Gingerbread Torte

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1 cup molasses
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 3 teaspoons ground ginger
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1 cup 2% milk
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons grated lemon zest
  • 3-3/4 cups confectioners’ sugar
  • Chopped crystallized ginger, optional

Put the image below in one of your Pinterest boards so you can always have it with you when you need it. This enables us to continue receiving funding from Pinterest.

Directions

  • Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment.
  • Cream butter and sugar until light and fluffy. Beat in 1 egg at a time. Gradually beat in molasses. In another bowl, whisk together flour, baking soda, spices and salt; add to creamed mixture alternately with milk. Transfer to prepared pans.
  • Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
  • Beat cream cheese, butter and lemon zest until blended; gradually beat in confectioners’ sugar. Spread or pipe 2/3 cup frosting between each layer. Top with remaining frosting. If desired, sprinkle with crystallized ginger. Store in refrigerator.
Nutrition Facts

1 slice: 612 calories, 23g fat (14g saturated fat), 92mg cholesterol, 571mg sodium, 97g carbohydrate (71g sugars, 1g fiber), 6g protein.

Print Friendly, PDF & Email