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Gingerbread Cake with Bourbon Cream

Gingerbread Cake with Bourbon Cream

  • Author: pate giltner
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 1 9 inch cake 1x

Ingredients

Scale

For the cake:

  1. 2/3 cup butter
  2. 2/3 cup light brown sugar
  3. 2 eggs
  4. 3 cups flour
  5. 3 tsp baking powder
  6. 1/2 tsp baking soda
  7. 4 tsp ground ginger
  8. 3 tsp ground cinnamon 
  9. 1/2 tsp ground cloves
  10. 1 1/2 tsp allspice
  11. 1/4 tsp salt
  12. 2/3 cup sour cream
  13. 3/4 cup molasses mixed with 1/4 cup hot water
  14. 1 tsp vanilla 
  15. 1/4 cup bourbon 

For the whipped cream

  1. 2 cups heavy whipping cream,
  2. 1 tsp vanilla 
  3. 3 -4 tbsp sugar
  4. 3 tbsp bourbon

Instructions

  1. Preheat the oven to 350 degrees and line two 9 inch cake pans with butter and parchment. 
  2. Cream the brown sugar and butter together until light and fluffy—about 3 minutes. 
  3. Whisk the flour, baking powder, baking soda, spices, and salt together in a large bowl. 
  4. Once the sugar and butter have been creamed, add the eggs one at a time. 
  5. Next, mix in the sour cream and molasses/water mixture. 
  6. Slowly mix in the flour 1/3 at a time. 
  7. Lastly, mix in the bourbon and vanilla. 
  8. Divide the batter between the two cake pans and bake 25-30 minutes or until the sponge springs back when touched and a knife comes out clean. 

For the bourbon cream:

  1. Place all the ingredients in a bowl and mix with an electric mixer until soft peaks form. 

Assembly:

Once the cake has thoroughly cooled, place 1/2 of the whipped cream on top of one layer. Cover that layer with the other layer of cake and use the remaining whipped cream on the top. Create a not to deep well in the center and fill with sugared cranberries.