Gingerbread Cake
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5.0
3 reviews
Excellent
Gingerbread Cake
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This super moist Gingerbread cake is a holiday classic made in under 1 hour! Topped with a cream cheese frosting and filled with spices like cinnamon, ginger, nutmeg, and cloves, this recipe results in the delicious signature flavor and soft texture we all love.
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Ingredients
For the Cake
- Dry ingredients
- 2 cups all purpose flour
- 1 ¾ cup brown sugar
- 2 teaspoons ground cinnamon
- 1 ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Wet ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup water
- ¼ cup molasses
- ½ cup buttermilk
- 2 large eggs whisked
- 1 teaspoon vanilla extract
For Cream Cheese Frosting Ingredients
- 16 ounces cream cheese softened
- 1 cup butter softened (2 sticks)
- 3 cups powdered sugar
- 2 tablespoon heavy whipping cream
- 1 Tablespoon ground cinnamon
- 1 ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F
- Spray a 9x13 baking dish with spray oil.
- In a large bowl, combine the flour, brown sugar, cinnamon, ginger, nutmeg, cloves, baking soda, and salt and blend well.
- In a large saucepan, combine the butter, water and molasses and heat on medium until the butter is melted
- Bring the mixture to a light boil then gradually add in the dry ingredients mixture, whisking continually
- Remove the saucepan from the stove and allow to cool for a 5 minutes
- Add the buttermilk, eggs and vanilla and whisk until combined well.
- Pour the batter into the greased baking dish and place the pan on a cookie sheet.
- Bake in the oven for 20-25 minutes or until a toothpick comes out clean
- Allow to cool completely before icing the cake.
- For the icing:
- In a medium bowl, add the cream cheese, butter, sugar,, heavy whipping cream, cinnamon and vanilla extract and beat until smooth.
- Spread evenly over the top of the cooled cake and sprinkle some more cinnamon.
Notes
- Substitute whole milk for the heavy cream.
- Top with chopped pecans or walnuts if desired.
- For lighter calorie option, substitute 1 cup of unsweetened applesauce for the 1 cup of butter in the cake ingredients.
- Use gluten free on to one flour, if desired.
- Carefully to measure or weigh flour so the cake will not turn out dry. The best technique if you don't have a food scale is to spoon flour from the bag into a measuring cup until heaping and then scrape off evenly with the flat edge of a knife.
- Make sure the butter and eggs are at room temperature.
- Do not over mix the batter or the cake with become too dense.
- Store up to 2 weeks in an airtight container in the refrigerator.
- The ginger spice flavors the cake will improve with age
Nutrition Information
Show Details
Calories
358kcal
(18%)
Carbohydrates
44g
(15%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Cholesterol
69mg
(23%)
Sodium
223mg
(9%)
Potassium
149mg
(4%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
626IU
(13%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 69mg | 23% |
| Sodium | 223mg | 9% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 626IU | 13% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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