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Gingerbread Cookie Cake - gingerbread cake layers with boiled milk frosting, gingersnap cookies and gingersnap buttercream. #gingerbread #gingersnap #boiledmilkfrosting #christmascake #bestchristmascakes #bestholidaycakes #holidaycakes #bestholidaydesserts #holidaydessertideas #holidaycakerecipe #christmascakerecipes #gingerbreadcake #gingersnapcookie
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5 from 6 votes

Gingerbread Cookie Cake

Gingerbread cake layers with boiled milk frosting, gingersnap cookie layers and gingerbread buttercream.
Course: Dessert
Cuisine: Cake
Keyword: Gingerbread Cake, Gingerbread Cookie Cake,

Ingredients

FOR THE GINGERBREAD CAKE

  • 3 cups plus 3 tablespoons (382.5 g) all-purpose flour
  • 2 teaspoons (5.28 g) ground ginger
  • 2 teaspoons (5.28 g) cinnamon
  • 1 1/2 teaspoons (8.4 g) salt
  • 1 teaspoon (4 g) baking powder
  • 1 teaspoon (4 g) baking soda
  • 1 cup (226 g) unsalted butter at room temperature
  • 1 cup (220 g) brown sugar packed
  • 1 cup molasses
  • 2 large eggs at room temperature
  • 1 1/4 cups (300 g) buttermilk at room temperature

FOR THE BOILED MILK FROSTING

  • 1/4 cup (30 g) flour
  • 1 teaspoon (5.6 g) salt
  • 2 cups (480 g) whole milk
  • 2 cups (452 g) unsalted butter softened
  • 2 cups (450 g) castor sugar*
  • 1 teaspoon (4.2 g) vanilla extract
  • *Can substitute use 1 3/4 cup granulated sugar that you grind to a finer consistency in your blender.

FOR THE GINGERSNAP COOKIE

  • 4 cups (480 g) all-purpose flour
  • 2 teaspoons (8 g) baking soda
  • 1 teaspoon (5.6 g) salt
  • 2 teaspoons (5.3 g) ground cinnamon
  • 1 teaspoon (2.64 g) ground cloves
  • 1 teaspoon (2.64 g) ground ginger
  • 1 1/2 cups (339 g) unsalted butter
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (165 g) brown sugar, packed
  • 2 large eggs
  • 1/2 cup (150 g) molasses

FOR THE GINGERBREAD BUTTERCREAM

  • 2 cups (452 g) unsalted butter, slightly cold and cut into cubes
  • 1 teaspoon (4.2 g) vanilla
  • 6 cups (750 g) powdered sugar, measured and then sifted
  • 3 tablespoons (43.3 g) heavy whipping cream
  • 1 teaspoon (2.6 g) cinnamon
  • 1/2 teaspoon (1.3 g) nutmeg
  • 1/2 teaspoon (1.3 g) ginger
  • Generous pinch of salt
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

FOR THE GINGERBREAD CAKE

  • Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch pans with nonstick spray, line the bottoms with parchment and spray again. Set aside.
  • In a medium bowl, sift together the dry ingredients and set aside.
  • Place butter in the bowl of an electric mixer and beat on medium-high for 2 to 3 minutes.
  • Add in the brown sugar and cream together on medium speed for another couple of minutes, until light and fluffy.
  • On medium-low, gradually add in the eggs and molasses until incorporated. Do not worry if the mixture looks curdled at first. Keep beating until it becomes smooth.
  • With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the dry ingredients.
  • Once mixed, evenly divide all of the batter into the prepared pans (about 15 to 16 ounces in each 8-inch pan or 12 ounces in each 6-inch pan).
  • Bake 20 to 25 minutes, checking around 20 minutes. When you insert a toothpick into the center of the cake, a few moist crumbs should come out on it. Remember, the cake continues to bake for 5 minutes as it cools in the pans.
  • Cool on a wire rack before de-panning.

FOR THE GINGERBREAD BUTTERCREAM

  • 
In the bowl of an electric mixer, beat the butter on medium-high for 3-5 minutes.
  • On low speed, gradually add the powdered sugar, spices, heavy cream, vanilla and salt. Once everything is incorporated, increase the speed to medium-high and beat for another 5 minutes, until light and fluffy.
  • Remember to mix the frosting by hand with a wooden spoon or large spatula to push out the air to create a silky-smooth frosting.

FOR THE BOILED MILK FROSTING

  • In a medium saucepan, whisk together the flour and 1/2 cup of the milk until smooth.
  • Set over medium-high heat and let cook for 1 to 2 minutes or until slightly hot, stirring frequently.
  • Whisk in remaining milk and salt. Whisk constantly until the mixture has thickened to the consistency of unset pudding (this can take up to 10 minutes).
  • Remove from heat and pour the mixture into a shallow dish. Cover the surface of the mixture with plastic wrap
  • Place in the refrigerator until cool for at least an hour.
  • When cool, the mixture will be thick like custard. If a film formed on top of the mixture, remove it from the bowl.
  • In a large bowl (or a bowl of a stand mixer) beat the butter and sugar together until fluffy. Add vanilla and mix well. Beat in cooled flour mixture one tablespoon at a time on medium-high speed. When all the flour mixture is added, beat on high speed until light and fluffy, about 6 minutes.
  • Rub a little frosting between your fingers. If the sugar granules remain, beat for 4 more minutes, or until granules cannot be detected with fingers.

FOR THE GINGERSNAP COOKIE

  • Preheat your oven to 350 degrees F.
  • Spray two 8-inch round cake pans with non-stick spray, line the bottom of the pans with parchment and spray again. Set aside.
  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves and ginger. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars until light and fluffy, about 2-3 minutes.
  • Add the eggs, one at a time, scraping down the sides of the bowl in between each addition.
  • Add the molasses and stir until well combined.
  • Stir in the dry ingredients and mix on low speed until incorporated. Batter will be a little sticky.
  • Divide the dough in each of the two 8-inch pans (about 15 ounces of batter in each) and flatten with your hand to create a mostly flat surface.
  • Bake the cookie layers for 15-17 minutes. Keep an eye on the cookie layers. You don't want to over bake the cookie or it will be too hard to cut with the cake.

ASSEMBLY

  • Place the first vanilla cake layer, top side up, on a cake board. Spread about 1 cup of the boiled milk frosting over the cake layer. Top with one layer of the cookie rounds, followed by about 1 cup of the boiled milk frosting, a cake layer, more boiled milk frosting, another cookie layer, then frosting and finishing with a cake layer.
  • Apply a thin coat of the gingersnap buttercream around the entire cake to lock in the crumbs. Freeze the cake for 10 mins.
  • After the crumb coat is set, apply the final coat of the buttercream.