Go Back
–+ servings
Two gingerbread cake squares on a plate with frosting over it.
Print Recipe
5 from 1 vote

Gingerbread Cake

This simple and easy gingerbread cake recipe is made with pantry staple ingredients and warm spices and topped with a delicious vanilla frosting.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Diet: Low Salt
Skill Level: Beginner
Servings: 12 Squares
Author: Rena Awada

Ingredients

  • 3/4 cup brown sugar
  • 1/2 cup baking molasses
  • 1/4 cup milk of choice at room temp
  • 1/2 cup vegetable oil or coconut oil
  • 2 large eggs at room temp
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 tablespoon pumpkin spice blend
  • 1 teaspoon ginger powder
  • 1 cup boiling water

Optional - Vanilla frosting:

  • 2 cups powdered sugar
  • 8 ounces cream cheese at room temp
  • 2 teaspoons vanilla extract

Instructions

  • Preheat the oven to 350 F and line a 9x13 cake pan with parchment paper.
  • In a large bowl, whisk the 3/4 cup brown sugar, 1/2 cup baking molasses, 1/4 cup milk of choice, 1/2 cup vegetable oil, and 2 large eggs until smooth.
    eggs molasses, and oil, mixed in a bowl.
  • Sift over the 2 1/4 cups all-purpose flour, 3/4 teaspoon baking soda, and 1/4 teaspoon baking powder, plus the seasonings (1 tablespoon pumpkin spice blend, and 1 teaspoon ginger powder), and fold with a spatula until combined.
    gingerbread batter in a bowl with spoon mixing the batter.
  • Pour in the 1 cup boiling water and whisk with the electric whisk for 30 seconds, just until the water incorporates and creates a smooth batter.
  • Transfer the batter to your prepared cake pan and bake for 22-25 minutes or until a toothpick comes out clean.
    The batter is poured into a baking dish.

To make the vanilla frosting:

  • To make the Sift the 2 cups powdered sugar in a large bowl. Add the 8 ounces cream cheese and 2 teaspoons vanilla extract and whisk until smooth.
  • Once the cake has completely cooled, remove it from the pan and spread over the frosting.
    vanilla frosting being spread over gingerbread cake.
  • Cut into squares and sprinkle with pumpkin spice or cinnamon powder. Refrigerate for at least 1 hour!
    cake cut into squares topped with vanilla frosting.

Video

Notes

  • Flour: Use all-purpose flour, cake flour, or whole wheat flour.
  • Sugar: Use any sugar of choice- coconut, cane, or brown sugar.
  • The frosting is optional but adds a perfect touch.
  • Macros include the frosting.

Nutrition

Calories: 391kcal | Carbohydrates: 64g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 168mg | Potassium: 320mg | Fiber: 1g | Sugar: 45g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 91mg | Iron: 2mg