Gingerbread Cake with Brown Sugar Frosting is moist, flavorful and comes together easily! This simple cake consisting of typical cake ingredients along with brown sugar and molasses is perfectly spiced with a homemade gingerbread spice blend and topped with an incredible brown sugar frosting! Yields 9 to 16 pieces – depending on how you cut it.
Tis the Season for Gingerbread!
Over the years I’ve become a huge gingerbread fan. From these super soft cookies, french toast and pancakes to a gingerbread pecan pie. I even make my own gingerbread spice blend. Now I can add gingerbread cake to the list. I was given this recipe from our neighbor and I made only 2 minor adjustments. I swapped in my gingerbread spice blend instead of using individual spices and upped the sugar from 2 tablespoons (!!) to 1/2 cup. You guys. Not only is this 0ne-layer cake super simple, but it’s also ridiculously flavor, moist and the brown sugar frosting takes it over the top!
Prepare to fall in love.
To Make This Gingerbread Cake You Will Need:
- nonstick baking spray with flour – Or simply butter and dust with flour (tapping out the excess).
- unbleached all-purpose flour – Gives structure to the cake.
- gingerbread spice – I use my homemade blend of cinnamon, nutmeg, allspice, ginger and clove.
- baking soda – Creates a gas while baking which helps the cake rise.
- fine salt – Use sea salt or pink himalayan.
- unsalted butter (melted and cooled slightly) – Lends moisture and flavor to the cake.
- light brown sugar – For a touch of sweeteness and flavor.
- egg – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
- molasses – Gives the cake subtle sweetness and bitter caramel notes.
- boiling water – Lends moisture to the batter.
Make The Cake:
Preheat your oven to 325℉ (or 160℃).
Line a 9×9 square pan and line with parchment paper. Spray with a nonstick baking spray with flour.
In a mixing bowl, measure and add 2-1/4 cups unbleached all-purpose flour, 2-1/2 tablespoons gingerbread spice, 1 teaspoon baking soda and 1/2 teaspoon fine salt. Whisk to combine and set off to the side.
In the bowl of your stand mixer, fitted with the paddle attachment, add 1/2 cup melted (and cooled) unsalted butter, 1/2 cup light brown sugar and 1 egg. On low to medium-low speed, mix until combined.
Pour 1 cup un-sulphured molasses into a 2-cup liquid measuring cup. Bring 1 cup of water to boil, and once boiling, pour in with the molasses until it reaches the 2-cup mark.
Carefully, stir to combine.
With the mixer on low-speed, pour in a little of the warm molasses/water mixture at a time.
Adding it gradually will keep the eggs from scrambling.
Next add in a few spoonfuls of the dry ingredients. Mix on medium-low speed, stopping to scrape the sides and bottom of the bowl as you go. Repeat until all the dry ingredients are incorporated.
The color of the batter is stunning.
Pour the cake batter into the prepared pan.
Bake on the middle rack of your preheated oven for 35 minutes or until a cake tester (toothpick) comes out clean with only a few crumbs attached.
Allow the cake cool for 30 minutes or so before using the parchment to pull the cake out of the pan. Transfer to a wire rack to finish cooling.
To Make The Brown Sugar Frosting You Will Need:
- butter
- cream cheese
- dark brown sugar
- cinnamon
- nutmeg
- vanilla
- powdered sugar
- milk
Make The Frosting:
In the bowl of your stand mixer fitted with a paddle attachment, add the 6 tablespoons butter, 2 ounces cream cheese, 1/4 cup dark brown sugar, 1/2 teaspoon vanilla, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.
Mix well on medium-low speed until thoroughly combined.
Gradually add a little of the 2 cups sifted powdered sugar at time.
Once incorporated add a small splash of milk.
Repeat until you’ve reached a desired consistency. Increase the speed of your mixer to incorporate air which will make it more fluffy.
Transfer the frosting to the cooled cake.
Use an offset spatula to spread it evenly.
NOTE: For an extra thick layer of frosting make 1½ to 2 times the recipe.
Serve with hot coffee or tea.
This cake is so flavorful and moist with a tender crumb. The cake itself isn’t overly sweet yet with the frosting it’s perfection.
I could eat the frosting with a spoon all by itself.
HOW TO STORE GINGERBREAD CAKE:
Cut into pieces and store in a container with a tight fitting lid or insert a few toothpicks into the cake and drape plastic wrap over top and around the plate/pan. Store in the fridge.
HOW LONG WILL GINGERBREAD CAKE LAST?
If stored properly the cake will last up to 6 days.
CAN YOU FREEZE GINGERBREAD CAKE?
Yes! I would prepare the cake as directed (without the frosting). Wrap in plastic and foil and then slip into a freezer-safe, resealable bag. Freeze for up to 2 months. Thaw overnight in the fridge and when ready to serve, prepare and frost the cake.
Click Here For More Gingerbread Recipes.
Enjoy! And if you give this Gingerbread Cake with Brown Sugar Frosting recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Gingerbread Cake with Brown Sugar Frosting
Equipment
- Kitchen Aid 7-Quart Pro-Line Stand Mixer
- USA Pan 9x9 Square
- Offset Spatula
Ingredients
FOR THE CAKE:
- nonstick baking spray with flour or grease and dust with flour tapping out the excess
- 2¼ cups unbleached all-purpose flour
- 2½ tablespoons gingerbread spice
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter melted and cooled slightly
- 1/2 cup light brown sugar
- 1 large egg at room temperature
- 1 cup un-sulphured molasses
- 1 cup boiling water
FOR THE FROSTING:
- 6 tablespoons unsalted butter softened to room temperature
- 2 ounces cream cheese softened to room temperature
- 1/4 cup dark brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups powdered sugar sifted
- 1/2 tablespoon milk or more as needed
Instructions
MAKE THE CAKE:
- Preheat your oven to 325℉ (or 160℃).
- Line a 9×9 square pan and line with parchment paper. Spray with a nonstick baking spray with flour.
- In a mixing bowl, measure and add flour, gingerbread spice, baking soda and salt. Whisk to combine and set off to the side.
- In the bowl of your stand mixer, fitted with the paddle attachment, add melted (and cooled) unsalted butter, light brown sugar and egg. On low to medium-low speed, mix until combined.
- Pour molasses into a 2-cup liquid measuring cup. Bring 1 cup of water to boil, and once boiling, pour in with the molasses until it reaches the 2-cup mark. Carefully stir to combine. With the mixer on low-speed, pour in a little of the warm molasses/water mixture at a time.
- Next add in a few spoonfuls of the dry ingredients. Mix on medium-low speed, stopping to scrape the sides and bottom of the bowl as you go. Repeat until all the dry ingredients are incorporated.
- Pour the cake batter into the prepared pan. Bake on the middle rack of your preheated oven for 35 minutes or until a cake tester (toothpick) comes out clean with only a few crumbs attached.
- Allow the cake cool for 30 minutes or so before using the parchment to pull the cake out of the pan. Transfer to a wire rack to finish cooling.
MAKE THE FROSTING:
- In the bowl of your stand mixer fitted with a paddle attachment, add the butter, cream cheese, brown sugar, vanilla, cinnamon and nutmeg. Mix well on medium-low speed until thoroughly combined.
- Gradually add a little of the (sifted) powdered sugar at time. Once incorporated, add a small splash of milk. Repeat until you’ve reached a desired consistency. Increase the speed of your mixer to incorporate air which will make it more fluffy.
- Transfer the frosting to the cooled cake. Use an offset spatula to spread it evenly.
- Cut and serve.
- NOTE: For an extra thick layer of frosting make 1½ to 2 times the recipe.
