Gingerbread Cake

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This cake is so packed with flavor, it’s pretty outrageous. I paired it with a super-zesty lemon buttercream and then encased the whole thing in a spiced Italian buttercream.

My secret ingredient? Cardamom, such a good spice and I don’t think it’s used enough, including by me! I was a bit stumped for the decoration, I tried so many things, there are even a few buttercream pine cones in the freezer which did not make the cut… In the end I really love the sparkling cranberries nested on top of the cake, they’re like little balls of Christmas!!

What inspired this cake?

I remember making, to my memory, elaborate gingerbread houses before Christmas when I was a boy. Pre-made gingerbread panels (it was the 80’s), royal icing and lots of colorful gummy candies for decoration. Those were the days… I still love gingerbread but so many of the store-bought offerings are a bit off, some are stale, some are dry, some have toned down flavors etc etc. For my cake I wanted to amp up all the spices and make it very Christmassy but still have a clean, classic look.

How do you make a gingerbread cake?

1. Preheat oven to 350F. Butter and flour three 8″ cake pans.

2. Combine boiling water and baking soda in a medium bowl. Sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, cardamom, allspice and 3/4 teaspoon salt into a large bowl.

3. Using a standing mixer with a whisk attachment beat the butter on high until light and fluffy. Add the sugar and beat for about two minutes. Add the molasses, grated ginger, baking soda mixture, and flour mixture. Beat in the eggs.
4. Divide the batter evenly between the three pans and bake from about 30-35 minutes or until a toothpick inserted in the centers will come out clean.
5. Allow cakes to cool in the pans for about 10 minutes then turn out onto wire racks to cool completely.

Can gingerbread cake be frozen?

• For best results freeze the cake layers and frosting separately. Allow the buttercream to come to room temperature, whip briefly to restore consistency and assemble.
• A fully assembled and decorated cake can be frozen. You should chill the cake first then wrap well so as not to distort the buttercream decorations. Frozen cakes can be kept for up to 6 moths but I recommend 6 weeks as a best by date.

 What flavors pair well with gingerbread?

The zing of lemon pairs wonderfully with the rich spices of gingerbread, but a mellow vanilla also provides a nice balance to all the spice.

If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.

Some Tips And Pointers!

• To get FLAT layers that are moist inside and out try using cake strips! You can buy a set on the shop page or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
• If you don’t want to make Italian buttercream you can use the American variety. I just prefer the smoothness and taste of the Italian variety. I know it’s a pain to make two different types of frosting though!
• Check the below video out for a FULL how to on making Italian meringue Buttercream.

If you’ve tried this cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

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Gingerbread cake

A rich and flavorful gingerbread cake paired with a zesty lemon buttercream and a spiced Italian buttercream all topped by a nest of sparkling cranberries.

Course Dessert

Cuisine American

Prep Time 45 minutes

Cook Time 35 minutes

Total Time 1 hour 20 minutes

Servings 10

Calories 280 kcal

Author John K.

Ingredients

INGREDIENTS:

For the Cake

• 3 3/4 cups all-purpose flour 450g
• 1 1/2 cups boiling water 354mL
• 1 tbsp baking soda 18g
• 1 tbsp baking powder 12g
• 1 tbsp ground ginger 5g
• 2 sticks butter 226g, unsalted, room temperature
• 2 1/2 tsp ground cinnamon 5g
• 3/4 tsp ground cloves 1g
• 3/4 tsp nutmeg 1g
• 1/2 tsp allspice 1g
• 1/2 tsp cardamom 1g
• 3/4 tsp salt 3g
• 1 cup packed light-brown sugar 200g
• 1 1/3 cup unsulfured molasses 236mL
• 1 1/2 tbsp ginger 7g, freshly grated
• 3 eggs large, room temperature

For the Lemon Buttercream

• 1 cup butter 225g, unsalted, room temperature
• 5 cups confectioners' sugar 550g
• 3 tbsp lemon zest 18g
• 5 tbsp lemon juice 75mL
• 1 tsp cream 5mL, plus one more if needed

For the Italian Buttercream

• 4 egg whites room temperature
• 1 1/2 cups sugar 300g, divided
• 1/4 cup water 60mL
• 1 tsp cardamom 2g
• 1 tsp cinnamon 2g
• 1/2 tsp all spice 500mg
• 1/4 tsp ground cloves 250mg
• 16 oz unsalted butter 452g
• 1/4 tsp salt 250mg, optional
• 1 tsp vanilla 5mL, optional

For the Sparkling Cranberries

• 1 1/2 cups fresh cranberries 150g
• 1/2 cup water 118mL
• 1/2 cup granulated sugar 100g

Instructions

INSTRUCTIONS:

For the Cake:

1. Preheat oven to 350F. Butter and flour three 8" cake pans.

2. Combine boiling water and baking soda in a medium bowl. Sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, cardamom, allspice and 3/4 teaspoon salt into a large bowl.

3. Using a standing mixer with a whisk attachment beat the butter on high until light and fluffy. Add the sugar and beat for about two minutes. Add the molasses, grated ginger, baking soda mixture, and flour mixture. Beat in the eggs.
4. Divide the batter evenly between the three pans and bake from about 30-35 minutes or until a toothpick inserted in the centers will come out clean.
5. Allow cakes to cool in the pans for about 10 minutes then turn out onto wire racks to cool completely.

For the Lemon Buttercream:

1. In a stand mixer fitted with a whisk attachment cream the butter. Add sugar lemon zest, lemon juice and then add cream until desired consistency is reached.

For the Italian Buttercream:

1. Beat the egg whites and 1/3 cup of sugar until soft peaks form.
2. In a medium saucepan add the remaining sugar and 1/3 cup water then place on low heat.
3. Stir until sugar melts and becomes clear.
4. Maintain at medium high heat until temperature reads 235-240F.
5. Drizzle the sugar into the mixer immediately.
6. Run mixer until merengue is cool/tepid.
7. Add room temperature butter into running mixer one tablespoon piece at a time.

8. Add the salt and vanilla if using.

9. Beat until butter is combined and mixture has reached a silky consistency.
10. Add the spices and mix until combined.

For the Cranberries:

1. Heat the sugar and water to a boil and allow to cool to room temperature.
2. Toss in the cranberries and allow to soak. Preferably for a few hours or overnight if possible. Move to a wire rack and allow to dry for one hour.
3. Toss a few at a time in sugar and set aside.
4. Recipe Notes
5. Cake recipe adapted from Martha stewart.
6. Sparkling cranberries are so easy to make and they’re excellent snacks. As you can tell from the final photo, I made too many, but have adjusted the recipe accordingly.
7. Just a closeup of my little cranberry nest. I loved how easy it was to make these dollops, all it took was a little wiggle!

For the Assembly:

1. Transfer lemon buttercream to a piping bag. Pipe buttercream between each layer. 

2. Pipe Italian buttercream around the outside of the cake. 

3. Smooth. 

4. Pipe continous dollops around the skirt of the cake. Pipe a ring of dollops on the top of the cake, add cranberries. 

Recipe Video

Recipe Notes

 

• To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
• If you don't want to make Italian buttercream you can use the American variety. I just prefer the smoothness and taste of the Italian variety. I know it's a pain to make two different types of frosting though!
• Alter the spice profile as desired use more of your favorites and eliminate the ones you don't like!

Nutrition Facts

Gingerbread cake

Amount Per Serving (1 slice)

Calories 280 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 3g 15%

Polyunsaturated Fat 3g

Cholesterol 24mg 8%

Sodium 242mg 10%

Potassium 324mg 9%

Total Carbohydrates 3g 1%

Sugars 11g

Protein 3g 6%

Vitamin A 2%

Vitamin C 1%

Calcium 6%

Iron 27%

* Percent Daily Values are based on a 2000 calorie diet.

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