Classic Gingerbread Cake Recipe
This holiday season place this classic gingerbread cake at the center of the dessert table. It's a perfect cake to serve during the fall and winter months. Infused with warm gingerbread spice and the rich flavor of molasses. Sweet vanilla buttercream between layers and a light chocolate ganache frosting makes an elegant presentation to impress guests or serve as a celebration cake.
Servings 12 servings
Calories 653kcal
Cost $15
Equipment
- Kitchen Scale
Ingredients
Gingerbread cake
- ½ cup Cooking oil canola
- ½ cup Brown sugar
- ½ cup White sugar
- ½ cup Molasses
- 2 Eggs large
- 2 ½ cup All-purpose flour
- ¾ cup Buttermilk
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 tsp gingerbread spice mix
- 2 tsp Vanilla Extract
Vanilla buttercream
- 8 oz Butter (2 sticks) unsalted, room temperature
- 3 cup Powdered sugar
- ¼ cup Whipping cream 38%
- ½ tsp Salt
- 1 tbsp Vanilla
Chocolate ganache
- 9 oz Chocolate
- ¾ cup Whipping Cream 38%
Instructions
Gingerbread cake
- Preheat the oven at 160 C / 340 F
- Grease and line 2 x 8-inch baking pans or 3 x 6 inch baking pans
- Sift flour, baking powder, baking soda, salt, and spice mix
- Whip eggs with a pinch of salt for two minutes
- Then slowly add the brown and white sugars –
- Continue to whisk until light and fluffy – ribbon stage.
- Add the oil in a slow stream – don’t over whip at this time.
- Followed by the Molasses and Buttermilk.
- Lastly, fold the flour mixture in (I prefer to use a spatula and do this by hand turning the bowl as you combine)
- Pour into the prepared baking pans
- Bake in the preheated oven for about 25 to 30 minutes or until a skewer inserted comes clean.
- When baked cool in the pan for 10 minutes then remove from pan and cool completely on a wire rack before decorating.
Vanilla buttercream
- Make sure the butter is room temperature not cold
- Use a whisk or mixer and cream the butter for a minute
- Add salt, fresh cream and vanilla – mix a minute longer, until well combined
- Now add the powder sugar 1 cup at a time.
- Once all the powder sugar has been incorporated
- Continue to mix on medium-high for 2 to 3 minutes more until you have a light and fluffy buttercream.
- The cream in the mixture will whip and give you almost stiff peaks.
- Tip: If you do not whip enough the buttercream will be soft consistency which may not be pipeable. So whip until you have a stable whipped cream kinda light and fluffy frosting. (See video)
Chocolate ganache
- Break the chocolate in a microwave-safe bowl.
- Pour cream over the chocolate.
- Place the bowl in the microwave for a min on high.
- Stir well until you have a smooth ganache.
- If necessary – continue to heat in the microwave at 30-sec intervals until you have a smooth mix.
- Cover the surface of the ganache with plastic wrap to prevent a skin forming.
- Let the ganache cool at room temperature until it’s thick like peanut butter consistency (or place in the fridge to cool it quicker)
Assemble
- When cooled level the cakes by cutting off any dome.
- Cut each cake horizontally into two layers so you have six cake layers
- Place one layer on a cake board or cake stand
- Brush with simple syrup (optional)
- Add about ⅓ cup frosting on the layer and spread evenly.
- Place the second layer followed by more frosting
- Until you have used all the layers.
- Place the cake in the fridge for 10 minutes so the layers stay in tack.
- Use a spatula and liberally spread the cool chocolate ganache on and around the cake.
- Use the same spatula or bench scraper to smooth the sides.
- Place it in the fridge for an hour to chill
- Then dip the spatula or metal bench scraper in warm water and smooth the ganache until you have a smooth as possible ganache cake.
Decorate
- Today I have used a wafer paper flower to decorate the cake keep it classy. Here are a few more options.
- Melt any remaining ganache for 2o to 30 seconds until pouring consistency then create a drip effect or
- Piping any remaining ganache as a pretty border on top of the cake.
- You can use store-bought chocolate candy to place on the cake as decorations as well.
Notes
Storage
- This cake can stay out on the counter for 3 to 4 days in a cool dry room.
- If you do place it in the fridge – make sure to thaw it an hour or two before serving as it will taste best at room temperature.
Nutrition
Calories: 653kcal | Carbohydrates: 96g | Protein: 4g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 416mg | Potassium: 413mg | Fiber: 1g | Sugar: 69g | Vitamin A: 55IU | Calcium: 81mg | Iron: 2.9mg