Best 5 Three Ginger Gingerbread Cake Recipes

3-GINGER GINGERBREAD CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour three 8-inch pans. Bring beer and molasses to boil in a heavy medium-size non-reactive saucepan over high heat. Remove from heat and add baking soda. Let it stand about 1 hour until cool.
• Whisk flour and next 6 ingredients in a large bowl until blended. Whisk eggs and both sugars in another bowl until blended. Whisk in oil, then stout mixture. Gradually whisk liquid mixture into dry mixture. Stir in fresh ginger.
• Divide mixture evenly between the 3 cake pans and level tops. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Cool cakes in pans for 14 minutes, then invert onto cooling racks and allow to cool completely. (Cakes can be made 1 day ahead of serving, wrapped securely. Or wrap tightly in plastic wrap, then put into plastic zip-top bags and cool until ready to use.).
• For frosting:.
• Use electric mixer to beat cream cheese, butter, and orange peel in a large bowl until fluffy. Gradually beat in powdered sugar. Chill 30 minutes before frosting cake. Decorate with candied ginger arranged in a circle at top edge of cake.

TRIPLE GINGER SKILLET CAKE

Steps:

• Heat the oven to 325 degrees, and lightly grease a 12-inch oven-safe skillet with unsalted butter.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the remaining butter and sugar until light and fluffy, 4 to 5 minutes. Add the molasses, and grate the ginger using a fine grater into the mixing bowl. Mix until well combined, scraping the bowl as necessary, 1 minute more. Add the egg and mix to incorporate, about 30 seconds more.
• In a medium bowl, whisk the flour, baking soda, ground ginger, cinnamon and salt to combine. Add half of the flour mixture to the mixer and mix on low speed to combine. Scrape the bowl well.
• Add the milk and mix to incorporate. Add the remaining flour mixture and mix until just incorporated. Using a rubber spatula, fold in the crystallized ginger by hand.
• Pour the batter into the prepared skillet, and spread into an even layer. Sprinkle the surface with turbinado sugar. Bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
• Let cool for 12 to 15 minutes. Serve warm or at room temperature, garnished with powdered sugar.

TRIPLE GINGER & SPICE CAKE

Steps:

• Butter and line a 23cm square baking tin (or use a shallow roasting tin, approx 30 x 20cm). Heat oven to 160C/fan 140C/gas 3. Put the butter, sugar and treacle into a saucepan and heat gently for about 5 mins until the butter and sugar have melted. Stir in the milk. The mix should be just warm to the touch; if not, leave to cool a little longer, then beat in the eggs.
• Mix the chopped ginger and dry ingredients together in a large bowl and make a well in the centre. Pour the melted mix into the well, then gradually draw the dry ingredients into the wet with a wooden spoon, until you have a thick, smooth batter.
• Pour the batter into the prepared tin, then bake for 1 hr until risen and firm to the touch. Resist taking a peek beforehand; the cake will sink if the oven temperature drops too quickly before it's cooked through. Poke a skewer into the centre to check that it's cooked - it should come out clean. If not, give it 10 mins more and check again. Leave the cake to cool in the tin. Once completely cool, turn out of the tin ready for icing, or wrap well in cling film and keep in a cool, dry place for up to a week.
• To make the icing, sift the icing sugar into a bowl and add the gingery syrup. Beat well until you have a smooth, runny icing. Once the cake has cooled, drizzle with icing and cut into squares. If you're planning to let the cake mature for a while, make the icing on the day you want to cut it.

GINGERBREAD

Steps:

• Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.

TRIPLE GINGERBREAD CAKE

Steps:

• FOR THE CAKE: Adjust the oven rack to the middle position and heat the oven to 375 degrees. Grease and flour a 12-cup nonstick Bundt pan. Whisk the flour, baking powder, baking soda, and salt in a large bowl.
• Melt the butter in a saucepan over medium heat until bubbling. Stir in the ground ginger, cinnamon, allspice,, and pepper and cook until fragrant, about 30 seconds. Remove from heat and let cool slightly.
• Whisk the eggs, sugar, and fresh ginger in a large bowl until light and frothy. Stir in the melted butter mixture, molasses, and beer until incorporated. Whisk the flour mixture into the egg mixture until no lumps remain.
• Pour the batter into the prepared Bundt pan and gently tap the pan on the countertop to release any trapped air bubbles. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool the cake in the pan for 20 minutes, then turn it out onto a wire rack set inside a rimmed baking sheet; let cool completely.
• FOR THE GLAZE: Whisk the ingredients in a bowl until smooth. Pour the glaze over the cooled cake. Let the glaze set for 15 minutes. Place cake on a pretty cake plate. Serve!
• (You can store this cake at room temperature, covered in plastic wrap, for up to 2 days.).