This cake will stop you in your tracks and become the all-star dessert you are looking for this holiday season. I have never loved a cake more!
My version makes a 8 inch round, 3 tier cake, along with a small yule log. Let’s get started!
- 2 cups beer (I used whatever I had around the house)
- 2 cups molasses (Grandma’s Original Molasses in the yellow jar)
- 1 teaspoon baking soda
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 4 tablespoons ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 6 large eggs
- 1 1/2 cups packed dark brown sugar
- 1 1/2 cups granulated sugar
- 1 1/2 cups vegetable oil
- Preheat oven to 350°F. Butter and flour 3, 8-inch round pans, knocking out excess. Line the bottoms with parchment paper.
- Bring the beer and molasses to a boil in a large pot (take care here, it can boil up and bubble over quickly) and remove from heat. Whisk in baking soda, then cool to room temperature.
- Sift together flour, baking powder, and spices in a large bowl and set aside. In your Kitchen Aid, mix together eggs and sugars. Add in oil, then molasses mixture and combine. Add the flour mixture and whisk. The batter will be very runny
- Pour batter evenly into the pans, till each if filled halfway. Bake for 30-40 minutes. Becareful not to over bake-no one likes dry gingerbread cake! Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
- Wrap in plastic wrap and store at room temp until ready to use. This cake gets better with time. If you can, make it a day ahead of when you plan to serve it.
- With the extra batter, fill a buttered and floured small cookie sheet and bake for 15 minutes, follow the instruction here to turn it into a yule log!
Cream Cheese Frosting
- 4 bars full-fat cream cheese, left at room temperature for at least 1 hour
- 1/2 cup flour
- 2 cup white sugar
- 1/2 teaspoon salt
- 2 cup whole milk
- 1 tablespoon vanilla
- Using your Kitchen Aid, beat the cream cheese on high speed for several minutes, until it’s smooth. Scoop it into a separate bowl and set it aside.
- Whisk the flour, sugar, and salt together in a large saucepan. Turn the heat to medium and add the milk, whisking constantly. Continue to whisk as the mixture comes to a simmer it will be begin to thicken up quickly. Once it becomes a paste consistency remove from heat.
- Scrape the flour and milk paste into the Kitchen Aid and whip for 10 minutes, until cool.
- Slowly add the cream cheese and vanilla and continue to whip until the mixture is smooth and silky.
- Scrape the icing into a large ziplock bag.
- Let the icing firm up in the refrigerator before using it to frost the completely cooled cake. It will keep in the refrigerator for up to 3 days. I like to make mine the day ahead so that I know its as chilled as possible.
When assembling the cake, spread the icing about a half inch away from the sides of the cake for each layer. The weight of the cakes stacked on top of each other will bring the icing to the edge nicely for you. If you spread the icing to the edge of each layer you run the risk of it spilling over. If this happens, its okay! Finsh layering the cakes and then use a spatala to spread the dripping icing lightly around the cake giving it a pretty naked cake look. All will be well! Garnish the cake with sugared cranberries and rosemary.
Store the cake in the fridge and remove an hour before you would like to serve it. This cake can serve upwards of 20 people if you cut it this way!