Lemon-Ginger Cake Stacks
Lemon-Ginger Cake Stacks are topped with a decadent buttercream icing and garnished with edible fresh begonias.
Ingredients
- 1 16.5-ounce lemon cake mix, such as Duncan Hines Lemon Supreme
- 1 cup water
- 3 large eggs
- ⅓ cup sour cream
- ¼ cup vegetable oil
- 2 tablespoons ground ginger
- 1 recipe Lemon Buttercream recipe follows
- Garnish: edible fresh begonias*
Instructions
- Preheat oven to 350°.
- Spray a 17¼ x11½-inch jelly-roll pan with cooking spray. Line pan with parchment paper, and spray again.
- In a large mixing bowl, combine cake mix, water, eggs, sour cream, oil, and ginger. Beat at low speed with a mixer until moistened, approximately 30 seconds. Increase speed to medium, and beat for 2 minutes. Pour batter onto prepared pan, and smooth with an offset spatula. Rap pan firmly on the countertop to settle batter and reduce air bubbles.
- Bake until cake is golden brown and a wooden pick inserted in the center comes out clean, 16 to 18 minutes. Let cake cool completely in pan.
- Using a 2¼-inch round cutter, cut 24 rounds from cake, discarding scraps. Place Lemon Buttercream in a piping bag fitted with a large open-star tip (Wilton 1M). Pipe a circle of buttercream onto 12 cake rounds. Top each with another cake round, pressing lightly to adhere. Pipe a decorative rosette of buttercream on top of each cake stack.
- Garnish each cake stack with a fresh begonia, if desired.
Notes
Make-Ahead Tip: Cake can be baked in advance, cut into rounds, placed in an airtight container with layers separated by waxed paper, and frozen for up to a week. Let come to room temperature before decorating.
