Gingerbread Cake - Moist cake filled with molasses, and warm spices, like, ginger, frosted in a brown sugar gingerbread buttercream.
This Gingerbread Cake recipe will be your go to and you won't want any other recipe! It has the best flavor, moist crumb, and topped off with a brown sugar buttercream (which is no doubt my favorite buttercream!) This time of year this cake would be perfect for a dinner party or at Christmas dinner!
For more gingerbread cookies or cake recipes, I have listed them below!
- Gingerbread Cake With Caramel Sauce
- Chewy Gingerbread Snickerdoodles Recipe
- Frosted Gingerbread Cookies With Cream Cheese
Why I love this gingerbread cake
I could go on for why I love this, but to sum it up, I have put a little list together why I do!
Classic gingerbread - Soft cake with spices like ginger and cinnamon. This cake has a perfect balance of molasses and ginger for a classic taste!
Sheet cake - Made in a 9x13 inch pan, this cake requires no stacking and can easily be decorated.
Gingerbread cake batter - This ginger cake batter will have you licking the spoon (if you're into that) and has the best flavor!
Easy recipe - You can seriously have this cake whipped up in under two hours and ready to go! The cake recipe itself is super easy to do and doesn't matter your skill level.
Ingredient list For Gingerbread Cake
Here are some key ingredients that you might not have that you will need, for a full recipe list check out the recipe card below!
- Dark brown sugar - You can sub light brown sugar! I do love the flavor of dark brown sugar more!
- Unsulphured molasses - I love the brand Grandmas!
- Large eggs - Pull them out a few hours before so you can make sure they are at room temperature.
- Vanilla extract - This is the one I used, but for a cheaper option you can find it here
- Powdered sugar - This is used in buttercream and if you want a smoother look I suggest sifting it!
- Baking soda - Make sure this is fresh! I suggest replacing your baking soda every 6 months.
- Amoretti Gingerbread Compound - This is a key ingredient for the buttercream. I highly recommend using.
Tips For Making the Gingerbread Cake Batter
Next, here are some tips and tricks for making the cake batter, for a full step by step instructions, please see the recipe card below!
- Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature. This helps create a smooth and well-incorporated batter.
- Creaming Method: Creaming the butter and sugars together for about 5 minutes using an electric mixer, as mentioned in your recipe, is essential. This process incorporates air into the batter, resulting in a lighter texture. You can use a hand mixer, but you might need to cream a little longer.
- Gradual Mixing: When adding dry ingredients alternately with wet ingredients, do so gradually. This helps prevent overmixing and ensures even distribution of ingredients.
- Scraping the Bowl: Scrape down the sides and bottom of the mixing bowl regularly.
- Measuring Flour: When measuring flour, spoon it into the measuring cup and level it off with a flat edge. This helps prevent packing and ensures an accurate measurement.
- Mixing Speed: Use low to medium speed when mixing the batter. Overmixing can result in a denser cake, so mix until just combined after each addition.
- Vanilla Extract: Add the vanilla extract after incorporating the eggs. This prevents overmixing and helps evenly distribute the vanilla flavor.
- Batter Consistency: The batter should be smooth and well-mixed but avoid overmixing. Once all the ingredients are combined, stop mixing to prevent a dense texture.
- Preheating: Preheat your oven before starting the batter, and make sure your baking pans are properly prepared (greased and lined) to ensure even baking.
- Toothpick Test: To check for doneness, insert a toothpick into the center of the cake. It should come out with a few moist crumbs.
Tips for making the buttercream
- Room Temperature Butter: Ensure butter is at room temperature for a smooth texture.
- Creaming Process: Cream butter for about 3 minutes until fluffy.
- Gradual Sugar Addition: Add brown sugar gradually to avoid grittiness.
- Sifted Powdered Sugar: Sift powdered sugar for a lump-free buttercream.
- Slow Mixing: Start at low speed to prevent a powdered sugar cloud.
- Gingerbread Flavoring: Adjust to taste, starting with the recommended amount.
- Scrape the Bowl: Regularly scrape down the sides for even mixing.
- Texture Check: Aim for a smooth, spreadable consistency.
- Consistency for Piping: Adjust for piping by adding more sugar if needed.
- Taste Testing: Taste and adjust sweetness or flavor before frosting.
Tools I used
Piping tip - the same one I used!
Piping bag
Parchment paper
My absolute favorite paddle attachment
Sifter (if sifting)
Frequently Asked Questions - Gingerbread Cake
Can I make the cake ahead of time?
Yes, you can make the cake in advance and store it in an airtight container. Frosting is best done close to serving.
Can this be turned into a bundt cake?
Yes, this cake can be baking in this bundt pan, and needs no extra or less time.
Can this be baked into a layered cake?
Yes, the cake needs to be checked at 35 minutes in the oven and you can either back 3 8 inch pans or 2 9 inch pans.
Storing And Freezing
To store this gingerbread cake with brown sugar gingerbread buttercream, refrigerate it in an airtight container to maintain freshness. You can also wrap each slice in plastic wrap and can keep in the fridge for up to 5 days.
Freezing - Gingerbread Cake
To freeze this gingerbread cake with brown sugar gingerbread buttercream, ensure it's fully cooled and wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. Place it in an airtight container and label with the date before freezing for up to three months. Thaw in the refrigerator before serving.
Remember LEAVE A 5 STAR EVIEW AND A COMMENT if you love the recipe or any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!
Recipe
Gingerbread Cake
Ingredients
Gingerbread Cake
- 1 cup unsalted butter room temperature
- 1 cup dark brown sugar packed
- ½ cup granulated sugar
- ¾ cup molasses
- 1 tablespoon vegetable oil
- 4 large eggs room temperature
- 2 teaspoon vanila extract
- 1 tablespoon baking powder
- 3 teaspoons ground ginger
- ½ teaspoon nutmeg
- 1 teaspoon ground cinnamon
- ¼ teaspoon cloves
- 3 cups all-purpose flour spooned and leveled
- 1 ¼ cup buttermilk
Brown Sugar Gingerbread Buttercream
- 1 cup unsalted butter room temperature
- ¾ cup packed light brown sugar
- 3 cups powdered sugar measured and sifted
- ¼ cup heavy whipping cream
- 1 tablespoon Amoretti Gingerbread Compound you can find here
- pinch of salt
Instructions
- Preheat your oven to 325 degrees. Spray a 9×13 metal pan on the bottom, line with parchment paper, and spray again this time making sure to get the sides. If you need to use metal binder clips to hold down the sides, remember to use metal, not plastic. Set aside.
- In a medium size bowl, whisk together the baking powder, ground ginger, nutmeg, ground cinnamon, cloves, and all-purpose flour. Set aside.
- In a stand sized mixer fitted with the paddle attachment, cream the room temperature butter, dark brown sugar, and granulated sugar on medium speed until light and fluffy. About 5 minutes.
- With the mixer on low speed, add the molasses and vegetable oil. Mix just until combined. With a rubber spatula, scrape down the sides and bottom of the bowl.
- Add the eggs, one at a time, and mix on medium speed for 20-30 seconds after each addition. Scrape with a rubber spatula after each addition.
- Add the vanilla extract to the creamed mixture. Mix on low until smooth.
- Scrape the bottom of the bowl and gradually add a third the dry ingredients followed by half of the buttermilk. Mix on low just until combined. Repeat this step until you end on the flour mixture.
- Pour the batter into the prepared sheet cake pan and smooth the top with a spatula.
- Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Mine took the full 50 minutes.
- Let it completely cool in the cake pan. While the cake cools, make the frosting
For the buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high until creamy, about 3 minutes. With a rubber spatula, scrape down the sides of the bowl.
- Once the butter is creamy, add the brown sugar and beat on medium-high until combined, about 1 minute.
- Add the powdered sugar, heavy cream, GINGERBREAD FLAVORING, and salt. Turn the mixer to low and mix just until combined, about 30 seconds. Turn the mixer up to medium-high and beat until completely combined and creamy.
Assembly
- Once the cake has cooled, keep the cake in the pan, and with a piping bag and Wiltons piping top 1M, pipe back and fourth starting from top and moving down the cake. Sprinkle with gingerbread people (I got mine from trader joes) crumbs and garnish with extra!
- Serve at room temperature.
Leave a Reply