We’re back again with my “25 Bakes of Christmas” – this time with a new cake! Inspired by my popular White Chocolate Dipped Ginger Cookies, my delicious white chocolate gingerbread cake here is JUST like those yummy cookies we all know and love!

The cake layers are soft spiced gingerbread cake, and they’re frosted with not just one, but TWO different buttercreams. The top is my white chocolate buttercream and the bottom is my gingerbread buttercream. Together they’re unstoppable on this gorgeous holiday cake!

Inspiration

I knew when creating this cake, we’d need to echo the two important parts of my White Chocolate Dipped Ginger Cookies – the white chocolate & ginger/molasses flavors. We have lots of molasses and ginger/cloves in my buttercream and these tasty cake layers. But we also have the white chocolate ganache right in the buttercream, too. I also knew I needed to add my signature favorite holly berries (Sixlets) and Piped Buttercream Holly Leaves. The gang’s all here, and ready to pack a huge punch of familiar flavor.

How to make white chocolate gingerbread cake

The ingredients are mostly what you’d likely have on hand, with the exception of the molasses. I know that molasses isn’t readily available for everyone in the world, but I’m also sorry to say that there isn’t a good substitution. The flavor is key in this cake. It has to be molasses. The other ingredients are as follows:

  • Buttermilk– room temperature. If you don’t have any, you can make some with a bit of vinegar or lemon juice and whole milk.
  • Sour cream – room temperature. I use the full-fat stuff. You can also sub for plain Greek yogurt. I do prefer using real sour cream, though.
  • Molasses – I prefer the Brer Rabbit Brand for the taste.
  • Eggs – room temperature.
  • Vegetable oil
  • Vanilla
  • Ground Ginger – not fresh ginger. You want the powdered dry kind for this recipe.
  • Ground Cloves
  • 1 box spice cake mix – I prefer the taste an texture of Duncan Hines, but anything similar should be fine. Aim for the 15.25oz size, though.

Preheat the oven to 325°F, then prep three 6-inch round cake pans with a swipe of shortening and dust of flour to prevent sticking. Set aside.
In a large mixing bowl, whisk together the buttermilk, sour cream, molasses, egg whites, oil, vanilla, ginger, and cloves until thoroughly combined. Sift in the cake mix and whisk until just combined. Do not overmix. Split the batter evenly between the prepared pans.
Bake for 30 to 32 minutes, until the center is baked through. Let the cakes cool in the pan for a minute before flipping them out onto a wire rack to cool completely. Wrap and chill cakes before assembly.

Two For One Buttercream

My cake here calls for one batch of my white chocolate buttercream, but we’re going to split it in half and turn half of it into a stunning gingerbread buttercream. The ingredients for those two are as follows:

  • White chocolate chips – I love the Ghirardelli ones.
  • Heavy Cream – divided. The first 3 Tablespoons will be used in the white chocolate ganache portion and the last 1/4 cup will be in the buttercream
  • Unsalted butter – leave it out at room temp for about 10 minutes to slightly soften first.
  • Pure Vanilla – I like this brand quite a bit.
  • Salt
  • Powdered Sugar
  • Molasses
  • Ground Ginger
  • Cloves
  • 1-2 drops brown gel coloring – this is kind of optional, but it makes the brown color match the gingerbread cake layer color a bit better for this recipe. I used this Americolor one.

How to make the white chocolate gingerbread buttercream

In a small microwave-safe bowl, whisk together the white chocolate chips and 3 tablespoons heavy cream. Heat for 30 seconds and then stir until smooth. Let cool to closer to room temperature before adding to your buttercream.


In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it’s light and fluffy. Add the remaining ¼ cup heavy cream, vanilla, and salt. Whip up to combine and then scrape down the sides with a spatula.


With the stand mixer on low speed, add the powdered sugar about a half cup at a time. The buttercream will be thick. Add a little more heavy cream to thin it out if needed (1 tablespoon at a time), and then flip the mixer to high speed and beat for 2 minutes to lighten the color and texture of the buttercream.


Transfer 1½ cups buttercream to a separate bowl and stir in the molasses, ginger, cloves, and brown gel coloring. Add to a piping bag without a piping tip.

Piped Holly Berries & Leaves

I knew this little detail would really help echo my White Chocolate Dipped Ginger Cookies recipe. To make this detail: transfer 1/4 cup of the white chocolate buttercream to a small bowl, then stir in 1 small drop of green gel coloring. Add this green buttercream to a piping bag with a very small circle piping tip.

Add on the three holly berries – I used Sixlets, but you can use red M&Ms, red candies, or any other large red sprinkles.

Pipe on the holly leaves shape – freehand it and you’ll do fine! It’s super easy, I promise! Any of these small circle piping tips will do. You can either leave it filled in with the squiggles from the piping tip, or heat up your cake spatula with hot water and then smooth it out.

Here’s a video of the process:

I love how this one turned out!

I’ve loved seeing your ginger cookies over the years, and I can’t wait to see what you guys do with this cake inspired by them! Trust me, the cake is just as tasty!

If you make either, I’d love to see it. Make sure to tag me, @bakingwithblondie on Instagram, Tiktok, or Youtube so I can join in on all the fun.

Happy Baking!

xo,

Mandy

Get the Recipe: Delicious White Chocolate Gingerbread Cake

5 from 1 vote
Gorgeous Gingerbread Cake Layers with a Two-Toned White Chocolate & Gingerbread Buttercream, and Piped Holly Leaves and Sprinkle Berries! Perfect for the holidays!
Servings: 12 slices with three 6″ cake layers
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Ingredients
 

Gingerbread Cake

  • 2/3 cup buttermilk, room temperature
  • 2/3 cup sour cream, room temperature
  • 1/2 cup molasses
  • 3 large whole eggs, room temperature
  • 1/4 cup vegetable oil
  • 1 Tablespoon vanilla
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 box spice cake mix

White Chocolate Gingerbread Buttercream

  • 1/2 cup white chocolate chips
  • 3 Tablespoons + 1/4 cup heavy cream, divided , the first 3 Tablespoons will be used in the white chocolate ganache portion and the last 1/4 cup will be in the buttercream
  • 1 1/2 cups unsalted butter
  • 1 Tablespoon pure vanilla
  • pinch of salt
  • 8 cups powdered sugar
  • 3 Tablespoons molasses
  • 1 teaspoon ground ginger
  • pinch of cloves
  • 1-2 drops brown gel coloring

Extras

  • 1/4 cup reserved white chocolate buttercream (above), mix with 1 small drop of green gel coloring for the holly leaves
  • 3 large red sphere, or Sixlet, sprinkles , for the holly berries

Instructions
 

For the Gingerbread Cake

  • Preheat the oven to 325°F, then prep three 6-inch round cake pans with a swipe of shortening and dust of flour to prevent sticking. Set aside.
  • In a large mixing bowl, whisk together the buttermilk, sour cream, molasses, egg whites, oil, vanilla, ginger, and cloves until thoroughly combined. Sift in the cake mix and whisk until just combined. Do not overmix. Split the batter evenly between the prepared pans.
  • Bake for 30 to 32 minutes, until the center is baked through. Let the cakes cool in the pan for a minute before flipping them out onto a wire rack to cool completely. Wrap and chill cakes before assembly.

For the White Chocolate Gingerbread Buttercream

  • In a small microwave-safe bowl, whisk together the white chocolate chips and 3 tablespoons heavy cream. Heat for 30 seconds and then stir until smooth. Let cool to closer to room temperature before adding to your buttercream.
  • In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it’s light and fluffy. Add in the white chocolate mixture (slightly cooled). Add the remaining ¼ cup heavy cream, vanilla, and salt. Whip up to combine and then scrape down the sides with a spatula.
  • With the stand mixer on low speed, add the powdered sugar about a half cup at a time. The buttercream will be thick. Add a little more heavy cream to thin it out if needed (1 tablespoon at a time), and then flip the mixer to high speed and beat for 2 minutes to lighten the color and texture of the buttercream.
  • Transfer 1½ cups buttercream to a separate bowl and stir in the molasses, ginger, cloves, and brown gel coloring. Add to a piping bag without a piping tip.
  • Transfer 1/4 cup of the white chocolate buttercream to a small bowl, then stir in 1 small drop of green gel coloring. Add this green buttercream to a piping bag with a very small circle piping tip. Set aside.

Assembly

  • Place a cardboard cake round on a cake turntable. Dot a little bit of buttercream in the center of the round and spread it out with an angled icing spatula. Place the first chilled cake layer in the center. Add a layer of buttercream; spread it evenly with an angled icing spatula.
  • Place the next cake layer on top, then repeat, making sure to line the layers up evenly. After adding the top cake layer, crumb coat the cake by spreading a thin layer of buttercream (either one) around the entire cake. Freeze for 2 minutes to set the buttercream.
  • Using a wooden spoon, beat out any air bubbles in the remaining buttercreams.
  • Pipe (no piping tip needed) on the white chocolate buttercream on the top half of the cake, and the gingerbread buttercream on the bottom. Use a straight cake scraper to smooth out the buttercream on the side.
  • Hand place three holly berries on the side of the cake between the two colors.
  • Pipe on the reserved green buttercream in two holly leaves shapes on the side of the cake next to the holly berries. Use a hot angle icing spatula to smooth out the holly leaves if you prefer the smooth look instead.