Easy Christmas gingerbread cake | Christmas cake

#christmas #recipe #shortvideo
INGREDIENTS
●¾ cup butter, melted
●2 cups brown sugar
●2 cups molasses
●1 cup warm water
●1 cup buttermilk, room temp
●3 large eggs
●2 tbsp ground ginger
●1 tbsp ground cinnamon
●1 tsp ground cloves
●1½ tsp salt
●1 tsp baking soda
●1½ tsp baking powder
●4 cups all-purpose flour
METHOD
Lightly grease three 8-inch(can also use 9-inch) round cake pans and line the bottoms with parchment paper.
Set the prepared pans aside for later use
In a large mixing bowl, whisk together ¾ cup melted butter, 2 cups brown sugar, 2 cups molasses, 1 cup warm water, 1 cup room temperature buttermilk, and 3 large eggs for 30-60 seconds until the mixture is well combined.
Add 2 tablespoons ground ginger, 1 tablespoon ground cinnamon, 1 teaspoon ground cloves, 1 ½ teaspoons salt, 1 ½ teaspoons baking powder and 1 teaspoon baking soda.
Gradually add 4 cups of all-purpose flour to the mixture, stirring until just combined and no white specks of flour remain.
Be sure to scrape the sides and bottom of the bowl as needed to ensure an even mixture.
Divide the batter evenly among the three prepared cake pans.
Bake at 165°C for 30-35 minutes, or until a toothpick inserted into the center of each cake layer comes out clean.
Allow the cakes to cool in the pans for 5-10 minutes before transferring them to a wire rack to cool completely.
CREAMCHEESE ICING
453g cream cheese, softened
½ cup salted butter, softened
1 tbsp vanilla extract
6 cups powdered sugar
In a large mixing bowl, beat together 435g of softened cream cheese and ½ cup of softened butter until the mixture is smooth, about 2 minutes.
Mix in 1 tablespoon of vanilla extract.
Gradually add up to 6 cups of powdered sugar
Once the cakes are completely cooled, place the first layer on a cake stand or serving platter.
Frost between each layer, as well as the top and sides of the cake with the cream cheese frosting.
Use cake offcuts to decorate the cake by making crumbs