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    Triple-Ginger Layer Cake

    Source of Recipe


    List of Ingredients

    Triple-Ginger Layer Cake

    Nonstick vegetable oil spray
    3 cups cake flour, sifted
    1 cup finely chopped crystallized ginger
    2 tsp ground ginger
    1 tsp ground cinnamon
    1 tsp baking soda
    1/4 tsp salt
    3/4 cup (1 1/2 sticks) unsalted butter, room temperature
    3/4 cup (packed) golden brown sugar
    2 large eggs
    1 cup + 2 Tbl buttermilk


    2 8-ounce packages cream cheese, room temperature
    1/2 cup (1 stick) unsalted butter, room temperature
    3/4 cup (packed) golden brown sugar
    2/3 cup powdered sugar
    1/2 tsp ground cinnamon
    1/4 tsp ground ginger
    1/4 tsp vanilla extract
    1/2 cup minced crystallized ginger


    FOR CAKE: Preheat over to 350 F. Spray two 8-inch round cake pans with
    2-inch-high sides with nonstick spray. Line bottoms with parchment.
    Mix flour, crystallized ginger, ground ginger, cinnamon, baking soda,
    and salt in medium bowl. Using electric mixer, beat butter and sugar in
    large bowl until light and fluffy. Add eggs 1 at a time, beating until
    well blended after each addition. Mix in dry ingredients alternately with
    buttermilk in 3 additions each, scraping down sides of bowl. Beat
    just until batter is smooth. Divide batter between prepared pans.

    Bake cakes until tester inserted into center comes out clean, about
    30 minutes. Cook cakes in pans on racks 10 minutes. Run small knife
    around pan sides to loosen cakes. Turn cakes out onto racks and cool
    completely. Peel off parchment.

    FOR FROSTING: Using electric mixer, beat cream cheese and butter in large
    bowl until fluffy. Add brown sugar, powdered sugar, cinnamon, ground ginger,
    and vanilla; beat until well blended. Mix in 1/4 cup crystallized ginger.

    Place 1 cake layer on platter. Spread 1 cup frosting over. Top with second
    cake layer. Spread remaining frosting over top and sides of cake. Sprinkle
    remaining 1/4 cup crystallized ginger decoratively atop cake. (Can be made
    1 day ahead. Cover with cake dome and refrigerate. Let stand 2 hours at
    room temperature before serving.)




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