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Desserts · Good Housekeeping

Chocolate Gingerbread Cake with White Chocolate Buttercream

Three tender cocoa-and-spice layers stacked with a fluffy white chocolate cream cheese frosting and sugared rosemary.

Recipe adapted from Good Housekeeping — view original recipe (opens in a new tab).

Directions independently written by Local Loop; not tested in our kitchen. AI-generated illustrative photo, not the source’s photo.

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Illustrative three-layer chocolate gingerbread cake with white frosting and sugared rosemary

The recipe

12 servings
Prep
Not specified
Cook
Not specified
Total
120 min

Good Housekeeping lists 2 hours total, including 35–40 minutes of baking. Layers must cool completely before frosting.

Ingredients

0 of 24 checked

For the cake

For the frosting

Equipment

  • Three 8-inch round cake pans
  • Parchment paper
  • Large bowls and a large measuring cup
  • Whisk
  • Electric mixer
  • Wire racks
  • Microwave-safe bowl
  • Offset spatula

Allergen note: Contains wheat, milk, and eggs. White chocolate may contain soy; check all labels.

Instructions

  1. Prepare the pans

    Heat the oven to 350°F. Spray three 8-inch round pans, line the bottoms with parchment, spray the parchment, and dust with flour.

  2. Mix the batter

    Whisk the flour, cocoa, both sugars, spices, baking soda, baking powder, and salt in a large bowl. In a separate large cup or bowl, whisk the milk, oil, eggs, molasses, and vanilla. Combine the wet and dry mixtures until fully blended.

  3. Add water and bake

    Mix the boiling water into the batter; it will be thin. Divide among the pans and bake 35–40 minutes, until a wooden pick in the center comes out clean. Cool 10 minutes in the pans, then turn out onto racks to cool completely.

  4. Make the frosting base

    Melt the white chocolate in the microwave at 50% power in 30-second bursts, stirring between each. Beat the butter and cream cheese on low until smooth, mix in the confectioners’ sugar, then the melted chocolate. Cover and refrigerate until needed.

  5. Lighten the frosting

    Whip the heavy cream to stiff peaks. Stir one spoonful into the cream cheese mixture, then gently fold in the rest.

  6. Assemble

    Set one layer on a platter and spread with ¾ cup frosting. Add the second layer and repeat, then top with the last layer and frost the top and sides. Decorate with sugared rosemary.

Kitchen notes

  • The source’s butter amount is inconsistent: “¼ cup” equals ½ stick, while “1½ sticks” equals ¾ cup. Check the original recipe before baking.
  • The batter is meant to be thin after adding the boiling water.
  • Good Housekeeping lists about 840 calories per serving.

Storage & make-ahead

The source does not give storage guidance. Local Loop food-safety note: refrigerate the frosted cake because the frosting contains cream cheese and whipped cream.