PEPPERIDGE FARM CAKE RECIPES RECIPES

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GINGERBREAD CAKE ~ A DOCTORED CAKE MIX RECIPE | MY CAKE SCHOOL



Gingerbread Cake ~ A Doctored Cake Mix Recipe | My Cake School image

This easy and delicious Gingerbread Layer Cake starts with a simple cake mix! This recipe is a fantastic choice for fall and winter gatherings! We love it with our Spiced Cream Cheese Frosting!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 19

Preheat oven to 325 degrees. Grease and flour two 8 inch cake pans (We torted our layers to make 4)
Do not follow ingredients on the back of the cake mix box, use the ingredients listed below.
1 box Spice Cake Mix, sifted
1 cup (121g) all purpose flour
1 cup (200g) granulated sugar
1/2 (3 g) teaspoon salt
1 cup (242 g) sour cream
1/2 cup (118 g) water
1/2 cup (161g) Molasses,
3 large eggs
1 teaspoon (3 g) cinnamon
1 1/2 teaspoon (3 g) ginger
1/4 teaspoon nutmeg
*For our Cake Toppers we used store-bought Gingerbread men and attached them to lollipop sticks with melted candy melts!
1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave)
3 (8 ounces) (226g) per package full fat cream cheese, (total 678g) cut into 1 inch pieces and softened.....do not use reduced fat cream cheese or cream in tub containers (do not soften in microwave)
3 cups (343g) powdered sugar
2 teaspoons (4g) Pumpkin Pie Spice * (we list substitution below)
2 teaspoons (8g) vanilla extract

Steps:

  • In the bowl of your mixer combine the dry ingredients and whisk 30 seconds to throughly combine. To this add the remaining ingredients and mix on medium speed for 1 minute ( a bit longer if using a hand held mixer). Scrape the sides and bottom of the bowl and mix 1 minute more. Makes approximately 7 cups of batter. Pour into prepared pans and bake at 325 degrees. Check at 35 minutes, the cake will be slightly pulled away from the sides of the pan and a toothpick inserted in the center should pull out clean or with only a few crumbs. For the Spiced Cream Cheese FrostingPut the softened butter in the bowl of your mixer and mix until smooth. Add the powdered sugar, vanilla, and pumpkin spice. Beat on medium speed for 2 to 3 minutes (longer if using a hand mixer) until light and fluffy. Scrape the bowl midway through. Add the pieces of softened cream cheese to the mixing bowl. The cream cheese should be soft enough that it combines easily into the butter/powdered sugar mixture. Beat on low/medium speed about 1 minute or until the cream cheese is blended in. Makes 6 cups Use immediately or refrigerate. If you have beaten too long and it is too soft to pipe, just refrigerate a while and let it firm up. **No pumpkin spice? You can use 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon cloves. There is some "wiggle room" with this if you prefer a stronger flavor of one spice over another.

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