Gingerbread Cake

Makes 15 cm/6 inch cake

Ingredients

• For the cake

  • 3/4 cup milk

  • 1 tbsp vinegar

  • 50 gr unsalted butter, melted

  • 180 gr brown sugar

  • 1/4 cup molasses

  • 2 large eggs

  • 250 gr flour

  • Pinch of salt

  • 1/4 tsp clove

  • 1/2 tsp nutmeg

  • 3/4 tsp cinnamon

  • 1 tsp ginger

• For the Cream Cheese frosting

  • 180 gr unsalted butter, room temp

  • 340 gr cream cheese, room temp

  • 340 gr powdered sugar

  • 1 tsp vanilla extract or paste

• For decoration

  • Gingerbread Cookies

Instructions

1. Preheat the oven to 180°C/350°F. Line 3 15 cm/6 inch baking pans with parchment paper.

2. For the cake, in a small bowl, combine milk with vinegar. Set aside for 10 minutes.

3. In a large bowl, beat butter, brown sugar, and molasses for 2 minutes. Add eggs and mix to combine. Sift flour, salt, clove, nutmeg, cinnamon, and ginger. Fold to combine. Divide the batter equally into the 3 pans and bake for 22-24 minutes. Leave them to cool in a cooling rack.

4. For the frosting, in a large bowl beat butter and cream cheese with a hand mixer for 2-3 minutes. Sift powdered sugar, and add vanilla. Beat for additional 2 minutes.

5. To assemble the cake, place the first layer of cake on top of a plate. Top with 2-3 ice cream scoops of frosting and spread equally. Top with another layer of cake, and 2-3 ice cream scoops of frosting. spread. Finally, top the cake with the final layer, and frost the whole cake with the remaining frosting. Transfer it to the fridge and leave it to cool for 2 hours. Decorate with gingerbread cookies. Enjoy!