Gingerbread Stout Cake
Adapted from Hummingbird on High and Miette
Makes two 7-inch round cakes
1 1/4 cups all purpose flour
1 teaspoon baking powder
1 tablespoon plus 2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup plus 2 tablespoons stout beer (such as Guinness)
3/4 cup molasses
1/2 teaspoon baking soda
2 large eggs
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup vegetable oil
1 pound (2 8oz packages) cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup powdered sugar, sifted
1/2 teaspoon vanilla extract
pinch of salt
1. Preheat oven to 350F. Butter two 7-inch cake pans and dust with flour, tapping out any excess; set aside.
2. In a saucepan over medium heat, stir together stout and molasses and bring to a boil. Whisk in baking soda, stirring constantly. (Mixture will foam furiously.) Remove from heat and allow to cool to room temperature.
3. In a medium bowl, whisk together flour, baking powder, spices, and salt; set aside.
4. In the bowl of an electric mixer, fitted with the whisk attachment, combine eggs and granulated and brown sugars, beating until well combined and lightened in color, about 3 to 4 minutes. Slowly drizzle in the oil and beat to combine. Reduce speed to low and slowly add stout mixture, scraping down the side of the bowl after all the wet ingredients have been added. Fold in dry ingredients by hand, being careful not to overmix, until just combined.
5. Divide batter between prepared pans. Bake, rotating pans halfway through, until a cake tester inserted in the center comes out clean and the tops spring back when lightly pressed, about 35 to 45 minutes. Allow to cool in pans for 20 minutes before inverting cakes onto wire racks to cool completely.
6. While cakes are cooling, make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, combine butter and powdered sugar until smooth. Add vanilla extract and salt, beating until well combined. Add cream cheese to butter mixture and mix thoroughly until there are no lumps.
7. Once cakes have cooled, spread tops of cakes with cream cheese frosting.
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