Try this homemade gingerbread cake with homemade vanilla frosting. Talk about starting off the holidays with this amazing gingerbread smell through your house. Such a moist and delicious cake.
Gingerbread Cake with Vanilla Frosting
Ingredients
Cake Ingredients
- 8 TBS butter cut into pieces
- 1 1/3 cup water
- 1 1/3 cup brown sugar
- 1/13 cup molasses or maple syrup
- 3 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 TBS ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 2 large eggs
Icing Ingredients
- 8 TBS butter, melted
- 2 oz cream cheese, softened
- 5 TBS heavy cream or half&half
- 1 tsp vanilla bean paste or vanilla extract
- 3-5 cups powdered sugar
Instructions
- Preheat oven to 325 degrees. Grease a 9x13 baking dish with nonstick baking spray. (Using baking spray has flour in it) If you don't have baking spray, grease the baking dish and dust with flour.
- Place butter and water into a large microwave safe bowl. Cook for 1 - 1 1/2 minutes until butter is mostly melted.
- Add brown sugar and molasses and mix well with a whisk.
- Pour the flour over the butter mixture. Sprinkle baking soda, salt, ground ginger, ground cinnamon, and ground cloves onto flour.
- Whisk until all ingredients are well incorporated.
- Add eggs and mix again.
- Pour batter into prepared baking dish. Bake for 35-40 minutes. Cake should feel firm on the top. Inserting a tooth pick should come out clean.
- Remove from oven and allow to cool completely before icing.
- To make the icing, combine the melted butter and cream cheese with a hand mixer. Add the heavy cream or half & half, the vanilla bean paste or vanilla extract. Blend with hand mixer. Add powdered sugar one cup at a time and blend until you have a thick spreadable icing.
- Spread icing over cooled cake. Sprinkle with extra ground ginger if you like. Enjoy.