I’m a sucker for anything gingerbread around the holidays and this gingerbread cake is honestly one of the best things I’ve ever made (in my opinion). It is the perfect cake for all of your holiday parties and maybe even just for yourself… I had a lot of fun putting this together too! I tried making a gingerbread house with my niece right after Thanksgiving and it didn’t quite go as planned. Of course, it was so much fun watching her try and build her version of one (She’s almost 2 years old by the way) but the perfectionist in me was squirming in my seat. I wanted to make an actual gingerbread house at some point this season instead of just decorating the pieces of the house and eating the gumdrops…but luckily I finally got my chance. Not gonna lie it was super difficult because I am an impatient person. You had to wait hours before moving onto the next step each time and I just had the hardest time with it. I was too excited to move on to the next step and then would have to backtrack because it would start falling apart.
Gingerbread Cake Recipe
Ingredients:
For the cake
- 1 1/2 cups cake flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup unsalted butter, room temp.
- 1/2 cup sugar
- 1/3 cup dark brown sugar lightly packed
- 2 large eggs room temperature
- 1/2 cup molasses
- 1 teaspoon vanilla
- 1/2 cup buttermilk room temperature
For the frosting:
- 1 cup unsalted butter room temperature
- 6 oz cream cheese full fat, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla
Instructions:
For the cake
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Preheat oven to 350 degrees and grease three 6″ cake rounds and line with parchment.
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In a medium bowl, whisk flour, baking powder, salt, and spices. Set aside.
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In a large bowl, beat butter until smooth. Add sugars and beat on med-high until pale and fluffy.
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Reduce speed and add eggs one at a time, fully incorporating after each addition. Add molasses and vanilla and mix until fully incorporated.
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Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
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Spread batter evenly into prepared pans. Smooth the tops with a spatula.
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Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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Place cakes on wire rack to cool for 10 minutes then turn out onto a wire rack to cool completely.
For the frosting
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Beat butter and cream cheese until fluffy. Add powdered sugar one cup at a time. Add vanilla and beat until fluffy.
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Place one layer of cake on a cake stand or serving plate. Top with 2/3 cup of frosting. Repeat with remaining layers then frost the cake with a rustic pattern using the remaining buttercream.
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Top with gingerbread house and sprigs of rosemary if desired.
I hope you guys enjoy this recipe and have a great Sunday evening before Christmas Eve!
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