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.
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.
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.
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.
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.
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.
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.
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.
Reduce the mixer speed to low and slowly incorporate the cooled melted white chocolate until the mixture is fully combined and smooth.
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.
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.
Finally, slice and serve your amazing Gingerbread Cake. Enjoy the smiles and compliments!
