Gingerbread Cake with Spiced Buttercream Frosting Recipe

Introduction

This gingerbread cake is a moist, warmly spiced treat perfect for cozy gatherings or holiday celebrations. Topped with a rich molasses buttercream, it offers a perfect balance of spice and sweetness that’s sure to delight everyone.

Ingredients

• 2 cups all-purpose flour (*See notes below for measuring*)
• 1 cup light brown sugar (packed)
• 1 1/2 teaspoons 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, for frosting)
• 1 1/2 cups powdered sugar
• 1 tablespoon unsulphured molasses (for frosting)
• 1 tablespoon heavy cream
• Pinch fine sea salt
• 1 teaspoon vanilla extract (for frosting)
• 1/2 teaspoon ground cinnamon (for frosting)

Instructions

1. Step 1: Line a 9×9 inch metal baking pan with parchment paper and preheat your oven to 350°F (180°C).
2. Step 2: In a large bowl, whisk together the flour, light brown sugar, salt, baking powder, baking soda, and all the spices until evenly combined.
3. Step 3: In another bowl, whisk the melted butter, sour cream, eggs, vegetable oil, milk, molasses, and vanilla extract until smooth.
4. Step 4: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. It’s okay if the batter is slightly lumpy.
5. Step 5: Fold in the hot water carefully until the batter is fully incorporated.
6. Step 6: Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes, then lift it out using the parchment paper and cool completely on the rack.
7. Step 7: For the frosting, beat the softened butter until smooth. Gradually add the powdered sugar on low speed, then increase to medium and beat for 2-3 minutes until light and fluffy. Mix in molasses, heavy cream, vanilla extract, salt, and cinnamon until combined.
8. Step 8: Spread the frosting evenly over the cooled cake using the back of a spoon to create swoops and swirls. Garnish with mini gingerbread men cookies, sprinkles, or sugared cranberries if desired. Cut into 16 servings and enjoy!

Tips & Variations

• For a dairy-free version, substitute the sour cream and butter with your favorite plant-based alternatives.
• Use a kitchen scale for precise flour measurement to avoid a dense cake.
• Add chopped crystallized ginger or toasted nuts to the batter for extra texture and zing.
• Swap the molasses for maple syrup for a milder sweetness and different flavor profile.
• Decorate with candied orange peel or a dusting of powdered sugar for a festive touch.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze the cake (without frosting) wrapped tightly for up to 2 months; thaw overnight in the refrigerator and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, but check that it contains xanthan gum or add it separately to help with texture.

What if I don’t have all the spices listed?

The blend of cinnamon, ginger, allspice, cloves, and nutmeg creates a classic gingerbread flavor, but you can simplify by using just cinnamon and ginger if needed. Adjust to your taste preferences.

Gingerbread Cake with Spiced Buttercream Frosting Recipe

Print Recipe

★★★★★

4.5 from 66 reviews

This classic Gingerbread Cake is a moist and warmly spiced dessert perfect for cozy gatherings. Made with a blend of aromatic spices like cinnamon, ginger, and cloves, and sweetened with molasses and brown sugar, it offers deep, rich flavors. The cake is tender and fluffy, topped with a luscious, molasses-infused buttercream frosting that adds the perfect creamy balance. Ideal for holiday celebrations or any time you crave a festive treat.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake:

• 2 cups all-purpose flour (measured properly as noted below)
• 1 cup light brown sugar (packed)
• 1 1/2 teaspoons 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

Frosting:

• 12 tablespoons unsalted butter (softened)
• 1 1/2 cups powdered sugar
• 1 tablespoon unsulphured molasses
• 1 tablespoon heavy cream
• Pinch of fine sea salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Instructions

1. Prepare the Pan and Oven: Line a 9×9 inch metal baking pan with parchment paper, ensuring the edges extend to allow easy removal of the cake. Preheat your oven to 350°F (180°C) to ensure it is ready for baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, light brown sugar, fine sea salt, baking powder, baking soda, and all the spices—cinnamon, ginger, allspice, cloves, and nutmeg—until evenly combined. This ensures even spice distribution in the cake.
3. Mix Wet Ingredients: In another bowl, whisk together the melted butter, sour cream, eggs, vegetable oil, whole milk, molasses, and vanilla extract until the mixture is smooth and homogenous.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, whisking just until combined. The batter should have some lumps; do not overmix to keep the cake tender.
5. Add Hot Water: Gently fold in the hot water with a spatula or whisk until just combined. This step helps to loosen the batter for a moist crumb.
6. Bake the Cake: Pour the batter into the prepared pan, spreading it out evenly. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Once done, place the pan on a wire rack and let it cool for 30 minutes.
7. Remove Cake from Pan: Carefully lift the cake out of the pan by the parchment paper edges. Remove the parchment paper and allow the cake to cool completely on the wire rack before frosting.
8. Make the Frosting: Using a mixer, cream the softened butter until smooth. Gradually add powdered sugar on low speed, then beat on medium speed for 2 to 3 minutes until the frosting is light and fluffy. Add molasses, heavy cream, vanilla extract, salt, and ground cinnamon, mixing until well combined.
9. Frost the Cake: Spoon the prepared frosting over the cooled cake. Use the back of a spoon to create swoops and swirls for a decorative finish. Optionally, garnish with mini gingerbread men cookies, sprinkles, or sugared cranberries for extra festive appeal.
10. Serve: Slice the cake into 16 servings and enjoy this flavorful, spiced treat with friends and family.

Notes

• Properly measure flour by spooning it into the measuring cup and leveling it off with a knife to prevent a dense cake.
• Room temperature ingredients help create a smooth batter and better texture.
• Do not overmix the batter to avoid a tough cake.
• Use unsulphured molasses for the best flavor and color.
• The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
• To soften cold frosting slightly before spreading, let it sit at room temperature for 10-15 minutes.

Keywords: gingerbread cake, spiced cake, molasses cake, holiday dessert, winter cake, cinnamon cake, ginger cake, buttercream frosting