Description
A classic Old-Fashioned Gingerbread Cake with warm spices and rich molasses, topped with a creamy cinnamon buttercream frosting. Perfectly moist and full of nostalgic holiday flavors, this cake is ideal for celebrations or cozy gatherings.
Ingredients
Scale
Gingerbread Cake
- 1/2 cup unsalted butter, softened
- 1/2 cup boiling water
- 1/2 cup light brown sugar, loosely packed
- 1/2 cup molasses
- 1 large egg
- 1 1/2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Cinnamon Buttercream Frosting
- 3 cups unsalted sweet cream butter, softened
- 6 cups powdered sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons pure vanilla extract
- 3 to 6 tablespoons heavy whipping cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the cake batter.
- Prepare Baking Pan: Spray a baking pan with cooking spray to prevent sticking, then line it with parchment paper for easy removal of the cake.
- Melt Butter in Boiling Water: Place the softened butter into a large mixing bowl. Pour the boiling water over the butter and let it sit for a few minutes. Whisk until the butter is fully melted and combined with the water.
- Combine Wet Ingredients: Add the light brown sugar, molasses, and the large egg to the butter mixture. Whisk thoroughly until everything is well incorporated and smooth.
- Add Dry Ingredients: Gradually add the flour, ground ginger, ground cinnamon, kosher salt, baking powder, and baking soda to the wet mixture. Whisk continuously until the batter is smooth and free of lumps.
- Transfer Batter to Pan: Pour or scoop the prepared batter evenly into the baking pan lined with parchment paper.
- Bake the Cake: Place the pan in the preheated oven and bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and set aside to cool completely in the pan before frosting.
- Prepare Frosting: In a clean mixing bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, ground cinnamon, and vanilla extract while mixing. Add heavy whipping cream one tablespoon at a time and continue beating until the frosting reaches a smooth, spreadable consistency.
- Frost the Cake: Once the cake is fully cooled, spread the cinnamon buttercream frosting evenly over the top and sides of the cake. Serve and enjoy!
Notes
- For best results, use fresh spices — ground ginger and cinnamon should be fragrant.
- Ensure the cake is completely cooled before frosting to prevent melting the buttercream.
- You can adjust the amount of heavy cream in the frosting to achieve your desired consistency.
- Store leftover cake refrigerated in an airtight container for up to 5 days.
- This cake freezes well: wrap tightly and freeze for up to 3 months.
