Soft Gingerbread Cake With Cream Cheese Frosting

Soft Gingerbread Cake With Cream Cheese Frosting

Happy Holidays! xo

I just love the holiday season because that’s when you can jam to Christmas music, put on your fuzzy slippers and robes and get to baking! (Exactly what I did when baking this btw) I’ve never made a gingerbread cake before and when I came across this recipe by http://www.callmecupcake.se/ I was super excited to give it a go. It just looked so Christmasy and cozy; I wanted to be in a Christmas movie eating this in a warm coffee shop, oh and it would be snowing of course. However, I live in texas so definitely a Christmas dream moment. The soft gingerbread cake came out so lovely and it made the whole house smell so magical and festive. I added just a few of the sugared cranberries and also a thyme “crown” on top. I hope you enjoy the photos and let me know if you try out the recipe! Have a splendid holiday season and Merry Christmas! Or whichever  holiday you celebrate!

 

 

Gingerbread spice mix

This recipe makes more spices than you need for the cake.

4 tsp ground cinnamon
4 tsp ground ginger
3 tsp freshly ground cardamom
3 tsp freshly ground cloves

Soft gingerbread cake
270 g all purpose flour
1 tsp baking soda
pinch of salt
4 tsp gingerbread spice mix
1/2 tsp ground bitter orange peel (can be omitted)
2 large eggs
100 g light muscovado sugar (or light brown sugar)
100 ml* cane syrup
125 g butter
100 ml heavy cream (about 35-40 % fat content)
150 ml* milk

Cream cheese frosting
I’m using a large amount of butter for this recipe to add stability as this is a rather tall cake. Cream cheese frosting tends too be a bit on the loose side, but not this one! 

150 g butter, softened
180 – 210 g (1 1/4 – 1 1/2 cups) powdered sugar
200 g cream cheese, cold

Sugared cranberries
Fresh cranberries, a couple of large handfuls
1 egg white (use pasteurized if you’re worried about eating raw eggs)
Granulated sugar, for rolling

 

Let’s Do This!

Instructions

Soft gingerbread cake
1. Heat oven to 175°C (350F). Butter and flour three 15 cm (6 inch) baking pans. Set aside.
2. Mix flour, baking soda, salt, gingerbread spices and ground bitter orange peel in a bowl. Set aside.
3. Beat eggs and sugar until fluffy and lighter in color, about 3-4 minutes. Add cane syrup and beat until smooth.
4. Melt the butter in a saucepan and add cream and milk.
5. Add dry ingredients and butter mixture to the egg mixture in additions.
6. Divide batter between prepared cake pans and bake for about 25-30 minutes or until a cake tester comes out clean. Let cool in pan for 15 minutes, then unmold onto a wire cooling rack.

Sugared cranberries
1. Dip cranberries in egg white and put them on a piece of kitchen paper so they’re not soaking wet when rolling them in sugar (this will make the sugar lumpy).
2. Roll in sugar and leave to dry for 30 minutes or so. Make the frosting while you wait.

Cream cheese frosting
1. Beat butter until pale, about 2 minutes.
2. Add powdered sugar and continue beating until frosting is very pale and fluffy, about 3-5 minutes.
3. If you want the frosting to be as white as possible, add just a tiny bit (start off with a super small amount, like the tip of a toothpick and then add more if needed) of purple/royal blue icing color.
4. Add cream cheese and beat until just smooth.

Assembling the cake
1. If cake layers are domed on top, even them out just slightly using a serrated knife (you can correct this with an even layer of frosting instead).
2. Put the first cake layer on a cake stand or plate and spread a fairly thick layer of frosting on it using an offset spatula.
3. Keep doing this until you’ve used all three cake layers. End with a layer of frosting on top of the last layer.
4. Spread a thin layer of frosting all over the cake and put it in the fridge to set for a 10-20 minutes if needed.
5. Decorate with sugared cranberries and a sprig of spruce if desired.

A few notes
-*100 ml = 6 tbsp + 2 tsp
-*150 ml = 10 tbsp

 

Any Items I Could Find To Link That I Used:

Gold Leaf Cake Knife Set

2 Piece Gold leaf (twig) Cake Server Set. 1 Cake Knife and 1 Cake Server. Leaf Design 2 Tone Made of Stainless Steel and Brass. Ideal for Weddings, Party’s, Elegant events.

Red Berry Garland

Factory Direct Craft 6 feet of Flexible Artificial Red Berry Garland for Christmas Holiday Decorations – Weatherproof Vinyl Garland – Use Indoors or Outdoors

Marble Mortar and Pestle

RSVP White Marble Mortar and Pestle

Baking Scale

SUMCOO Stainless Steel Portable Hanging Digital Kitchen Cooking Baking Food Scale,Measuring Counting Nutrition Gram Weight Scale 5KG/11 LB Black (round)

Cake Icing Spatula

1Easylife Offset Cake Icing Spatula Set with Wooden Handle, 7.5″ – 10.8″ – 12.8″ Angled Cake Frosting Spatula, Professional Stainless Steel Cake Decorating Spatulas (4″-6″-8″ Blade)

 

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