GINGERBREAD LAYER CAKE WITH FIG FILLING AND BUTTERCREAM RECIPE

White chocolate in buttercream adds a sweet touch to compensate for the excitement of filling and the bite of spicy ginger.

GINGERBREAD LAYER CAKE WITH FIG FILLING AND BUTTERCREAM RECIPE

INGREDIENTS
 For the 8" Cake:
 3 1/4 cups all-purpose flour
 4 tsp ground ginger
 3 tsp ground cinnamon
 1/2 tsp ground nutmeg
 1/2 tsp ground allspice
 1/4 tsp ground cloves
 1 tbsp baking powder
 1 tsp salt
 1 cup unsalted butter, room temperature
 1 cup molasses, not blackstrap
 1 1/4 cup dark brown sugar
 3 large eggs, room temperature
 2 tsp vanilla extract
 1 cup Ninkasi Vanilla Oatmeal Stout, room temperature

DIRECTIONS
For the 6” Cake:
2 c all-purpose flour
2 1/2 tsp Ground Ginger
1 1/2 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/4 tsp Ground Allspice
1/8 tsp Ground Cloves
3 tsp Baking Powder
1/2 tsp Salt
3/4 c Unsalted butter
2/3 c Molasses
3/4 C Dark brown sugar
2 Large eggs, room temperature
1 tsp Vanilla extract
1/3 plus 2 Tbsp Ninkasi Vanilla Oatmeal Stout, room temperature

For the Filling:
1 1/2 C Colonial Cranberry Sauce
1 1/2 C Dalmatia Fig Spread

For the Frosting:
3 C Unsalted butter
1 1/2 – 2 lbs Powdered sugar
8 oz white chocolate, melted and slightly cooled
1 tsp vanilla extract
1/2 tsp salt
white food coloring

For the gingerbread houses:
2 Gingerbread House Kits
Gingerbread Train Kit (optional)
Royal Icing**
White, Red and Green food coloring
assorted sprinkles and holiday treat toppers

Other ingredients:
Simple Syrup
Clear Sugar Sprinkles

Instructions:

1. For both the 8” and 6” cakes: Make the cakes separately. 8” first then the 6”. Do not combine both recipes to make all at once.
2. Prepare the cake pans. Lightly grease with butter then place parchment circles on top. Then, butter and flour the parchment circles. Preheat oven to 350°F.
3. get the full instructions @ worldmarket.com

Tweet