Gingerbread Cake with White Chocolate Swiss Meringue Frosting

Name: Gingerbread Cake with White Chocolate Swiss Meringue Frosting
Prep time: 1 h
Total time: 2 h 15 min
Yield: 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

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

servings

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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

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.

Tip: Sugar in Pan
STEP 2

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

Tip: Removing from Pan
STEP 5

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