Crisp, cool weather and cozy holiday meals call for gingerbread, and this gingerbread cake recipe is sure to win over the crowd. In this recipe, warm spices and molasses blend beautifully with tangy buttermilk frosting to create a seasonal treat that will have guests asking for a second slice.
Preheat oven to 350°. Process first 7 ingredients in a food processor for 1 minute or until ginger is finely ground. Beat butter at medium speed with an electric stand mixer until creamy. Add sugar; beat until fluffy. Add egg yolks, 1 at a time; beat until blended after each addition.
Combine coffee and molasses. Add flour mixture to the butter mixture alternately with the coffee mixture, beginning and ending with flour mixture. Beat at low speed just until blended. Beat egg whites at high speed until stiff peaks form. Fold egg whites into batter in 3 batches.
Spoon batter into 3 greased (with shortening) and floured 8-inch round cake pans. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool on racks.
Spread Buttermilk Frosting between layers and over cake. Garnish with pecans.