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–+ servings
Gingerbread Cake

Gingerbread Cake That Brings Holiday Magic to Your Kitchen

A delightful Gingerbread Cake with warm spices and rich frosting, perfect for the holidays.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter Can use margarine for dairy-free.
  • 1 cup brown sugar
  • 0.5 cups molasses Can substitute with honey.
  • 2 large eggs
  • 1 cup hot water
For the Frosting
  • 0.5 cups unsalted butter Use softened.
  • 2 cups powdered sugar Sift for a lump-free finish.
  • 2 teaspoons ground cinnamon
  • 0.25 cups molasses Can substitute with honey.

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Electric mixer
  • whisk

Method
 

Step-by-Step Instructions for Gingerbread Cake
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
  2. Whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt in a large mixing bowl.
  3. Beat the softened butter and brown sugar until light and fluffy, about 3-5 minutes.
  4. Mix in the molasses and eggs until fully combined.
  5. Gradually incorporate the dry mixture and hot water, mixing gently until just combined.
  6. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
  7. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Beat together the frosting ingredients until smooth and creamy.
  9. Spread the frosting on the cooled cake and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 2gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

This Gingerbread Cake can be customized with nuts or dried fruits for an extra crunch. Store covered at room temperature for up to 3 days.

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