Gingerbread Cake with Spiced Molasses Buttercream

Yields: One 8 inch 3 layer Cake

Ingredients

440 g All-Purpose Flour

360 g Cornstarch

2 tsp Baking Soda

3 tsp Ginger, ground

3 tsp Cinnamon, ground

1/2 tsp Cloves, ground

1/2 tsp Salt

450 g Molasses

360 mL Hot Water

226 g Butter, unsalted and room temp

74 g Sugar, brown

2 Eggs, large and room temp

2 tsp Vanilla Extract

227 g Butter, unsalted and room temp

480 g Sugar, powdered

60 mL Molasses

3/4 tsp Ginger, ground

3/4 tsp Cinnamon, ground

1/4 tsp Cloves, ground

Pre-heat oven to 350°F.
Grease and line the bottom of three 8-inch round cake pans with parchment paper.
Combine the flour, cornstarch, spices, baking soda and salt. Whisk well until well combined. Set aside.
Combine the molasses and hot water, set aside.
In a stand mixer with a paddle attachment, cream the butter and brown sugar on medium speed for 5 minutes.
Scrape the bowl down and add the eggs one a time, ensuring to scrape the bowl in between additions. Add the vanilla.
Add 1/3 of the flour mixture and 1/3 of the molasses mixture. Mix on medium-low speed. Scrape the bowl down and repeat until all has been added.
Divide evenly into the three 8-inch round lined cake pans.
Bake for 30-40 minutes.
Once the cakes have cooled for 30 minutes, remove them from the cake pan and wrap in plastic wrap. Freeze them overnight or chill for at least 4 hours before frosting.

In a stand mixer with a paddle attachment, cream the butter until smooth and lump free
Scrape the bowl down and paddle down and mix for 1 minute.
Gradually add the powdered sugar until while mixing on medium-low speed.
Add the spices and molasses and mix for two minutes.