Gingerbread Layer Cake with Cookie Butter Filling
Layers of spiced gingerbread cake and cookie butter buttercream are all wrapped up in this ‘sweater weather’ inspired cake.
Servings: 10
Ingredients
Gingerbread Layer Cake
- 3 cups all-purpose flour
- 2 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 4 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- ½ teaspoon ground clover
- 1 cup fancy molasses
- 1 cup unsalted butter cubed
- ½ cup water
- 1 ⅔ cups brown sugar
- 4 large eggs
- ⅔ cup milk
- ⅓ cup sour cream
- 2 teaspoon vanilla extract
Cookie Butter Buttercream
- ½ cup unsalted butter softened
- 2 ½ cups confectioners' sugar
- 1 to 2 tablespoon milk
- ½ teaspoon vanilla extract
- ½ cup cookie butter or speculoos spread
Swiss Meringue Buttercream
- 4 large egg whites
- 1 ⅓ cups granulated sugar
- 2 cups unsalted butter softened
- 2 teaspoon vanilla extract
Instructions
Gingerbread Layer Cake
- Pre-heat overnight to 350°F. Grease and flour two 8-inch cake pans and set aside.
- Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- In a large saucepan, add the molasses, butter, and water. Heat over medium until the butter melts. Stir in the brown sugar and remove from the heat.
- In a medium bowl, whisk together the eggs, milk, sour cream, and vanilla. Add the egg mixture to the molasses mixture and stir until combined. Stir in the flour mixture until combined.
- Evenly divide the batter among the prepared pans and bake for 26 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool on a wire rack for about 10 minutes before removing the cakes from their pans. Once completely cool, carefully slice the cakes in half horizontally to create four even layers.
- *cube the butter to ensure more even and efficient melting without the other liquids needing to be as hot.
Cookie Butter Buttercream
- Beat butter at medium-low speed of electric mixer until smooth and creamy (1 to 3 minutes.)
- Gradually add the confectioners’ sugar, 1 tablespoon milk, and vanilla extract with mixer at low speed, scraping bowl occasionally. Mix until blended.
- Beat at medium-high speed 3 to 5 minutes, until buttercream is light and airy and nearly white. Add in the cookie butter and mix until combined. If needed, add the milk until desired consistency is achieved.
Swiss Meringue Buttercream
- Place the egg whites and sugar in the bowl of an electric mixer. Gently whisk until combined.
- Place mixing bowl over a pan of simmering water to create a double-boiler. Whisking intermittently, heat the egg mixture until it registers 160°F on a candy thermometer. Carefully transfer the bowl back to the stand mixer.
- Using the whisk attachment, whip the egg mixture on high for 8 to 10 minutes until stiff, glossy peaks and the outside of the mixing bowl returns to room temperature. Turn the mixer to medium-low and slowly add the butter (a couple tablespoons at a time).
- Stop the mixer and switch to the paddle attachment. Add vanilla and mix on medium until silky smooth, about 3 to 5 minutes.