Ingredients
Scale
- 315 g all-purpose flour
- 150 g dark brown sugar
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 2 1/4 tsp ground ginger
- 2 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 165 g unsulphured molasses (or dark syrup)
- 360 g sour cream (room temperature)
- 110 g vegetable oil (e.g., avocado oil or canola oil)
- 3 large eggs (room temperature)
- 2 tsp vanilla extract
- 300 g butter
- 150 g full-fat cream cheese
- 550 g powdered sugar
- 1/2 tsp vanilla paste
- Mini Gingerbread Cookies
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- In a bowl, mix all-purpose flour, baking powder, baking soda, salt, and ground spices.
- In another bowl, blend dark brown sugar, molasses, sour cream, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually combine the wet and dry ingredients until just mixed.
- Distribute the batter evenly into prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
- Let cakes cool before frosting with cream cheese icing made from butter, cream cheese, powdered sugar, and vanilla paste.
- Decorate with mini gingerbread cookies as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 38g
- Sodium: 240mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg