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Gingerbread Cake

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A wonderfully moist and warmly spiced gingerbread cake topped with a dreamy molasses cinnamon buttercream, perfect for any cozy occasion.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup light brown sugar packed
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon allspice
  • 3/4 teaspoon cloves
  • 3/4 teaspoon nutmeg
  • 8 tablespoons unsalted butter melted
  • 1 cup sour cream room temperature
  • 2 large eggs room temperature
  • 1/4 cup vegetable oil
  • 1/4 cup whole milk room temperature
  • 1/3 cup unsulphured molasses
  • 1 tablespoon vanilla extract
  • 1/4 cup hot water
  • 12 tablespoons unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1 tablespoon unsulphured molasses
  • 1 tablespoon heavy cream
  • Pinch fine sea salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. Line a metal 9×9 baking pan with parchment paper.
  3. In a large bowl, whisk together the flour, light brown sugar, baking powder, baking soda, fine sea salt, ground cinnamon, ground ginger, allspice, cloves, and nutmeg.
  4. In a separate medium bowl, whisk together the melted unsalted butter, room temperature sour cream, room temperature large eggs, vegetable oil, room temperature whole milk, 1/3 cup unsulphured molasses, and 1 tablespoon vanilla extract.
  5. Pour the wet ingredients into the dry ingredients.
  6. Whisk until just combined; it's okay if there are some small clumps.
  7. Fold in the hot water until just combined.
  8. Pour the cake batter into the prepared cake pan.
  9. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire cooling rack for 30 minutes.
  11. Carefully lift the cake out of the pan using the parchment paper and let it cool completely on the rack.
  12. To make the buttercream, in a stand mixer with the paddle attachment (or a large bowl with a hand mixer), cream the softened unsalted butter until smooth.
  13. Add the powdered sugar to the creamed butter.
  14. Mix on low speed until combined.
  15. Increase the speed to medium and beat for 2-3 minutes until the buttercream is light and fluffy.
  16. Mix in 1 tablespoon unsulphured molasses, heavy cream, pinch fine sea salt, 1 teaspoon vanilla extract, and ground cinnamon.
  17. Mix until all ingredients are combined.
  18. Spoon the frosting on top of the cooled cake.
  19. Use the back of a spoon to create swoops and swirls in the frosting.
  20. Garnish with mini gingerbread men cookies, sprinkles, or sugared cranberries if desired.
  21. Cut into 16 servings and enjoy!

Notes

Ensure all cold ingredients like sour cream and eggs are at room temperature for a smoother batter.
Do not overmix the batter; mix until just combined to keep the cake tender.
For accurate flour measurement, spoon flour into the measuring cup and level it off.
Allow the cake to cool completely before frosting to prevent the buttercream from melting.

Find it online: https://homecookstudio.com/gingerbread-cake/