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why make this recipe
Gingerbread Cake is a comforting dessert that fills the air with the warm scents of spices. It’s perfect for any occasion, especially during the holiday season. This cake combines the rich flavors of molasses and spices, making it a delightful treat. It’s soft, moist, and topped with creamy frosting, making it a favorite among family and friends. Baking this cake will surely bring smiles to everyone at the table.
how to make Gingerbread Cake
Ingredients:
- 2 cups all-purpose flour (See notes below for measuring)
- 1 cup light brown sugar (packed)
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon allspice
- 3/4 teaspoon cloves
- 3/4 teaspoon nutmeg
- 8 tablespoons unsalted butter (melted)
- 1 cup sour cream (room temperature)
- 2 large eggs (room temperature)
- 1/4 cup vegetable oil
- 1/4 cup whole milk (room temperature)
- 1/3 cup unsulphured molasses
- 1 tablespoon vanilla extract
- 1/4 cup hot water
- 12 tablespoons unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1 tablespoon unsulphured molasses
- 1 tablespoon heavy cream
- Pinch fine sea salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Directions:
- Line a metal 9×9 baking pan with parchment paper. Preheat the oven to 350°F (180°C).
- In a bowl, whisk together the flour, sugar, salt, baking powder, baking soda, and spices.
- In another bowl, whisk together the melted butter, sour cream, eggs, oil, milk, molasses, and vanilla extract.
- Combine the dry ingredients with the wet ingredients until just mixed. It’s okay if the batter has some clumps!
- Fold in the hot water until just combined.
- Pour the cake batter into the prepared cake pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire cooling rack for 30 minutes. Then lift out the parchment paper to remove the cake and let it cool completely on the rack.
- For the frosting, cream the softened butter until smooth. Mix in the powdered sugar on low speed. Once combined, increase the speed to medium and beat for 2-3 minutes until light and fluffy.
- Add the molasses, heavy cream, vanilla extract, and salt, then mix until combined.
- Spoon the frosting on top of the cooled cake, creating swoops and swirls. Garnish with mini gingerbread men cookies, sprinkles, or sugared cranberries if desired.
- Cut into 16 servings and enjoy!
how to serve Gingerbread Cake
Serve Gingerbread Cake at room temperature or slightly warmed. It’s great on its own, but adding a dollop of whipped cream or a scoop of ice cream makes it even better. You can also garnish with small gingerbread cookies or festive sprinkles for a holiday touch.
how to store Gingerbread Cake
To store Gingerbread Cake, keep it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for about a week. Just make sure to bring it back to room temperature before serving for the best taste and texture.
tips to make Gingerbread Cake
- Use room temperature ingredients for a smoother batter.
- Don’t overmix the batter to keep the cake light and fluffy.
- If you like a stronger spice flavor, feel free to add a bit more cinnamon or ginger.
- Test the cake for doneness with a toothpick; every oven is different.
variation
You can make this Gingerbread Cake gluten-free by using a gluten-free all-purpose flour blend instead of regular flour. Additionally, consider adding nuts or dried fruits to the batter for extra texture and flavor!
FAQs
Can I freeze Gingerbread Cake?
Yes, you can freeze Gingerbread Cake. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can last in the freezer for up to 3 months.
What can I use instead of molasses?
If you don’t have molasses, you can use brown sugar or honey as a substitute, but this may change the taste slightly.
How can I make the frosting even creamier?
To make the frosting creamier, you can add a bit more heavy cream until you reach your desired texture. Mixing it longer also helps make it fluffier!