Dessertscambreabakes5.0
Gingerbread Cake
Rich, spiced, and incredibly moist, this gingerbread cake is finished with swirls of cinnamon molasses frosting and adorable mini gingerbread cookies!
👥 16 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 35 min🔥 Cook: 30 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- whisk
📝 Preparation Steps
1
Line a metal 9x9 baking pan with parchment paper. Preheat the oven to 350 F/180 C.
2
Whisk together the flour, sugar, salt, baking powder, baking soda, and spices.
3
Whisk together the melted butter, sour cream, eggs, oil, milk, molasses, and vanilla extract.
sour cream (room temperature)1 cuplarge eggs (room temperature)2vanilla extract1 teaspoon
4
Whisk the dries into the wets until just combined. It’s ok if the batter has some clumps!
5
Then fold in the hot water until just combined.
6
Pour the cake batter into the prepared cake pan and bake for ⏱️ 30-40 minutes, or until a toothpick inserted into the center comes out clean. Let the pan cool on a wire cooling rack for ⏱️ 30 minutes, then carefully lift up the parchment paper to remove it from the pan and let it cool completely on the rack.
7
Cream the butter until smooth, then mix in the powdered sugar on low speed. Once combined, increase the speed to medium and beat for ⏱️ 2-3 minutes until the buttercream is light and fluffy. Mix in the molasses, heavy cream, vanilla extract, and salt and mix until combined.
heavy cream1 tablespoonvanilla extract1 teaspoon
8
Spoon the frosting on top of the cooled cake, using the back of a spoon to create swoops and swirls in the frosting. Garnish with mini gingerbread men cookies, sprinkles, sugared cranberries, etc. Cut into 16 servings and enjoy!
Nutrition Facts
calories
381 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
1 g
sugar Content
31 g
sodium Content
226 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
68 mg
carbohydrate Content
45 g
saturated Fat Content
11 g
unsaturated Fat Content
8 g
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