What is gingerbread cake made of?

The secret to a good gingerbread cake is molasses and lots of warm spices. These add that rich, dark color and flavor and a gentle warming effect that makes gingerbread so lovely to eat. To make this gingerbread cake recipe, you'll first need to cream the butter, sugar, and vanilla together. Then, gradually add the wet ingredients (sour cream, vanilla extract, and eggs). Alternate adding the flour, baking powder, and warm spices with a mixture of hot water and molasses until the batter is fully combined. Then, bake, cool, frost, and enjoy!

What goes with gingerbread?

The warm spices and rich flavor of gingerbread can pair with so many other flavors, including even more ginger (like candied ginger), orange or lemon zest, cream cheese, dark chocolate, winter fruits like apples or pears, caramel, eggnog, pumpkin, coffee, maple syrup, toffee, and so much more! Feel free to use your favorite caramel frosting or add toffee pieces to the cake for extra flavor.

What is the difference between a spice cake and a gingerbread cake?

Although gingerbread and spice cakes seem quite similar, there is one key difference: molasses. Both cakes are known for having lots of warm spices, but gingerbread usually has more ginger, and a good gingerbread cake must have molasses, which gives it that lovely brown color and a rich flavor.

Gingerbread Cake

Description

This sheet pan Gingerbread Cake is a perfect treat to delight your friends and family with this holiday season. Made with real molasses and lots of warm spices, this gingerbread snack cake has the flavor of real, old-fashioned gingerbread yet comes together with common pantry staples. Top it all off with a luxuriously creamy brown butter cream cheese frosting to balance the rich spices, and you've got an adorable (and delicious) winter dessert for any occasion.

Ingredients

For the gingerbread sheet cake:

cooking spray oil
1/2 cup (160 grams) fancy molasses
1/3 cup (80 grams) hot water
2 ¼ cups (270 grams) all purpose flour
1 ½ teaspoons baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
1 tablespoon ginger
3/4 teaspoon allspice
1/2 teaspoon cloves
3 large eggs
1 1/3 cups (266 grams) dark brown sugar
2 teasponns vanilla extract
3/4 cup (170 grams) vegetable oil
3/4 cup (180 grams) sour cream

For the brown butter cream cheese frosting:

1/2 cup (114 grams) unsalted butter, at room temperature
8 ounces (250 grams) block cream cheese, softened
4 cups confectioners’ sugar
1 teaspoon vanilla
2 tablespoons gingerbread sprinkles (optional)

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Instructions

Make the gingerbread sheet cake:

Preheat the oven to 350°F. Prepare a 9×13-inch cake pan with cooking spray and parchment paper on top, leaving an overhang on 2 sides for easy removal after baking. Set aside.
In a small mixing bowl, whisk together the molasses and hot water until well-combined. Set aside.
In a large sized mixing bowl, add the flour, baking powder, salt, cinnamon, ginger, allspice, and cloves, then whisk together to combine.
In a stand mixer fitted with the paddle attachment, add eggs, brown sugar, and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. Scrape down the sides of the bowl and then slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
On low speed, add the dry mixture to the stand mixer in 3 additions, alternating with the sour cream and water-molasses mixture. Beat only until the batter becomes smooth.
Add the batter to the prepared cake pan. Bake in the oven for 30-35 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.

Make the brown butter cream cheese frosting:

Melt butter in a cooking pan over medium heat, bringing it to a bubble. Continue heating over medium heat, stirring constantly to prevent burning. The butter will start to foam and sizzle, then you will start to see milk solids on the bottom of the pan. Continuously stir until butter turns a golden brown colour and gives off a nutty aroma. Once the milk solids turn a nutty brown colour, immediately remove from heat and pour into a heat-proof bowl. This entire process will take about 8-10 minutes. Allow butter to cool to room temperature, about 5-10 minutes.
When the brown butter is at room temperature, transfer the brown butter to a large mixing bowl and add the cream cheese. Beat with an electric hand mixer until smooth, creamy, and fluffy, about 2 minutes. Add in the confectioners’ sugar and vanilla, then beat again with hand mixer until combined, and fluffy, about 2-3 more minutes.
Dollop the frosting onto the cooled cake, then spread it out with a spatula. Optionally, decorate with gingerbread sprinkles on top.

Notes

How to store: Since this cake is frosted with fresh dairy, it needs to be stored in an airtight container in the fridge, where it will stay fresh for approximately 3-4 days.

How to freeze: This cake can easily be frozen for later, either with the frosting or without. Be sure to let the cake cool to room temperature first, then wrap it well with foil or plastic wrap before storing the cake in a freezer-safe container for up to 1 month. If you are freezing an unfrosted cake, it will last closer to 3 months.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Cake
Method: Bake
Cuisine: American