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Gingerbread Village Cake

Gingerbread Village Cake

Enjoy the festive spirit with this Gingerbread Village Cake, a delightful dessert perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 27 minutes
Cooling Time 10 minutes
Total Time 1 hour 7 minutes
Servings: 12 slices
Course: DESSERTS & TREATS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 180 g Salted butter at room temperature
  • 200 g Brown sugar adds depth and moisture
  • 2 large Extra-large eggs provide structure and richness
  • 60 ml Molasses signature gingerbread flavor
  • 125 ml Sour cream for a tender and moist cake
  • 125 ml Buttermilk adds tangy richness
  • 320 g Cake wheat flour the base of the cake
  • 1 teaspoon Baking powder helps cake rise
  • 0.5 teaspoon Baking soda enhances the rise
  • 0.25 teaspoon Fine salt balances sweetness
  • 4 teaspoon Ground ginger warm, spicy kick
  • 2 teaspoon Ground cinnamon comforting flavor
  • 1 teaspoon Mixed spice enhances festive essence
  • 0.5 teaspoon Ground nutmeg holiday warmth
  • 0.5 teaspoon Ground cloves subtly sweet spice
  • 185 g Festive Food Cake Mix fruity mix for holiday charm
  • 60 g Toasted pecans roughly chopped
For the Frosting
  • 200 g Butter at room temperature
  • 250 g Cream cheese rich, tangy flavor
  • 1 teaspoon Vanilla extract enhances overall taste
  • 2 tablespoon Maple syrup or honey adds natural sweetness
  • 200 g Icing sugar for smooth texture

Equipment

  • mixing bowl
  • Cake tins
  • Oven
  • Sifter
  • whisk
  • spatula

Method
 

How to Make Gingerbread Village Cake
  1. Preheat your oven to 180°C (350°F) and line three 20cm round cake tins with parchment paper.
  2. Cream together the salted butter and brown sugar in a mixing bowl until fluffy and light, about 3-5 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Mix in the molasses, sour cream, and buttermilk slowly to your mixture.
  5. Sift the dry ingredients into a separate bowl and gradually mix this into your wet batter until just combined.
  6. Fold in the festive food cake mix and toasted pecans gently into the batter.
  7. Divide the batter evenly across the prepared cake tins and bake for 25–27 minutes.
  8. Cool the cakes in the tins for about 10 minutes, then transfer them to a wire rack to cool completely.
  9. For the frosting: Beat the room temperature butter until light and fluffy.
  10. Mix in the cream cheese, vanilla extract, and maple syrup or honey until well combined.
  11. Sift in the icing sugar and beat until smooth and creamy.
  12. Assemble your cake by layering the cooled cakes with frosting between each layer.
  13. Cover the top and sides of the cake with the remaining frosting.
  14. Decorate with iced gingerbread biscuits for a festive touch!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store the assembled cake in an airtight container in the refrigerator for up to 5 days. For freezing, wrap slices tightly and they can be stored for up to 3 months.

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