Gingerbread Stack Cake

gingerbread-stack-cake
Photo by Samantha Seneviratne
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  • Serves 8
  • Hands-On Time
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In a large bowl, beat the cream cheese, lemon curd, and salt with an electric mixer on medium until smooth and creamy. Cover and refrigerate until ready to use.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt. In a small bowl, whisk together the buttermilk, molasses, eggs, butter, and fresh ginger. Add the wet ingredients to the dry ingredients and stir just to combine. Do not overmix.

Melt a pat of butter in a 10-inch nonstick skillet over medium-heat. Pour about 1 cup of batter into the skillet to form each pancake. Using an offset spatula, quickly spread the batter out into an 8-inch circle. Cook until small bubbles appear on the surface of the pancake, about 3 minutes. Flip and cook until fluffy and cooked through, about 3 minutes more. Repeat process with remaining batter.

Ingredients

  1. Check Filling:
  2. Check 6 ounces cream cheese, room temperature
  3. Check 1 cup lemon curd
  4. Check teaspoon kosher salt
  5. Check Pancakes:
  6. Check 2 cups all-purpose flour
  7. Check 6 tablespoons granulated sugar
  8. Check 2 teaspoons baking powder
  9. Check ½ teaspoon baking soda
  10. Check 2 teaspoons ground ginger
  11. Check 1 teaspoon ground cinnamon
  12. Check ¼ teaspoon ground cloves
  13. Check ¾ teaspoon kosher salt
  14. Check 2 cups buttermilk
  15. Check ¼ cup molasses
  16. Check 2 large eggs
  17. Check 3 tablespoons melted butter, plus more for the skillet
  18. Check 2 teaspoons peeled and finely grated fresh ginger
  19. Check confectioner's sugar, for sprinkling

Directions

  1. In a large bowl, beat the cream cheese, lemon curd, and salt with an electric mixer on medium until smooth and creamy. Cover and refrigerate until ready to use.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, ground ginger, cinnamon, cloves, and salt. In a small bowl, whisk together the buttermilk, molasses, eggs, butter, and fresh ginger. Add the wet ingredients to the dry ingredients and stir just to combine. Do not overmix.
  3. Melt a pat of butter in a 10-inch nonstick skillet over medium-heat. Pour about 1 cup of batter into the skillet to form each pancake. Using an offset spatula, quickly spread the batter out into an 8-inch circle. Cook until small bubbles appear on the surface of the pancake, about 3 minutes. Flip and cook until fluffy and cooked through, about 3 minutes more. Repeat process with remaining batter.
  4. Set the finished pancakes on a cooling rack. Let the layers cool completely before assembling.
  5. Set one pancake on a serving plate and spread about ⅓ cup filling on top. Top with another pancake and another ⅓ cup filling. Repeat this process leaving the top pancake bare. Sprinkle with confectioner's sugar to serve.