Welcome to day 3 of 12 days of Christmas! If you did not know I have a new post going up everyday until Christmas and each day is all things Christmas! Make sure to hit the follow button so that way you will know whenever I have a new post! Trust me you don’t want to miss what is still to come!
Now when I think of Christmas I think of a lot of things but one thing is gingerbread! I love gingerbread anything! So I thought you know what I am going to make a 3 layer gingerbread cake. If you want to make cupcakes instead then just cut the recipe in half or don’t and just make A LOT of cupcakes! If you didn’t know on Monday I post Gingerbread Cookies so be sure to go read that post as well!
Alright let just get into this
For The Cake
150g soft unsalted butter 200g castor sugar
250ml molasses 2 egg
2 egg yolk 350g flour
2 tbsp coco powder 2 1/2 tsp ground ginger
2 tsp cinnamon 1 tsp all spice
1 tsp nutmeg 1/2 tsp salt
2 tsp baking soda 250 ml milk
240g soften butter 400g icing sugar
2 tsp vanilla extract 4 tbsp milk
Alright now the first thing a normal person would do is preheat the oven to 350 degrees F, now I never preheat my oven until about a minute before I put whatever I am baking or cooking into it.
Alright so the first step for me maybe the second for you is in a large bowl add the butter and sugar and mix together until smooth, then add in the eggs, egg yolks and molasses and whisk together until a smooth consistency.
In a separate bowl sift the flour, coco powder, ginger, cinnamon, all spice, nutmeg and salt. Once sifted add into the butter and sugar but do a bit at a time and mix together.
In a pot heat up the milk until it is hot but DO NOT burn the milk and then whisk in the baking soda. Just a warning with the baking soda it will make the milk rise so make sure you have the room in the pot. Then add the milk with baking soda to batter and mix together until you are sure it is all mixed together.
For my cake pans I am using 9 inches and I lined the bottoms with parchment paper. This was now the point I turned on my oven. I added the mixture evenly or as close to it to each cake pan. Now it will take between 15-20 minutes to bake. I checked mine after 15 minutes and they were done but that’s because I make my layers thin. Just stick a toothpick into the centre and if it comes out clean then its done!
I put my cake layers on the cooling rack. Now this is VERY IMPORTANT you must let the cakes completely cool down before adding the icing! If you don’t your icing will melt! So while the cakes are cooling down it is the perfect time to make your icing!
In a large bowl cream the butter until nice and smooth. Slowly add the icing sugar and mix until all light and fluffy looking! Then add in the vanilla and the milk and again mix until all nice and smooth. Now I added the buttercream icing to a piping bag and add to each layer and smooth out.
I added sugar coated cranberries to the top and it sure made a difference in the taste.
Now all you have to do is serve and enjoy! If you do make this cake or into cupcakes please tag me online or use the hashtag #bakingwitholesya or #olesyamarie I want to see how you end up decorating yours! Don’t forget to come back again tomorrow for another new posts! If you like this post make sure to not only like it but subscribe down below!
*recipe from Good To Know*