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Gingerbread Cake

cake with gold sprinkles and gingerbread cookies on top

5 from 5 reviews

Turn heads and drop jaws at your next Christmas gathering with this gorgeous gingerbread cake. This cake pairs a moist gingerbread cake base with a boozy bourbon frosting. Top it off with your choice of decorated gingerbread cookies and you’re ready to go!

Ingredients

For the gingerbread cake:

For the boozy frosting:

Other ingredients:

Instructions

  1. To make the house cookie, it’s helpful to have a reference photo. I found the one I used on Instagram. Use your reference photo to cut out the basic shape in the dough making sure it’s the right size to fit on your cake (mine was 5″).
  2. Once you have your design, cut out and bake your gingerbread cookies (try this homemade recipe or a store-bought mix).
  3. When the cookies have cooled, ice them using one batch of royal icing. I wrote a detailed post about making and using royal icing a month ago, so check it out if you need some royal icing basics.
  4. In a bowl, combine the milk and butter for the cake, and microwave using 20 second increments until you can stir the mixture smooth.
  5. In the bowl of a stand mixer, whip the eggs and sugar until light and fluffy. Add the dry ingredients and mix on low until just combined. Repeat with the remaining ingredients.
  6. Pour into three 6″ parchment paper-lined and greased cake pans. Bake at 350F for 22-25 minutes or until a toothpick inserted in the center comes out clean.
  7. In a small saucepan, combine the water and granulated sugar for the frosting over high heat and bring to a boil, cooking until the sugar becomes clear. While the syrup cooks, whip your egg whites until stiff peaks form.
  8. Pour the sugar syrup into the egg whites (with the mixer on high) and whip until cooled to room temperature.
  9. Decrease the mixer to low, add the butter and bourbon, and continue beating on high until the frosting is thick and smooth.
  10. Level your cakes (if necessary) and spread a thick layer of frosting between each. Coat the outside with a thin layer (crumb coat) and allow to set up in the refrigerator.
  11. Use the remaining frosting to cover the rest of the cake. Add sprinkles, “glue” your cookies to wooden skewers with a little white chocolate, and decorate!

Notes

Nutrition

Keywords: gingerbread cake, christmas cake recipe, christmas cake decorations