#entertainingwithbeth #CookingChannel #GingerbreadCake
If you are looking for a showstopper of a dessert for Christmas dinner then you must try this classic Gingerbread Cake with Spiced Cream cheese frosting. It's an extra moist gingerbread cake that is full of wonderful spices, and the lightly sweetened cream cheese frosting is ohsodelicious!

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Gingerbread Cake with Spiced Cream Cheese Frosting
Makes (2 layers) for one 9”(23cm) cake
Print Recipe Here https://entertainingwithbeth.com/ging...

Ingredients:
1 cup (240ml) molasses
1 cup (212g) white sugar
1 cup (240ml) vegetable oil
1 cup (240ml) of buttermilk
2 eggs
2 cups (280g) allpurpose flour
1 tsp (4g) baking soda
½ teaspoon (2.5ml) kosher salt
2 tsp (10ml) ground ginger
2 tsp (10ml) ground cinnamon
1 tsp (5ml) ground nutmeg
¼ tsp (1.25ml) allspice
¼ tsp (1.25ml) ground cloves

For the frosting:
24 ounces (680g) whipped cream cheese
8 ounces (226g) regular cream cheese
1 cup (120g) powdered sugar
1 Tbsp (30ml) + 1 teaspoon (5ml) vanilla extract
¾ tsp (3.75ml) ground cinnamon
½ tsp (2.5ml) ground nutmeg

For the Garnish:
Dusting of Powdered Sugar
710 Rosemary sprigs
68 whole raw fresh cranberries

METHOD:
Preheat the oven to 350F (180C). Spray two 9” (23cm) cake pans with baking spray. Then line each pan with a 9” round of parchment paper (Place the pan on 2 sheets of parchment and trace it with a pencil and then cut out the circles.) Set the prepared pans aside.

In a large bowl whisk together the wet ingredients and set aside.

In a medium bowl whisk together the dry ingredients. Then add the dry ingredients to the wet ingredients, whisking gently in between each addition, until combined.

Pour the batter into each pan, and bake for 2325 or until a toothpick comes out clean.

Allow to cool completely.

For the frosting: beat the cream cheese and powdered sugar together until smooth. Then add the vanilla, cinnamon and nutmeg. Beat until smooth. Transfer half the frosting to a pastry bag with a round tip ½” (1.27cm) in diameter.

Remove the first cake payer from the pan, and place it on a cooling rack, upside down. Gently remove the parchment paper and transfer the cake with a cake lifter to a cake stand. A wooden cake stand looks nice! Pipe small “Hershey Kiss Size” dollops all around the perimeter of the cake working from the outside in until the full layer is covered.

Remove the parchment paper of the second layer and place the second layer on top of the first. Pipe small little mounds of frosting all around the top layer.

Place in the refrigerator uncovered until ready to serve.

Remove from the refrigerator 30 minutes before serving to come up to remove temperature.This will create a smoother, lighter texture for the frosting Then dust the top with powdered sugar for a snowy effect. Add the rosemary sprigs to the base, overlapping around the cake, and add cranberries here and there in groupings of 2 and 3.







ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.