Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Triple-Ginger Layer Cake




Source of Recipe


Mai


List of Ingredients




Triple-Ginger Layer Cake
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

Frosting

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



Recipe



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.)