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3 Ginger Gingerbread Cake Recipe

Indulge in the irresistible warmth of this 3 Ginger Gingerbread Cake, a Scandinavian baking masterpiece adapted from Beatrice Ojakangas's "The Great Scandinavian Baking Book." This recipe boasts a triple ginger punch, creating a deliciously spicy and unforgettable treat. Perfect for cozy autumn evenings or festive gatherings, this moist and flavorful cake is topped with a tangy cream cheese frosting and candied ginger, elevating it to a culinary triumph.

Prep Time 60 mins
Cook Time 120 mins
Calories 784.5 kcal
Protein 16g
Rating 5.0 (2 Reviews)
3 Ginger Gingerbread Cake

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for 3 Ginger Gingerbread Cake

  • Stout Beer
  • Light Molasses
  • 1 teaspoon baking soda
  • All Purpose Flour
  • Ground Ginger
  • 1 teaspoon baking powder
  • Ground Cinnamon
  • Ground Cloves
  • Ground Nutmeg
  • Ground Cardamom
  • 2 large eggs
  • Sugar
  • Dark Brown Sugar
  • Vegetable Oil
  • 1 cup finely chopped fresh ginger
  • 8 ounces cream cheese
  • Unsalted Butter
  • 1 tablespoon finely grated orange zest
  • 3 cups powdered sugar
  • Candied ginger, for decoration

How to Make 3 Ginger Gingerbread Cake

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a medium saucepan, combine 1 cup dark beer and 1/2 cup molasses. Bring to a boil over high heat.
  3. Remove from heat and immediately stir in 1 teaspoon baking soda. Let stand for 1 hour to cool completely.
  4. In a large bowl, whisk together 3 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground allspice, 1 teaspoon baking powder, and 1 teaspoon salt.
  5. In a separate bowl, whisk together 2 large eggs, 1 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy.
  6. Whisk in 1/2 cup vegetable oil, then stir in the cooled beer and molasses mixture.
  7. Gradually whisk the wet ingredients into the dry ingredients until just combined. Do not overmix.
  8. Stir in 1 cup finely chopped fresh ginger.
  9. Divide the batter evenly among the prepared cake pans.
  10. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the cakes cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
  12. For the frosting:
  13. Beat 8 ounces cream cheese, 1/2 cup unsalted butter, and 1 tablespoon finely grated orange zest in a large bowl until fluffy.
  14. Gradually beat in 3 cups powdered sugar until smooth and creamy.
  15. Chill the frosting for at least 30 minutes before frosting the cake.
  16. Frost the cooled cake layers and decorate with candied ginger arranged in a circle at the top edge.

Chef's Tip for Extra Flavor

Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

252g

Fat

92g

Carbs

30g

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Time To Make Course Cuisine Preparation Desserts Scandinavian European Cakes 4 Hours Or Less