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Gingerbread Cake with White Chocolate Swiss Meringue Frosting

Gingerbread Cake with White Chocolate Swiss Meringue Frosting

The secret to a crunchy edge on this gingerbread cake? Coat the pans with turbinado sugar. Then keep the decorating simple to highlight the natural sugar sparkle.


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1 hr
Prep Time
02 hrs 15 min
Total Time
16
servings

Ingredients

Cake

Softened butter for preparing pans, as needed

6 tablespoons turbinado sugar

3 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon salt

1/4 teaspoon ground cloves

1 cup sugar

1/2 cup Land O Lakes® Butter, softened

2 large Land O Lakes® Eggs

1 cup whole milk

2/3 cup light molasses

Frosting

1 1/3 cups sugar

6 large Land O Lakes® Eggs (whites only)

2 cups (1 pound) Land O Lakes® Butter, softened

4 (1-ounce) squares white chocolate, melted, cooled slightly

1 teaspoon vanilla extract

Fresh rosemary and sage, as desired

Chopped candied ginger, as desired

Sugared cranberries, as desired

How to make

  1. STEP 1

    Heat oven to 325°F. Butter 2 (9-inch) cake pans; sprinkle with 3 tablespoons  turbinado sugar each. Shake to evenly coat bottom and sides; set aside.

  2. STEP 2

    Combine flour, baking soda, cinnamon, ginger, salt and cloves in medium bowl; set aside.

  3. STEP 3

    Beat 1 cup sugar and 1/2 cup butter in large bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs; beat until combined. Add milk and molasses; beat at medium speed until combined. Add flour mixture; mix until just combined.

  4. STEP 4

    Divide batter evenly between prepared pans. Bake 24-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely.

  5. STEP 5

    ​Heat saucepan of water over medium-high heat until it comes to a gentle boil.

  6. STEP 6

    Combine 1 1/3 cups sugar and egg whites in bowl. Place bowl over saucepan with gently boiling water (water should not touch bottom of bowl). Cook, stirring often, until mixture reaches 165°F. Remove from heat. Beat with heavy-duty stand mixer fitted with paddle attachment 5-8 minutes or until stiff peaks form. Add 2 cups butter, a few pieces at a time, beating well after each addition (mixture may look curdled). Continue beating until mixture is fluffy. Add melted white chocolate and vanilla; beat until mixture is smooth.

  7. STEP 7

    Place 1 cake layer on cake plate or pedestal. Spread or pipe half of frosting onto cake. Place second cake layer on top; spread or pipe remaining frosting on top of cake. Garnish with fresh herbs, candied ginger and sugared cranberries, as desired. 

Tip #1

Decorating this cake with sugared cranberries makes it even more of a showstopper. Use our recipe for Sugared Cranberries.

Nutrition (1 serving)

570 Calories
32 Fat (g)
21 Cholesterol (mg)
580 Sodium (mg)
67 Carbohydrates (g)
1 Dietary Fiber
6 Protein (g)
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