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Gingerbread Layer Cake

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Try this Gingerbread Layer Cake from Hood and give the classic flavor a new look

Gingerbread houses have nothing on this Gingerbread Layer Cake made with Hood Sour Cream. It is the focal point of any dessert table and well worth an extra large slice. Four layers of cake and a sweet, lemony filling will make this a fast favorite at your next holiday party. For more delicious seasonal recipes visit Hood.com

Layer up this winter. Recipe courtesy of Hood

Ingredients

For the Cake

  • 4 Cups all-purpose flour
  • 2 Teaspoons ground cinnamon
  • 3 Teaspoons ground ginger
  • 1/2 Teaspoon nutmeg
  • 1 Teaspoon salt
  • 1 Teaspoon baking soda
  • 2 Teaspoons baking powder
  • 3/4 Cups dark brown sugar
  • 1/2 Cup granulated sugar
  • 1 Cup molasses
  • 2 sticks unsalted butter, melted and cooled, plus more to coat the pans
  • 4 eggs
  • 1 Cup Hood Sour Cream

For the filling:

  • 2 sticks of unsalted butter
  • 8 Ounces cream cheese
  • 1/2 Cup Hood Sour Cream
  • 5 Cups confectioners' sugar, sifted
  • 2 Teaspoons vanilla extract
  • 1/2 Teaspoon ground cinnamon
  • 1 Tablespoon lemon zest

For the garnish:

  • Lemon zest
  • Candied ginger
  • Fresh berries

Directions

For the Cake

Coat two 9-inch round pans with butter, and line with parchment paper.

Preheat the oven to 325 degrees F.

In a large mixing bowl, sift dry ingredients (flour, spices, baking powder, baking soda, and salt) together and set aside. In another large mixing bowl, combine the brown sugar and granulated sugar. Add the melted butter and molasses to the sugar mixture and whisk together until well combined. Whisk in the eggs one at a time. Add half of the dry mixture to the wet mixture and combine. Fold in the sour cream. Add the remaining dry mixture and stir until totally combined, but do not overmix. Split the batter evenly into the two pans and bake for 45-50 minutes, or until a toothpick comes out clean when inserted in the center of the cake.

For the filling:

Before starting, make sure all ingredients are at room temperature. With a handheld mixer, or in a large stand mixer with a whisk attachment, cream the butter and cream cheese together until soft and combined. Scrape down the sides of the bowl, then slowly mix in the sifted confectioners sugar. Slowly add in the sour cream and mix on high until combined and fluffy. Mix in the vanilla, cinnamon, and lemon zest. Chill the filling mixture for up to an hour before assembly.

For the garnish:

After the cakes are completely cooled, cut each round into two level layers. Place one layer onto a serving platter, and scoop about 1/4 of the filling onto the layer. Spread the filling evenly on the layer, staying about 1/2 inch away from the edge of the cake. Place another layer on top of the filling, and then layer another 1/4 of the filling. Repeat this step once more. For the last cake layer, make sure the straight (uncut) edge is facing up. This will keep the cake level. Spread the last layer of filling on the top of the cake and garnish with berries and lemon zest. Enjoy immediately or refrigerate before serving.