White Chocolate Gingerbread Cake with Cream Cheese Icing

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I created this decadent cake to combine my two favorite holiday flavors-- white chocolate and gingerbread! So much richer and more elegant than plain gingerbread. I always press little gingerbread man cookies around the sides of the cake, too-- a hint about what's coming!

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  • 8
  • Average
  • 10 mins
  • 30 mins
  • 20 mins
  • Average budget

Ingredients

  • 6 oz. white chocolate pieces or chips
  • 1/2 Cup hot water
  • 1 Cup butter, softened
  • 3/4 Cup sugar
  • 2/3 Cup molasses
  • 3 eggs
  • 1 Cup buttermilk
  • 2 Cups flour
  • 1 & 1/2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • FROSTING:
  • 2 (8 oz.) pkgs. cream cheese, softened
  • 1 Cup butter, softened
  • 2 teaspoons vanilla
  • 4 Cups powdered sugar
  • zest of 1 orange, optional

Preparation

Step 1

Preheat oven to 350 degrees. In a small sauce pan, melt white chocolate and hot water, stirring until smooth. Cool.

Step 2

In a large bowl, beat butter, sugar, molasses and eggs. Beat in buttermilk. Sift in flour, spices, soda, baking powder, and salt. Beat in white chocolate mixture. Pour into 2 greased and floured round or square cake pans. Bake 30 minutes or until centers test clean.

Step 3

Cool cakes on rack 5 minutes, then invert onto rack, remove pans and cool completely. Beat frosting ingredients in a small bowl until smooth, and frost cake. If desired, garnish with gingerbread man cookies.

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Just sit back and wait for the compliments!

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