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