PATRIOTIC Gingerbread Berry Layer Cake Recipe | Anna Olson Archives
Chef Anna Olson loves Independence Day desserts, and nothing says America more than this delicious, patriotic Gingerbread Berry Layer Cake! Follow along with the recipe below and your taste buds will be enjoying the very best Independence Day ever!
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Recipe
Makes 1 3-layer, 8-inch cake
Serves 16
Ingredients
Cake
2/3 cup (160 mL) vegetable oil
½ cup (100 g) granulated sugar
½ cup (100 g) packed dark brown sugar
3 large eggs
3 Tbsp (12 g) finely grated fresh ginger
2 tsp (6 g) finely grated lemon zest
2 cups (300 g) all-purpose flour
2 tsp (6 g) baking powder
¾ tsp (2 g) ground cinnamon
¼ tsp (1 g) ground cloves
¼ tsp (1 g) ground allspice
¼ tsp (1 g) ground nutmeg
1/2 cup (130 g) fancy molasses
½ cup (125 mL) maple syrup
1 cup (250 mL) ginger beer (or ginger ale)
2 Tbsp (30 mL) lemon juice
1 tsp (5 g) baking soda
Icing & Assembly
¼ cup (60 g) unsalted butter, at room temperature
3 cups (390 g) icing sugar, sifted
2 tsp (6 g) lemon zest
2 Tbsp (30 mL) lemon juice
2 Tbsp (30 mL) water
½ (2 mL) tsp vanilla extract
2 cups (250 g) fresh raspberries
Directions
1. Preheat the oven to 350 F. Grease 3 8-inch round cake pans and line the bottoms with parchment paper. Dust the sides of the pan with flour, tapping out any excess.
2. Whisk together the oil, granulated sugar, brown sugar, eggs, ginger and zest.
3. In a separate bowl, sift the flour, baking powder, cinnamon, cloves, allspice, and nutmeg. Add this to the oil mixture and stir until blended (or use electric beaters or a stand mixer).
4. In another bowl, whisk the molasses, maple syrup, ginger beer (or ale), lemon juice and baking soda (this will froth up). Add this to the batter and beat vigorously until smooth – the batter will be very fluid. Pour the batter into the prepared pans and bake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 30 minutes in their tins, then turn out to cool completely.
5. For the icing, beat the butter with half of the icing sugar and the lemon zest. Add the lemon juice, water and vanilla and beat in. Add the remaining icing sugar and beat well, until the icing is fluffy and spreadable.
6. To assemble, place one cake layer on a platter and spread the top with a third of the icing. Dot the icing with raspberries and place a second cake layer on top, pressing down gently. Spread another third of the icing over this layer and dot with raspberries. Top this with the final cake layer, spread the remaining icing overtop and garnish with the remaining raspberries. Chill the cake until ready to serve.
The cake will keep, refrigerated, for up to 3 days.
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Subscribe for more video recipes: http://goo.gl/MJV4af
Recipe
Makes 1 3-layer, 8-inch cake
Serves 16
Ingredients
Cake
2/3 cup (160 mL) vegetable oil
½ cup (100 g) granulated sugar
½ cup (100 g) packed dark brown sugar
3 large eggs
3 Tbsp (12 g) finely grated fresh ginger
2 tsp (6 g) finely grated lemon zest
2 cups (300 g) all-purpose flour
2 tsp (6 g) baking powder
¾ tsp (2 g) ground cinnamon
¼ tsp (1 g) ground cloves
¼ tsp (1 g) ground allspice
¼ tsp (1 g) ground nutmeg
1/2 cup (130 g) fancy molasses
½ cup (125 mL) maple syrup
1 cup (250 mL) ginger beer (or ginger ale)
2 Tbsp (30 mL) lemon juice
1 tsp (5 g) baking soda
Icing & Assembly
¼ cup (60 g) unsalted butter, at room temperature
3 cups (390 g) icing sugar, sifted
2 tsp (6 g) lemon zest
2 Tbsp (30 mL) lemon juice
2 Tbsp (30 mL) water
½ (2 mL) tsp vanilla extract
2 cups (250 g) fresh raspberries
Directions
1. Preheat the oven to 350 F. Grease 3 8-inch round cake pans and line the bottoms with parchment paper. Dust the sides of the pan with flour, tapping out any excess.
2. Whisk together the oil, granulated sugar, brown sugar, eggs, ginger and zest.
3. In a separate bowl, sift the flour, baking powder, cinnamon, cloves, allspice, and nutmeg. Add this to the oil mixture and stir until blended (or use electric beaters or a stand mixer).
4. In another bowl, whisk the molasses, maple syrup, ginger beer (or ale), lemon juice and baking soda (this will froth up). Add this to the batter and beat vigorously until smooth – the batter will be very fluid. Pour the batter into the prepared pans and bake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 30 minutes in their tins, then turn out to cool completely.
5. For the icing, beat the butter with half of the icing sugar and the lemon zest. Add the lemon juice, water and vanilla and beat in. Add the remaining icing sugar and beat well, until the icing is fluffy and spreadable.
6. To assemble, place one cake layer on a platter and spread the top with a third of the icing. Dot the icing with raspberries and place a second cake layer on top, pressing down gently. Spread another third of the icing over this layer and dot with raspberries. Top this with the final cake layer, spread the remaining icing overtop and garnish with the remaining raspberries. Chill the cake until ready to serve.
The cake will keep, refrigerated, for up to 3 days.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#OhYum
