Triple Ginger Layer Cake
This moist and tender cake is bursting with rich and warm flavor from a hat-trick of ginger!
Servings: 10
Equipment
Ingredients
For the Cake
- 3 cups cake flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (6 ounces) unsalted butter at room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 3 extra-large eggs at room temperature
- 1 tablespoon grated fresh ginger
- 1 cup plus 2 tablespoons buttermilk at room temperature
- 1 cup finely chopped crystallized ginger
For the Frosting
- 2 (8 ounce) packages cream cheese, softened
- ½ cup (4 ounces) unsalted butter at room temperature
- ¾ cup packed light brown sugar
- ⅔ cup confectioners' sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon lemon zest
- ½ cup finely chopped crystallized ginger divided
Accompaniment
- Cinnamon Ice Cream
Instructions
For the Cake
- Preheat the oven to 350ºF. Line two (8-inch) round cake pans with parchment paper and spray with non-stick baking spray; set aside. In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and beat again. Add the eggs one at a time, beating well after each addition. Add the fresh ginger. Mix in the dry ingredients, alternating with the buttermilk in three additions. Scrape down the sides of the bowl and beat until the batter is smooth. Fold in the crystallized ginger. Divide the batter evenly between the prepared pans. Bake the cakes until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cakes in the pan for 10 minutes. Transfer the cakes to wire rack to cool completely.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add the cinnamon, ginger, vanilla, and lemon zest; beat until combined. Add the cream cheese and beat until smooth. Using a rubber spatula, fold in ¼ cup of the crystallized ginger.
To Assemble
- Place one cake layer on a serving platter. Spread 1 cup of the frosting over top. Place the second cake layer on top of the frosting. Spread the remaining frosting on the top and sides of the cake. Sprinkle the remaining crystallized ginger on top of the cake. Enjoy!
Nutrition
Calories: 706kcal | Carbohydrates: 105g | Protein: 14g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 634mg | Potassium: 280mg | Fiber: 1g | Sugar: 75g | Vitamin A: 846IU | Vitamin C: 0.1mg | Calcium: 242mg | Iron: 1mg
