Gingerbread Cake
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Gingerbread Cake
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Gingerbread cake is the ultimate festive dessert! Topped with silky white chocolate buttercream, you'll have this tasty spiced cake on repeat for the holidays!
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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 cloves ground
Wet Ingredients
- 1 Cup buttermilk
- ¼ Cup milk
- 2 Teaspoons vanilla
- ½ Cup vegetable oil
- 1/3 Cup molasses
- 3 large egg
White Chocolate Buttercream
- 8 Ounces white chocolate
- 1 Cup butter Softened, unsalted
- 2 Cups powdered sugar
- 1 Teaspoon vanilla extract
- 1 Dash salt
- 1 Tablespoon heavy cream if needed
Instructions
- Preheat the oven to 350°. Grease 2, 8 inch round cake pans with non-stick cooking spray and set aside. If you’d like you can add a parchment round in the bottom of the pan and give that a light spray of cooking spray as well, but it’s not necessary if you don’t have parchment.
- In a large bowl sift together the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- To the same bowl add the buttermilk, milk, vanilla, molasses, oil, and eggs and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.
- Separate the batter evenly into the two prepared cake pans and bake for 35-40 minutes, or until the center of the cake springs back when pressed on. Let cool completely.
- Frost with the white chocolate buttercream.
White Chocolate Buttercream
- In a small bowl melt the white chocolate in the microwave in 30 second intervals. Allow the fully melted chocolate to cool down for at least 10 minutes, until it is room temperature, not warm to the touch.
- In a large bowl add the softened butter and beat for 2-3 minutes until smooth and light. Reduce the mixer speed to low and slowly add in the cooled white chocolate until fully combined and smooth.
- Add in the powdered sugar, vanilla and salt and mix on low until nearly completely absorbed before increasing the speed to high. Whip for 2-3 minutes until smooth and fluffy. If the texture of the frosting is too thick, add 1 tablespoon of heavy cream and mix on medium low to combine.
Notes
- The frosting recipe makes enough to make a naked cake. If you would like to fully frost the cake, make 1.5x the amount of frosting.
Nutrition Information
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Calories
830kcal
(42%)
Carbohydrates
119g
(40%)
Protein
10g
(20%)
Fat
36g
(55%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
143mg
(48%)
Sodium
322mg
(13%)
Potassium
588mg
(13%)
Fiber
1g
(4%)
Sugar
91g
(182%)
Vitamin A
910IU
(18%)
Vitamin C
1mg
(1%)
Calcium
235mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 830 kcal
% Daily Value*
| Calories | 830kcal | 42% |
| Carbohydrates | 119g | 40% |
| Protein | 10g | 20% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 322mg | 13% |
| Potassium | 588mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 91g | 182% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 235mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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