Triple-Ginger Layer Cake

Name: Triple-Ginger Layer Cake
Ingredients: Nonstick vegetable oil spray; 3 cups cake flour, sifted; 1 cup finely chopped crystallized ginger; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 3/4 cup (packed) golden brown sugar; 2 large eggs; 1 cup plus 2 tablespoons 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 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon vanilla extract; 1/2 cup minced crystallized ginger

19 ingredients

25 steps

Ingredients

Nonstick vegetable oil spray
3 cups cake flour, sifted
1 cup finely chopped crystallized ginger
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
2 large eggs
1 cup plus 2 tablespoons 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 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon vanilla extract
1/2 cup minced crystallized ginger

Directions

1

Preheat oven to 350F.
2

Spray two 8-inch round cake pans with 2-inch-high sides with nonstick spray.
3

Line bottoms with parchment.
4

Mix flour, crystallized ginger, ground ginger, cinnamon, baking soda and salt in medium bowl.
5

Using electric mixer, beat butter and sugar in large bowl until light and fluffy.
6

Add eggs 1 at a time, beating until well blended after each addition.
7

Mix in dry ingredients alternately with buttermilk in 3 additions each, scraping down sides of bowl.
8

Beat just until batter is smooth.
9

Divide batter between prepared pans.
10

Bake cakes until tester inserted into center comes out clean, about 30 minutes.
11

Cool cakes in pans on racks 10 minutes.
12

Run small knife around pan sides to loosen cakes.
13

Turn cakes out onto racks and cool completely.
14

Peel off parchment.
15

Using electric mixer, beat cream cheese and butter in large bowl until fluffy.
16

Add brown sugar, powdered sugar, cinnamon, ground ginger and vanilla; beat until well blended.
17

Mix in 1/4 cup crystallized ginger.
18

Place 1 cake layer on platter.
19

Spread 1 cup frosting over.
20

Top with second cake layer.
21

Spread remaining frosting over top and sides of cake.
22

Sprinkle remaining 1/4 cup crystallized ginger decoratively atop cake.
23

(Can be made 1 day ahead.
24

Cover with cake dome and refrigerate.
25

Let stand 2 hours at room temperature before serving.)