- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 minutes
- Yield: 1 cake
- Category: cake
- Method: baked
- Cuisine: holiday
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 minutes
- Yield: 1 cake
- Category: cake
- Method: baked
- Cuisine: holiday
Ingredients
for the cake:
- Simple Mills Vanilla Cupcake & Cake Mix
- 3 large eggs, room temperature
- 1/3 cup vegetable oil
- 1/3 cup water
- 3 tablespoons dark molasses
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons freshly grated ginger (or 3 if you want a kick!)
- 1 tablespoon vanilla extract
for the frosting:
- 2 packages Simple Mills Vanilla Frosting
- 1 tablespoon ground ginger
Instructions
Preheat oven to 350°F. Grease and line three 6-inch or two 8-inch cake pans with parchment paper and set aside.
In a large bowl, whisk together all cake ingredients. Pour into prepared pans and bake for 30-35 minutes, until a knife inserted in the center of the cake comes out clean.
Allow cake to cool for 10 minutes before inverting onto a cooling rack and cooling completely.
Meanwhile, bring the frosting to room temperature. Fold in the ground ginger.
Once the cake has cooled, frost completely. Optionally, top with some crystalized ginger pieces!
Keywords: holiday, gingersnap, layer cake, gluten free, grain free, cake
