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Delicious White Chocolate Gingerbread Cake

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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

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.