Gingerbread Layer Cake with Rum Frosting
  • 1 cup (227 grams) unsalted butter, softened
  • 2¼ cups (495 grams) firmly packed light brown sugar
  • 3 large eggs (150 grams)
  • ¾ cup (243 grams) unsulphured molasses
  • 3¾ cups (469 grams) all-purpose flour
  • 1 tablespoon (6 grams) ground ginger
  • 1½ teaspoons (7.5 grams) baking powder
  • 1½ teaspoons (3 grams) ground cinnamon
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking soda
  • 1½ cups (360 grams) hot coffee
  • Rum Frosting (recipe follows)
  • Garnish: red currants
  1. Preheat oven to 350°F (180°C). Line 3 (9-inch) round cake pans with parchment paper; butter and flour edges of pans.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Stir in molasses.
  3. In a large bowl, whisk together flour, ginger, baking powder, cinnamon, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with coffee, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter among prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, 30 to 33 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spread Rum Frosting between layers and on top and sides of cake. Garnish with red currants, if desired. Store at room temperature for up to 2 days, or refrigerate for up to 5 days.
Recipe by Bake from Scratch at