Gingerbread White Chocolate Snack Cake Recipe – Learn like a Pro: Soft gingerbread cake with spices makes up the layers, and two different butter creams are used to frost them. My gingerbread buttercream is on the bottom and my white chocolate frosting is on top. They can’t be stopped when they work together on this beautiful Christmas cake!
Gingerbread White Chocolate Snack Cake Recipe – Learn like a Pro
- 2/3 cup buttermilk, room temperature
- 2/3 cup sour cream, room temperature
- 1/2 cup molasses
- 3 large whole eggs, room temperature
- 1/4 cup vegetable oil
- 1 Tablespoon vanilla
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 box spice cake mix
- 1/2 cup white chocolate chips
- 3 Tablespoons + 1/4 cup heavy cream, divided , the first 3 Tablespoons will be used in the white chocolate ganache portion and the last 1/4 cup will be in the buttercream
- 1 1/2 cups unsalted butter
- 1 Tablespoon pure vanilla
- pinch of salt
- 8 cups powdered sugar
- 3 Tablespoons molasses
- 1 teaspoon ground ginger
- pinch of cloves
- 1-2 drops brown gel coloring
How to make it
- Warm the oven up to 325°F, and then grease and flour three 6-inch round cake pans so that the cakes don’t stick. Put away. Whisk the buttermilk, sour cream, molasses, egg whites, oil, vanilla, ginger, and cloves together in a big bowl until everything is well mixed.
- Add the cake mix and mix it in with a whisk until it’s just mixed. Do not mix too much. Spread the batter out evenly in the pans that have been prepped. Put it in the oven for 30 to 32 minutes, or until the middle is fully cooked.
- If you want the cakes to cool all the way, turn them out onto a wire rack after another minute in the pan. Cool and wrap cakes before putting them together.
For The Buttercream With White Chocolate And Gingerbread
- Mix the white chocolate chips and 3 tablespoons of heavy cream together in a small bowl that can go in the microwave. After 30 seconds, stir it until it’s smooth. Before adding to your frosting, let it cool down to about room temperature.
- The butter should be whipped up in the bowl of a stand mixer with a paddle attachment until it’s light and fluffy. Mix in the white chocolate (which has been slightly cooled). Put in the last ¼ cup of heavy cream, the vanilla, and the salt. Mix everything together with a whisk, and then use a spatula to scrape down the sides.
- Mix the powdered sugar in slowly, adding about a half cup at a time. The frosting is going to be thick. If you need to, add a tablespoon at a time of more heavy cream to thin it out. Then, turn the mixer on high speed and beat for two minutes to make the buttercream lighter in color and texture.
- Put 1½ cups of frosting in a different bowl, and add the molasses, ginger, cloves, and brown gel coloring. Mix the ingredients together. Put it in a piping bag that doesn’t have a piping tip.
- Fill a small bowl with 1/4 cup of the white chocolate frosting. Add one small drop of green gel coloring and mix it in. Putting this green frosting into a bag with a very small circle tip will make nice swirls. Put away.
Putting it together
- Put a round piece of cardboard on a cake stand. In the middle of the round, put a small dot of buttercream. Use an angled icing spoon to spread it out. In the middle, put the first layer of chilled cake.
- Add a layer of frosting and use an angled icing spatula to spread it out evenly.
Next, put the next layer of cake on top of the first one. Do this again, making sure the layers are lined up properly.
- Spread a thin layer of either frosting around the whole cake after adding the top cake layer. This is called “crumb coating.” Put the frosting in the freezer for two minutes to set it.
- Remove any air bubbles from the rest of the buttercreams by beating them with a wooden spoon. Do not use a frosting tip. Just pipe the white chocolate buttercream on top of the cake and the gingerbread buttercream on the bottom.
- Smooth out the frosting on the side with a straight cake scraper. Hand Add three holly leaves to the side of the cake that is not colored yet. Put two holly leaf forms made of the green buttercream you saved on the side of the cake next to the berries.
- If you want the holly leaves to look smooth, you can use a hot angle icing spoon to make them uniform.
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