That's it ! We are almost there ! Only a few days before Christmas… The ideal period to perfume the house with a sweet smell of spices, as with this Layer cake gingerbread & cinnamon icing. Well, you know by dint of seeing my recipes, I am an unconditional fan of spices in desserts (cinnamon, cardamom, ginger…), and this cake is no exception!
I wanted it to be smooth, ultra-comforting, with a sweet spicy scent just right. And with its very creamy mascarpone-cream cheese icing flavored with cinnamon, I have a hard time stopping at just one part, I admit… Especially when you enjoy it with a good Christmas tea by the fireplace!
For the realization, nothing too rocket science, a cake (baked in several molds) and icing. The assembly is rather simple since I preferred it “naked”, that is to say without an additional layer of icing on the sides.
Other recipes to try
If you like to make homemade Christmas treats, then I advise you to take a look at these other recipes from the blog:
- Chestnut cream chocolate tiramisu log
- Vanilla caramel pecan nut log
- Cinnamon Christmas cookies with icing
- Chocolate Christmas cookies with icing
- Chocolate crinkles, the recipe for cracked cupcakes
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful layer cakes!
Layer cake gingerbread cinnamon icing
- 200 g soft butter at room temperature
- 3 eggs
- 250 g Light brown sugar
- 385 g flour
- 1,5 cc baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 2 tsp ground ginger
- 1/2 cc cardamom
- 1/2 tsp 4 spice mixture
- 1 cc natural vanilla extract
- 240 ml milk at room temperature
- 350 g mascarpone cheese
- 150 g philadelphia nature
- 20 cl whole liquid cream 30% mg
- 150 g icing sugar
- 1/2 cc natural vanilla extract
- 1 tsp cinnamon or more according to your taste
- Preheat the oven to 170 ° traditional heat. Whisk together the butter and sugar to obtain a creamy and light consistency. Add the eggs 1 to 1, mixing between each then the vanilla.
- In another container, sift the dry ingredients: flour, baking powder, baking soda and spices. Add these dry ingredients several times to the previous mixture, alternating with the milk.
- Butter and flour 4 molds 15cm in diameter (or 2 molds, you will then cut the cakes in half vertically to have the 4 slices). Pour the dough into the molds and bake for about 35 minutes - to adapt according to your oven, test the cooking using a wooden pick. Let cool on the rack and unmold. If necessary, cut the domes of each cake to have very flat levels.
- For the icing, whisk together the liquid cream, mascarpone and Philadelphia and icing sugar to obtain a creamy icing. Add the vanilla and cinnamon, whisk one last time before filling a pastry bag.
- For assembly: place the first slice of cake on the serving dish, "sticking" it with a knob of icing. Garnish with a layer of icing then place the second slice and so on until the last slice. Cover the entire cake with a thin layer of frosting (you should see the slices through). Refrigerate for 30 minutes. Continue decorating on top with a pastry bag.
PS: do not wait too long to eat it otherwise it will lose its softness ...
I'm not a big fan of big cakes like these, but the decor is superb and it looks great! I also love spices in desserts, especially cinnamon ...
Have a great holiday!
Absolutely beautiful this cake!
Superb cakes and photos as always… I really have to get started!
Little question, where does the wooden cake stand come from?
Thank you and happy holidays!
Oh ! The ! The !!!!
This recipe looks absolutely bonkers. * - *
Wonderful can we add pears in the preparation of the cake?
Yes why not :) between the layers of cake yes.
2 times that I make this cake already because my daughter loves it!
However, each time the device is not quite firm and I find it difficult to use it well with the socket.
Is there a technique?
Hello, if you want a firmer icing, you can add more mascarpone or reduce the amount of icing sugar because this changes the density of the icing, see you soon :)
Hello, your recipe made me want to make it for this Christmas!
I will just have 2 small questions:
1) Can we bake the cake the day before? Because I see that it is written 30min in the refrigerator, and then not to hang around too much so that it does not lose its softness. But suddenly can we leave it overnight in the fridge?
2) If we can do it the day before then, when we want to eat it when should we take it out? 1 hour before eating it? or 2h?
The thank you box
Hello, yes you can do it the day before without problem. So that it regains its flavor the next day, you can take it out about 30 minutes before tasting. Goodbye :)
I wanted to know if it worked with a 24cm mold or if it is too big?
Thank you good night.
Hello Mathilde, you can try yes, it will no longer be a layer cake at all but a simple cake. To get my result, you need the same mold. See you soon :)
Good evening. I would like to make this cake for my daughter's birthday. Would you have any fruit to advise me to add between the layers of cake please?
Do you think I can use the icing to completely cover the cake with white? Thank you
Hello Johanna, you can add diced apples or pears, previously browned / softened in the pan with a little butter. You can completely cover it with icing, but you'll need to do more. Goodbye :)