Recipe by Just Cakes – Adapted from Beth Cakes
“Indulge in this flavor-packed gingerbread cake, perfect for the holiday season.”
2 cups cake flour, 1 tsp baking soda, 1 tsp baking powder, 1 ½ tsp ground ginger, 1 tsp ground cinnamon, ½ tsp allspice, ½ tsp sea salt, 1 cup butter, soft ¾ cup granulated sugar, ¼ cup brown sugar, 3 eggs, ½ cup molasses, ½ cup milk
1 cup butter, soft, 4 cups icing sugar, ¼ cup boiling water, 2 tbsp milk, 1 tsp salt, 1 Scraped vanilla pod or 2 tsp vanilla extract
1. Preheat your oven to 350 degrees F and prepare your pans. I used 3 6”x2” round pans (6” in diameter, 2” in height). Cut out a circle of parchment the size of the base of each pan, and grease lightly with non-stick spray.
2. In one bowl, whisk all of your dry ingredients: flour, baking soda, baking powder, ground ginger, cinnamon, allspice, and salt. Set this bowl aside.
3. In another bowl, either with a stand-mixer fitting with the paddle attachment or a hand-mixer, cream your butter for a minute, so it’s nice and creamy. Then, add in your granulated sugar and brown sugar, and cream until it is well-combined and fluffy.
4. Add in your eggs, one by one, mixing until just combined before adding in the next egg. Do not over mix, just until everything comes together!
5. Next, combine your milk and molasses in a separate bowl/cup. Mix together, until combined.
6. Add in half of the molasses/milk mix to the sugar mix, mix on low speed until just combined. Then add half of your flour mix. Mix on low speed until just combined. Repeat for the remaining molasses/milk and flour mix. Mix well.
7. Divide the batter amongst the prepared pans, bake for 30 minutes, or until a toothpick inserted into the centre of the cakes comes out clean and the edges have slightly pulled away from the pan.
8. Let the cakes cool COMPLETELY in the pan, then take them out of the pans. At this point, I like to take out my cakes from the pans and put them in a freezer for a more thorough cool before icing.
1. In the bowl of a stand mixer, or in a large mixing bowl with a handheld mixer, beat your butter on medium-high speed until smooth and creamy. Add in 2 cups of icing sugar and beat until well combined.
2. Then, combine your boiling water, salt, and milk in a cup. Add in just a few spoons of your water/milk mixture to your icing (you likely won’t use it all!) – this helps break down the icing sugar so you get less grit, and a creamier taste!
3. Add in your remaining 2 cups of icing sugar. Combine. Then, add a few more spoons of the liquid. Too thick? Add in more liquid until desired consistency is reached.
4. Add in your vanilla bean seeds/extract. Let the icing beat for 3-5 minutes on medium-high speed, until it gets all fluffy!
1. For each cake layer, trim the top domes (if any).
2. Take the first layer and secure it to a cake board or cake plate with a little bit of icing. Take some more icing and spread it on top of the first layer.
3. Place another cake layer on top of the first layer, sandwiching the icing. Spread another layer of icing on top of this layer, and sandwich the remaining cake layer on top.
4. With the remainder of the icing, frost your cake completely! Here’s where you have loads of creative freedom! I opted for a “dirty-ice” (very thin icing), a white chocolate drip, and some store-bought ginger snaps and a topper to jazz it up a bit!
From my family to yours, I hope you have a wonderful holiday season ahead Raveena Oberoi Head cake decorator – Just Cakes