Nothing celebrates the holidays like Gingerbread and a festive cake brings the party to the table. This gingerbread cake combines the two, bakes up moist and delicious, and is frosted with a whipped cream frosting and topped with a gingerbread man. It is a dessert that will impress.
Candy canes, mistletoe, and gingerbread are all synonymous with Christmas and take on many forms during the holidays. Its unique flavor comes from ginger, cloves, nutmeg, cinnamon and typically molasses. If you are not building with it, you are probably making cookies, loafs, or cake. Oddly enough, not bread.
Why do we eat gingerbread on Christmas?
Maybe its popularity around the holidays is due to its medicinal benefits. Ginger has calming qualities. After all, nothing says overeating like Christmas. But more than likely, it’s a learned tradition. Gingerbread was once sacred, and the only time it was allowed to be made by the general public was during Christmas and Easter. So, that’s probably why it’s seen as a Christmas delicacy.
What is the best frosting to use?
Cream cheese frosting is a popular choice for gingerbread cake, but gingerbread can be quite intense with all the spices and sweeter than most cakes due to the molasses and brown sugar. Cream cheese and buttercream frostings use large amounts of powdered sugar adding more sweetness to an already too sweet cake. Whipped cream frosting, on the other hand, only needs 3 tablespoons of additional sugar which helps tamp down the sweetness. Plus it looks like fresh fallen snow.
Can you put food coloring in whipped cream?
Yes, but use gel food coloring and add a little at a time. Pour your heavy cream into a measuring cup and add the gel food coloring. Mix with a spoon until it is completely incorporated. Pour the colored cream into a chilled stand-up mixing bowl. I place both the bowl and the whisk attachment in the freezer for 30 minutes prior to beating it.
Gingerbread Layer Cake
- 4 cups all-purpose flour
- 2 tablespoons ground ginger
- 1 tablespoon ground cinnamon
- 3/4 teaspoon ground cloves
- 1 1/2 teaspoons salt
- 1 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 3/4 cup butter melted
- 2 cups brown sugar
- 2 cups molasses
- 1 cup warm water
- 1 cup buttermilk room temperature
- 3 large eggs room temperature
- 1½ teaspoons pure vanilla
- Preheat oven to 350 degrees. Lightly grease three 9-inch round pans and line the bottoms with parchment paper. Fit with cake stipes.
- In a medium bowl whisk the flour, ginger, cinnamon, cloves, salt, baking powder, and baking soda. Set aside.
- In another medium bowl mix the butter, brown sugar, molasses, warm water, and buttermilk. Mix by hand. The batter is quite runny and a mixer will decorate your cabinets. Slightly beat the eggs and them and the vanilla stirring to incorporate. Slowly add in flour and mix until just combined.
- Divide batter evenly into prepared baking pans. Bake in the preheated oven for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Let the cakes cool 5 minutes in the pan then remove immediately to wire rack to cool completely. You really want to get cakes out of the pan they baked in as soon as possible to keep them moist and prevent drying out.
- Once cooled, frost with your favorite frosting.