How about gingerbread cake this holiday season!
Gingerbread cookies are a holiday staple, but have you ever tried gingerbread cake? If not, well, have we got a recipe for you! And when it comes to baking, we always substitute sugar with SUE BEE® honey, when possible.
1 cup SUE BEE® honey
2 1/2 cups flour
2 teaspoons baking soda
1 cup unsalted butter, at room temperature, plus more for the baking pans
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons pure vanilla extract
1/2 cup water
½ cup SUE BEE® honey
3 cups powdered sugar
1 teaspoon pure vanilla extract
1 stick of unsalted butter
8 oz. cream cheese
Whole cream, as needed for thinning
Directions: For the cake
- Preheat the oven to 350 degrees F.
- Butter and flour two round cake pans.
- Stir together the flour, cinnamon, ginger, nutmeg, baking soda, cloves and salt in a large bowl and set aside.
- Combine the brown sugar and butter in another large bowl and mix until light and fluffy.
- Add eggs and vanilla and combine.
- Stir the honey into the boiling water and mix on low speed while adding the flour mixture to the butter mixture.
- Divide the batter between the prepared pans and bake for 25 minutes.
- Let the cakes cool completely.
- Flip the cakes onto a rack.
For the Frosting:
- Combine the butter and cream cheese in a mixer bowl and mix on high until light and fluffy.
- Reduce the speed to low and gradually add the powdered sugar and honey and combine.
- Add the vanilla and gradually increase mix speed. Mix until frosting is light and fluffy (you can add a half-tablespoon to 1 tablespoon of milk if needed so the frosting is spreadable.
- Place one cake layer flat side down on a cake stand or platter.
- Top with about 3/4 cup of the frosting.
- Place the remaining cake layer on top, flat side up, and spread the remaining frosting on the entire cake.
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