Hmm. I’m flipping through the calendar here and what do you know…it’s only August 2nd. So most people might think that it’s a little early for a post like gingersnap cake.
This is pretty much a fall cake, after all. It’s a big ol’ spice cake covered in righteous cream cheese frosting (aka, my favorite frosting ever), and then sprinkled with gingersnap crumbs. So shouldn’t this be a post that goes up on September 2nd? Or October 2nd? Who eats a fall dessert in the summer? Well…
Welcome to the Amanda zone…😎
Hey, I have a good reason for making this cake. A couple weeks ago I realized that I should probably start thinking of a dessert to make for my birthday, which is in the middle of August. (No store-bought dry cakes allowed. This is the only aspect in my life in which I can call myself a diva). I like to make my own birthday dessert because I’m weird and…DESSERT!! Plus I know exactly what I’ll like. 🎉
I don’t know about you guys, but whenever I’m making a dessert to bring to someone else’s house or for someone else’s birthday, I like to try it out a couple times just to make sure there are no surprises. I’m the same way about desserts for my birthday. That way I can make sure it’s something I really want. Plus more dessert in the house= ❤️ and possibly tight pants…but we’ll just ignore that second part.
Well, last year I threw caution and DIDN’T practice. And cruel fate laughed at me. 😄 I made an apple pie with a caramel/peanut butter sauce, and little peanut clusters inside. Now, in theory this sounds good, but in execution it just lacked that somethin’ somethin’. The peanut butter totally obscured the caramel. And it took a while to make that caramel too. Bummer, man. Luckily I made two birthday desserts that year. Hahahaha. That’s a whole other story.
So basically this big ol’ layer cake was me practicing for my birthday. And YUM. Fall and winter flavors are definitely my favorites, which is why I chose it. And even though I haven’t made a layer cake like this in about six years, I think I did all right for a novice. People definitely didn’t say no to a slice. And can we just decide right here and now that ginger snap crumbs should be a topping to EVERYTHING? Because I’d totally be fine with that. ✌️
- 1 cup unsalted butter, softened
- 1¼ cups brown sugar
- 4 eggs
- 1 tsp vanilla
- ¾ cup milk
- 2½ cup all purpose flour
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- ½ tsp cloves
- ½ tsp Kosher salt
- 2 cup crushed gingersnap cookies
- For frosting:
- 24 oz cream cheese, softened
- 9 cups powdered sugar
- 2 tsp vanilla
- ½ tsp salt
- Preheat the oven to 350 degrees F.
- Spray two 8 inch round baking pans with cooking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar together for 3 minutes.
- Add in the eggs, one at a time, and beat until smooth, scraping down the bowl.
- Add the vanilla and milk and blend well.
- In a separate bowl add together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- Add the dry ingredients to the wet, and blend until incorporated.
- Divide the batter equally between the two prepared pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes for 30 minutes, turn them out onto a cooling rack, and then let cool completely.
- To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat together all of the frosting ingredients on low speed until smooth.
- Cut each cake in half so you have four equal rounds.
- Place one round on a cake stand, spread with a generous amount of frosting all the way to the edges, and place another round on top. Continue until assembled, then spread remaining frosting all across the top and sides of the cake.
- Finish cake by sprinkling top and sides generously with gingersnap crumbs.