Old-Fashioned Gingerbread Cake
This Old-Fashioned Gingerbread Cake is the perfect addition to your holiday dessert menu. Rich homemade gingerbread is easy enough to whip up that you can make this any day of the week. Top gingerbread cake with a perfect complimentary homemade cinnamon frosting for the ideal decadent but simple holiday dessert.
- 1/2 C unsalted butter softened
- 1/2 C water boiling
- 1/2 C light brown sugar loosely packed
- 1/2 C molasses
- 1 large egg
- 1 1/2 C flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 3/4 tsp kosher salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 C unsalted sweet cream butter softened
- 6 C powder sugar
- 1 TBSP ground cinnamon
- 2 tsp pure vanilla extract
- 3-6 tbsp heavy whipping cream
Preheat oven to 350 degrees.
Prep baking pan with cooking spray.
Line the baking pan with parchment paper.
Add the butter to the large mixing bowl. Pour the boiling water over the butter in the bowl. Set the bowl aside for a few minutes. Whisk the butter and water until the butter has melted.
Add the brown sugar,molasses, and egg to the bowl. Whisk until all of the ingredients are well combined.
Slowly add the flour, ginger, cinnamon, salt, baking powder, and baking soda. Whisk until smooth.
Scoop the batter into the prepared pan.
Bake at 350 degrees for 25-35 minutes (Or until the inserted toothpick comes out clean)
Set aside to cool.
Using a standing mixer, beat together all ingredients
Beat frosting ingredients until smooth and fluffy
Cut into pieces.
Can serve with dollops of frosting on top.
Calories: 864kcal | Carbohydrates: 93g | Protein: 3g | Fat: 56g | Saturated Fat: 35g | Cholesterol: 161mg | Sodium: 215mg | Potassium: 274mg | Fiber: 1g | Sugar: 78g | Vitamin A: 1729IU | Calcium: 75mg | Iron: 2mg