Gingerbread Layer Cake

Gingerbread Cake

2 1/2 cups all-purpose flour*

1 1/2 teaspoons baking soda

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup molasses

1/2 cup butter, melted

2/3 cup Dixie Crystals Extra Fine Granulated Sugar

1/2 cup applesauce

1 large egg

2 teaspoons vanilla extract

1/2 cup oil

1/2 cup whole milk

Cinnamon Cream Cheese Frosting

Baca Juga

12 oz (1 1/2 packages) cream cheese, softened

3/4 cup unsalted butter, softened

3 tablespoons pure maple syrup

2 teaspoons vanilla extract

1 teaspoon cinnamon

6 cups Dixie Crystals Confectioners Powdered Sugar

Preheat oven to 350°F. Grease two 8-inch cake pans and set aside.1
In a large bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside. 2
In a large bowl, combine molasses, melted butter, and sugar. Add applesauce, egg, and vanilla extract, beating until well combined. 3
Beat in flour mixture alternating with oil and milk. Pour batter into prepared pan. 4
Bake for 25-30 minutes in the preheated oven, until an inserted toothpick comes out clean. Allow to cool in pan before serving. 5
To prepare frosting, in a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla, and cinnamon. Add powdered sugar and beat on low speed until combined, then on high until frosting is smooth. 6
Assemble 2 layers with a thick layer of frosting in between. Then apply a thin crumb coat of frosting on top and sides. Place in a freezer to harden for about 10 minutes.7
Apply one final thick and even layer around outside of cake. Store in refrigerator until ready to serve.

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