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Gingerbread Truffle Cream Cake

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Gingerbread Truffle Cream Cake is the perfect holiday dessert, blending spiced gingerbread layers with rich, velvety cream filling. This delightful cake not only warms the heart but also brings loved ones together during festive gatherings. With its stunning presentation and irresistible flavors, this recipe is a must-try for any occasion.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 1 cup brown sugar
  • 3 large eggs
  • ½ cup unsulfured molasses
  • 2 tsp vanilla extract
  • 1 cup heavy cream (cold)
  • 1 cup powdered sugar (sifted)
  • 8 oz cream cheese (softened)

Instructions

  1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, ginger, cinnamon, nutmeg, and salt.
  3. In another bowl, cream butter and brown sugar until light and fluffy (3-4 minutes).
  4. Add eggs one at a time and mix in molasses and vanilla until combined.
  5. Gradually add dry ingredients to wet mixture alternately with milk until just combined.
  6. Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  7. Cool cakes for 10 minutes before transferring to wire racks.
  8. For the truffle filling, whip cold heavy cream until soft peaks form; gradually add powdered sugar and cream cheese until smooth.
  9. Once cakes are cooled, layer with truffle filling and decorate as desired.

Nutrition

Keywords: Use room temperature ingredients for smoother batter. Chill the truffle filling for easier handling. Swap molasses for honey or add nuts/dried fruits for variations.

Find it online: https://onedaycooking.com/irresistible-gingerbread-truffle-cream-cake-recipe/