This recipe brings together the warm, spicy flavors of gingerbread with the bright, fruity notes of blueberries and the rich sweetness of cookie butter. It’s a show-stopping cake that’s perfect for holidays, birthdays, or any special occasion.
Why you will love this recipe:
- The combination of gingerbread and blueberries is unexpected but absolutely delicious. The spicy gingerbread provides a warm, comforting base, while the blueberries add a burst of freshness and juicy sweetness.
- The cookie butter filling is a decadent addition that takes this cake to the next level. Its creamy texture and caramel-like flavor complement the gingerbread and blueberries perfectly.
- The cake is moist and tender, with a rich, complex flavor that will keep you coming back for more.
- It’s a beautiful cake that’s sure to impress your friends and family. The layers of gingerbread, blueberry cookie butter filling, and fresh blueberries create a visually stunning dessert.
Ingredients:
Old Fashioned Gingerbread Layer Cake:
- ⅔ cup vegetable oil
- ½ cup sugar (white granulated)
- ½ cup packed dark brown sugar
- 3 large eggs
- 3 tablespoon finely-grated fresh ginger
- 2 teaspoon finely-grated lime zest
- 2 cups all-purpose flour, sifted
- 2 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ cup molasses
- ½ cup maple syrup (low sugar variety)
- 1 cup ginger beer
- 2 tablespoon lime juice
- 1 teaspoon baking soda
Blueberry Cookie Butter Filling:
- 2 teaspoon lime zest, finely grated
- 6 tablespoon cookie butter (Can substitute Biscoff spread)
- 4 cups whipping cream
- 4 tablespoon piping gel
- 2 pints fresh blueberries
Garnish:
- Ginger snap cookies
- Lime zest (grate larger piece for garnish) * about 1-2 tbsp
- Blueberries
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans. For best results, use cake release to prevent sticking.
Step 2: In a large bowl, whisk together the vegetable oil, granulated white sugar, brown sugar, eggs, finely grated fresh ginger, and 2 teaspoons of finely grated lime zest until well combined. This mixture forms the base of our flavorful gingerbread cake, so ensure everything is evenly distributed.
Step 3: In a medium bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground allspice, and ground nutmeg. Sifting the dry ingredients ensures a light and airy cake. Add these dry ingredients to the wet ingredients (the oil mixture) and stir until just blended. You can use a hand electric mixer or a stand mixer on medium speed for this step. Be careful not to overmix, as this can result in a tough cake.
Step 4: In another separate bowl, whisk together the molasses, maple syrup, ginger beer (or ginger ale), lime juice, and baking soda. Be prepared for the mixture to froth up as the baking soda reacts with the acidic ingredients. This reaction is crucial for the cake’s rise and light texture.
Step 5: Add the wet ingredients (molasses mixture) to the batter and beat vigorously until smooth. The batter will be thin, which is perfectly normal. Ensure everything is well combined for a consistent flavor throughout the cake.
Step 6: Pour the batter evenly into the prepared cake pans. Divide the batter as accurately as possible to ensure even baking.
Step 7: Bake for about 30 minutes, or until a cake tester or toothpick inserted in the center of the cake comes out clean. Keep a close eye on the cakes during the last few minutes of baking to prevent over-browning.
Step 8: Cool the cakes for 30 minutes in their tins. This allows the cakes to set and prevents them from breaking when you turn them out.
Step 9: After 30 minutes, loosen the cakes from the tins and turn them out to cool completely on a wire rack. Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
Step 10: While the cakes are cooling, prepare the Blueberry Cookie Butter Filling. In a large bowl, combine the lime zest and cookie butter. If substituting with Biscoff spread ensure it’s at room temperature for easy mixing.
Step 11: In another bowl, whip the heavy cream with piping gel until stiff peaks form. The piping gel helps stabilize the whipped cream, making it easier to work with.
Step 12: Gently fold the whipped cream into the cookie butter mixture until well combined. Be careful not to overmix, as this can cause the whipped cream to deflate.
Step 13: Gently fold in the fresh blueberries. Handle the blueberries with care to avoid crushing them.
Step 14: Once the cakes are completely cooled, assemble the cake. Place one cake layer on a serving plate or cake stand.
Step 15: Spread half of the blueberry cookie butter filling evenly over the first layer.
Step 16: Place the second cake layer on top of the filling.
Step 17: Spread the remaining blueberry cookie butter filling evenly over the second layer.
Step 18: Place the third cake layer on top of the filling.
Step 19: Decorate the cake with ginger snap cookies, lime zest, and fresh blueberries. Get creative with your decorations! You can arrange the ginger snap cookies around the base of the cake, sprinkle lime zest over the top, and create a pattern with the fresh blueberries.
COOKING Rating: Intermediate
Serving Suggestions:
- Serve the cake chilled or at room temperature.
- Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat.
- Enjoy it with a cup of coffee or tea for a perfect afternoon snack.
Tips:
- For a more intense gingerbread flavor, use dark molasses instead of light molasses.
- If you don’t have ginger beer, you can substitute ginger ale.
- To prevent the cake from sticking to the pans, grease them well with cake release or line them with parchment paper.
- Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
- Store the cake in the refrigerator for up to 3 days.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Nutritional Information: (approximate, may vary based on specific ingredients)
Calories: 450
Protein: 5g
Sodium: 200mg
Conclusion
This Blueberry Gingerbread Cake with Cookie Butter Filling is a delightful and unique dessert that’s sure to impress. The combination of warm gingerbread, fresh blueberries, and creamy cookie butter creates a symphony of flavors and textures that will tantalize your taste buds. It’s a perfect cake for special occasions, holidays, or any time you want to indulge in a truly decadent treat.
Questions and Answers:
Q1: Can I use frozen blueberries instead of fresh blueberries?
A: While fresh blueberries are preferred for their texture and flavor, you can use frozen blueberries if necessary. Be sure to thaw them completely and pat them dry before adding them to the filling to prevent the filling from becoming watery.
Q2: Can I make the cake ahead of time?
A: Yes, you can make the cake layers ahead of time and store them in the refrigerator for up to 2 days. Wrap them tightly in plastic wrap to prevent them from drying out. You can also make the cookie butter filling ahead of time and store it in the refrigerator for up to 2 days. Assemble the cake just before serving.
Q3: Can I substitute the cookie butter with something else?
A: If you don’t have cookie butter, you can substitute it with Biscoff spread or any other type of nut butter. Peanut butter, almond butter, or cashew butter would all work well.
Q4: Can I make this cake gluten-free?
A: Yes, you can make this cake gluten-free by using a gluten-free all-purpose flour blend. Be sure to use a blend that is designed for baking and that contains xanthan gum to help bind the ingredients together.
Q5: Can I reduce the amount of sugar in the cake?
A: Yes, you can reduce the amount of sugar in the cake by using a sugar substitute such as stevia or erythritol. However, keep in mind that sugar plays a role in the cake’s texture and moisture, so reducing it too much may affect the final result. Start by reducing the sugar by a small amount and see how it affects the cake.
