Life As I See It

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smilingfork: Gingerbread Spice Cake with Cream Cheese Filling Difficulty: ★★☆☆☆ (easy) Ingredients: Cake: 8 oz light brown sugar 3 eggs (room temp) 8 oz bread flour 1 tablespoon baking powder 1/2 teaspoon baking soda 2 tablespoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 teaspoon ground cardamom 1/2 teaspoon salt 7 oz melted, unsalted butter (room temp) 1/2 cup plus 2 tablespoons half-and-half (room temp) Filling: 16 oz cream cheese (room temperature) 4 oz butter (room temperature) 1 teaspoon vanilla extract 8 oz powdered sugar, sifted Directions: Cake: Butter and flour a 13″ x 9″ pan. Preheat the oven to 350 F. Whip the brown sugar and eggs together to a thick consistency. Sift together the flour, baking powder, baking soda, spices (cinnamon, ginger, nutmeg & cardamom) and salt. Add to the egg mixture, mixing slowly. Combine the melted butter and half-and-half, then add to the mixture, mixing in slowly. Be careful not to overmix. Pour the batter in to the pan and bake for 20 minutes or until the cake springs back when depressed lightly. Cool the cake completely before icing. Filling: Add the cream cheese to the mixer, using a paddle attachment, mixing until soft. Slowly add the butter until well blended. Add the vanilla and powdered sugar. Mix until smooth. To assemble the cake, cut the sheet cake in half, length wise, place one half on a plate and scoop the filling on top of the first layer. Add the other half to the top and sprinkle the entire plate with powdered sugar.

smilingfork:

Gingerbread Spice Cake with Cream Cheese Filling

Difficulty:
★★☆☆☆ (easy)

Ingredients:

Cake:

  • 8 oz light brown sugar
  • 3 eggs (room temp)
  • 8 oz bread flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 7 oz melted, unsalted butter (room temp)
  • 1/2 cup plus 2 tablespoons half-and-half (room temp)

Filling:

  • 16 oz cream cheese (room temperature)
  • 4 oz butter (room temperature)
  • 1 teaspoon vanilla extract
  • 8 oz powdered sugar, sifted

Directions:

Cake:

  1. Butter and flour a 13″ x 9″ pan. Preheat the oven to 350 F.
  2. Whip the brown sugar and eggs together to a thick consistency.
  3. Sift together the flour, baking powder, baking soda, spices (cinnamon, ginger, nutmeg & cardamom) and salt. Add to the egg mixture, mixing slowly.
  4. Combine the melted butter and half-and-half, then add to the mixture, mixing in slowly. Be careful not to overmix.
  5. Pour the batter in to the pan and bake for 20 minutes or until the cake springs back when depressed lightly.
  6. Cool the cake completely before icing.

Filling:

  1. Add the cream cheese to the mixer, using a paddle attachment, mixing until soft.
  2. Slowly add the butter until well blended.
  3. Add the vanilla and powdered sugar. Mix until smooth.

To assemble the cake, cut the sheet cake in half, length wise, place one half on a plate and scoop the filling on top of the first layer. Add the other half to the top and sprinkle the entire plate with powdered sugar.

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