Gingerbread Cake
This Gingerbread Cake captures everything we love about baking during the holiday season—moist crumb, deep molasses flavor, and plenty of warming spices. The batter comes together with simple pantry staples and a mix of wet ingredients that keep the cake soft and tender. Topped with a gingerbread frosting and a drizzle of dulce de leche.
Servings 9 slices
Calories 385kcal
Ingredients
Gingerbread Cake Batter
- 1½ cups all-purpose flour 195g
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp fine sea salt
- 1½ tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
- ½ cup unsalted butter, softened 113g
- ½ cup dark brown sugar, packed 100g
- ⅓ cup unsulfured molasses 80ml
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup buttermilk 120ml
- ½ cup hot water 120ml
Gingerbread Frosting
- ½ cup unsalted butter, softened 113g
- 1½ cups powdered sugar, sifted 190g
- 1½ tsp molasses 10g
- ½ tsp vanilla extract
- ¼ tsp cinnamon
- ⅛ tsp ground ginger
- small pinch of cloves and nutmeg
- 1–1½ tbsp heavy cream or milk 15–20ml, only if needed
- tiny pinch of salt optional, to balance sweetness
Instructions
Gingerbread Cake Batter
- Preheat the oven to 350°F (177°C) and grease an 8x8-inch square pan, lining it with parchment paper for easy removal.
- In one bowl, whisk together the flour, baking soda, baking powder, salt, and spices, then set aside.
- In another bowl, beat the butter and brown sugar until light and creamy, then mix in the molasses. Add the egg and vanilla. Mix to combine.
- Add the dry ingredients in three additions, alternating with the milk.
- At the end, add the hot water and mix until combined.
- Pour the batter into the prepared pan and bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- After 15 minutes, remove the cake from the pan and place it on a plate or board.
- Let the cake cool completely before frosting.
Gingerbread Frosting
- In the bowl of a stand mixer, or using a hand mixer, beat the butter until pale and fluffy over medium-high speed, about two minutes.
- Add the powdered sugar, molasses, vanilla, and spices. Mix on low until combined. Raise the speed and beat for another 2 minutes. Scrape the bowl as needed.
- Add more powdered sugar if the frosting is too soft. Add the heavy cream or milk if the frosting is too thick.
- Once the cake is cool, spread a generous layer of frosting on top.
- To decorate, I added a drizzle of melted dulce de leche. You can use caramel sauce instead if desired, or simply just the frosting. I also made these sugared cranberries to decorate the top of the cake. They are delicious and also beautiful for decorating your holiday desserts.
- The cake should be refrigerated for up to 5 days. The frosting can be made a day ahead—store it in the fridge and rewhip before using.
Notes
Buttermilk substitute: If you don’t have buttermilk on hand, make your own by adding 1 teaspoon of white vinegar or lemon juice to ½ cup (120 ml) of whole milk. Stir and let it sit for about 5 minutes until slightly thickened and curdled before using.
Molasses: Use unsulfured molasses (like Grandma’s or Brer Rabbit). Avoid blackstrap molasses, it’s too bitter for this recipe.
Spices: Feel free to adjust the spices to your taste. Add more ginger for warmth or a pinch of black pepper for a sharper bite.
Storage: The cake keeps well covered in the fridge for up to 5 days. Let it sit at room temperature for about 30 minutes before serving for the best texture.
Freezing: The unfrosted cake can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the fridge before frosting.
Frosting tips: For extra creaminess, add a tablespoon of cream cheese to the frosting. For a deeper flavor, replace the molasses with maple syrup or add a small pinch of espresso powder.
Decorating ideas: A drizzle of dulce de leche or caramel sauce pairs beautifully with the spiced frosting. Sugared cranberries or chopped candied nuts make elegant and festive toppers.
Nutrition
Serving: 1slice | Calories: 385kcal