Ginger Cake With Bourbon Frosting

February 23, 2014

Made this cake for the hubby's 36th birthday


1/2 cup grape seed or canola oil, plus more for greasing pan

10 tbsp unsalted butter, at room temperature

2 2/3 cup packed light-brown sugar

4 large eggs

1 tbsp grated fresh ginger

1 1/2 cups buttermilk

1/2 cup unsweetened coconut milk

4 1/3 cups cake flour, sifted

2 1/2 tsp baking soda

1 1/2 tsp ground ginger


3 sticks unsalted butter, at room temperature

4 ounces cream cheese, at room temperature

1/4 cup good-quality bourbon

1 tsp vanilla extract

2 boxes (1 pound each) confectioners’ sugar


1 Anjou pear, cored and sliced into a mix of thin rounds and matchsticks

Zest and juice of 1 lime


Preheat oven to 325˚. Lightly grease two 8-inch-round cake pans. Set aside.


Meanwhile, in a stand mixer fitted with a paddle attachment, on low speed, cream together oil, butter, and brown sugar, about 3 minutes. Beat in eggs one at a time; then beat in grated ginger until batter is smooth, about 2 minutes, scraping the sides of the bowl with a rubber spatula as needed.


In a small bowl, combine buttermilk and coconut milk. Set wet-ingredient mixture aside. In a large bowl, whisk together flour, baking soda, and ground ginger. Set dry-ingredient mixture aside. Alternate adding wet and dry mixtures, a little at a time, to the egg mixture, mixing on medium-low speed until well blended.


Pour batter into prepared pans. Bake on middle rack of oven until a toothpick inserted into cake center comes out clean, 40 to 45 minutes. Transfer to a wire rack to cool for 10 minutes; then remove cakes from pans and cool completely on wire rack.


In a stand mixer fitted with a paddle attachment, on medium speed, cream together butter and cream cheese until smooth, about 2 minutes. Add bourbon and vanilla, and continue mixing until smooth. Reduce speed to low, and slowly add confectioners’ sugar, a little at a time, mixing until smooth. Set aside until ready to use.


Place 1 cake on a cake stand. Using a small offset spatula, frost the sides and top with Bourbon Frosting (recipe below). Top with the second cake, and frost the sides and top.


In a small bowl, toss pear with lime juice and zest. Garnish cake with pear mixture and, if desired, borage blossoms.

Please reload

Recent Posts

October 21, 2018

Please reload

Search By Tags
Please reload

© Copyright 2019, Wenatchee, WA

  • Facebook Clean
  • Instagram Clean