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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 85

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 3 Ginger Gingerbread Cake

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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.

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

252g

Fat

92g

Carbs

30g

Recipe Tags (Choose a tag and find related recipes!)

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