Ginger Cake with Cinnamon Honey Buttercream Frosting

Wednesday, October 8, 2008

Yesterday was my birthday. My 26th to be exact. Of all the birthdays I've had, it probably felt the least like a birthday. It just felt weird. Not necessarily bad, just more of an un-special day. I didn't really feel like having a big celebration either, which probably contributed a great deal to it. However, I did give myself a lovely birthday present-- cooking my own dinner & baking my own cake. Weird to some of you, a real treat to me. Lately I have really been wanting to make a layer cake for something and couldn't find an excuse. Enter stage left, my birthday. I also made Champagne Chicken, which is one of my favorite meals, but we were too hungry to stop and take pictures. I guess I'll just have to make it again to share with you all.

So as I was deciding what kind of cake to make, I knew it couldn't be a "normal" cake. No vanilla or chocolate for me. Don't get me wrong, I hold no hatred in my heart for those flavors and actually like them very much. I just wanted to do something unusual. I cobbled together a few different recipes and came up with this particular cake. I had originally wanted to do a Mascarpone Cheese Frosting, but was unable to find the mascarpone anywhere. Guess that's next year. Still, this cake was awesome! As in unbelievably good. As in I will so make it again. As in I wish it was my birthday every day so I would have an excuse to have it more often. Yes, that good.

P.S. I'll be in California for the next 4 days, so it may be a while before my next post. Don't be a hater if I come back a little more tan than you.




Ginger Cake w/ Cinnamon Honey Buttercream Frosting
Makes a 4 layer cake.

Cake:

1 cup butter
2 cup sugar
2 Tbsp fresh grated ginger
2 cup all purpose flour
4 teaspoons baking powder
2 tsp vanilla extract
1 cup milk
4 eggs

Frosting:
5 cups confectioners sugar
2 cups butter, room temperature
3 tablespoons honey or agave nectar
1 1/2 tablespoons cinnamon

Topping:
candied ginger, chopped
cinnamon

Preheat the oven to 350.
Mix flour & baking powder in a bowl, set aside.
Mix butter and sugar until smooth. Now add eggs and vanilla extract.
Pour in milk and mix again.
Add the flour mixture, a little at a time. When everything is incorporated, add the grated ginger and mix.
Grease 2 8" cake pans, dust with some flour. Divide the batter evenly between the pans. Bake about 40mins or until a knife inserted in the center comes out clean.
Let cake cool in pan for 10 min, then carefully invert onto a cooling rack.

To make the frosting, mix ingredients together until light and fluffy.

Once cakes have cooled, use a long serated knife to cut each one in half. Frost cake & top with sprinkles of cinnamon and candied ginger.