Gingerbread Cake With Buttermilk Frosting Recipe

Name: Gingerbread Cake With Buttermilk Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 3/4 cups all-purpose flour; 1/2 cup chopped crystallized ginger; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 3/4 teaspoon table salt; 1/4 teaspoon ground cloves; 1 cup butter, softened; 1 1/2 cups firmly packed light brown sugar; 3 large eggs, separated; 1 1/2 cups hot strong brewed coffee; 3/4 cup light molasses; Shortening

Servings: persons

3 3/4 cups all-purpose flour
1/2 cup chopped crystallized ginger
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon table salt
1/4 teaspoon ground cloves
1 cup butter, softened
1 1/2 cups firmly packed light brown sugar
3 large eggs, separated
1 1/2 cups hot strong brewed coffee
3/4 cup light molasses
Shortening

1
Preheat oven to 350u00b0. Process first 7 ingredients in food processor 1 minute or until ginger is finely ground. Beat butter at medium speed with an electric stand mixer until creamy. Add sugar; beat until fluffy. Add egg yolks, 1 at a time; beat until blended after each addition.
2
Combine coffee and molasses. Add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Beat at low speed just until blended. Beat egg whites at high speed until stiff peaks form. Fold egg whites into batter in 3 batches.
3
Spoon batter into 3 greased (with shortening) and floured 8-inch round cake pans. Bake at 350u00b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool on racks.
4
Spread Buttermilk Frosting between layers and over cake. Garnish with pecans.

1267

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 3/4 cups all-purpose flour, 1/2 cup chopped crystallized ginger, 2 teaspoons baking powder, 2 teaspoons baking soda, and more.

Yes, Gingerbread Cake With Buttermilk Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Cake With Buttermilk Frosting

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