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Gingerbread Cake with Spiced Frosting and Festive Decorations Recipe

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3.9 from 5 reviews

  • Author: Sara
  • Total Time: 2 hours (including cooling and frosting preparation)
  • Yield: 9 servings

Description

This classic Gingerbread Cake is a moist, spiced treat perfect for the holiday season. Made with warming spices like ginger, cinnamon, cloves, and nutmeg, it features a rich molasses-infused batter baked to perfection. Topped with a smooth molasses-spiced buttercream frosting and optional decorations like dulce de leche drizzle and sugared cranberries, this cake combines festive flavors with classic comfort. Easy to make and perfect for gatherings, it promises a deliciously fragrant and tender dessert.

Ingredients

Dry Ingredients

  • 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

Wet Ingredients

  • 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)

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)

Optional Decoration

  • Dulce de leche
  • Caramel sauce
  • Sugared cranberries

Instructions

  1. Prepare the Oven and Pan: Preheat the oven to 350°F (177°C) and grease an 8×8-inch square pan, lining it with parchment paper to ensure easy removal of the cake after baking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and the spices – ground ginger, cinnamon, cloves, and nutmeg. Set this mixture aside.
  3. Cream Butter and Sugar: In a separate bowl, beat the softened butter with the dark brown sugar until the mixture becomes light and creamy. Then add in the molasses, mixing well.
  4. Add Egg and Vanilla: Beat in the large egg and vanilla extract into the butter and sugar mixture until fully combined.
  5. Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet mixture in three portions, alternating with the addition of buttermilk in between each addition. Mix thoroughly but do not overmix.
  6. Add Hot Water: Pour the hot water into the batter and mix gently until the batter is smooth and well combined.
  7. Bake the Cake: Pour the batter into the prepared pan and bake for 30 to 35 minutes. Insert a toothpick in the center to check doneness; it should come out clean when the cake is ready.
  8. Cool Slightly: After baking, remove the cake from the oven and let it sit for 15 minutes in the pan. Then carefully lift the cake out using the parchment paper and place it on a plate or board to cool completely before frosting.
  9. Make the Frosting: In a stand mixer bowl or using a hand mixer, beat the softened butter on medium-high speed until pale and fluffy, about two minutes.
  10. Add Frosting Ingredients: Add the sifted powdered sugar, molasses, vanilla extract, cinnamon, ground ginger, cloves, and nutmeg. Mix on low speed until combined, then increase speed and beat for another two minutes, scraping down the bowl as needed.
  11. Adjust Frosting Consistency: If the frosting is too soft, add more powdered sugar. If it is too thick, add heavy cream or milk, one tablespoon at a time, until the desired consistency is reached.
  12. Frost the Cake: Once the cake has fully cooled, spread a generous layer of the molasses-spiced frosting evenly over the top of the cake.
  13. Decorate: Drizzle melted dulce de leche or caramel sauce over the frosted cake if desired. Garnish with sugared cranberries for a festive and beautiful finishing touch.
  14. Storage: Refrigerate the cake and consume within 5 days. The frosting can be made a day ahead and stored in the fridge; rewhip it before using to restore texture.

Notes

  • Using parchment paper helps to remove the cake easily from the pan without sticking.
  • Ensure the egg is at room temperature for better batter emulsification.
  • Adjust sweetness and spice levels in the frosting to taste by varying powdered sugar and spices.
  • Sugared cranberries not only add a decorative touch but also complement the spicy gingerbread flavors.
  • The cake improves in flavor if allowed to sit for a few hours after cooling.
  • For a dairy-free version, substitute butter with a plant-based alternative and use non-dairy milk for frosting adjustments.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/gingerbread-cake-with-spiced-frosting-and-festive-decorations-recipe/