Embrace the joy of festive baking with this incredible gingerbread cake. It delivers a delightful blend of warm spices and moist texture, perfect for any celebration. Paired with a luscious, silky white chocolate Ermine buttercream, this dessert elevates a classic into an unforgettable experience. Prepare to impress everyone with this perfect holiday treat.
Why You’ll Love This Gingerbread Ermine Cake
- Rich, Balanced Spice: Enjoy the deep, comforting flavors of ginger, cinnamon, and cloves in every bite.
- Incredibly Moist and Tender: This cake stays wonderfully soft, thanks to the perfect balance of ingredients.
- Smooth, Stable Ermine Buttercream: The white chocolate Ermine buttercream offers a velvety texture that’s less sweet than traditional buttercreams.
- Elegant and Festive Presentation: Its beautiful appearance makes it a centerpiece for any holiday table.
- Unique Twist on a Classic: It’s a fresh take on gingerbread, making it stand out from typical recipes.
- Impressive, Yet Achievable: Despite its gourmet taste, the steps are straightforward for any home baker.
Ingredients
For the Gingerbread Cake
- 2 cups (250 g) all-purpose flour
- 1 teaspoon (6 g) baking soda
- 2 teaspoons (5 g) ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup (180 ml) molasses
- 3/4 cup (180 ml) whole milk
- 2 tablespoons dark rum
- 1/2 cup (107 g) white sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 teaspoon salt
- 1 tablespoon freshly grated ginger
- 1 large egg
- 2 large egg yolks
- 1/2 cup (112 g) sour cream
For the White Chocolate Ermine Buttercream
- 4 tablespoons all-purpose flour
- 1/4 cup whole milk
- 3/4 cup heavy cream
- 1/2 cup granulated sugar
- 1 cup (6 oz) white chocolate, chopped
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 2 cups unsalted butter, room temperature
- 3/4 cup powdered sugar, or to taste
Notes & Substitutions
You can use light or dark molasses, but dark will provide a richer flavor. For the rum, bourbon or even a splash of orange juice work well as substitutes. If you don’t have sour cream, plain full-fat yogurt or buttermilk can stand in. Always opt for high-quality white chocolate for the Gingerbread Ermine frosting; it makes a huge difference in flavor and texture. Feel free to infuse the ermine base with a pinch of ground cardamom or cinnamon for an extra warm note.
Equipment
Gather your tools before you begin baking. You will need two 8-inch round cake pans for baking. Have mixing bowls ready, along with a stand mixer or a reliable hand mixer. A small saucepan is essential for the ermine base. Don’t forget a whisk, spatulas, measuring cups, and measuring spoons. Finally, cooling racks are crucial for completely cooling your cake layers.
Instructions
For the Gingerbread Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment.
- Combine the whole milk and dark rum in a microwave-safe bowl. Heat for about one minute until very hot but not boiling. Stir in the molasses until fully combined; set aside.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground cloves, and freshly ground black pepper. Set this dry mixture aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the softened unsalted butter with the white sugar, salt, and freshly grated ginger. Beat on medium speed for about three minutes until light and fluffy.
- Add the large egg and two egg yolks one at a time, beating well after each addition. Mix in the sour cream and continue to beat for another three minutes until fully incorporated and smooth.
- Gradually pour half of the warm molasses mixture into the butter mixture, continuing to beat on low speed. Then, add half of the flour mixture, mixing until just combined.
- Repeat with the remaining molasses mixture and flour mixture, finishing with the flour. Mix until just combined, being careful not to overmix the batter.
- Divide the gingerbread cake batter evenly between your prepared cake pans. Bake for approximately 25 to 35 minutes. Cakes are done when the center is set and springs back when lightly pressed.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto wire racks to cool completely. Ensure they are fully cooled before frosting.
For the White Chocolate Ermine Buttercream
- In a small saucepan, combine the 4 tablespoons of flour with 1/3 cup of the combined milk/heavy cream mixture. Whisk constantly over low heat until the mixture begins to thicken into a paste.
- Add the remaining milk/heavy cream liquid and the granulated sugar to the saucepan. Continue to whisk and bring to a boil over low heat. Boil for about 2 minutes until the mixture is thick, bubbling, and resembles a paste.
- Remove from heat and immediately stir in the chopped white chocolate until it is completely melted and smooth.
- Transfer the warm pudding to a small bowl or shallow dish. Cover it with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until completely cold, ideally for at least 2-3 hours.
- In the bowl of a stand mixer, whip the room temperature unsalted butter, salt, vanilla extract, and powdered sugar until it is light and fluffy, about 3-5 minutes.
- Gradually add the completely chilled white chocolate pudding mixture to the whipped butter, one tablespoon at a time. Continue to whip on medium-high speed.
- Beat the Ermine buttercream until it is incredibly light, airy, and fluffy, approximately 5-7 minutes. Scrape down the sides of the bowl as needed.
Assembling & Decorating the Cake
- Once the cake layers are completely cool, level them using a serrated knife if necessary for an even surface.
- Place one cake layer on your serving plate or cake stand. Spread a generous layer of white chocolate Ermine buttercream over the top. Add the second cake layer and repeat.
- Apply a thin layer of buttercream all over the cake, creating a “crumb coat.” This traps any loose crumbs. Refrigerate the cake for 15-20 minutes to set the crumb coat.
- Apply the remaining frosting to the cake, smoothing the sides and top with an offset spatula or bench scraper.
- Decorate as desired. Simple swirls, gingerbread cookies, or candied ginger make lovely additions.
Pro Tips & Troubleshooting
- Pro Tips:
- For the most intense ginger flavor, always use freshly grated ginger in your cake batter.
- Ensure all your dairy ingredients, especially the butter for the cake and buttercream, are at room temperature.
- Avoid overmixing the cake batter after adding the flour, which can lead to a dry, dense cake.
- Chill your ermine pudding completely before adding it to the butter; warmth will melt the butter.
- Whip the Ermine buttercream for the full recommended time to achieve its signature light and airy texture.
- Troubleshooting:
- If your cake turns out dry, you might have overbaked it. Check your oven temperature with a thermometer.
- If your Ermine buttercream appears curdled, the temperatures of your butter and pudding might be too different. Continue beating; it often comes together.
- If the buttercream is too soft, the butter may have been too warm. Chill the entire bowl for 15-20 minutes, then re-whip.
Serving, Storage & Variations
Serving Suggestions
This stunning Gingerbread Ermine cake is delicious on its own, perhaps with a cup of warm coffee or tea. You can also serve it with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for an extra touch. It is an ideal dessert for holiday gatherings, dinner parties, or any festive occasion.
Storage
Store the decorated gingerbread cake at room temperature for up to two days in an airtight cake dome. For longer storage, refrigerate the cake in an airtight container for up to 5-7 days. Unfrosted cake layers can be wrapped tightly in plastic wrap and then foil, and frozen for up to 2-3 months. Thaw frozen cake layers in the refrigerator overnight.
Variations
Add orange or lemon zest to the gingerbread cake batter for a brighter flavor. You can infuse the Ermine buttercream with other spices like nutmeg or allspice for a different twist. Experiment with baking the cake in a Bundt pan for a beautiful, intricate design. Garnish your finished cake with homemade candied ginger pieces or a dusting of powdered sugar.
Nutrition
Enjoying a slice of this delightful cake is a treat! Below is an estimated nutritional breakdown. Please remember these values are approximate and can vary based on specific ingredients and serving sizes.
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 480 |
| Total Fat | 30g |
| Saturated Fat | 18g |
| Cholesterol | 90mg |
| Sodium | 210mg |
| Total Carbs | 50g |
| Dietary Fiber | 1g |
| Total Sugars | 38g |
| Protein | 5g |
Nutritional values are estimates and may vary depending on ingredients and preparation.
FAQ
- What is ermine buttercream? Ermine buttercream is a cooked flour-based frosting, sometimes called “flour buttercream” or “roux buttercream.” It is famously less sweet and incredibly light and fluffy compared to American buttercream.
- Can I use ground ginger instead of fresh? Yes, you can. Substitute 1 teaspoon of ground ginger for every 1 tablespoon of fresh grated ginger in the cake recipe.
- How far in advance can I make this cake? You can bake the cake layers up to two days in advance. Make the Gingerbread Ermine buttercream one day ahead, chilling the pudding base, and then whip it just before assembling.
- Why did my cake sink in the middle? Cakes often sink due to underbaking, overmixing, or opening the oven door too early. Ensure your oven temperature is accurate and bake until a toothpick comes out clean.
- Is dark rum required, or can it be omitted? Dark rum adds depth of flavor to the gingerbread cake. You can omit it and increase the milk, or substitute with a non-alcoholic extract like vanilla or rum extract.
Conclusion
This Gingerbread Cake with White Chocolate Ermine Buttercream is truly a showstopper, offering a perfect blend of cozy spices and creamy sweetness. It’s a delightful recipe that promises to bring warmth and joy to your kitchen and your guests. The ease of preparation, combined with its impressive flavor and texture, makes it ideal for beginners and seasoned bakers alike. Don’t hesitate to bake this unforgettable dessert and share your delightful creations with us!
The Best Gingerbread Cake with White Chocolate Ermine Buttercream
Ingredients
Equipment
Method
- Whisk flour with a portion of the milk and cream in a saucepan over low heat until thickened.
- Incorporate the remaining milk, cream, and sugar, boiling for about two minutes until the mixture resembles a thick paste.
- Stir in white chocolate until melted, then transfer the mixture to a bowl and chill until completely cool.
- Whip butter, salt, vanilla, and powdered sugar until fluffy, then gradually add the cooled pudding mixture and continue whipping until smooth.
- Preheat oven to 350°F. Heat milk and rum until very hot, then stir in molasses and set aside.
- Whisk together flour, baking soda, cinnamon, cloves, and pepper in a separate bowl.
- Cream butter, sugar, salt, and grated ginger until light and fluffy.
- Beat in the egg, egg yolks, and sour cream until well combined.
- Gradually incorporate half of the molasses mixture, followed by half of the flour mixture, beating well after each addition until fully combined.
- Divide the batter among prepared pans and bake for 25-35 minutes, or until a tester comes out clean. Cool the cakes completely, then level, split, and fill.
Notes
Chilling the ermine buttercream pudding thoroughly is crucial for its texture.
Do not overmix the cake batter once the flour is added to prevent a tough cake.
