1 Picture
Ingredients
- Cooking spray
- 3 c. all-purpose flour, spooned and leveled, plus more for pans
- 1 1/2 tsp. Kosher salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. ground cardamom
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1 c. unsalted butter, at room temperature
- 1 c. packed light brown sugar
- 3 large eggs
- 1 c. unsulphered molasses
- 1 1/4 c. Buttermilk
- CINNAMON-CREAM CHEESE FROSTING
- 8 oz. cream cheese
- 1/2 c. (1 stick) unsalted butter, at room temperature
- 1 1/2 tsp. pure vanilla extract
- 1/2 tsp. Kosher salt
- 1/4 tsp. ground cinnamon
- 5 c. confectioners' sugar
- CARAMEL ACORNS AND PIECRUST LEAVES
- Packaged caramels
- Dark chocolate, melted
- Pretzel sticks
- Pie dough scraps
Details
Servings 8
Preparation time 30mins
Cooking time 100mins
Adapted from countryliving.com
Preparation
Step 1
Preheat oven to 350°F.
Grease and flour 3 (8-inch)
round cake pans; line with
parchment paper, and grease
paper.
MAKE THE CAKE; Whisk together flour, salt,
baking powder, baking soda,
ginger, cinnamon, cardamom,
cloves, and nutmeg in a bowl. 3. Beat butter and brown
sugar on medium speed with
an electric mixer until light
and fluffy, 1 to 2 minutes. Add
eggs, one at a time, beating
until incorporated after each
addition. Beat in molasses.
Reduce mixer speed to low
and beat in flour mixture and
buttermilk alternately,
beginning and ending with
flour mixture, just until flour
is incorporated. Divide batter
among prepared pans. 4. Bake until a toothpick
inserted in centers comes out
clean, 30 to 35 minutes. Cool
in pans on wire racks for 10
minutes, then invert onto wire
racks to cool completely.
MAKE THE FROSTING:5. Meanwhile, make Cinnamon-Cream Cheese Frosting: Beat cream cheese, butter, vanilla, salt, and cinnamon on medium speed with an electric mixer until smooth, 2 to 3 minutes. Gradually beat in confectioners' sugar, scraping down bowl as needed, until well blended and smooth.
FROST CAKE:6. Place one layer on a cake
plate and frost top with
3/4 cup frosting. Repeat two more times. Add a thin layer
of frosting to sides.
MAKE CARAMEL ACORN AND PIE LEAVES; 7.
Acorns and Piecrust Leaves: Shape packaged caramels into acorns. Dip tops of acorns into melted dark chocolate. Coat chocolate in finely crushed stick pretzels. Insert a 3/4" piece of stick pretzel into the top to create a stem. Use leaf-shaped cookie cutters to cut shapes from pie dough scraps. Bake at 350 degrees F until golden. Let cool and garnish cake.
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