Description
This Holiday Cake is a rich and spiced layered gingerbread cake paired with a silky Italian buttercream, perfect for festive celebrations. The cake features warm spices like ginger, cinnamon, cloves, nutmeg, and cardamom, combined with molasses for deep flavor. Layers are decorated with vibrant red and green buttercream, creating a beautiful Christmas tree design accented with edible gold leaf for a stunning holiday centerpiece.
Ingredients
Cake
- 2 cups all-purpose flour (240g)
- 3/4 cup boiling water (177ml)
- 1 tbsp baking soda
- 1 tbsp baking powder
- 1 tbsp ground ginger
- 1/2 cup unsalted butter, room temperature (113g)
- 2 1/2 tsp ground cinnamon
- 3/4 tsp ground cloves
- 3/4 tsp nutmeg
- 1/4 tsp allspice
- 1/2 tsp cardamom
- 3/4 tsp kosher salt
- 1/2 cup packed light-brown sugar (100g)
- 2/3 cup unsulfured molasses (157ml)
- 1 1/2 tbsp grated ginger (optional)
- 2 medium eggs (room temperature)
- 6 egg whites (room temperature)
Italian Buttercream
- 2 1/4 cups sugar (425g), divided
- 2/3 cup water (60ml)
- 1 tsp cardamom
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp ground cloves
- 2 cups unsalted butter (454g), room temperature
- Red and black food coloring
- Matcha powder (optional)
- 2 tbsp confectioners sugar (for dusting)
- 1/4 tsp cream of tartar
- Salt and vanilla extract (optional, amounts not specified)
Decoration
- 1 sheet edible gold leaf
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Butter and flour three 6-inch cake pans, and use damp baking strips for even baking layers. Prepare a cupcake tin with papers for leftover batter.
- Mix Baking Soda and Water: In a medium bowl, combine the boiling water with baking soda and stir to dissolve.
- Sift Dry Ingredients: Sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, allspice, cardamom, and kosher salt into a large mixing bowl.
- Cream Butter and Sugar: Using a stand mixer fitted with a whisk attachment, beat the butter on high speed until it is light and fluffy. Add the light brown sugar and beat for about two minutes until well combined.
- Add Molasses and Other Ingredients: Mix in the molasses, grated ginger (if using), then add the baking soda-water mixture. Slowly incorporate the sifted dry ingredients, mixing well. Add the whole eggs and beat until smooth.
- Divide Batter and Bake: Evenly divide the batter into the three prepared cake pans. Bake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Bake leftover batter as cupcakes for 15 to 20 minutes.
- Cool Cake Layers: Let the cake layers cool in the pans for 10 minutes, then invert onto wire racks and allow to cool completely.
- Start Meringue: In a clean bowl, beat the egg whites with 1/4 teaspoon cream of tartar until foamy. Gradually add 1/2 cup of sugar while mixing continuously. Increase speed to medium-high and beat until soft peaks form.
- Make Sugar Syrup: In a medium saucepan, combine the remaining 1 3/4 cups sugar and 1/2 cup water. Heat over low, stirring until sugar dissolves and syrup is clear. Increase to medium-high heat and cook until syrup reaches 235-240°F (soft ball stage).
- Incorporate Syrup into Meringue: Slowly drizzle the hot sugar syrup into the running mixer with egg whites. Continue to beat until the meringue cools to lukewarm.
- Add Butter to Meringue: With the mixer running on medium speed, add the room temperature butter one tablespoon at a time. Add salt and vanilla extract if using, then continue beating until the buttercream becomes silky and smooth.
- Divide and Color Buttercream: Separate buttercream into three bowls: the largest for plain white, a smaller portion for red swirl, and a small portion for the green tree decoration.
- Color Red Buttercream: Add red food coloring and spices into one bowl for desired deep red shade. Transfer this mixture into a piping bag and snip off the tip.
- Color Green Buttercream: Mix matcha powder with black and brown food coloring to create a deep green for the Christmas tree. Use cocoa powder or brown food coloring for the tree stump.
- Prepare Piping Bags: Transfer plain white buttercream to a piping bag with a snipped tip. Combine red and white for a swirled effect in another piping bag.
- Assemble Cake Layers: Pipe alternating red and white swirl buttercream between each cake layer.
- Crumb Coat: Cover the assembled layers with a smooth layer of plain white buttercream using an offset spatula and bench scraper.
- Create Christmas Tree Decoration: Using a palette knife, apply the green buttercream in layers to form a Christmas tree shape on the cake's side.
- Pipe Red Ornaments: With a small round tip piping bag filled with red buttercream, pipe ornament designs onto the tree.
- Make Buttercream Star: Spread a layer of buttercream on parchment paper and freeze for 5-10 minutes. Cut out a star shape with an exacto knife, refreeze.
- Add Gold Leaf and Assemble Star: Place edible gold leaf onto the frozen buttercream star and place the star atop the Christmas tree decoration.
- Final Touch: Lightly dust the entire cake with confectioners sugar for a festive snow-like effect.
Notes
- Use room temperature eggs and butter for best results in creaming and meringue making.
- Damp baking strips help ensure cake layers bake evenly without doming.
- Optional grated ginger adds extra zing but can be omitted for milder spice.
- The decoration colors can be adjusted to suit your holiday theme or preference.
- The leftover batter is perfect for making themed cupcakes to accompany the cake.
- Italian buttercream requires careful temperature control of sugar syrup for proper consistency.
- Allow the cake layers to cool completely before assembling to prevent buttercream melting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
