Cakes
Gingerbread Cake
Jun
Ingredients for the cake:
- 2 cups New Hope Mills Gingerbread Pancake & Cookie Mix
- ½ cup sugar
- 1 tsp baking powder
- 3 eggs
- 5 Tbsp melted butter
- 1 cup milk
Ingredients for the buttercream:
- 2 sticks softened butter
- 4-5 cups powdered sugar
- ¼ cup heavy cream
- 2 tsp vanilla extract
Additional topping (optional): Caramel sauce
Directions:
Preheat oven to 350°F. Combine all cake ingredients in an electric mixer or in a medium bowl using a whisk. Pour batter into 2 well-greased cake pans. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Allow cakes to cool completely.
Prepare the buttercream by first creaming the butter in an electric mixer, about 2 minutes. Add the vanilla extract and then 4 cups powdered sugar on low speed, adding 1 cup at a time. Add the heavy cream and increase to high speed, beating for 5 minutes. Add up to ½ cup more powdered sugar if the buttercream is too thin or another tablespoon of heavy cream if it’s too thick.
Once the cakes are completely cool, spread buttercream in between the layers and then frost the entire cake.
Optional: spread caramel sauce on top of the cake and allow it to drip down the sides for an elegant finish.
ENJOY!
