Old Fashioned Gingerbread Cake

OLD FASHIONED GINGERBREAD CAKE

| ULTIMATE RECIPE

Gingerbread Cake – Gingerbread Cake or more known as Old Fashioned Gingerbread Cake, is a popular cake during Christmas or this holiday season. It’s so pretty especially if you have a party you want to impress your guest with the cake decoration. I used the gingerbread cookies that we made last week, just line them around the cake, pipe few dollops and sprinkle with some desiccated coconut, it can be part of your Christmas décor. The cake is so moist and soft, I’m referring to both the egg and eggless version. I hope this will inspire you to make this cake for Christmas. Merry Christmas to you in advance. God bless!

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Ingredients:

Gingerbread Cake

I’m using 3 6-inch pan (you can always bake in one 6-inch pan and then slice them into 3 layers)

113g [½ cup] unsalted butter

120g [¼ cup + 2½ tbsp] molasses

1 tsp vanilla extract

2 eggs

118ml [½ cup] milk

14g [1 tbsp] vinegar

210g [1¾ cup] cake flour

6g [1½ tsp] baking powder

2.5g [1 tsp] grd cinnamon

2.5g [1 tsp] grd ginger

1g [¼ tsp] grd cloves

1.5g [¼ tsp] salt

Cream Cheese Frosting

340g [1½ cup] cream cheese, softened

30g [2 tbsp] butter, softened

30g [¼ cup] powdered sugar, sifted

170g [¾ cup] whipping cream

sugar syrup [1 tbsp sugar + 2 tbsp hot water]

desiccated coconut

8 gingerbread cookies (any shapes)

Piping tip: # 6FT

Instructions:

Gingerbread Cake

Both egg and eggless version:

Preheat oven at 180°C/355°F
Grease and flour the 3 6-inch pans and set aside.
Cut up the butter and set aside or until it is softened.
In a cup, mix milk and vinegar. Give it a quick stir and let it rest for 5 min. (this is a homemade buttermilk)
Sift all the dry ingredients. Set aside.
In a large bowl, mix the butter (softened) and sugar until creamy and fluffy.
Add molasses and vanilla extract. Mix until combined.
Add the eggs**, one at a time. Mix until combined.
Add the sifted dry ingredients in 2 batches, alternate with the milk mixture (buttermilk). Use a spatula to fold until the white disappear.
Add the milk mixture (buttermilk), alternate with the dry ingredients. Fold in with a spatula, do not over mix.
Divide the batter into 3 pans. Using a weighing scale is optional. Use a spatula to spread the surface evenly. Tap the pans on the table to release air bubbles.
Bake in preheated oven at 180°C/355°F for 30-35 minutes or until the inserted skewer comes out clean.
Let the cakes cool completely on the cooling rack. If the cakes have domes, you can trim off the dome like me.

Cream Cheese Frosting

In a large bowl, add cream cheese. Mash it with a spread to ensure it is softened.
Add in the softened butter. Mix until combined.
Sift in the powdered sugar. Fold in until combined.
Use a mixer to mix them until well combined.
Add in the whipping cream. Mix a few seconds to combine them.

Assemble the cake

Place a little frosting to stick the first cake layer.
Place a layer of cake.
Brush the sugar syrup.
Spread the frosting over the layer of cake.
Repeat step 2-4.
Place the 3rd cake layer.
Frosting the top and side of the cake.
Decorate with the gingerbread cookie around the cake.
Pipe the small dollops around the top rim. I used tip # 6FT
Sprinkle some desiccated coconut.