This recipe showcases a classic gingerbread cake paired with a smooth ermine frosting. It’s perfect for the holiday season or whenever you crave warm spices in a moist cake. The combination of ginger, cinnamon, and cloves brings a comforting flavor, while the ermine frosting adds a creamy finish that’s not overly sweet.
Why you’ll love this dish
This gingerbread cake is rich in flavor, yet perfectly balanced in sweetness. The soft texture and spiced aroma make it a favorite for gatherings.
"This is the best gingerbread cake I’ve ever made! The frosting is a game changer."
It’s an excellent choice for festive occasions or with a cup of tea on a chilly day.
The cooking process explained
This dish comes together by baking the gingerbread and preparing the ermine frosting. The cake is easy to mix, and the frosting requires a bit of cooking for the right consistency.
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
What you’ll need
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup molasses
- 1 cup hot water
For the frosting:
- 1/2 cup all-purpose flour
- 2 cups milk
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
Use fresh spices for the best flavor.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
- In a separate bowl, cream together butter, brown sugar, and granulated sugar until light.
- Add eggs one at a time, mixing after each addition. Stir in molasses.
- Gradually add dry ingredients, alternating with hot water. Start and end with dry ingredients.
- Pour the batter into the prepared pan. Bake for 30 minutes or until a toothpick comes out clean.
- For the frosting, whisk flour and milk in a saucepan over medium heat until thickened. Let cool.
- Beat the cooled mixture with butter, sugar, and vanilla until fluffy.
- Spread the frosting over the cooled gingerbread cake.
Best ways to enjoy it
Serve slices of gingerbread with a dollop of whipped cream or a sprinkle of chopped nuts. It pairs well with coffee or spiced tea, making it a warm dessert for cozy gatherings.
Storage and reheating tips
Store leftover cake in an airtight container at room temperature for up to three days. Refrigerate if you prefer it chilled. Reheat slices in the microwave for a few seconds for a warm treat.
Helpful cooking tips
- Ensure butter is at room temperature to cream properly.
- Let the frosting cool completely before beating; this prevents melting.
- Use high-quality molasses for depth of flavor.
Creative twists
- Add chopped nuts or dried fruit to the batter for added texture.
- Substitute honey for molasses for a different sweetness.
- Try an orange zest in the frosting for a citrus twist.
FAQ
Can I use whole wheat flour?
Yes, but it may alter the texture slightly.
What if I don’t have molasses?
You can substitute dark corn syrup, but the flavor will differ.
How long does the cake last?
It remains fresh for about three days at room temperature.
Gingerbread Cake with Ermine Frosting
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A classic gingerbread cake paired with smooth ermine frosting, perfect for the holiday season with warm spices.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup molasses
- 1 cup hot water
- 1/2 cup all-purpose flour (for frosting)
- 2 cups milk
- 1 cup unsalted butter, softened (for frosting)
- 1 teaspoon vanilla extract
- 1 cup granulated sugar (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Whisk together flour, baking soda, salt, ginger, cinnamon, and cloves in a bowl.
- Cream together butter, brown sugar, and granulated sugar until light in a separate bowl.
- Add eggs one at a time, mixing after each addition, then stir in molasses.
- Gradually add dry ingredients, alternating with hot water, starting and ending with dry ingredients.
- Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick comes out clean.
- Whisk flour and milk in a saucepan over medium heat for frosting until thickened, then let cool.
- Beat the cooled mixture with butter, sugar, and vanilla until fluffy.
- Spread the frosting over the cooled gingerbread cake.
Notes
Serve with whipped cream or chopped nuts. Pairs well with coffee or spiced tea.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 24g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: gingerbread, cake, holiday dessert, ermine frosting, spiced cake