Old Fashioned Gingerbread Cake | Blueberry Cookie Butter Filling - foodmeanderings.com
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Old Fashioned Gingerbread Cake Blueberry Cookie Butter Filling

This old fashioned gingerbread cake is the ultimate gingerbread lover's cake. Layers of spicy gingerbread filled with cookie butter whipped cream, lime zest and fresh berries, then topped with more fresh blueberries and gingerbread cookies make this every gingerbread fan's dream cake!
Course Dessert
Cuisine American
Keyword cake, cookie butter, gingerbread
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 people
Calories 547kcal
Author Adapted from Anna Olson's Elegant Gingerbread Cake with raspberries and lemon

Ingredients

Old Fashioned Gingerbread Layer Cake:

Blueberry Cookie Butter Filling:

  • 2 tsp lime zest, finely grated
  • 6 tbsp cookie butter * Can substitute Biscoff spread
  • 4 cups whipping cream
  • 4 tbsp piping gel
  • 2 pints fresh blueberries

Garnish:

  • ginger snap cookies
  • Lime zest (grate larger piece for garnish) * about 1-2 tbsp
  • blueberries

Instructions

  • Preheat the oven to 350F. Grease 3 -8-inch round cake pans. * I use cake release, as your cakes do not stick with this product.
  • Whisk together the oil, granulated white sugar, brown sugar, eggs, ginger and 2 teaspoons of lime zest.
  • In a separate bowl, sift the flour, baking powder, cinnamon, allspice, and nutmeg. Add this to the oil mixture and stir until blended (or use electric beaters or a stand mixer).
  • In another bowl, whisk the molasses, maple syrup, ginger beer (or ale), lime juice and baking soda (this will froth up). Add this to the batter and beat vigorously until smooth – the batter will be thin.
  • Pour the batter into the prepared pans and bake for about 30 minutes, until a cake tester or toothpick inserted in the center of the cake comes out clean. Cool the cakes for 30 minutes in their tins, then loosen and turn out to cool completely.

Filling:

  • Whip whipping cream to soft peaks, then add piping gel and whip to stiff peaks. Beat in cookie butter and stir in 2 tsp lime zest.

Assembly:

  • To assemble, place one cake layer on a platter and spread the top with a third of the cookie butter whipped cream. Dot the whipped cream with blueberries and place a second cake layer on top, pressing down gently. Spread another third of the whipped cream over this layer and dot with blueberries. Top this with the final cake layer, 

Garnish/topping:

  • Spread the remaining whipped cream over top and garnish with the remaining blueberries. Add large grated lemon zest and cookies (as shown in photo) Chill the cake until ready to serve.

Notes

Makes 1 - 3 layer - 8 inch cake
Wilton cake release will prevent your cake from sticking to the pan:
 
Nutrition Facts
Old Fashioned Gingerbread Cake Blueberry Cookie Butter Filling
Amount Per Serving
Calories 547 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 22g138%
Cholesterol 112mg37%
Sodium 160mg7%
Potassium 365mg10%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 34g38%
Protein 6g12%
Vitamin A 950IU19%
Vitamin C 6.8mg8%
Calcium 111mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
 

Nutrition

Calories: 547kcal | Carbohydrates: 55g | Protein: 6g | Fat: 34g | Saturated Fat: 22g | Cholesterol: 112mg | Sodium: 160mg | Potassium: 365mg | Fiber: 2g | Sugar: 34g | Vitamin A: 950IU | Vitamin C: 6.8mg | Calcium: 111mg | Iron: 2mg