Gingerbread Winter Wonderland Cake | Celebrate the holidays with this fun Christmas cake. This classic gingerbread cake is rich with molasses and brown sugar. Infused with your favorite warm spices like ginger, nutmeg, cinnamon and cloves and covered with a delicious creamy eggnog frosting.
Create a buzz around the party and dazzle your family and friends with this incredible Gingerbread Winter Wonderland Cake.
No special orders or running all over town collecting decorations for this cake. The Wilton decorations are adorable and can all be found in the holiday baking section at Target.
First, you’ll need to make the mini graham cracker house. Click here to find out how easy it is to create this mini masterpiece—->>>>How to Make and Decorate a Mini Graham Cracker House Cake Topper. Take it a step further and add several buildings to create your own mini village!
Once the house is made, it’s time to add all the fun toppings to the cake! Pipe on mounds of frosting along the back (for the trees) this adds height to the top of the cake. Now it’s time to create! Start with the tree cupcake picks (I used two sets of 12)! Sprinkle them around the outer edge (back) of the house. Reserve some of the picks to go around the house. Place the house snuggled up against the forest of trees. Add mounds of snow (frosting) to cover the base of the house with some white and blue sugar sprinkles. Make a path using frosting and sprinkles and line path with icing shapes (gingerbread men, candy canes or trees). Add any other cute decorations. You can find all the Wilton gingerbread house decorations at Target on the holiday baking isle.
Here is a list of the Wilton items I used from Target.
Gingerbread Winter Wonderland Cake
For the Gingerbread Cake
- 1 1/2 cups unsalted butter
- 1 1/2 cups light brown sugar, packed
- 4 large eggs
- 1 1/2 cups molasses
- 1 1/2 tablespoons vanilla extract
- 4 cups all-purpose flour
- 2 1/4 teaspoons ground ginger
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground nutmeg
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground cloves
- 1 1/2 cups milk
For the Eggnog Cream Cheese Frosting
- 2 cups unsalted butter, softened
- 1 (8 ounce) block cream cheese, softened
- 1 (2 pound) bag PLUS 6 cups powdered sugar
- 2 1/4 cups eggnog
- red sugar sprinkles
For the Gingerbread Cake:
Preheat oven 350°. Spray three 9-inch cake pans with non stick cooking spray, line with parchment paper, spray paper and set aside.
In a large mixing bowl cream together the butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition.Add the molasses and vanilla to the butter mixture, mix to combine.
In a medium bowl whisk together the flour, ginger, baking powder, baking soda, salt, nutmeg, cinnamon and cloves. Alternating between the flour mixture and milk, add to the butter mixture. Divide batter equally into the prepared pans (about 3 cups each). Bake 37 minutes or until a toothpick inserted into the center comes out clean. Place on a cooling rack to cool 15 minutes, turn cake onto rack to cool completely before adding the frosting. TIP: I like to make my cake the day before and freeze the layers. The layers are sturdy and easier to work with.
For the Eggnog Cream Cheese Frosting:
Cream butter and cream cheese together until light and fluffy. Reduce mixer speed to low; gradually add powdered sugar and eggnog. Occasionally scrape sides of bowl. Beat until blended. Spoon into piping bag and pipe or spread onto cooled cupcakes. While the frosting is still soft add red sprinkles. Store frosted cupcakes in the refrigerator. Only keep out of the refrigerator a total of 2 hours before placing them back in the refrigerator.
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