This showstopping gingerbread cake is sugar and spice and everything nice, and it’s the perfect centerpiece for the holiday table! Best of all, it’s as simple to prepare as it is delicious.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 1 hr |
| Yield: | 12 to 16 servings |
Ingredients
- 2 sticks unsalted butter, at room temperature, plus more for the pans
- 2 1/2 cups all-purpose flour, plus more for the pans
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1 tablespoon grated fresh ginger
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup unsulfured molasses
- 1 cup boiling water
- 4 sticks unsalted butter, at room temperature
- 1/2 cup unsulfured molasses
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 5 cups confectioners’ sugar
- Gingerbread cookies, for decorating (see below)
- 1 3/4 cups all-purpose flour, plus more for dusting
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 4 tablespoons unsalted butter, melted
- 1/3 cup packed light brown sugar
- 1/3 cup unsulfured molasses
- 2 to 3 tablespoons water
- 1 3/4 cups (1/2 pound) confectioners’ sugar
- 1 tablespoon meringue powder
- 4 to 6 tablespoons water
Instructions
- Make the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottoms with parchment paper. Whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, cloves and salt in a large bowl. Combine the granulated sugar, fresh ginger and butter in a separate large bowl and beat with a mixer on high speed, scraping down the bowl with a rubber spatula as needed, until light and fluffy, 2 to 3 minutes. Beat in the eggs and vanilla.
- Mix together the molasses and boiling water in a liquid measuring cup. With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the molasses mixture, drizzling slowly, beginning and ending with the flour. Scrape down the bowl, then increase the mixer speed to medium and beat just until smooth. Divide the batter between the prepared cake pans and bake until a toothpick inserted into the centers comes out mostly clean, 30 to 35 minutes. Transfer to racks and let the cakes cool completely in the pans.
- Make the frosting: Beat the butter, molasses, cinnamon and salt in a large bowl with a mixer on high speed until pale, about 4 minutes. Reduce the speed to low and gradually beat in the confectioners’ sugar. Scrape down the sides of the bowl, then beat on medium to high speed until fluffy, about 2 minutes.
- Remove the cakes from the pans and trim the domed top off each with a long serrated knife. Place one layer on a cake stand or platter. Spread about 1 cup of the frosting on top, then top with the other cake layer. Spread a thin layer of frosting on the top and sides (this is the crumb coat). Refrigerate until the frosting sets, about 30 minutes. Spread the remaining frosting all over the top and sides of the cake, smoothing it with a bench scraper or offset spatula. Press gingerbread cookies onto the sides of the cake to decorate.
- Make the cookies: Whisk together the flour, ginger, cinnamon, baking soda, salt, nutmeg and cloves in a large bowl. In a separate large bowl, beat together the melted butter, brown sugar, molasses and 2 tablespoons water with a mixer on medium speed until smooth. Reduce the mixer speed to low and gradually beat in the flour mixture in 4 additions, making sure each batch is completely combined before adding the next. If the dough seems too dry, add up to 1 more tablespoon water. Wrap the dough in plastic wrap and pat into a 1/2-inch-thick disk. Refrigerate 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. On a floured surface, roll out the dough until 1/16 inch thick, dusting with flour if needed. Cut into assorted snowflakes or other shapes with cookie cutters. Arrange on the baking sheets and refrigerate at least 30 minutes (keep similar-size cookies together).
- Bake the cookies until golden around the edges, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then remove to a rack to cool completely.
- Make the royal icing: Whisk together the confectioners’ sugar and meringue powder in a medium bowl. Beat in 4 tablespoons water with a mixer on medium speed until stiff, glossy peaks form, adding up to 2 more tablespoons water to reach a smooth, pipable consistency. Spoon the icing into a piping bag. Snip a corner of the bag and decorate the cookies as desired. Let the icing harden at least 1 hour.