Super Moist Gingerbread Cake
What you’ll need
1
Combine your molasses, oil, coffee, vanilla, melted butter, eggs, grated ginger and milk in a large bowl
2
Whisk together until smooth and set aside
3
Add your flour, sugar, ginger, cloves, cinnamon, salt, and baking soda to a large mixing bowl
4
While mixing on low, add the liquids to the dry ingredients and mix until just combined
5
Prepare three 6” cake pans with pan release. I’m using cake goop (homemade pan release) recipe on www.sugargeekshow.com
6
Divide the batter evenly between your cake pans
7
Bake at 350°F for 35-40 minutes or until the center of the cake bounces back when you lightly touch it
8
Allow your cakes to cool in the pan until the pan is barely warm then invert them onto a cooling rack to cool fully.
9
Stack your cakes with your favorite frosting, I’m using brown sugar Swiss meringue buttercream. Recipe on www.sugargeekshow.com
10
Cover the cake with a thin layer of buttercream, this is the crumbcoat. Refrigerate the cake for 15 minutes to set the buttercream
11
While the cake is chilling, make your ganache drip. Combine 6oz white chocolate and 1 ounce water and microwave for one minute
12
Whisk until smooth. Heat for another 10 seconds if needed to fully melt
13
Add a tsp of white food coloringg and whisk until smooth. Allow to cool to about 90°F
14
Apply your final coat of buttercream
15
Smooth the sides with a bench scraper to make them straight
16
Smooth the top with an offset spatula
17
Clean up the edges
18
Add the water ganache drip to the top
19
Add some dollops of buttercream on top
20
Add your gingerbread cookies to tthe buttercream dollops..............................recipe on www.sugargeekshow.com
21
The perfect cake for Christmas!
22
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