So many of you reached out to me for the recipe for this cake that I thought I would post the recipe here to share! It's a dense, spicy gingerbread with a tangy lemon-hinted cream cheese frosting that is simply perfect for the holidays.
What I loved the most about this cake was that it was very simple to make, you don't even need a mixer for the cake portion. I made my cake layers and sugared cranberries the day before and assembled it all a few hours before our meal. I love recipes that allow me to be fully present during the holidays and keep the day stress-free. I hope that you love it as much as we did.
For the cake layers - Recipe from SmittenKitchen.com adapted from Claudia Fleming
- 1 cup of oatmeal stout
- 1 cup of dark molasses
- 1/2 teaspoon baking soda
- 3 large eggs
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
Heat oven to 350°F. Use a nonstick spray to coat three 9-inch round cake pans and line the bottom of each with a fitted round of parchment paper.
Bring stout and molasses to a boil in a large saucepan and remove from heat; whisk in baking soda carefully — it will foam up. Cool to room temperature.
In a large bowl, whisk together sugars and oil. Whisk in eggs, then whisk in cooled stout-molasses mixture. Combine the dry ingredients in a separate bowl. Place dry ingredients in a fine-mesh sieve or sifter and shake over bowl. Stir until just combined.
Divide batter into prepared cake pans. Bake for 18 to 22 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool in pan on a cooling rack for 10 minutes, then flip out onto another sheet of parchment paper, carefully remove parchment paper from the bottom of the cake (it’s sticky) and flip back right side-up, letting each layer cool completely. If you are storing the cake layers for the following day, wrap each in parchment paper and then in cling wrap after it is completely cooled.
For the sugared cranberries
- Fresh cranberries
- 1 cup of granulated sugar plus an additional 1/3 cup for dusting
- 1 cup of water
Combine 1 cup of water and 1 cup of sugar in a medium saucepan and bring to a slow boil. Continue to boil for about 10 minutes until the syrup has thickened slightly. Remove from the heat and let cool for 5 minutes. Using a slotted spoon, place cranberries in the syrup to coat and then transfer them carefully to a cooling rack making sure that they do not touch. After about 1 hour, take the cranberries and roll them in the remaining sugar to coat. Let sit for another 1 hour at room temperature. If storing for the following day, place in an unsealed plastic bag in the refrigerator.
For the frosting
- 2 sticks of unsalted butter, softened
- 1 stick of salted butter, softened
- 2 8 oz packages of cream cheese, softened
- 2 teaspoons vanilla
- 6 cups of confectioners sugar
- zest of one lemon
In a stand mixer with the paddle attachment, cream the butter. Add the cream cheese and mix to combine. Add the vanilla. Add the powdered sugar 1/2 cup at a time with the mixer on low. Once all of the sugar is added, turn the mixer on medium-high and whip until thick and stiff - about 3-4 minutes. Finally, add the zest of one lemon and stir to combine.
To assemble the cake, place a small amount of frosting in the center of a cake stand and place the first layer, bottom-side down on the stand. Cover the top of the cake in frosting with an offset palette knife. Add the second layer, top-side down and frost the top of the cake. Add the third layer, bottom-side down and frost the top of the cake. Take the remaining frosting and add a small amount to the sides of the cake, scraping gently afterwards to reveal the layers. Smooth out the top and finish with the sugared cranberries.