Gingerbread Christmas Cake
Moist gingerbread vanilla cake covered in fluffy coconut buttercream frosting and chocolate pretzel trees on top.
Ingredients
Cake
- Cake
- 429 grams all-purpose flour
- 265 grams caster (superfine) sugar
- 3 teaspoons baking powder
- 375 milliliters of milk
- 125 milliliters vegetable oil
- 125 grams unsalted butter, softened
- 2 tablespoons Greek yogurt (can substitute with sour cream)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon powdered ginger
- 1 teaspoon powdered cloves
- 1 teaspoon powdered cinnamon
Frosting
- 500 grams softened unsalted butter (room temperature)
- 1020 grams soft icing sugar mixture (sifted after it's weighed)
- 2 tablespoons milk (room temperature. Optional, see notes)
- 1 teaspoon vanilla extract
Simple Syrup
- 1 cup water
- 1 cup brown sugar
- 1 cup molasses
Chocolate trees
- 12-15 Pretzel sticks
- 200 grams Green candy melts (melted)
- 200 grams light green candy melts (melted)
Steps
- Preheat a fan-forced oven to 180C (356F) or 160C (320F). Spray x3, 8 inch cake tins with spray oil and line with baking paper at the bottom of each one.
- Add to a large mixing bowl: flour, baking powder, caster sugar, powdered ginger, powdered cinnamon, powdered cloves and salt. Turn a mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
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