I hope y’all had a WONDERFUL Thanksgiving! Filled with lots of stuffing, cranberry sauce, and pie, I hope. This year, instead of traveling anywhere (we went to Florida last Thanksgiving), I’ve been picking up the slack and really getting to work on my blog. And taking a long-anticipated break from schoolwork, of course.
To be honest, we aren’t much of a traditional-Thanksgiving-food type of family. My parents are both Chinese, so things like turkey and creamed corn aren’t exactly their favorite. However, for some reason my parents love stuffing and we made Tieghan’s butternut squash n’ mushroom stuffing which was SO GOOD. Let me just say, our fridge is stuffed. We’re going to be having stuffing for leftovers for two weeks straight, I swear!
On another note, with all of the Thanksgiving festivities coming to an end, the holiday season is officially here! I couldn’t be more excited. I went shopping the other day and all I bought were Christmas decorations and Santa socks. But can you blame me? I’ve been anticipating this time of year as much as I used to as a little girl.
I’m not the best at cake-decorating, I’ll admit, but doesn’t this gingerbread cake remind you of everything you love about the holidays? It’s molasses n’ ginger n’ cinnamon n’ all the goodness you’d find in a traditional gingerbread cookie. How could you say no? Sometimes all you need is a big ol slice of fluffy cake and sweet cinnamon buttercream frosting to get you in the mood for the season. Dig in and enjoy!
(How cute are these cookie tongs?? They’re part of a set from Mud Pie that my sweet friend Brooke got me for my birthday. This cake is loaded with gingerbread cookies, so I thought it was only fitting to showcase them)
- 3⅓ cup all-purpose flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ¼ tsp salt
- 1¼ cup hot water
- 1 cup molasses
- ¼ cup butter
- ½ cup coconut oil, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 3 eggs, room temperature
- 1 stick butter
- ½ cup coconut oil, softened
- 2½ cups confectioners sugar
- 1 tsp cinnamon
- Preheat oven to 350ºF. Grease three 9'' round cake pans, line with parchment paper, and set aside for later.
- In a large bowl, sift together flour, cinnamon, ginger, nutmeg, cloves, salt, and baking powder. This ensures a light, clump-free batter. In another bowl, preferably a jug of some sort, add the molasses and hot water, stirring gently to combine.
- In a stand mixer fitted with a paddle attachment, add butter , coconut oil, and sugars. Beat until light and airy. Add eggs, beating well and scraping down the sides of the bowl after each addition.
- Alternate adding the dry and wet ingredients to the butter mixture, starting and ending with the dry ingredients (1/3 dry, ½ wet, ⅓ dry, ½ wet, ⅓ dry). Divide the batter among the three cake pans, and bake for 40-45 minutes, until a skewer inserted comes out clean. Let cool completely before decorating.
- Using a stand mixer, mix coconut oil and butter until smooth. Gradually beat in powdered sugar, mixing until the frosting is fluffy. Add cinnamon, and whisk for a final 5-10 seconds.
- Place a layer of gingerbread cake, flat side up, and add a dollop of frosting on top. Using an offset spatula, spread evenly. Repeat with the remaining layers. Spread any leftover frosting around the sides (this gives a "rustic" look to the cake, which I think looks nice). Decorate with your toppings of choice, such as gingerbread cookies, more frosting, or even chocolate/caramel sauce! Enjoy!
Hope you had a great Thanksgiving!