clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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



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


  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. 


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.