Frosted Gingerbread Cake
This sweet and simple Frosted Gingerbread Cake is a sure-fire hit whenever you need a cake with a warm spicy flavor!
Servings: 10 slices
Calories: 396kcal
Ingredients
- 1/3 cup of soft butter
- 3 TBSP white sugar
- 1/4 cup brown sugar
- 1/3 cup molasses
- 1 egg room temp
- 2 tsp vanilla
- 1/2 cup water
- 1/4 cup buttermilk or milk with a splash of vinegar
- 1 cup flour
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- pinch of cardamom*optional
Frosting
- 4 ounces cream cheese softened
- 4 ounces softened butter
- 2 cups powdered sugar
- 1-2 tsp vanilla extract
Instructions
- preheat the oven to 325°
- grease an 8 inch round cake pan, line with parchment paper for best results
- cream the butter and the sugars until light and fluffy
- beat in the molasses
- then beat in the egg and vanilla
- stir the water and buttermilk together, and stir into the sugar mixture, it may look lumpy or split
- mix the flour, baking soda, and spices together in a separate bow
- add 1/4 cup to the liquids and mix
- add the remaining flour, gently stirring just until smooth
- scrape into the lined pan and level
- bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean
- cool on a baking rack for 20 minutes, then release it from the pan
- cool completely
- to make the frosting beat the cream cheese and the butter until smooth
- sift the powder sugar into the bowl, stir until smooth
- thin down with just enough vanilla to make a soft and spreadable frosting
- put some frosting onto a serving plate or cake stand
- put the cake on the frosting
- spread a thick layer of frosting over the top of the cake leaving the sides bare
Nutrition
Serving: 1g | Calories: 396kcal | Carbohydrates: 52g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 232mg | Potassium: 223mg | Fiber: 0.5g | Sugar: 42g | Vitamin A: 659IU | Vitamin C: 0.02mg | Calcium: 57mg | Iron: 1mg