Gingerbread Cranberry Cake

With Christmas around the corner, I have another new cake that would be perfect for your holiday gatherings. Whether you’re getting together with family or keeping your celebrations small, having cake as your dining table centerpiece is always a good idea!

This week’s new cake is my Gingerbread Cranberry Cake. Gingerbread is one of my favorite holiday desserts this time of year. In fact, I’ve made a few gingerbread cakes in the past that I think you’ll also love:

More Gingerbread Cakes to Love

HOW TO MAKE MOIST CAKE FROM SCRATCH

Don’t forget to follow my go-to tips for getting moist cakes that rise well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Make sure to beat the oil, sugars, and eggs really well. The mixture should be smooth in texture and nearly doubled in volume when you’re done mixing. THIS ONE IS IMPORTANT!
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients. Not cold at all.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. REMEMBER: the cake continues to bake for a few minutes while it cools in the pan.

How to Make Buttercream Frosting

To get a light and fluffy homemade buttercream frosting, make sure you follow my tips over at: HOW TO MAKE THE BEST BUTTERCREAM

These steps are written up for my vanilla buttercream, but are supposed to be applied to any of my buttercream recipes.

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step.

HOW TO MAKE CANDIED CRANBERRIES

• Bring the 1 cup of water and 1 cup of sugar to a simmer in a saucepan. Simmer until sugar is completely dissolved.
• Pour the simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
• Add cranberries and stir to coat.
• Refrigerate cranberries during the day or overnight, stirring occasionally to coat with syrup.
• Remove cranberries from syrup and roll in remaining ½ cup sugar. You’ll need to roll them a few times to get a couple of layers of sugar on them.
• Set cranberries aside to dry for an hour or so.

More Christmas Cakes to Love

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Gingerbread Cranberry Cake

Gingerbread cake layers with cranberry compote and white chocolate buttercream.  

Course Dessert

Cuisine Cake

Keyword Cranberry Compote, Gingerbread Cake, gingerbread cranberry cake, Gingersnap, white chocolate buttercream

Servings 1 3-layer, 6-inch cake

Ingredients

FOR THE CAKE

• 3 1/4 cups (390 g) all-purpose flour
• 2 teaspoons (5.3 g) ground ginger
• 2 teaspoons (5.3 g) cinnamon
• 1 1/2 teaspoons (9 g) salt
• 1 teaspoon (4 g) baking powder
• 1 teaspoon (4 g) baking soda
• 1 cup (226 g) unsalted butter room temperature
• 3/4 cup (165 g) brown sugar, packed
• 1 cup molasses
• 2 large eggs, room temperature
• 1 1/4 cups (300 g) buttermilk, room temperature

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured then sifted
• 6 ounces white chocolate
• 1/4 cup heavy whipping cream
• 1 teaspoon (4.2 g) vanilla
• generous pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

FOR THE CANDIED CRANBERRIES

• 2 cups (200 g) fresh cranberries
• 1 1/2 cups (300 g) sugar, divided
• 1 cup (236.6 g) water

FOR THE COMPOTE

• 2 cups (200 g) fresh cranberries
• 1 cup (200 g) sugar
• 1/2 cup (118.3 g) water
• 1 tablespoon (8.12 g) cornstarch, sifted

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 8-inch pans with nonstick spray, line the bottoms with parchment and spray again. Set aside.
• In a medium bowl, whisk together the dry ingredients and set aside.
• Place butter in the bowl of an electric mixer and beat on medium-high for 2 to 3 minutes.
• Add in the brown sugar and beat together on medium speed for another 2 to 3 minutes, until light and fluffy.
• On medium-low, gradually add in the eggs and molasses until incorporated. Turn the mixer to medium-high and mix until smooth and nearly double in volume, about 3 minutes.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the dry ingredients.
• Once mixed, evenly divide all of the batter into the prepared pans (about 16 ounces in each 8-inch pan).
• Bake 25 to 30 minutes, checking around 25 minutes. When you insert a toothpick into the center of the cake, a few moist crumbs should come out on it. Remember, the cake continues to bake for 5 minutes as it cools in the pans. 
• Cool on a wire rack before de-panning.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer beat the butter on medium-high for 3 to 5 minutes.
• Melt white chocolate and cream together until smooth consistency and then add to butter.
• On low speed, gradually add the powdered sugar, followed by the vanilla, and salt.
• Increase the speed to medium-high and beat for another 5 minutes, until light and fluffy.

FOR THE CANDIED CRANBERRIES

• Bring the 1 cup of water and 1 cup of sugar to a simmer in a saucepan. Simmer until sugar is completely dissolved.
• Pour the simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
• Add cranberries and stir to coat. Refrigerate cranberries during the day or overnight, stirring occasionally to coat with syrup.
• Remove cranberries from syrup and roll in remaining ½ cup sugar. You’ll need to roll them a few times to get a couple of layers of sugar on them.

  Set cranberries aside to dry for an hour or so.

FOR THE COMPOTE

• In a saucepan, combine the cranberries, sugar and water over medium heat. Stir to dissolve the sugar and then cover to allow the cranberries to cook and soften.
• When the cranberries have softened and begin to pop, slowly add the sifted corn starch and stir until it is incorporated. (If you don’t sift the cornstarch, you’ll likely get white clumps in the compote that are hard to dissolve.) You can use a fork or potato masher to help break up the cranberries as well.
• Allow the cranberries to simmer for another 5 minutes. The mixture will become thick and somewhat jelly-like. Transfer to a heatproof bowl and let cool to room temperature or store, covered, in the refrigerator until ready to use.

ASSEMBLY

• Place the first cake layer (top side up) on a cake board. Spread about 1/2 cup of the buttercream evenly over the cake layer. Pipe a rim of buttercream around the edge of the cake.
• Spread half of the cranberry compote across the buttercream.
• Repeat these steps for the second layer and then place the third cake layer, top side down.
• Apply a thin coat of frosting around the entire cake to lock in the crumbs. This coat of frosting does not need to look pretty, it’s simply to lock in the crumbs so they don’t get into the final coat of frosting. Freeze the cake for 10 minutes. 
• After the crumb coat is set, continue to frost and decorate the cake with the remaining buttercream and candied cranberries.

The post The Best Gingerbread Cranberry Cake first appeared on Cake by Courtney.

Gingerbread Biscoff Caramel Cake

This Gingerbread Cake recipe definitely has a lot going on, but don’t let that scare you off. It’s worth every minute and every step! To keep it stress-free, I recommend making the different elements of the cake over the course of a few days and then doing the assembly the day you plan to serve it. We’ll also talk about how to turn it into a sheet cake later in the post!

How to Schedule Cake Making

• Day 1 – bake the cookie crust and cake layers. Once the layers are cooled completely, wrap each in plastic wrap and freeze until 30 to 60 minutes before you want to decorate the cake.
• Day 2 – start the white chocolate ganache. For this recipe, you will need the white chocolate ganache to refrigerate overnight before you whip it. You can also make the Biscoff caramel on day 2.
• Day 3 – make the Biscoff caramel buttercream, whip the white chocolate ganache, and assemble the cake to serve.

How to Make Whipped White Chocolate Ganache

One of the most important steps of making the white chocolate ganache is emulsifying it. So let’s start with that: why is it important to emulsify ganache?

When you emulsify ganache, it creates a smooth texture without air getting incorporated. Too much air in the ganache will result in the ganache splitting.

How to emulsify ganache

To emulsify the ganache, you can do it one of three ways:

• One: with a whisk or spatula, gently stir the mixture starting in the center and then working your way outward to blend.
• Two: use an emulsion blender to blend the ganache.
• Three: use a hand mixer to blend the ganache.

Be sure to scrape the sides and bottom of the bowl, as the white chocolate often settles.

Once the mixture is smooth and cooled a little more, cover the ganache with plastic wrap, making sure to press it gently into the ganache to ensure a film doesn’t form.

Refrigerate the ganache overnight, or at least 6 hours. You won’t be able to whip it if it’s not cold.

Once chilled, pour the ganache into a chilled stainless steel bowl. Using medium-high speed on your mixer, beat the ganache until fluffy and thick. This will take a couple minutes.Use immediately or cover and store in an airtight container in the refrigerator for a few days.

Can This Cake Be Made Into a Sheet Cake?

Absolutely! To make this layered cake into a sheet cake, you’ll do the crust and cake in a 9-inch by 13-inch cake pan. You’ll bake the crust for the same amount of time as written in the recipe, but you’ll need to add about 10 minutes to the bake time when you’re baking the cake on top of the crust. I would then spread the buttercream evenly over the cake. Top with the white chocolate ganache and drizzle of Biscoff caramel.

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Gingerbread Biscoff Caramel Cake

Moist and tender gingerbread cake layers baked on a gingerbread cookie crust, filled with whipped white chocolate ganache, Biscoff caramel buttercream, and Biscoff caramel.

Course Dessert

Cuisine Cake

Keyword biscoff, biscoff caramel, caramel, Gingerbread, Gingerbread Cake, Gingerbread Cookie Cake,, whipped white chocolate ganache, white chocolate ganache

Ingredients

For the Whipped White Chocolate Ganache

• 2 cups (360 g) white chocolate (made with cocoa butter – this can be a bar chopped or chips)
• 2 cups (480 g) heavy whipping cream
• 2 teaspoons (8.4 g) vanilla extract

For the Crust

• 30 (300g) store bought gingersnap cookies, the really crunchy ones
• 1/2 cup (113 g) unsalted butter, melted
• 1/3 cup (66.67 g) granulated sugar

For the Cake

• 3 1/4 cups (390 g) all-purpose flour
• 2 teaspoons (5.3 g) ground ginger
• 2 teaspoons (5.3 g) cinnamon
• 1 teaspoon (6 g) salt
• 1 teaspoon (4 g) baking powder
• 1 teaspoon (4 g) baking soda
• 1 cup (226 g) unsalted butter, room temperature
• 1 cup (220 g) brown sugar, packed
• 1 cup molasses
• 2 large eggs, room temperature
• 1 1/4 cups (300 g) buttermilk, room temperature

For the Biscoff Caramel

• 1/2 cup (100 g) granulated sugar
• 1/4 cup (60 g) water
• 2 teaspoons (37.5 g) light corn syrup
• 1/4 cup (57.75 g) heavy cream
• 1 teaspoon (4.2 g) vanilla
• 1 teaspoon (6 g) salt
• 1/2 cup (120 g) Biscoff cookie butter

For the Buttercream

• 1 cup (226 g) unsalted butter, slightly cold
• 1/2 cup (120 g) Biscoff cookie butter
• 3 cups (375 g) powdered sugar, measured then sifted
• 1/4 cup Biscoff caramel, recipe above

Instructions

For the Whipped White Chocolate Ganache

• *Start this a day before you want to assemble the cake
• Place the white chocolate in a heat proof bowl. Set aside.
• Pour the heavy whipping cream into a medium size saucepan over medium heat. Heat the cream, stirring frequently until it boils. Stir in the vanilla.
• Turn off the heat and let sit for 1 to 2 minutes to cool ever so slightly.
• Carefully pour the warm heavy cream over the white chocolate. Allow the mixture to sit for another 1 to 2 minutes before stirring.
• With a spatula or whisk, begin to gently stir the mixture starting in the center and then working outward to blend. This helps to create a smooth emulsion and prevents too much air from being incorporated. Too much air means the ganache may split. You can then use a hand mixer or immersion blender to emulsify the white chocolate ganache.
• Be sure to scrape the sides and bottom of the bowl, as the white chocolate often settles.
• Once the mixture is smooth and cooled a little more, cover the ganache with plastic wrap, making sure to press it gently into the ganache to ensure a film doesn’t form.
• Refrigerate the ganache overnight, or at least 6 hours. You won’t be able to whip it if it’s not cold.
• Once chilled, pour the ganache into a chilled stainless steel bowl. Using medium-high speed on your mixer, beat the ganache until fluffy and thick. This will take a couple minutes.
• Use immediately or cover and store in an airtight container in the refrigerator for a few days.

FOR THE COOKIE CRUST

• Preheat your oven to 375 degrees F. Spray three 8-inch pans with nonstick spray, line the bottoms with parchment and spray again. Set aside.
• In a food processor or blender, pulse the gingersnap cookies until the texture resembles sand.
• Mix in the melted butter and granulated sugar.
• Evenly divide the cookie crumbs between the three pans, about 5 to 6 ounces in each. Firmly press the cookie crumbs to form a crust on the bottom of the cake pan.
• Bake the cookie crusts for 5 minutes.
• Remove the pans from the oven and allow to cool while making the cake batter.

FOR THE CAKE

• Reduce the oven temperature to 325 degrees F.
• In a medium bowl, whisk together the dry ingredients and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed for about 2 to 3 minutes, until light and fluffy.
• On medium-low, gradually add in the eggs and molasses until incorporated. Turn the mixer to medium-high and mix until smooth and nearly double in volume, about 3 minutes.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the dry ingredients.
• Once mixed, evenly divide all of the batter onto the cookie crusts in the pans (about 15 to 16 ounces in each 8-inch pan).
• Bake 30 to 35 minutes, checking around 25 minutes. When you insert a toothpick into the center of the cake, a few moist crumbs should come out on it. Remember, the cake continues to bake for 5 minutes as it cools in the pans.
• Allow the cakes to cool in the pans for about 15 minutes before inverting onto a wire cooling rack to cool completely.

FOR THE CARAMEL

• Mix sugar, water and corn syrup in a small saucepan.
• Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color. It happens quickly, so keep an eye on it.
• Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.
• Mix in salt and vanilla. Stir to combine.
• Stir in the Biscoff cookie butter.
• Let cool to room temperature before using in buttercream or adding in between layers.

FOR THE BUTTERCREAM

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and Biscoff cookie butter on medium-high for 3 to 5 minutes.
• Turn the mixer to medium and gradually add 1/4 cup caramel. Scrape down the sides of the bowl and mix again until the caramel is incorporated.
• On low speed, gradually add the powdered sugar. Increase the speed to medium-high and beat for another 5 minutes, until light and fluffy.
• Remember to mix the frosting by hand with a wooden spoon or large spatula to push out the air to create a silky-smooth frosting.

ASSEMBLY

• Spread a small dollop of buttercream on a cake board or cake plate. Place the first cake layer, top side up, on the cake board.
• Evenly spread about 1/2 cup of the buttercream over the cake layer.
• Using a piping bag, pipe a rim of buttercream around the edge of the cake.
• Fill the center with 1/2 to 2/3 cup whipped white chocolate ganache, followed by a drizzle of the caramel.
• Repeat this step for the second cake layer and filling.
• Place the final cake layer (top side up) on top of the filling.
• Use the remaining buttercream to frost a thin layer of buttercream around the cake. This is the crumb coat, which helps to lock the crumbs in place and give the cake some stability before doing the final decorating. Freeze the cake for 10 to 15 minutes.
• Using the remaining whipped white chocolate ganache, frost the sides and top of the cake. Remember: this is a whipped frosting and won’t work the same as typical buttercream. It will be “rustic” looking

The post Gingerbread Biscoff Caramel Cake with Gingerbread Cookie Crust first appeared on Cake by Courtney.

What Makes Gingerbread Poke Cake So Special?

The beauty of a poke cake lies in its texture and flavor. By poking holes into a freshly baked gingerbread cake and soaking it with salted caramel, you create a dessert that is both moist and bursting with flavor. The salted caramel seeps into every crevice, ensuring each bite is a harmonious blend of sweet and savory richness.

Topping this with molasses whipped cream elevates the cake to new heights. The molasses adds depth, balancing the sweetness while enhancing the signature gingerbread flavor. Every forkful is a journey through layers of spiced cake, creamy caramel, and fluffy whipped topping.

Why You’ll Love This Gingerbread Poke Cake

1. Unbeatable Texture: The salted caramel transforms the gingerbread into a tender, melt-in-your-mouth delight.
2. Flavor Harmony: The balance of warm spices, sweet caramel, and molasses cream is nothing short of perfection.
3. Crowd-Pleasing Appeal: It’s a dessert that will have everyone coming back for seconds (and asking for the recipe!).
4. No Decorating Skills Needed: Baking this cake in a 9-inch by 13-inch rectangular pan means no extra decorating equipment or skills needed. You will love how easy this cake is to make.

How to Make Gingerbread Poke Cake

To make the gingerbread cake, you’ll need a 9-inch by 13-inch rectangular cake pan. I use the brand Fat Daddio for all of my cake pans, but for poke cakes, I actually like using a glass pan since I leave the cake in the pan for serving. I think the glass looks a little nicer. NOTE: the cake takes a little longer to bake in the glass pan that it would in the metal Fat Daddio pan. If you use a metal pan, you’ll want to reduce the bake time by about 5 minutes.

Ingredients

For the cake: unsalted butter, eggs, molasses, brown sugar, ground ginger, ground cinnamon, baking soda, salt, and buttermilk.

For the caramel: granulated sugar, water, corn syrup (helps the caramel not crystalize), heavy whipping cream, vanilla and salt.

For the whipped cream: heavy whipping cream, powdered sugar, and molasses.

How to Make the Cake

This cake batter comes together quickly and you can easily use a hand mixer.

How to Make the Caramel

I love homemade salted caramel so much. It’s actually so easy to make. Be sure to check out this detailed blog post: HOMEMADE CARAMEL SAUCE

Once the cake is cooled to room temperature, poke holes all over it and cover it with the caramel.

How to Make the Whipped Cream

Homemade whipped cream might be the easiest thing you make today! You’ll grab a mixer with the whisk attachments and beat the heavy whipping cream and powdered sugar until semi-stiff peaks. At that point, gradually add the molasses while still beating on high.

The flavor of this whipped cream tastes like a gingerbread cookie. It’s so good!

Tips for Success

• Homemade Caramel is Key: While store-bought caramel works in a pinch, taking the time to make your own salted caramel elevates this dessert to gourmet status.
• Use Room Temperature Ingredients: Using room temperature ingredients ensures your batter blends evenly and helps the dry ingredients absorb the moisture. This all helps your cake to rise better.
• Chill Before Serving: Letting the cake chill after assembling allows the flavors to meld together, making every bite irresistibly delicious.

A Holiday Dessert That Captures the Season

Gingerbread poke cake isn’t just a dessert—it’s an experience. The warm aroma of cinnamon, ginger, and cloves fills your kitchen as the cake bakes, instantly transporting you to a winter wonderland. Pair that with the irresistible scent of bubbling salted caramel, and you’ve got a dessert that smells as incredible as it tastes.

This cake is ideal for holiday parties or cozy nights by the fire. It pairs beautifully with a steaming mug of hot cocoa, spiced cider, or even a classic eggnog. Plus, its stunning presentation makes it a showstopper for Christmas dinner or any festive celebration.

Bookmark this holiday favorite and savor the magic of gingerbread with every slice!

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Gingerbread Poke Cake

Delicious and flavorful gingerbread cake, soaked with homemade salted caramel and topped with a molasses infused whipped cream.

Course Dessert

Cuisine Cake

Keyword Beginner, Gingerbread Poke Cake, sheet cake

Ingredients

For the Cake

• 3 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup unsalted butter room temperature
• 1 cup brown sugar packed
• 2/3 cup molasses
• 2 eggs room temperature
• 1 1/4 cups buttermilk room temperature

For the Caramel

• 1 cup granulated sugar
• 1/2 cup water
• 2 teaspoons corn syrup
• 1 cup heavy whipping cream
• 1 teaspoon vanilla
• 1 teaspoon salt

For the Gingerbread Whipped Cream

• 2 cups heavy whipping cream
• 1 cup powdered sugar measured then sifted
• 1/4 cup molasses
• Garnish: toffee bits

Instructions

For the Cake

• Preheat the oven to 350 degrees F. Spray a 9×13-inch glass baking dish with nonstick spray. Set aside. (If using metal baking dish, note that your baking time will be slightly shorter).
• In a medium size bowl, whisk together the flour, ginger, cinnamon, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high until smooth and fluffy, about 2 to 3 minutes. Be sure to scrape down the sides and bottom of the bowl a couple times while it’s mixing.
• Add the molasses and mix on medium-high until the texture is smooth.
• Add the eggs and mix again on medium-high for about 2 more minutes.
• With the mixer on slow, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix only until no streaks of flour remain.
• Use a spatula to scrape down the sides and bottom of the bowl to ensure all the ingredients are incorporated.
• Pour the batter into the pan.
• Bake for about 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. I’d suggest reducing the baking time by about 5 minutes if you’re using a metal pan.
• Allow the cake to cool in the pan.
• Before adding the caramel on the cake, use the back of a wooden spoon, a straw, or even a fork to poke holes all over the cake. The more holes the better! We want the caramel to soak the cake.

For the Caramel

• Combine the sugar, water and corn syrup in a medium size sauce pan over medium heat. Whisk until the sugar is dissolved and then walk away
• The sugar mixture will crystalize if you mix it while it’s cooking.
• Allow the mixture to cook until it turns a caramel/amber/light brown color.
• Remove the mixture from the heat and slowly add the cream while stirring with a wooden spoon. TIP: heat the cream a little in the microwave before adding it.
• Once you’ve add the cream, stir in the vanilla and salt.
• Store in a glass container until room temperature.
• Can be stored in the refrigerator, but you may need to reheat it before pouring onto the cake.
• Once the caramel is room temp or close to it, you can pour it on the cake.

For the Gingerbread Whipped Cream

• In a chilled stainless steel bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
• Fold in the molasses.
• Once you know the cake and caramel are completely room temperature, you can add the whipped topping and toffee bits.

The post Gingerbread Poke Cake with Gingerbread Whipped Cream first appeared on Cake by Courtney.

Gingerbread Sandwich Cookies with Lemon Buttercream

What is Baked and Wired?

We recently took the kids to Washington D.C. for a few days during their fall break. While the history in that town is truly amazing, there’s also a lot of food stops to add to your must-see (eat) list. One of our favorite bakeries was Baked and Wired. Nestled in the heart of Georgetown, Baked and Wired has always been a source of inspiration for artisanal baked goods with flavors that surprise and delight. One of their standout seasonal creations—ginger molasses sammies—evokes all the charm of classic winter flavors. Inspired by this, I decided to create my own version of the: gingerbread sandwich cookies with a bright lemon buttercream filling. The result? A balanced blend of cozy spices and a citrusy zing that refreshes the palate.

Why Gingerbread?

Gingerbread is synonymous with the holiday season. The rich, dark molasses gives these cookies a deep, aromatic sweetness that brings back memories of winter nights, festive gatherings, and kitchens filled with laughter. But what really makes these cookies special is turning them into sandwiches. The concept of layering cookies with a luxurious filling adds texture, flavor, and visual appeal.

Lemon Buttercream: A Surprising Pair

While gingerbread is delightful on its own, pairing it with lemon buttercream is where the magic happens. Lemon provides a bright, tangy contrast that cuts through the cookie’s richness and spices, creating a more complex and layered flavor profile. The smooth, buttery texture of the filling melts into the cookie’s slightly crisp exterior, creating a bite that is perfectly balanced.

This flavor combination is one of my favorites, so it was no surprised I fell in love with the Baked and Wired cookies. I actually first used this combination years ago in my Gingerbread Lemon Cake – inspired by a dessert my mom made every holiday season for us growing up.

Ingredients for Gingerbread Sandwich Cookies with Lemon Buttercream

Tips for the Best Results

• Flatten the cookie dough: This step is crucial for the right shape and even texture of the cookie. Using a 1-ounce cookie scoop you’ll form the cookie dough ball. Place it on the baking sheet lined with parchment paper. Next, place a small piece of parchment paper on the cookie and then flatten the cookie to 1/4th of an inch using the bottom of a cup to press firmly down.
• Coat in sanding sugar: After the cookie is already flattened, coat it in the sanding sugar. Flattening the cookie before coating it in the sanding sugar ensure the sugar stays on top of the dough and doesn’t get pushed into the dough – giving the cookie extra texture and crunch!
• Storage: Store the assembled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Once the cookies are baked and cooled completely, you’ll add the buttercream to half of the cookies.

The Perfect Treat for Gatherings

These gingerbread sandwich cookies with lemon buttercream are not only a hit with friends and family but also an ideal addition to holiday gift baskets. The pairing of warm spices and zesty lemon creates a unique treat that stands out from the usual lineup of holiday sweets.

So, this season, take inspiration from beloved bakeries like Baked and Wired and add your own twist. You may just find that these cookies become a new holiday tradition.

Can I use a different buttercream?

Yes! There are so many different buttercream flavors that will pair beautifully with gingerbread. Here are a few ideas:

• Caramel Buttercream
• Vanilla Buttercream
• Biscoff Buttercream
• Cranberry Buttercream

NOTE: There are some important tips in the instructions below, so be sure to read through everything.

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Gingerbread Sandwich Cookies with Lemon Buttercream

Soft and chewy gingerbread cookies filled with lemon buttercream.

Course Dessert

Cuisine Cookies

Keyword Gingerbread Sandwich Cookies

Servings 22 Sandwich Cookies

Ingredients

FOR THE COOKIES

• 3 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup unsalted butter
• 1 cup brown sugar, packed
• 1/2 cup molasses
• 1 egg
• 1 cup sanding sugar, coarse sugar

FOR THE BUTTERCREAM

• 1 cup unsalted butter, slightly cold
• 3 cups powdered sugar, measured and then sifted
• 1 tsp lemon extract
• 2 tablespoons heavy whipping cream
• pinch of salt

Instructions

For the Cookies

• Preheat your oven to 350 degrees F. Line your baking sheet with parchment paper. Set aside.
• In a medium size mixing bowl, whisk together the flour, ginger, cinnamon, baking soda and salt. Set aside.
• In large mixing bowl, beat the butter and the sugar until smooth and fluffy, about 2 minutes.
• Add the molasses and mix until incorporated.
• Add the egg and mix until incorporated.
• With the mixer on low, stir in the dry ingredients.
• Using a 1 ounce cookie scoop, make 1-ounce cookie dough balls. Once you scoop them, also use your hands to round them into a ball.
• Place the cookie dough balls on the parchment lined baking sheet. Using another piece of small parchment paper and a cup with a flat bottom, place the parchment on a cookie dough ball and use the bottom of the cup to flatten the dough to about 1/4-inch thick.
• Once you’ve flattened the dough, place each cookie into the sanding sugar. The dough will not be sticky so you may have to help press the sanding sugar on the cookie. I even add sanding sugar on top of the cookie once I’ve placed it back on the cookie sheet.
• Place the cookies about 2 inches apart from each other (I fit 8 cookies on one baking sheet).
• Bake the cookies for about 7 to 8 minutes. Don’t overtake. As they cool, they will set, but we want to make sure these cookies are soft and chewy on the inside.
• Once the cookies are cooled completely, fill with lemon buttercream.

For the Lemon Buttercream

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and fluffy, about 2 minutes.
• Slowly add the powdered sugar, followed by the lemon extract, heavy whipping cream and salt.
• Continue to beat on medium-high speed until the buttercream is nearly white in color.
• Use a piping bag to pipe buttercream on half of the cookies. Press the other cookies on top, gently pressing down to spread the buttercream to the edge of the cookies.

The post The Perfect Holiday Treat: Gingerbread Sandwich Cookies with Lemon Buttercream first appeared on Cake by Courtney.

Pumpkin Gingersnap Cake

As the leaves start to fall and the air gets crisp, there’s nothing better than diving into rich, spiced baked goods that capture the essence of autumn. One standout recipe that combines two of the season’s most iconic flavors—pumpkin and gingersnap—is my Pumpkin Gingersnap Cake. Courtney. It’s a layered beauty that marries the earthy sweetness of pumpkin with the warming spices of gingersnap cookies, all wrapped up in a luscious cream cheese frosting.

In this blog post, I’ll walk you through how to make this delightful Pumpkin Gingersnap Cake, breaking down each step and sharing some tips along the way. Whether you’re looking to impress at a fall gathering or simply treat yourself, this cake will become a go-to seasonal favorite!

What Makes Pumpkin Gingersnap Cake So Special?

My Pumpkin Gingersnap Cake is special for many reasons, but the combination of flavors is what truly sets it apart. The pumpkin adds natural moisture and sweetness, while the crushed gingersnap cookies deliver a bold punch of spice, creating a perfect harmony in each bite. This cake is not only flavorful but also beautifully textured—thanks to the balance of soft pumpkin cake and crunchy gingersnap bits. Topped off with a tangy cream cheese frosting, every bite is a fall-flavored dream!

Key Ingredients for Pumpkin Gingersnap Cake

Here’s a quick look at the standout ingredients that make this cake irresistible:

1. Pumpkin Puree: This is the base of the cake, adding moisture, color, and flavor. Make sure you use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
2. Gingersnap Cookies: The crushed cookies are folded into the batter, creating a lovely contrast of texture and adding those classic ginger, cinnamon, and molasses notes.
3. Warm Spices: Cinnamon, ginger, nutmeg, and cloves elevate the flavor of the pumpkin cake, making it taste like autumn in every bite.
4. Cream Cheese Frosting: The tangy sweetness of cream cheese frosting is the perfect complement to the warm spices of the cake, balancing richness with a touch of acidity.

Tips for Success

1. Room Temperature Ingredients: Make sure your butter, cream cheese, and eggs are at room temperature before you start baking. This ensures smoother mixing and better consistency.
2. Crush the Gingersnaps Well: You want fine crumbs rather than large chunks, so use a food processor or crush them in a zip-top bag with a rolling pin.
3. Chill the Cake Before Slicing: After assembling and frosting the cake, chill it for about 30 minutes before slicing. This helps set the frosting and makes for cleaner, more defined slices.
4. Don’t Overbake: Keep a close eye on the cake layers while baking. Overbaking can result in dry cake, so remove them from the oven as soon as a toothpick comes out clean.

My Pumpkin Gingersnap Cake is the perfect way to celebrate the flavors of fall. With its tender pumpkin cake, warm spices, and crunchy gingersnap bits, this cake is truly a showstopper for any autumn occasion. Plus, the cream cheese frosting ties everything together with a creamy, tangy finish that keeps you coming back for another slice.

Whether you’re baking for a special occasion, a family gathering, or just because you love fall flavors, this cake is sure to impress. Give it a try and let me know how it turns out! Happy baking!

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Pumpkin Gingersnap Cake

Moist and flavorful pumpkin cake layers filled with cream cheese frosting, gingersnap crumble and cinnamon chip ganache.

Course Dessert

Cuisine Cake

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Author Courtney Rich

Ingredients

FOR THE CAKE

• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup  (165 g) light brown sugar packed
• 5 large eggs room temperature
• 1 cup (218 g) vegetable oil
• 1 1/2 teaspoons (6.3 g) vanilla
• 2 cups (450 g) pumpkin purée 
• 3 cups (360 g) all-purpose flour
• 1 1/2 tablespoons (21 g) baking powder
• 3 teaspoons (7.8 g) ground cinnamon
• 1 1/2 teaspoons (3.9 g) ground ginger
• 1 teaspoon (2.64 g) nutmeg
• 1 teaspoon (5.6 g)salt

FOR THE CRUMBLE

• 1/2 cup (45 g) quick cooking oats
• 1/4 cup roughly chopped gingersnap cookies about 2 cookies
• 1/2 cup finely ground gingersnap cookies about 8 cookies
• 3 tablespoons (65.6 g) molasses
• 1/4 cup (55 g) brown sugar packed
• 3 tablespoons (42.3 g) unsalted butter melted
• 1/2 teaspoon (1.32 g) ground cinnamon
• 1/4 teaspoon (1.4 g) salt

FOR THE BUTTERCREAM

• 7 cups (875 g) powdered sugar measured and then sifted
• 6 ounces cream cheese room temperature
• 1 1/2 cup 3 sticks (339 g) unsalted butter slightly cold
• 2 teaspoons (8.4 g) pure vanilla extract
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

FOR THE GANACHE

• 1 cup (150 g) cinnamon chips
• 1/3 cup (77 g) heavy cream

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds. Spray again and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin filling and mix until combined, about another 30 seconds. 
• In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
• Evenly distribute batter into the prepared pans, smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. Bake until a knife or toothpick inserted into the center comes out clean, about 25 minutes. (Mine took 23).
• Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.

FOR THE CRUMBLE

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• In a medium-sized bowl, combine all the ingredients and mix with a wooden spoon until the mixture resembles clumps of sand. 
• Pour the mixture over the parchment paper and spread it out evenly. Bake for 10 minutes, stirring the mixture about halfway through.
• Let it cool completely and then crumble the mixture into smaller pieces. The mixture will still be soft when you take it out of the oven. It will harden as it cools.

FOR THE BUTTERCREAM

• In a large bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until light and fluffy.
• Gradually add in the sugar, 1 cup at a time, beating well after each addition and scraping down the sides of the bowl. Continue to beat until very fluffy, about 4-5 minutes.
• Add the vanilla and beat for another 1-2 minutes.
• Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles.

FOR THE GANACHE

• Place the cream in a microwave safe bowl. Heat in the microwave for 30 seconds. Alternately, you can heat the cream over the stove.
• Pour the warm cream over the cinnamon chips and let sit for 5 minutes. Stir until smooth and silky. Allow to cool, but not set, before using on your cake.

ASSEMBLY

• After leveling each cake layer, place the first cake layer, top side up, on a cake board. Apply 1/2 cup of the frosting over the cake layer, followed by 1/4 of the crumble and a drizzle of the cinnamon chip drip.
• Repeat these steps for the next two cake layers. Finish by placing the final cake layer, top side down, on top of the last layer of filling. 
• Before frosting the entire cake, you will want to apply a thin coat of frosting around the cake and on top of the cake. This layer of frosting doesn’t need to look pretty, it’s simply functional. We want to lock in any crumbs. Freeze the cake for 10 minutes.
• After the crumb coat is set, apply the rest of the frosting and drip.

The post Pumpkin Gingersnap Cake first appeared on Cake by Courtney.

Salted Caramel Gingerbread Cake

For me, gingerbread is the flavor and smell of Christmastime. I’m so in love with this seasonal favorite, I just can’t stop putting ginger and molasses in everything!

This cake is a spin off my Gingerbread Latte Cake. I love the coffee flavored buttercream in this original version, but I know that’s a polarizing flavor so it was time to pair the gingerbread cake and salted caramel with salted caramel buttercream to create my Salted Caramel Gingerbread Cake.

Ingredients for the Gingerbread Cake

I love the texture and flavor of this cake. It’s rich in molasses and ginger flavor, but also moist and tender. As for the texture, I’d say this cake is slightly dense (when compared to a light and fluffy white cake or something like that).

To make this cake, grab these ingredients:

• All-purpose flour
• Baking powder
• Baking soda
• Cinnamon
• Ginger
• Unsalted butter
• Molasses
• Brown sugar
• Eggs
• Buttermilk

Tips for Making Tall, Moist Cake Layers

When making the cake layers, don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper.
• Beat the butter, sugar, eggs (and molasses, in this cake) for 2 to 3 minutes on medium-high speed, until nearly double in volume and smooth.
• Don’t over mix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

How to Make Homemade Salted Caramel

Homemade caramel is actually really easy to make. Here’s a quick rundown for making caramel. You can also check out THIS blog post for more details and pictures of the process.

You’ll first combine the sugar, water, and corn syrup in a saucepan over medium heat. After you stir the mixture for a couple minutes to dissolve the sugar, you then just step back and let it do it’s thing. You’re looking for the mixture to boil and turn an amber color. This takes a little while, but don’t walk away. Once the mixture starts to change color, it gets to a gorgeous amber color quick. After the sugar is caramelized, you simply add some cream, vanilla, and salt. Easy peasy!

Ingredients

• Water
• Granulated sugar
• Corn syrup
• Heavy whipping cream
• Salt
• Vanilla

How to Make Buttercream Frosting

To get a light and fluffy, silky smooth buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM

• Sift your powdered sugar
• Use slightly cold butter
• Use heavy whipping cream
• Beat for 5 minutes
• Stir by hand

You’ll want to check out the post linked above for more details on each step. This will help make your cookie butter buttercream silky smooth and easily spreadable.

For a little added decor, I used the Trader Joe’s Gingerbread Cookies.

Other Christmas Cakes You’ll Love

• Lemon Gingerbread Cake
• Santa’s Milk and Cookie Cake
• Gingerbread Cookie Cake
• White Chocolate Peppermint Cake
• White Chocolate Cranberry Cake

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Salted Caramel Gingerbread Cake

Gingerbread cake layers with salted caramel buttercream, salted caramel and toffee bits.

 

Course Dessert

Cuisine Cake

Keyword caramel, caramel buttercream, Gingerbread Cake, Gingersnap

Servings 1 3-layer, 6-inch cake

Ingredients

FOR THE CAKE

• 3 1/4 cups (390 g) all-purpose flour
• 2 teaspoons (5.3 g) ground ginger
• 2 teaspoons (5.3 g) cinnamon
• 1 1/2 teaspoons (9 g) salt
• 1 teaspoon (4 g) baking powder
• 1 teaspoon (4 g) baking soda
• 1 cup (226 g) unsalted butter room temperature
• 1 cup (220 g) brown sugar, packed
• 1 cup molasses
• 2 large eggs, room temperature
• 1 1/4 cups (300 g) buttermilk, room temperature

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter, slightly cold
• 6 cups (750 g) powdered sugar, measured then sifted
• 1/2 cup caramel, recipe below
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

FOR THE CARAMEL

• 1 cup (200 g) granulated sugar
• 1/2 cup (120 g) water
• 4 teaspoons (75 g) light corn syrup
• 1/2 cup (115.5 g) heavy cream
• 2 teaspoons (8.4 g) vanilla
• 2 teaspoons (12 g) salt

GARNISH

• Hershey’s Toffee Bits

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray four 6-inch pans with nonstick spray, line the bottoms with parchment and spray again. Set aside.
• In a medium bowl, whisk together the dry ingredients and set aside.
• Place butter in the bowl of an electric mixer and beat on medium-high for 2 to 3 minutes.
• Add in the brown sugar and beat together on medium speed for another 2 to 3 minutes, until light and fluffy.
• On medium-low, gradually add in the eggs and molasses until incorporated. Turn the mixer to medium-high and mix until smooth and nearly double in volume, about 3 minutes.
• With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the dry ingredients.
• Once mixed, evenly divide all of the batter into the prepared pans (about 12 ounces in each 6-inch pan).
• Bake 25 to 30 minutes, checking around 25 minutes. When you insert a toothpick into the center of the cake, a few moist crumbs should come out on it. Remember, the cake continues to bake for 5 minutes as it cools in the pans. 
• Cool on a wire rack before de-panning.

FOR THE CARAMEL

• Mix sugar, water and corn syrup in a small saucepan.
• Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color. It happens quickly, so keep an eye on it.
• Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.
• Mix in salt and vanilla. Stir to combine.
• Let cool to room temperature before using in buttercream or adding in between layers.

  NOTE: to make the remaining caramel thicker for the drip, heat the caramel with 1/4 cup caramel baking chips. Stir to combine and let cool.

FOR THE BUTTERCREAM

• In the bowl of an electric mixer beat the butter on medium-high for 3 to 5 minutes.
• Turn the mixer to medium and gradually add the caramel. Scrape down the sides of the bowl and mix again until the caramel is incorporated.
• On low speed, gradually add the powdered sugar. Increase the speed to medium-high and beat for another 5 minutes, until light and fluffy.
• Remember to mix the frosting by hand with a wooden spoon or large spatula to push out the air to create a silky-smooth frosting.

ASSEMBLY

• After leveling each cake layer with a cake leveler or serrated knife, place the first cake layer (top side up) on a cake board. Spread about 1/2 cup of the buttercream evenly over the cake layer, followed by a drizzle of the salted caramel and handful of the toffee bits. Repeat this step for the second and third cake layers, and then place the final cake layer (top side down) on top of the filling. 
• Apply a thin coat of frosting around the entire cake to lock in the crumbs. This coat of frosting does not need to look pretty, it’s simply to lock in the crumbs so they don’t get into the final coat of frosting. Freeze the cake for 10 minutes. 
• After the crumb coat is set, continue to frost and decorate the cake with the remaining buttercream, caramel and toffee bits.

  NOTE: The gingerbread cookies I used are from Trader Joes.

The post Salted Caramel Gingerbread Cake with Caramel Drip first appeared on Cake by Courtney.

Gingersnap Cookies

I have a great love for cookies. It’s not quite as obsessive as my love for cake, but it’s pretty darn close. Cookies were the first thing I baked with my mom, and what I loved to bake as a kid growing up. They’re easy. They’re fast. They’re delicious. What’s not to love about a cookie?

While my go-to cookie is a chocolate chip cookie (with dark chocolate), my second favorite cookie in the whole-wide-world is a gingersnap.

Why is it called a gingersnap cookie?

The traditional way of making this cookie creates a thin, crunchy texture – so when you bite into the cookie or break it in half… it snaps!

What’s different about a soft and chewy gingersnap cookie?

My soft and chewy gingersnap cookies have the same great flavor as a traditional gingersnap but aren’t crunchy. These giant, molasses and ginger-filled cookies have a soft and chewy texture when you bite into them. I added a little texture to the cookies by rolling them in coarse sugar.

What makes gingersnap cookies soft and chewy?

To create the soft and chewy texture of this cookie, I’m using all brown sugar, plus molasses.

Ingredients you need for gingersnap cookies

• Unsalted butter
• Brown sugar
• Eggs
• Molasses
• Ground ginger
• Cinnamon
• Salt
• Baking soda
• All-purpose flour
• Coarse decorating sugar

Tips for making gingersnap cookies

• Preheat your oven to 350 degrees F for about 20 to 30 minutes prior to baking the cookies. This extra preheat time helps your cookies rise evenly.
• Start with slightly cold butter. Cold butter ensures your cookies don’t fall flat. Pro tip: cut your butter into cubes before adding it to the mixer to make it easier to beat.
• Beat the butter and sugar for a couple of minutes on their own, until light and fluffy in texture.
• Whisk together the dry ingredients before adding them to the mixture to ensure the spices are evenly distributed.
• Roll the cookies in decorating sugar because will add a delicious crunch to the cookie, while also making it look extra gorgeous!

How many cookies does this recipe make?

This recipe will make 17 three-ounce cookies or 34 one-and-a-half-ounce cookies.

• 3-ounce cookies – bake them for 14 to 15 minutes.
• 1.5-ounce cookies – bake them for 12 to 13 minutes.

Christmas Cookies

Gingersnap cookies are one of my favorite cookies to make during the holiday season. I love gifting plates of gingersnap cookies to neighbors and friends. Can’t wait for you to try these delicious Christmas cookies this season!

Other cookie recipes you’ll love:

• Soft and Chewy Chocolate Chip Cookies
• Best Ever Cowboy Cookies
• Melt in Your Mouth Butter Pecan Caramel Cookies
• Toasted Oatmeal Brown Butter Toffee Cookies
• Irresistible Snickers Cookies

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Gingersnap Cookies

Soft and chewy gingersnap cookies

Course Dessert

Cuisine Cookies

Keyword cookies, Easy Cookie recipe, Gingersnap, Gingersnap Cookie

Servings 18

Ingredients

• 1 cup unsalted butter, slightly cold and cut into cubes
• 2 cups brown sugar, packed
• 2 eggs
• 1/2 cup molasses, regular
• 4 1/2 cups all-purpose flour
• 1 tablespoon plus 1 teaspoon ground ginger
• 1 tablespoon plus 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 cup coarse sugra

Instructions

• Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a stand mixer, combine the butter and brown sugar. Beat together until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl.
• Add the eggs and molasses. Beat until smooth, about another 2 minutes.
• In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon and salt.
• With the mixer on low, slowly add the dry ingredients and mix just until incorporated.
• Using a cookie scoop, create 3-ounce or 1.5-ounce balls of cookie dough. Roll the dough in the coarse sugar.
• Bake 3-ounce cookies for 14 to 15 minutes.
• Bake 1.5-ounce cookies for 11 to 13 minutes.
• Allow to cool completely before serving.

The post Best Ever Soft and Chewy Gingersnap Cookies first appeared on Cake by Courtney.

The idea for this cake came from my mom. She recently told me that one of her favorite holiday desserts is gingerbread cake with warm lemon sauce. I was actually surprised to find out it’s a very traditional dessert for Christmastime. I had no idea! When I think of gingerbread flavors during this time of year, I usually think of gingerbread cookies. I’ve also never thought of using lemon with gingerbread.

Lemon Gingerbread Cake

This flavor combination intrigued me, so I thought about how I’d recreate it in the form of a layered cake instead of the traditional 9×13 pan. Of course, I didn’t want to use a warm sauce on this cake, as it would create too many structural problems. Instead, I made a batch of homemade lemon curd, which would hold up better within the cake layers.

I then thought about the frosting, which in its traditional form, would just be whipped cream dolloped on a square of gingerbread cake and lemon sauce. The idea of a whipped frosting sounded perfect for this rich, flavorful cake, but I didn’t want it to be overly sweet. I thought about using cream cheese, but then remembered mascarpone cheese. I love mascarpone cheese. It has a slight tartness and sourness to it, that I think pairs beautifully with this cake and filling.

How to Decorate a Cake

There’s a couple reasons I decided to make this cake with six thin layers instead of the typical three layers. The first and most important reason is that I wanted there to be plenty of lemon curd in this cake, but knew that adding too much curd in between the layers would compromise the structure. If I just used three cake layers, I’d have to add about a half cup of curd in between the layers and it would end up making the cake feel wobbly when you frost.

The second reason for using six thin cake layers is purely aesthetic. I just love how it looks when you slice into the cake!

I mean, come on! How gorgeous is that!

Another quick note about decorating this cake – make sure to chill the cake in the freezer after you’ve stacked the layers and before you frost the outside of the cake. This helps the crumbs to stay in place, so that when you go to frost the cake in a semi-naked style, you don’t get crumbs in your way. (The recipe has just enough frosting to add rims of frosting between the cake layers and to get a semi-naked coat of frosting on it. If you want your cake to be completely covered with frosting, and no layers showing, I’d suggest doubling the recipe).

Final Review

To be honest, I was skeptical about this flavor combination, but decided to try it since it’s one of my mom’s favorite desserts and I trust her opinion about food just as much as my own. Per usual, I made sample bites with cake scraps and leftover filling and frosting. With one bite, I was sold and couldn’t stop snacking! I love this cake, and will likely be making it every Christmas from here on out. It’s so festive and just so delicious.

Hope you love it as much as I do!

Other Holiday Cakes You’ll Love

• Gingerbread Latte Cake
• White Chocolate Peppermint Pretzel Cake
• Chocolate Orange Cake
• Cranberry Citrus Cake

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Lemon Gingerbread Cake

Gingerbread cake layers with lemon curd and whipped lemon mascarpone frosting.

Course Dessert

Cuisine Cake

Keyword Gingerbread Cake, Lemon curd, Lemon Gingerbread Cake, Mascarpone Frosting

Servings 1 6-layer, 8-inch round cake

Ingredients

FOR THE CAKE

• 3 1/4 cups (390 g) all-purpose flour
• 2 teaspoons (5.3 g) ground ginger
• 2 teaspoons (5.3 g) cinnamon
• 1 1/2 teaspoons (9 g) salt
• 1 teaspoon (4 g) baking powder
• 1 teaspoon (4 g) baking soda
• 1 cup (226 g) unsalted butter, room temperature
• 1 cup (200 g) brown sugar
• 1 cup (250 g) molasses
• 2 large eggs room temperature
• 1 1/4 cups (300 g) buttermilk, room temperature

FOR THE LEMON CURD

• 1 cup (200 g) sugar
• 1 tablespoon (6.25 g) grated lemon zest, plus 1/2 cup (121 g) lemon juice (about 3 lemons)
• Pinch of salt
• 3 whole eggs
• 3 egg yolks
• 4 tablespoons (56.5 g) cold unsalted butter, cut into small pieces

FOR THE MASCARPONE FROSTING

• 1 cup (231 g) heavy whipping cream
• 8 oz. mascarpone
• 2 cups (250 g) powdered sugar, measured then sifted
• 1/2 teaspoon (2.1 g) lemon extract

Instructions

For the Cake

• Preheat your oven to 325 degrees F. Spray three 8-inch round pans with nonstick spray, line with parchment paper and spray again.
• Whisk together the dry ingredients in a medium bowl and set aside.
• Place butter in the bowl of an electric mixer and beat on medium-high for 2 to 3 minutes, until light and fluffy,.
• Add in the brown sugar and beat on medium-high speed for another 2 minutes.
• On medium-low, gradually add in the eggs and molasses until incorporated. Scrape down the sides of the bowl. Beat again for another 2 to 3 minutes, until the mixture is smooth and nearly double in volume.
• Alternating between dry and wet, add in the flour mixture and the buttermilk in three additions on low speed.
• Once mixed, place the batter into the prepared pans, about 15-16 ounces of batter in each pan.
• Bake 25 to 30 minutes. 
• Cool cakes in pans for about 10 minutes and then invert onto wire cooling racks to cool completely.

For the Lemon Curd

• Whisk the sugar, lemon zest, lemon juice and salt in a medium saucepan. Whisk in the whole eggs and yolks in a small bowl and then whisk them into the lemon mixture.
• Cook the mixture over medium heat, whisking constantly, until it’s thick like pudding, about 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
• Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days. 

For the Mascarpone Frosting

• In the bowl of an electric mixer, whip the heavy whipping cream until stiff peaks form. Transfer to another bowl and set aside.
• In the same bowl for the electric mixer, combine the mascarpone, powdered sugar and lemon extract. Mix on medium speed until incorporated.
• Gradually fold in the whipped cream to the mascarpone mixture. 
• Use right away.

Assembly

• Once the cake layers are completely cool, use a cake leveler to divide each of the three cake layers to create six thin cake layers. (You can use a cake lifter to help lift and move each layer to the cake).
• On a cake board, spread a small dollop of frosting to hold the cake in place. Place your first of the six cake layers on the board. 
• Pipe a rim of frosting around the edge of the cake and spread about 1/4 cup of the lemon curd inside the rim of frosting.
• Repeat step 3 for the next four cake layers. For the final cake layer, place it top side down, so the smoothest side of the cake (the bottom) is facing up.
• Chill the cake for 15 minutes before applying any crumb coat. (This will help set the filling so the cake doesn’t move around when you’re decorating. It also helps to keep the crumbs locked to the cake if you’re doing a semi-naked cake and won’t be doing a final coat of frosting).
• Once the cake is chilled, frost the cake with the whipped frosting to create a semi-naked cake layer. This recipe doesn’t make enough frosting to completely cover the cake. Double the frosting recipe if you want to get more coverage with your frosting.

The post The Perfect Christmas Dessert: Lemon Gingerbread Cake first appeared on Cake by Courtney.