MINI GINGERBREAD CAKE

What is Christmas without a Gingerbread Cake? The smell will fill your house with the Christmas vibe and after you try it, it will make you hungry for more. 

In this recipe I will show you how to make a 23 cm cake with three layers, as this size is more common. To make a mini 10 cm cake I have divided the ingredients in half and it has worked out beautifully.

Ingredients for the cake:

• 370 g flour
• 370 g brown sugar
• 3 tsp baking powder
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp ground cloves
• 1 tsp ground nutmeg
• 300 ml buttermilk
• 220 ml vegetable oil
• 120 ml milk
• 3 eggs
• 1,5 tsp vanilla extract
• 0,5 tsp salt

Sieve all the dry ingredients into a large bowl and mix using a whisk till all is combined. In a seperate large bowl combine all the wet ingredients using a whisk. Add the dry ingredients to the wet ingredients and mix gently till everything is combined. If you feel like the batter is too thik, you can add a bit more milk.

Divide the batter equally in three 23 cm baking pans. Preheat your oven to 180°C (350°F) and bake for 30-35 minutes or untill the toothpick comes out clean.

Ingredients for the cream cheese icing :

• 340 g cream cheese
• 150 g butter (room temp.)
• 400 g icing sugar
• 4 tsp  rum
• 1 tsp vanilla extract

Mix the butter in a mixer on high speed for 3 minutes, add the cream cheese, rum and vanilla extract and mix for another 2 minutes. Turn the speed on low and start mixing in the icing sugar. If the mixture is too thin add more icing sugar, if it is too thick add more cream cheese or butter.

Now all the decorating is up to you, have fun with it ;)

Hope you enjoy, Merry Christmas!