Gingerbread Cake with Buttermilk Frosting
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Warm spices and molasses blend beautifully with tangy buttermilk frosting.
How to Make It
Step 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.
Step 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.
Step 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.
Step 4
Spread Buttermilk Frosting between layers and over cake. Garnish with pecans.
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Debbiedeaver's Review
This cake was outrageous. The frosting is the stuff dreams are made of. You don't need to change a thing with this cake. The texture was like a carrot cake. I made it the week prior to Thanksgiving, froze the cake and iced when thawed. Guest couldn't stop talking about this cake.
juliebug's Review