Description
Spicy, moist and delicious! This easy gingerbread cake is the perfect Christmas dessert idea!
Ingredients
1 cup butter, softened
1 cup brown sugar
2 eggs
1 1/4 cups brewed coffee
1 cup molasses
1 tablespoon vanilla extract
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cloves
Bourbon Cream Cheese Frosting Ingredients:
8 oz cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
1 tablespoon Brown Sugar Bourbon (plus more for drizzling)
Instructions
Preheat the oven to 350 degrees F, and grease and line the bottoms of three 6″ cake pans or two 8″ cake pans. Set aside.
Whisk together the dry ingredients, flour through cloves, and set aside.
In the bowl of your stand mixer, fitted with the paddle attachment, cream together the softened butter and brown sugar until light and fluffy. Add the egg, vanilla, molasses and coffee, mixing until combined. Your batter will look piecy at this stage, and that’s ok! It will all come together in the next step.
Add the dry ingredients in two batches, mixing on low speed until just combined and making sure to scrape the bottom of the bowl often.
Evenly divide the cake batter between the prepared pans. Bake for 32-35 minutes or until a toothpick comes out with moist crumbs. Allow to cool completely before frosting.
For the frosting: beat together the cream cheese and butter until light and fluffy. Add the powdered sugar one cup at a time, mixing on low. Add the Brown Sugar Bourbon and mix until light and fluffy.
Notes
To assemble, drizzle 2-3 teaspoons of Brown Sugar Bourbon on the top of each dry cake layer, and then frost. Allow the bourbon to settle into the cake for a few hours before serving, and enjoy!
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