Vanilla Layer Cake With Chocolate-Ginger Frosting
A moist vanilla layer cake layered with rich chocolate-ginger frosting, combining sweet, spicy, and cocoa flavors perfect for celebrations or special occasions.
Ingredients
- 1 cup plus 2 tablespoons cake flour ⓘ
- 1 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 2 tablespoons plus 2 teaspoons reduced calorie tub margarine ⓘ
- 1 large egg ⓘ
- 2 teaspoons vanilla extract ⓘ
- 1/2 cup skim milk ⓘ
- 1 1/4 cups part skim Ricotta cheese ⓘ
- 1/4 cup unsweetened cocoa powder ⓘ
- 1/4 cup firmly packed dark brown sugar ⓘ
- 2 teaspoons unsalted butter, softened ⓘ
- 3/4 teaspoon ground ginger ⓘ
Instructions
- Preheat oven to 350°F.
- Spray cake pans with nonstick cooking spray.
- In a small bowl, combine cake flour, baking soda, and salt.
- In a medium bowl, with mixer on high speed, cream sugar and margarine until smooth.
- Add egg and 2 teaspoons of vanilla extract, beating until well combined.
- Gradually beat in the flour mixture alternately with milk, until batter is smooth.
- Divide batter evenly between prepared pans.
- Bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 5 minutes.
- Remove cakes from pans and set on racks to cool completely.
- Transfer one cake to a serving platter; set aside.
Tips & Substitutions
For a lighter version, consider substituting the reduced calorie tub margarine with unsweetened applesauce in the batter. If you don't have cake flour, you can make your own by replacing 2 tablespoons of all-purpose flour with cornstarch per cup. Ensure all ingredients are at room temperature for better mixing. You can also use Greek yogurt in place of Ricotta for a tangy flavor.
Serving Suggestions
Serve this Vanilla Layer Cake with Chocolate-Ginger Frosting alongside fresh berries or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Sandy'S Buttermilk Corn Bread for a unique brunch spread. Drizzle with chocolate sauce or serve with whipped cream for an extra indulgence.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices wrapped in plastic wrap and foil for up to 3 months. To reheat, let slices come to room temperature or warm briefly in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Vanilla Layer Cake With Chocolate-Ginger Frosting contains roughly 460 calories, with 11g protein, 60g carbohydrates, and 20g fat. It is an excellent source of iron (62% of the Daily Value), dietary fiber (55% of the Daily Value), and potassium (26% of the Daily Value). Note that it is relatively high in sodium, at 886mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What should I do if the cake sinks in the middle?
If the cake sinks, it could be due to underbaking or too much leavening. Ensure your oven is properly calibrated and try reducing the baking soda slightly. Always check for doneness with a toothpick inserted in the center before removing from the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).