How to Make a Stunning Spiced Gingerbread Layer Cake

Byamazingfoodstv


Bridget and Julia reveal the secrets to making the perfect Gingerbread Layer Cake at home.

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48 Comments

  1. There just isn't enough icing!
    Why wouldn't you just use the pound of butter instead of risking falling short with the 4 layers?!?!?! Now I have to wait until morning make some more icing so that I'm not embarrassed by the look of this thing. Having a little left for tasting would not be the end of the world! Extremely delicious cake though. Lesson learned, next time I make more in the first place. Heavy Sigh 🙁

  5. I made this cake over the weekend and it's a BEAST!!! I started around 11:30 am and finished frosting it around 4pm. I followed the directions exactly, but I just didn't have enough batter to make 4 cakes. I made 2 layers with the 1 1/3 cup batter and then made a thicker 3rd layer and used that for the bottom. And the timings are waaaay off. It takes a lot longer for the pudding to thicken on the stove and a lot longer for cooking (my cake was raw in the middle and collapsed when I poked the toothpick in the middle). But all things considered: The cake is awesome!!! The icing? Meh. I've never made Ermine icing before so it may have been something I did, but it's just toooooo buttery….like oily. Now I know why people started switching over to cream cheese icing.

  9. Made this cake! 🎂
    Insanely delicious😋
    The cake was moist and fluffy, with great balance of flavors- peppery, sweet, tangy, little bit of spice… yumminess.
    It takes great length to make this cake but worth it.
    It took me 18 minutes to bake the cake in the oven instead of 12 minutes.
    Goes well with black coffee ☕ or Cold Beer🍺.

  13. I made this. It is really good but not very sweet at all. The frosting is a dream, 10 out of ten would recommend! I think one could easily modify it to cream cheese frosting by subbing half the butter w/ cream cheese, which would be perfect for carrot or red velvet cake.

    I made a few changes
    added 1/2 c splenda to the cake batter. (but also used dark roast coffee, and special dark cocoa powder, because that's what I had on hand. And it was REALLY dark).
    added a soak of sweetened cream, ground cloves and cinnamon, and a splash of Fireball whiskey.
    added chopped candied ginger between each layer as well as on top.

  18. It has been so hard to find confectioners sugar lately. I came across this recipe and thought it was perfect for the ingredients I had on hand. I made it vegan by using Earth balance butter and unsweetened almond milk. It came out perfectly. Creamy and whippy and luscious!

  23. This sounds amazing! I think I'd miss some of the traditional gingerbread flavorings like clove, anise & cardamom, but one could always adjust the spices to one's liking or use a traditional Lebkuchengewürz.

  26. I've made this a LOT, though in a square pan or loaf pan with just powdered sugar on top. ATK has another gingerbread recipe that's also good, but this one if definitely my favorite because of how ~dark~ it is.

  39. How wonderful! Have always adored gingerbread – something so special and delightfully “homey” about it. And once I entered a “Canton Ginger Liquor” contest and won $500 for my second place ginger cake lol. But this pushes the envelope way beyond what I did using such supportive flavors. Can’t wait to make this. Decided I would make 4 cakes as shown rather than just 2 and then slice them. WTG as usual ATK.

  42. I would loooove for you guys to make a Chocolate Shadow Cake. I've never tried it before but my husband had told me he bought one once (I think it was at Publix Supermarket) and he loved it! I want to bake one for his birthday but the recipes I've found online are not complete. They ask for "3 chocolate round cakes" when what I'm looking for is one made from scratch and there is no better than you guys to make it happen! Love this channel! Thank you : )

  44. If you're looking at this frosting and thinking "that sounds like too much work", I promise you this is literally the greatest frosting and it is well worth the effort. If you get it right you will not regret making it. You will want to sit with the bowl and eat it straight with a spoon. You will be distraut when it is gone. This frosting will both change and ruin your life. It is the only frosting you will want. Other frostings will not compare. This is the only frosting I will make and sometimes I make it even without making cake.

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