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Gingerbread Cake with Vanilla Frosting

Author: Catherine's Plates

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.