This gingerbread cake with bourbon cream is filled with all the most wonderful Christmas spices and is topped off with bourbon-spiked whipped cream and candied cranberries.
Gingerbread is something my family has always had at Christmas time. My mom would doctor up a box mix and make an absolutely delicious sheet cake. She would top it off with a bit of cool whip or whipped cream, and we all thought it was the best thing ever.
I wanted to create a cake that tasted as good (scratch that, better) than that box mix, and that was gorgeous enough to be a Christmas dinner dessert show stopper.
It took me ages to get the balance of spices and molasses just right. In fact, I made this cake 6 different times to get it 100% right. So trust me when I say that there is just the right amount of ginger, cinnamon, clove, and molasses in this cake.
Why sour cream?
I chose to make this cake with sour cream instead of milk to make it as moist as possible. Sour cream does several wonderful things to cakes; it helps keep them moist; it helps provide a wonderful velvety texture and gives them just a little bit of tang. And iI thought that this cake would benefit from all of that.
Baking with molasses
Molasses is a very stodgy and sticky syrup, so in this recipe, I added 1/4 cup hot water to my molasses to help loosen it up. This helps it to mix with the other ingredients fully.
The bourbon cream:
This spiked Bourbon whipped cream is the easiest thing to make! The only trick to make sure you don’t over whip the cream. You are looking for soft peaks.