But when they’re crisp enough to keep their shape and are still soft in the middle–that’s where it’s at.
There haven’t been very many cakes on bethcakes recently, so I figured it was about time for another one. Plus I feel like show-stopping desserts are always a thing at Christmas. I don’t know that I’d call this one “show-stopping,” but not only did all the flavors of gingerbread transfer over to cake-form deliciously, they’re covered in a silky frosting and tiny gingerbread men!
You can’t tell in the photos of the entire cake, but pretty much everything about it is miniature. The recipe makes enough batter for a regular sized cake, but I found this cute little cake stand at World Market last weekend and was dying to use it. The cake in the photo was made with 6 inch pans, and I also dug up a tiny gingerbread cookie cutter that I thought would be the perfect size for cake decorations. Luckily I also had some of this Brown Butter Maple Gingerbread Cookie dough left in the fridge!
Seriously, I almost ate this frosting for dinner it was so good. Definitely save it for the cake, though. 😉
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp allspice
- ½ tsp salt
- 1 cup butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3 eggs
- ½ cup molasses
- ½ cup milk
- 1 cup butter, softened
- 1 tbsp bourbon
- 1 tsp maple extract
- 2 cups powdered sugar
- Preheat the oven to 350 degrees and lightly spray three 8 inch cake pans with nonstick spray and line with parchment paper.
- In one bowl, whisk together the flour, baking soda baking powder, ginger, cinnamon, allspice, and salt. Set aside.
- In another bowl with a handheld electric mixer, beat butter on medium speed until smooth and creamy. Next, add the sugars and mix until combined and fluffy. Add the eggs and mix well.
- Then add half of the molasses, milk, and flour mixture. Mix on low speed until just combined. Repeat with the second half of the molasses, milk, and flour. Mix well.
- Divide the batter among the prepared pans and bake for 22-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean and the edges have slightly pulled away from the pan. Let the cakes cool in the pans for about 10 minutes, then let them cool completely on a wire rack.
- In the bowl of a stand mixer, beat butter on medium-high speed until smooth and creamy. Add bourbon, maple extract, and half of the powdered sugar. Mix on low speed until just combined, then medium speed until completely combined. Repeat with the second half of the powdered sugar. If the frosting is too thick, add another tablespoon of bourbon.
- After frosting the cake layers, I topped my cake with some whipped cream, sprinkles, and little gingerbread men. You can do this or your own thing! Homemade whipped cream will work the best, and I believe my little cookie cutter came in a set of three from Hobby Lobby.