Description

Elevate a standard spice cake mix into a sophisticated holiday dessert with this doctored gingerbread recipe. By adding sour cream and molasses, you create a dense, velvety crumb that perfectly complements the warm, spiced cream cheese frosting.

Ingredients

1 (15.25 oz) box spice cake mix, sifted
1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1 cup full-fat sour cream
1/2 cup unsulphured molasses
3 large eggs
1/2 cup water
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 325°F (165°C) and grease and flour two 8-inch cake pans.
In a stand mixer bowl, whisk together the sifted cake mix, extra flour, sugar, and salt by hand for 30 seconds.
Add the sour cream, water, molasses, eggs, cinnamon, ginger, and nutmeg to the dry mixture.
Beat on medium speed for 1 minute, scrape the sides and bottom of the bowl, and mix for 1 more minute until the batter is thick and glossy.
Divide the batter evenly between the prepared pans and bake for 35 minutes or until a toothpick comes out with a few moist crumbs.
Cool the cakes in their pans for 10 minutes before turning them out onto wire racks to cool completely.
To make the frosting, beat the softened butter until smooth, then add powdered sugar, vanilla, and pumpkin pie spice and beat for 2 to 3 minutes until fluffy.
Add the cream cheese pieces and beat on low-medium speed for just 1 minute until blended.
Frost the completely cooled cake layers immediately.

Notes

To ensure the most velvety texture, bring your eggs and sour cream to room temperature before mixing. If your kitchen is warm, chill the frosted cake for 30 minutes before slicing to help the cream cheese frosting set perfectly.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American