Gingerbread Cake with Buttermilk Frosting

Southern Living
Gingerbread Cake with Buttermilk FrostingRecipe

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Warm spices and molasses blend beautifully with tangy buttermilk frosting.

Makes 10 to 12 servings


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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


Hands-on: 30 Minutes
Total: 2 Hours, 50 Minutes

1. Preheat oven to 350°. 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 350° 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.

Created date

November 2014