Naked Gingerbread Cake with Maple Bourbon Frosting
Recipe By: MADE.BY LIA
2 sticks unsalted butter (softened)
1 cup dark brown sugar
1/2 cup granulated sugar
1 cup molasses
4 eggs (room temperature)
2 tsp vanilla
3 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 Tbsp ground ginger
1 tsp ground nutmeg
2 tsp cinnamon
1 cup buttermilk
1/4 cup sour cream or greek yogurt
Preheat the oven to 350 degrees
In a mixer fitted with the paddle attachment cream together butter, sugars & molasses until light and fluffy. Add vanilla to eggs. While the mixer is on low, add in one egg at a time, allowing to incorporate after each addition. Mix until smooth. In a separate bowl combine dry all of the dry ingredients & whisk to combine. Add the flour and milk to the mixture alternating 1/3 at a time starting & ending with the dry ingredients. Mix until smooth.
Spray three 8” round cake pans with baking spray. Evenly distribute the batter among the three pans. Smooth out the batter with a spatula, place into the oven and bake for approximately 20-30 minutes until the cake springs back when touched.
Let cake rounds cool.
Maple bourbon frosting:
4 sticks unsalted butter, room temperature
3 cups powdered sugar (more or less depending on how sweet you like your frosting!)
2 tsp vanilla
3 Tbsp maple syrup
1 Tbsp bourbon
2 Tbsp heavy whipping cream
In a mixer fitted with the paddle attachment, cream butter until light & fluffy (about 10 minutes) Slowly add in powdered sugar, 1 cup at a time, mixing after each addition. Mix on medium speed for another 5-10 minutes. Add heavy cream, bourbon, maple syrup & vanilla, mix on low until incorporated.
Place the 1st layer of cake on a round cake board. Using a spatula, add a layer of icing. Place the next round on top and repeat. Lightly ice the sides of the cake with the remaining frosting (it is a naked cake so you should see cake through!)
Optional Garnish: Add gingerbread cookies on top & dust with powdered sugar for a cute Christmas scene!