Gingerbread naked layer cake
Dive into the holiday spirit with this delightful Gingerbread Naked Layer Cake recipe! Made with a rich blend of butter, maple syrup, brown sugar, and self-raising flour, and seasoned with ginger, cinnamon, and nutmeg. This cake is perfectly complemented by a tangy lemon zest frosting. Easy to bake and even easier to enjoy, this gingerbread treat is perfect for any festive celebration!
- 24 Jul 2024
- Cook time 65 min
- Prep time 20 min
- 24 Servings
- 14 Ingredients
The Gingerbread Naked Layer Cake is a festive and delightful dessert perfect for the holiday season. Combining warm spices like ginger, cinnamon, and nutmeg, this cake captures the essence of comforting holiday flavors. With a rich and moist texture, this cake is not only simple to make but also visually appealing with its 'naked' style, showcasing the beautiful layers and minimalistic decoration.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line the base of three 8-inch round cake pans with parchment paper.
- In a large mixing bowl, beat the softened butter until creamy using a hand mixer or stand mixer.
- Add the brown sugar and continue to beat until light and fluffy.
- Gradually add the maple syrup to the butter-sugar mixture, mixing well to incorporate.
- In a separate bowl, sift together the self-raising flour, ground ginger, ground cinnamon, and ground nutmeg.
- Gradually add the dry ingredients to the butter-sugar mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
- Add the eggs, one at a time, beating well after each addition.
- Divide the batter evenly among the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- In a medium bowl, whisk together the powdered sugar, milk, lemon zest, and lemon juice until smooth and creamy. If the frosting is too thick, add a tiny bit more milk, a drop at a time, until you reach the desired consistency.
- Once the cake layers are completely cool, place one layer on a serving plate or cake stand.
- Spread a thin layer of frosting over the top.
- Repeat with the second layer and more frosting.
- Place the third layer on top, and spread a thin layer of frosting over the top of the cake.
- Opt for a minimalistic "naked" look with the frosting or use extra lemon zest and a sprinkle of ground cinnamon on top for a festive touch.
- Slice and serve your delicious gingerbread naked layer cake. Enjoy!
Tips:
- Ensure your butter is at room temperature before starting to make it easier to cream with the sugar and syrup.
- Preheat your oven to the correct temperature before you start baking to ensure even cooking.
- Use fresh ginger, cinnamon, and nutmeg for the best flavor—ground spices tend to lose their potency over time.
- When mixing the batter, be careful not to overmix as this can make the cake dense and tough.
- Divide the cake batter evenly among the pans to ensure that the layers cook evenly.
- Allow the cakes to cool completely before assembling them to prevent the frosting from melting.
- If the powdered sugar frosting is too thick, add a tiny bit more milk, one teaspoon at a time, until it reaches the desired consistency.
- Use a serrated knife to level the tops of the cake layers if necessary for a more polished look.
- Garnish with additional lemon zest or a sprinkle of cinnamon for an extra touch of flavor and presentation.
The Gingerbread Naked Layer Cake is a show-stopping dessert that is sure to impress your friends and family. Its delightful combination of spices and moist texture makes it a memorable addition to any holiday gathering. Enjoy each bite of this flavorful and festive cake!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 290kcal | 12% |
| Protein | |
| Protein 4.29g | 3% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 1.11g | 3% |
| Sugar 30g | 29% |
| Fat | |
| Fat 9g | 11% |
| Saturated 4.58g | 15% |
| Cholesterol 54mg | - |
| Vitamins | |
| Vitamin A 88ug | 9% |
| Choline 33mg | 6% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.54mg | 3% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 13ug | 3% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 0.13mg | 0% |
| Vitamin E 0.09mg | 1% |
| Vitamin K 0.83ug | 1% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.80mg | 7% |
| Magnesium, Mg 14mg | 3% |
| Phosphorus, P 55mg | 4% |
| Potassium, K 80mg | 2% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 16mg | 1% |
| Zinc, Zn 0.46mg | 4% |
| Water | |
| Water 12g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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