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Gingerbread Cake with Cranberry Frosting
This three-layer gingerbread cake brings warm spices and bright fruit flavors to your holiday table. The tender crumb gets its rich flavor from brown sugar, buttermilk, and a generous handful of crystallized ginger. A homemade cranberry puree is blended right into the vanilla buttercream, creating a beautiful pink frosting with a perfect sweet and tart balance. Serve this impressive dessert at your next winter gathering to finish the meal on a high note.
Ingredients
- 1 cup butter, softened
- 2 cups packed light brown sugar
- 3 large eggs
- 1 tsp. vanilla extract
- 3 cups all-purpose flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. kosher salt
- ½ tsp. ground cinnamon
- ¼ tsp. ground cloves
- 1½ cups whole buttermilk
- ⅓ cup finely chopped crystallized ginger
- 1½ cups fresh cranberries
- ⅓ cup granulated sugar
- 1 cup butter, softened
- 1 Tbsp. vanilla extract
- ¼ tsp. kosher salt
- 2 (16-oz.) pkg. powdered sugar
- 6 to 8 Tbsp. heavy whipping cream, divided
Instructions
- 1Preheat the oven to 350°F. In a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed for about 1 minute until creamy.
- 2Slowly pour in the brown sugar and continue beating for about 4 minutes until the mixture is light and fluffy. Mix in the eggs one at a time, stopping as soon as each is incorporated, then stir in the vanilla extract.
- 3In a separate medium bowl, whisk the all-purpose flour, baking soda, baking powder, kosher salt, ground cinnamon, and ground cloves together.
- 4Alternate adding the dry flour mixture and the buttermilk to the butter mixture, starting and finishing with the dry ingredients. Keep the mixer on low speed and mix just until the batter comes together after each addition.
- 5Fold the finely chopped crystallized ginger into the batter gently. Divide the mixture evenly among three 8-inch round baking pans that have been coated with baking spray.
- 6Bake for 25 to 30 minutes, or until a wooden pick inserted into the center of the cakes comes out clean. Transfer the pans to wire racks and let them cool for 10 minutes.
- 7Turn the cakes out of the pans directly onto the wire racks to cool completely for about 1 hour.
- 8While the cakes are baking, start the frosting by combining the fresh cranberries, granulated sugar, and 2 tablespoons of water in a small saucepan.
- 9Cook the mixture over medium heat for about 5 minutes, stirring frequently until the cranberries burst and the liquid thickens. Take the pan off the heat and let it cool for 10 minutes.
- 10Transfer the cooked cranberries to a food processor or blender and process for 1 to 2 minutes until completely smooth. Pour the puree into a small bowl, cover it, and chill in the refrigerator for at least 1 hour.
- 11Prepare your stand mixer again to finish the cranberry frosting.
- 12Beat the softened butter, vanilla extract, kosher salt, and 1/4 cup of the chilled cranberry puree on medium speed for about 2 minutes. Scrape down the sides of the bowl as needed until the mixture is creamy.
- 13Slowly add the powdered sugar alternating with 6 tablespoons of heavy whipping cream. Keep the mixer on low speed, ensuring the frosting is smooth after each addition.
- 14If the frosting is too thick, add more heavy cream 1 tablespoon at a time until you reach your preferred consistency. Turn the mixer up to medium speed and beat until the frosting is light and fluffy.
- 15Assemble the dessert by spreading the cranberry frosting evenly between the cooled cake layers, then cover the top and sides. Garnish with fresh or sugared cranberries before serving.