Dessert

Gingerbread Cake

We turned boxed cake mix and ready-to-spread frosting into a bakeshop-beautiful delight that’s packed with holiday cheer!

Yields

16 servings

Total Time

Prep Time

Cook Time

Ingredients

  • 1 pkg. spice cake mix
  • 1 c. buttermilk
  • 3 eggs
  • 2 tsp. ground ginger
  • 1/2 c. natural whole almonds toasted, chopped
  • 1 cont. milk chocolate frosting
  • 2 cont. cream cheese frosting
  • Decorated cookies and fresh cranberries optional

Instructions

Heat oven to 350°F. Coat 3 (8”) round cake pans with cooking spray. 

On low speed, beat cake mix, buttermilk, eggs, oil and ginger 30 sec; on medium, beat 2 min. 

Evenly divide among pans. Bake 20 min. or until toothpick inserted into center comes out clean. Cool 30 min. Transfer to racks; cool. 

Stir almonds into chocolate frosting. 

Place 1 cake layer on serving plate; spread with half of chocolate frosting mixture. Repeat with 1 cake layer and remaining chocolate frosting. 

Top with remaining cake layer. Cover; refrigerate 1 hr. until frosting is set.

Spread top and side with cream cheese frosting. Refrigerate at least 1 hr. before serving. If desired, garnish with cookies and cranberries.

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