Here we are! We're almost there! Only a few days left before Christmas... The perfect time to perfume the house with a sweet smell of spices, like with this Gingerbread layer cake & cinnamon icing. Well, you know from seeing my recipes that I am a huge fan of spices in desserts (cinnamon, cardamom, ginger, etc.), and this cake is no exception!
I wanted it to be as soft as you want, ultra-comforting, with a spicy, sweet flavor just right. And with its creamy mascarpone-cream cheese frosting flavored with cinnamon, I have a hard time stopping at just one piece, I admit... Especially when you enjoy it with a nice Christmas tea by the fireplace!
To make it, nothing complicated, just a cake (baked in several molds) and icing. The assembly is quite simple since I preferred it "naked" i.e. without an additional layer of icing on the sides.
Other recipes to try
If you like to make homemade Christmas treats, then I advise you to take a look at these other recipes from the blog:
- Chestnut cream chocolate tiramisu log
- Vanilla caramel pecan nut log
- Cinnamon Christmas cookies with icing
- Chocolate Christmas cookies with icing
- Chocolate crinkles, the recipe for cracked cupcakes
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful layer cakes!
- 200 g soft butter at room temperature
- 3 eggs
- 250 g light brown sugar
- 385 g all-purpose flour
- 1,5 cc baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 2 tsp ground ginger
- 1/2 cc cardamom
- 1/2 tsp 4 spice mixture
- 1 cc natural vanilla extract
- 240 ml milk at room temperature
- +
- 350 g mascarpone
- 150 g philadelphia nature
- 20 cl heavy whipping cream 30%
- 150 g icing sugar
- 1/2 cc natural vanilla extract
- 1 tsp cinnamon or more according to your taste
- Preheat the oven to 170 ° traditional heat. Whisk together the butter and sugar to obtain a creamy and light consistency. Add the eggs 1 to 1, mixing between each then the vanilla.
- In another container, sift the dry ingredients: flour, baking powder, baking soda and spices. Add these dry ingredients several times to the previous mixture, alternating with the milk.
- Butter and flour 4 molds 15cm in diameter (or 2 molds, you will then cut the cakes in half vertically to have the 4 slices). Pour the dough into the molds and bake for about 35 minutes - to adapt according to your oven, test the cooking using a wooden pick. Let cool on the rack and unmold. If necessary, cut the domes of each cake to have very flat levels.
- For the icing, whisk together the liquid cream, mascarpone and Philadelphia and icing sugar to obtain a creamy icing. Add the vanilla and cinnamon, whisk one last time before filling a pastry bag.
- For assembly: place the first slice of cake on the serving dish by "sticking" it with a knob of icing. Garnish with a layer of icing then place the second slice and so on until the last slice. Cover the entire cake with a thin layer of frosting (you should see the slices through). Refrigerate for 30 minutes. Continue decorating on top with a pastry bag.
PS: do not wait too long to eat it otherwise it will lose its softness ...
I'm not a big fan of big cakes like these, but the decoration is superb and it makes an impact! I also love spices in desserts, especially cinnamon...
Have a great holiday!
florianecuisine.canablog.com
Absolutely beautiful this cake!
Hello
Beautiful cakes and photos as always...I really need to get started!
Little question, where does the wooden cake stand come from?
Thank you and happy holidays!
Oh ! The ! The !!!!
This recipe looks absolutely insane. *-*
Wonderful can we add pears in the preparation of the cake?
Yes why not :) between the layers of cake yes.
Hello,
This is the second time I've made this cake because my daughter loves it!
However, each time the device is not quite firm and I have difficulty using it properly with the socket.
Is there a technique?
Thank you!
Hello, if you want a firmer icing, you can add more mascarpone or reduce the amount of icing sugar because this changes the density of the icing, see you soon :)
Hello, your recipe made me want to make it for this Christmas!
I just have 2 quick questions:
1) Can we make the cake the day before? Because I see that it says 30min in the fridge, and then not to hang around too much so that it doesn't lose its softness. But can we leave it in the fridge all night?
2) If we can do it the day before then, when we want to eat it when should we take it out? 1 hour before eating it? or 2h?
The thank you box
Hello, yes you can do it the day before without any problem. To ensure it has the best flavor the next day, you can take it out about 30 minutes before tasting. See you soon :)
Hello,
I wanted to know if it worked with a 24cm mold or if it's too big?
Thank you good night.
Hello Mathilde, you can try yes, it will no longer be a layer cake at all but a simple cake. To get my result, you need the same mold. See you soon :)
Good evening. I would like to make this cake for my daughter's birthday. Do you have any fruit(s) to recommend to add between the layers of cake please?
Do you think I can use the icing to completely cover the cake with white? Thank you
Hello Johanna, you can add diced apples or pears, previously browned / softened in the pan with a little butter. You can completely cover it with icing, but you'll need to do more. Goodbye :)
Great recipe!
We added lime zest and apple persimmon on top. A delight!
Thank you Catherine! See you soon ;)