Gingerbread Layer Cake with Molasses Cream Cheese Frosting

5 from 3 votes

Indulge in the warm, spicy flavors of the holiday season with this Gingerbread Layer Cake with Molasses Cream Cheese Frosting.

Prep Time1

Cook Time35

Total Time1 35

Course: Cakes, Christmas, Dessert

Cuisine: American

Servings:

Calories: 721kcal

Author: Susan Ensley

Preheat oven to 350°F. Grease and flour two 9-inch cake pans, line with parchment paper and set aside until ready to use.
In a medium bowl whisk together all-purpose flour, baking powder, baking soda, cinnamon, ginger, and Kosher salt. Set aside until ready to use.
Place the butter in a large mixing bowl and beat until smooth. Then, add the dark brown sugar and beat until fluffy.
Add the molasses, vanilla extract, and eggs, beat until well combined.
Scrape down the sides of the bowl. Add the flour mixture and water alternately, beginning with the flour mixture, about a cup at a time. And ending with the water, about ⅓ of a cup at a time. Scrape the bowl after each addition.
Use a large ice cream scoop to evenly divide the batter between the two prepared pans. Use a silicone spatula to smooth the batter into an even layer. Bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the pans from the oven and place the pans on a wire cooling rack. Let the cakes cool in the pans for 20 minutes. Then carefully remove them from the pans and allow them to cool completely, right side up, on cooling racks. If the cakes are upside down, the tops will stick to the cooling racks and damage the cakes.

In a large mixing bowl beat the butter and cream cheese until smooth and creamy. Add the molasses and vanilla extract, beat on low until well combined.
Add the powdered sugar, about a cup at a time, beating well after each addition and scraping down the bowl. Add the milk and beat well.

Fit a disposable piping bag with a large 1M star tip. Then, using a large ice cream scoop, add about one cup of frosting to the bag. Place in the refrigerator until ready to use.
Place a small amount of frosting on the center of a cardboard cake round to hold the cake in place. Then, place one of the layers right side up on the center of the round. Using a large ice cream scoop, add about a cup of frosting to the top of the cake.
Use an offset icing spatula to smooth the frosting into a smooth layer.
Place the top layer on top of the frosting, upside down. Then, cover the entire outside of the cake with a thin layer of frosting. Place the cake in the refrigerator for about 20 minutes.
Remove the cake from the refrigerator. Coat the entire outside of the cake in a second layer of frosting. Make sure the top and sides are as smooth as possible. Place the cake in the refrigerator for about 20 minutes.
Remove the cake from the refrigerator. One at a time, place a small amount of frosting on the back of Pepperidge Farm Gingerman Cookies, then stick them to the side of the cake. Next, sprinkle the top with festive holiday sprinkles, press them into the frosting to ensure they stick.
Remove the piping bag from the refrigerator and kneed it in your hands for about a minute. Then, pipe a boarder around the top. Store covered until ready to serve.
Yield: 16 servings.