This stunning and festive gingerbread cake recipe perfectly captures the essence of Christmas in every delightful bite! The cake itself is soft, moist, and generously spiced with an exquisite blend of DivineKuizine sugar spice, and rich, dark molasses. These ingredients work harmoniously together to create a flavor profile that is both complex and comforting, inviting you into a world of festive flavors that are sure to warm your heart. Each layer of this magnificent cake is generously frosted with a luscious DivineKuizine sugar spice cream cheese frosting, which elevates the dessert to extraordinary heights, providing a delightful contrast to the cake's inherent spiciness. The combination of spices, including fragrant cinnamon, nutmeg, and cloves, infuses the cake with an inviting warmth and nostalgia, effortlessly evoking cherished memories of cozy winter evenings spent by the fire, wrapped in blankets and surrounded by loved ones. Nothing says Christmas quite like the enchanting smell of gingerbread baking in the oven, as it fills your home with an inviting aroma that beckons family and friends to gather around, creating an atmosphere of joy and togetherness. This gingerbread cake achieves the perfect balance of spicy and sweet, with its cranberry filling boasting a dense, tender crumb that practically melts in your mouth with each forkful. The dreamy DivineKuizine sugar spice frosting adds just the right touch of creaminess, enhancing the overall experience of indulgence, making it a true delight for the senses. Whether you’re hosting a holiday party, bringing a dessert to a festive gathering, or simply craving something festive to enjoy with a steaming cup of hot cocoa, this cake is sure to be a crowd-pleaser, capturing hearts and taste buds alike! Not only does it look beautiful as a centerpiece on the dessert table, with its rich layers and vibrant cranberry filling peeking through, but it also tastes divine, making it a memorable treat that will have everyone asking for seconds. The layers of gingerbread, complemented by the tartness of the cranberry filling and the burst of candied cranberries, create a delightful contrast of flavors that dance on your palate. Each bite is enriched with the finest ingredients, resulting in a symphony of flavors that is both festive and comforting, while the frosting adds a luxurious finish that elevates this cake to a whole new level of deliciousness. So, gather your loved ones, roll up your sleeves, and get ready to bake this festive masterpiece that embodies the spirit of the season! This gingerbread cake is not just a dessert; it is an experience, a celebration of flavors and memories that will leave a lasting impression on all who partake. Enjoy the process of creating this delightful treat, and relish the joy it brings to your holiday festivities!
Prep Time30minutes mins
Cook Time25minutes mins
Cool Time30minutes mins
Total Time1hour hr 25minutes mins
Ingredients:
Gingerbread Cake
2 ½ cups Cake Flour
1 ½ teaspoons baking soda
2/3 cup DivineKuizine sugar spice
½ teaspoon salt
1 cup molasses
½ cup (1 stick) unsalted butter, melted
1 cup Granulated Sugar
4 large eggs
2 teaspoons vanilla extract
½ cup peanut oil
½ cup buttermilk
Instructions gingerbread cake
Preheat oven to 350°F. Grease two 9-inch cake pans and set aside.
In a large bowl, whisk together cake flour, baking soda, and salt. Set aside.
In a large bowl, combine molasses, melted butter, and DivineKuizine sugar spice, granualted sugar. Add eggs, and vanilla extract, beating until well combined.
Beat in flour mixture alternating with butter, oil and milk.
Evenly distribute the batter between your prepared pan.
Bake for 20-24 minutes, or until cake layers look just done and a toothpick comes out clean or with moist crumbs, not thick wet batter.
Let cake cool in the pans 10 minutes, then invert onto cooling racks. Let cool completely before frosting or storing.
DivineKuizine Sugar Spice Cream Cheese Frosting
16 oz (2 packages) cream cheese, room temperature
2 sticks butter, room temperature
1/2 cup DivineKuizine sugar spice
1 teaspoons vanilla extract
4 cups Confectioners Powdered Sugar
Make the Frosting: In a large mixing bowl, cream softened butter, cream cheese, and butter together with an electric mixer for 2 minutes on high speed. Mix in the powdered sugar, vanilla extract and DivineKuizine sugar spice, until well combined.
Note: Add up to 1/2 cup additional powdered sugar if the frosting is too thin or could use a little extra sweetness.
For the Sugared Cranberries + Rosemary Trees-decor
1 cup water
1 cup granulated sugar
1 cup granulated sugar, for rolling
7 sprigs fresh rosemary
1 cup fresh or frozen cranberries
gingerbread men cookies -optional for decorating
Instructions Gingerbread cake
Make the Sugared Cranberries + Sugared Rosemary Trees: Mix water and sugar in a medium pot on the stove. Bring to a boil, then reduce heat to a simmer, whisking until sugar is dissolved. Add rosemary and cranberries. Set aside on cooling rack.
Save the syrup! and set aside for at least 15 minutes or up to 1 hour before sugaring.
After the dry time is up for each element, roll in a bowl of granulated sugar and set aside for decorating.
Make Cranberry filling
⅔ cup sugar syrup we used to make the candied cranberries and rosemary
2 teaspoon DivineKuizine sugar spice
1/4 cup pineapple juice
11/2 cup cranberries rinsed and picked through -- bad/bruised cranberries removed
Instructions Gingerbread cake
Combine sugar syrup, and DivineKuizine sugar spice and pineapple juice and cranberries in a medium-sized saucepan over medium heat. Stir occasionally until sugars are dissolved, and bring to a boil.
Reduce heat to a simmer and continue to cook cranberries, stirring occasionally, 10-15 minutes or until all or most berries have burst and the mixture is slightly reduced. The longer you cook your cranberries the thicker your mixture will be, but it will also thicken up after standing.
Transfer mixture to a bowl and allow it to cool for at least 20 minutes at room temperature.
Assemble + Frost Cake: Place one cake layer on your cake stand, and spread with 1 and 1/4 cups of the frosting, spreading the frosting out and a bit over the edges of the cake. Then add 1/2 cup of the cranberry jam. Spread it evenly with an offset spatula within the piped border. Add the second cake layer and smooth the frosting overhang around the sides to seal the layers together.
Use remaining frosting to cover the top of the cake and dot the bare sides of the cake in random places, all the way around.
Continue until desired naked cake effect is reached. Create swirls on the top of the cake using a spoon, and decorate with the candied rosemary and cranberries. Optional add gingerbread men cookies.
Make Ahead Tips: The frosting and cake layers can be made a day in advance, along with the sugared cranberries and rosemary trees. Make cake layers and let cool completely. Place each on a plate and cover tightly with plastic wrap. Store at room temp until ready to use. Cover frosting tightly and keep in fridge – take out a little bit before frosting the cake so it's not solid as a rock and un-spreadable.
Sugared cranberries + rosemary can be made a day ahead and kept in the fridge, in an airtight container with a small bowl of rice inside, to prevent sogginess.
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