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Festive gingerbread layer cake with cream cheese frosting, decorated with iced gingerbread cookies and snowy winter details on a cake stand.”

The Best Gingerbread Cake with White Chocolate Ermine Buttercream

This delightful recipe features a moist and flavorful gingerbread cake paired with a smooth, rich white chocolate ermine buttercream. It's a perfect dessert for special occasions, offering a balance of warm spices and sweet, creamy frosting.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ermine Buttercream
  • 4 Tbsp flour
  • ¼ c milk
  • ¾ c heavy cream
  • ½ c granulated sugar
  • 1 c white chocolate (6 oz), chopped
  • 1 Tbsp vanilla extract
  • ¼ tsp salt
  • 2 c unsalted butter room temperature
  • ¾ c powdered sugar or to taste
Gingerbread Cake
  • 2 c all-purpose flour (250 g)
  • 1 tsp baking soda (6 g)
  • 2 tsp cinnamon (5 g)
  • ¼ tsp ground cloves
  • ¼ tsp freshly ground pepper
  • ¾ c molasses (180 ml)
  • ¾ c whole milk (180 ml)
  • 2 tbsp dark rum
  • ½ c white sugar (107 g)
  • ½ c unsalted butter (1 stick), room temperature
  • ½ tsp salt
  • 1 tbsp freshly grated ginger
  • 1 egg
  • 2 yolks
  • ½ c sour cream (112 g)

Equipment

  • small saucepan
  • Whisk
  • Small bowl
  • Oven
  • Microwave-safe bowl or measuring pitcher
  • Cake pans

Method
 

Ermine Buttercream
  1. Whisk flour with a portion of the milk and cream in a saucepan over low heat until thickened.
  2. Incorporate the remaining milk, cream, and sugar, boiling for about two minutes until the mixture resembles a thick paste.
  3. Stir in white chocolate until melted, then transfer the mixture to a bowl and chill until completely cool.
  4. Whip butter, salt, vanilla, and powdered sugar until fluffy, then gradually add the cooled pudding mixture and continue whipping until smooth.
Gingerbread Cake
  1. Preheat oven to 350°F. Heat milk and rum until very hot, then stir in molasses and set aside.
  2. Whisk together flour, baking soda, cinnamon, cloves, and pepper in a separate bowl.
  3. Cream butter, sugar, salt, and grated ginger until light and fluffy.
  4. Beat in the egg, egg yolks, and sour cream until well combined.
  5. Gradually incorporate half of the molasses mixture, followed by half of the flour mixture, beating well after each addition until fully combined.
  6. 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

Ensure all ingredients, especially butter, are at room temperature for best results in both the cake and buttercream.
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.