Gingerbread Torte

Name: Gingerbread Torte
Ingredients: 3/4 cup butter, softened; 3/4 cup sugar; 2 large eggs, room temperature; 1 cup molasses; 3 cups all-purpose flour; 2 teaspoons baking soda; 3 teaspoons ground ginger; 1-1/2 teaspoons ground cinnamon; 3/4 teaspoon salt; 1 cup 2% milk; 1 package (8 ounces) cream cheese, softened; 1/4 cup butter, softened; 2 teaspoons grated lemon zest; 3-3/4 cups confectioners' sugar; Chopped crystallized ginger, optional

15 ingredients

4 steps

Ingredients

3/4 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1 cup molasses
3 cups all-purpose flour
2 teaspoons baking soda
3 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1 cup 2% milk
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons grated lemon zest
3-3/4 cups confectioners' sugar
Chopped crystallized ginger, optional

Directions

1

Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment.
2

Cream butter and sugar until light and fluffy. Beat in 1 egg at a time. Gradually beat in molasses. In another bowl, whisk together flour, baking soda, spices and salt; add to creamed mixture alternately with milk. Transfer to prepared pans.
3

Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
4

Beat cream cheese, butter and lemon zest until blended; gradually beat in confectioners' sugar. Spread or pipe 2/3 cup frosting between each layer. Top with remaining frosting. If desired, sprinkle with crystallized ginger. Store in refrigerator.