Copy Cat Starbucks Gingerbread
User Reviews
3.4
Copy Cat Starbucks Gingerbread
Description
The recipe starts by creaming unsalted butter with sugar, then blending in vanilla extract, egg, and applesauce to form a moist batter. Flour combined with baking soda, salt, and a blend of spices including ground ginger, cinnamon, cloves, and fresh nutmeg is sifted in gradually to create structure and aromatic notes. Baking in a greased loaf pan at 350°F allows the cake to rise and cook evenly, developing a tender crumb infused with spicy warmth.
Once cooled, the gingerbread is generously frosted with a smooth cream cheese frosting made by beating cream cheese, vanilla, and confectioners’ sugar. The frosting adds a lightly tangy creaminess that balances the cake’s spice. The cake can be enhanced by adding crystallized ginger inside and sprinkled on top for extra ginger flavor.
This gingerbread loaf works well as a comforting dessert or festive treat. The notes suggest the recipe yields a large amount of frosting, which can be halved if a lighter topping is preferred. Variations like glazed gingerbread or gingerbread ice cream are recommended for those wanting similar flavor profiles.
Ingredients
- 1/2 cup butter at room temperature, unsalted
- 1 cup sugar
- 1/2 tsp vanilla extract
- 1 egg room temperature, large
- 1 cup applesauce also use apple butter
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp cloves ground
- 1/2 tsp nutmeg freshly grated
cream cheese frosting
- 8 oz cream cheese at room temperature
- 1 tsp vanilla extract
- 2 1/2 cups confectioners' sugar plus more if needed
Instructions
- Set oven to 350F
- Spray a 9x5 loaf pan lightly with cooking spray, and then, if you like, line it with parchment paper leaving the ends long so you can lift it out when it's cool.
- Cream the butter and the sugar until fluffy. Beat in the vanilla and the egg.
- Blend in the applesauce.
- Sift together the flour, baking soda, salt, and spices and then add it to the bowl slowly. When everything is incorporated, turn the batter into your pan and smooth it out.
- Bake for about 55 minutes, or until it is risen and a toothpick comes out clean. Loaf pans and ovens can vary greatly, use your common sense to tell you when your cake is done. Check it early.
- Let cool completely on a rack before frosting.
- To make the frosting, beat the cream cheese with the vanilla and then add 2 1/2 cups of the sugar and beat until smooth and creamy. Add a little more sugar if it's not as thick as you like.
- Spread a thick layer of the frosting over the gingerbread. Dust with freshly grated nutmeg.
Notes
- Add crystallized ginger into the batter and on top of the frosting to enhance fresh ginger flavor.
- This recipe produces a generous amount of cream cheese frosting; consider halving the icing if you prefer a lighter topping.
- Allow the gingerbread to cool completely before frosting to prevent melting and ensure clean spreading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 69g | 23% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 425mg | 18% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 53g | 106% |
| Vitamin A | 621IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
You'll Also Love
