Bake
Ginger Cake with Apple Buttercream "Frosting"
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24 Reviews
Tori P.
November 23, 2018
This is a delicious light cake. The candied ginger on top of each layer is a genius tip. It adds so much. I made it with pumpkin butter and a creme fraiche whip cream as my frosting for Thanksgiving, it was a huge hit!
Audrey
October 26, 2018
I've got a bunch of ginger pulp from juicing... do you think it'd be possible to adapt this recipe to include that in some way?
Erin J.
October 27, 2018
You could definitely incorporate the pulp - most easily into the apple butter. You could really add it to taste when you purée the apples - you just may need a little extra time to reduce the mixture to be sure it’s thick enough!
Katie R.
October 25, 2018
Just made the “frosting”.. it’s delicious! Keeping it in the fridge until tomorrow when I make the cake. I think this will be my Go-to fall birthday cake recipe! Thanks for sharing!
Erin J.
October 27, 2018
So glad you enjoyed it! The “frosting” is wonderful for making ahead, and so many ways you can use any leftovers, too!
FrugalCat
October 24, 2018
WOW. I made the cake, using coconut oil and turbinado sugar (like always). I baked it in a muffin tin for cupcakes, and frosted them with plain whipped cream. I'm waiting for cooler weather to make the apple butter (I live in South Florida).
Erin J.
October 27, 2018
That sounds like such a delicious version - love the idea of using whipped cream with this cake! And cupcakes - how fun!
Holland
October 24, 2018
Should the apples be peeled?
Erin J.
October 27, 2018
That’s right - it also helps make the mixture thicker, helping it ultimately get to this texture (and adds a tartness I love) - plus why add the extra step of peeling?
Ana
October 29, 2018
I have to say that somehow it was not clear to me that I was supposed to not peal the apples. I'd suggest adding that note to the recipe :)
I loved this cake so much, it easily became one of my favorites! Thank you for the recipe :)
I loved this cake so much, it easily became one of my favorites! Thank you for the recipe :)
Charlotte R.
October 23, 2018
Would fresh ginger work in this recipe instead of the crystallized ginger?
Erin J.
October 27, 2018
You could definitely just add a heaping tablespoon of grated fresh ginger to the batter, but the candied ginger really makes this lovely textural contrast that really adds to the overall cake!
Alexandra
October 22, 2018
How long does this cake keep? Would it be best stored covered in the fridge, and then taken out and bought to room temp before eating?
Erin J.
October 27, 2018
Because the apple butter has a lot of moisture, it may not keep as long as some layer cakes, where the frosting almost forms a protective outer layer! But up to 2 days in the fridge should be great! It is still yummy served chilled, but bringing to room temp is nice for sure!
karon
October 10, 2018
It's amazing how few typos and grammatical errors this site has, considering the number of recipes that are offered. That is why I'm always surprised to find one.
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Erin J.
October 10, 2018
Thanks so much for pointing it out! I’m a particularly fat-fingered typist, I’ll admit! Corrected now, thanks again!
karon
October 10, 2018
What happened to the proof reader for this recipe?
Erin J.
October 10, 2018
Hi Karon - if there’s something you’re having trouble with or an instruction that’s confusing, definitely let me know! I’m happy to help and always looking for ways to make recipes better + clearer!
Karen H.
October 30, 2018
The cinnamon isn’t mentioned in the instructions. I assumed it was to be added to the flour with the other spices.
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