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Holiday Gingerbread Cookie Cake

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Holiday Gingerbread Cookie Cake
  • Prep 55 min
  • Total 3 hr 55 min
  • Servings 12
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You’ll love this playful winter wonderland cake decorated with gingerbread cookies.
Sep 29, 2017

Ingredients

  • 1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 2 containers Betty Crocker™ Whipped fluffy white or vanilla frosting
  • 1 oz vanilla-flavoured candy coating, shaved

  • 14 pre-made gingerbread men cookies
  • White decorating cookie icing
  • Red decorating cookie icing

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8-inch round cake pans.
  • 2
    In large bowl, beat cake mix, water, oil, eggs, ginger and cinnamon with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly between pans (2 cups each pan). Bake 30 to 35 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 3
    Decorate 14 cookies with white and red cookie icing.
  • 4
    Place one cake layer top side down on serving plate. Spread about 1/2 cup frosting on layer; top with second cake layer, top side up. Using metal spatula, frost side and top of cake with thin layer of frosting to make a crumb coat; refrigerate 30 minutes to help set. Remove from refrigerator; frost side and top of cake with second layer of frosting.
  • 5
    Using photo as a guide, decorate top of cake with shaved almond bark and sides and top of cake with cookies.

Expert Tips

  • Tip 1
    Shaving the candy coating is made easy using a vegetable peeler.

Nutrition Information

No nutrition information available for this recipe
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