Gingerbread Cake

There’s something magical about the aroma of freshly baked Gingerbread Cake wafting through the kitchen, especially during the festive season. I’ve always found that this cake evokes warm memories of cozy family gatherings, where laughter fills the air and everyone is gathered around the table, eagerly awaiting a slice. It’s a dessert that truly embodies the spirit of fall and Christmas. As the leaves begin to change color and the air turns crisp, I love to whip up this classic recipe. It’s not just about the rich flavors of cinnamon and ginger; it’s about the comfort and joy that come with sharing a piece with loved ones. Each bite is a celebration, bringing back nostalgic feelings of holiday cheer and togetherness.

Ingredients Required for Gingerbread Cake

The ingredients for Gingerbread Cake are a harmonious blend of comforting spices and rich flavors. Each component plays a vital role in creating that perfect cake texture and taste. From the warm spices to the creamy buttermilk, they come together beautifully to create something truly special.

• 2 ¼ Cups Cake Flour – This will provide the structure and lightness needed for the cake.
• ¾ Cup Granulated Sugar – Adding sweetness to balance the spices.
• ½ Cup Dark Brown Sugar – This enhances the flavor with a hint of molasses.
• 1 Tablespoon Baking Powder – Aiding in the cake’s rise.
• ½ Teaspoon Baking Soda – Essential for the leavening process.
• ½ Teaspoon Salt – Balancing the sweetness and enhancing overall flavors.
• 1 ½ Teaspoon Ground Cinnamon – A warm spice that defines the gingerbread flavor.
• 1 ½ Teaspoon Ground Ginger – The key spice providing that iconic ginger flavor.
• ¾ Teaspoon Ground Cloves – Adding depth with its warm, aromatic qualities.
• 1 Cup Buttermilk – Contributing moisture and tanginess.
• ¼ Cup Milk – For added creaminess in the batter.
• 2 Teaspoons Vanilla – Enhancing the overall flavor profile.
• ½ Cup Vegetable Oil – Ensuring moisture and tenderness.
• 1/3 Cup Molasses – For that classic gingerbread taste.
• 3 large Eggs – Providing richness and structure.
• 8 Ounces White Chocolate – For the decadent frosting.
• 1 Cup Unsalted Butter – Essential for creamy buttercream frosting.
• 2 Cups Powdered Sugar – Sweetening the frosting perfectly.
• 1 Teaspoon Vanilla Extract – To flavor the frosting.
• 1 Dash Salt – Balancing the sweetness in the frosting.
• 1 Tablespoon Heavy Cream – Adjusting the frosting texture as needed.

How to Assemble Gingerbread Cake

Making Gingerbread Cake is an enjoyable process that fills your kitchen with delightful aromas. Follow these steps closely to create a cake that’s moist, flavorful, and perfect for any occasion.

1. Preheat your oven to 350°. Grease two 8-inch round cake pans with non-stick cooking spray and set aside. If you have parchment paper, you can also line the bottom of the pans for easier cake removal.
2. In a large bowl, sift together the cake flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves. This step allows the dry ingredients to combine thoroughly and adds air, ensuring a light texture in your cake.
3. Add the wet ingredients to the dry mixture. Pour in the buttermilk, milk, vanilla, molasses, vegetable oil, and eggs. Beat with a paddle attachment of a stand mixer or a hand mixer just until everything is fully combined. Be careful not to overmix, as this can make the cake dense.
4. Once the batter is ready, divide it evenly between the two prepared cake pans. Give them a gentle shake to settle the batter, ensuring even baking.
5. Place the pans in the preheated oven and bake for 35 to 40 minutes. You’ll know they’re done when the centers spring back when pressed lightly or a toothpick inserted into the center comes out clean.
6. Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. This helps prevent the cakes from becoming soggy.
7. While the cakes are cooling, prepare the white chocolate buttercream. In a small bowl, melt the white chocolate in the microwave in 30-second intervals until fully melted. Allow it to cool for at least 10 minutes; it should be room temperature, not warm.
8. In a large mixing bowl, add the softened unsalted butter and beat for 2 to 3 minutes until it’s smooth and light. This step creates a fluffy base for your frosting.
9. Reduce the mixer speed to low and slowly incorporate the cooled melted white chocolate until the mixture is fully combined and smooth.
10. Now, add the powdered sugar, vanilla, and salt to the bowl. Mix on low speed until the sugar is nearly absorbed, then increase the speed to high and whip for 2 to 3 minutes until the frosting is smooth and fluffy. If the frosting is too thick, add a tablespoon of heavy cream and mix on medium-low to combine.
11. Once your cakes are completely cool, you can start frosting them. Place one layer on a serving plate and add a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake as desired.
12. Finally, slice and serve your amazing Gingerbread Cake. Enjoy the smiles and compliments!

Helpful Notes about Gingerbread Cake

When it comes to Gingerbread Cake, I have a few tips that can help elevate your baking experience. Here are some insights to keep in mind:

• Storage: To keep your cake fresh, store it in an airtight container in a cool place or refrigerate it if you live in a warm climate.
• Freezing: You can freeze the baked layers for up to three months. Just ensure they are wrapped tightly in plastic wrap and aluminum foil.
• Pairing: This cake pairs beautifully with a cup of coffee or tea, making it perfect for afternoon gatherings.
• Serving Suggestions: Consider serving it with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Decorative Touch: Add festive decorations like candied ginger or a sprinkle of cinnamon on top of the frosting for a beautiful finish.

What Goes Well With This Gingerbread Cake

Pairing your Gingerbread Cake with the right accompaniments can enhance its delightful flavors. Here’s a list of some fantastic options:

• Whipped Cream: A dollop of freshly whipped cream adds a light, airy contrast to the rich cake.
• Ice Cream: Vanilla or caramel ice cream makes for a delightful pairing that complements the spices.
• Seasonal Fruits: Serve with roasted apples or poached pears for a touch of freshness.
• Hot Beverages: Enjoy it with a spiced chai latte or a warm cup of coffee to create a cozy atmosphere.
• Holiday Gatherings: This cake is perfect for Christmas celebrations, Thanksgiving dinners, or any fall gathering.
• Casual Snacks: It also makes a wonderful snack for school or work lunches, delighting both kids and adults alike.

FAQ

Conclusion

This Gingerbread Cake is a delightful treat that truly captures the essence of the holiday season. Its rich spices, moist texture, and creamy frosting make it a standout dessert for any occasion. Whether you’re hosting a festive gathering or simply indulging in a sweet treat, this cake will surely impress and please all who try it. I encourage you to try making this wonderful recipe; it may just become a new family favorite!

Gingerbread Cake

The ultimate dessert for the holiday season! This Gingerbread Cake is rich, spiced, and topped with creamy frosting that will satisfy your sweet tooth. Moist and delicious, it’s the perfect centerpiece for any festive gathering.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 ¼ Cups Cake Flour
• ¾ Cup Granulated Sugar
• ½ Cup Dark Brown Sugar
• 1 Tablespoon Baking Powder
• ½ Teaspoon Baking Soda
• ½ Teaspoon Salt
• 1 ½ Teaspoon Ground Cinnamon
• 1 ½ Teaspoon Ground Ginger
• ¾ Teaspoon Ground Cloves
• 1 Cup Buttermilk
• ¼ Cup Milk
• 2 Teaspoons Vanilla
• ½ Cup Vegetable Oil
• 1/3 Cup Molasses
• 3 large Eggs
• 8 Ounces White Chocolate
• 1 Cup Unsalted Butter
• 2 Cups Powdered Sugar
• 1 Teaspoon Vanilla Extract
• 1 Dash Salt
• 1 Tablespoon Heavy Cream

Equipment

• Baking Sheet
• Frying Pan
• Mixing Bowl
• Oven

Method

 

1. Preheat your oven to 350°. Grease two 8-inch round cake pans with non-stick cooking spray and set aside. If you have parchment paper, you can also line the bottom of the pans for easier cake removal.
2. In a large bowl, sift together the cake flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves. This step allows the dry ingredients to combine thoroughly and adds air, ensuring a light texture in your cake.
3. Add the wet ingredients to the dry mixture. Pour in the buttermilk, milk, vanilla, molasses, vegetable oil, and eggs. Beat with a paddle attachment of a stand mixer or a hand mixer just until everything is fully combined. Be careful not to overmix, as this can make the cake dense.
4. Once the batter is ready, divide it evenly between the two prepared cake pans. Give them a gentle shake to settle the batter, ensuring even baking.
5. Place the pans in the preheated oven and bake for 35 to 40 minutes. You’ll know they’re done when the centers spring back when pressed lightly or a toothpick inserted into the center comes out clean.
6. Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. This helps prevent the cakes from becoming soggy.
7. While the cakes are cooling, prepare the white chocolate buttercream. In a small bowl, melt the white chocolate in the microwave in 30-second intervals until fully melted. Allow it to cool for at least 10 minutes; it should be room temperature, not warm.
8. In a large mixing bowl, add the softened unsalted butter and beat for 2 to 3 minutes until it’s smooth and light. This step creates a fluffy base for your frosting.
9. Reduce the mixer speed to low and slowly incorporate the cooled melted white chocolate until the mixture is fully combined and smooth.
10. Now, add the powdered sugar, vanilla, and salt to the bowl. Mix on low speed until the sugar is nearly absorbed, then increase the speed to high and whip for 2 to 3 minutes until the frosting is smooth and fluffy. If the frosting is too thick, add a tablespoon of heavy cream and mix on medium-low to combine.
11. Once your cakes are completely cool, you can start frosting them. Place one layer on a serving plate and add a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake as desired.
12. Finally, slice and serve your amazing Gingerbread Cake. Enjoy the smiles and compliments!

Notes

• Tip 1: To keep your cake fresh, store it in an airtight container in a cool place or refrigerate it if you live in a warm climate.
• Tip 2: You can freeze the baked layers for up to three months. Just ensure they are wrapped tightly in plastic wrap and aluminum foil.
• Tip 3: This cake pairs beautifully with a cup of coffee or tea, making it perfect for afternoon gatherings.
• Tip 4: Consider serving it with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Tip 5: Add festive decorations like candied ginger or a sprinkle of cinnamon on top of the frosting for a beautiful finish.

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.