aside.

2. 2

   In a large bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

3. 3

   In a large bowl, combine molasses, melted butter, and sugar. Add applesauce, egg, and vanilla extract, beating until well combined.

4. 4

   Beat in flour mixture alternating with oil and milk. Pour batter into prepared pan.

5. 5

   Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Allow cake layers to cool completely in baking pan before frosting!

6. 6

   Cinnamon Cream Cheese Frosting

7. 7

   In a stand mixer, or in a large bowl with a hand mixer, cream together the butter and cream cheese until smooth. Beat in maple syrup, vanilla, and cinnamon.

8. 8

   Add the powdered sugar, 1 cup at a time, and beat on low speed until combined. Then beat on high speed, until frosting is smooth, light and fluffy.

9. 9

   Assemble the two layers of gingerbread cake with a thick layer of frosting in between. Optional: Then apply a thin crumb coat of frosting on the top and sides of the cake. Place cake in a freezer to harden frosting for about 10 minutes. A 'crumb coat' is a thin layer of frosting that helps to prevent any crumbs from showing up in the final icing layer.

10. 10

    Apply one final thick and even layer around the outside of cake. Decorate as desired, then slice and serve cake immediately or store in the refrigerator until ready to serve.