Easy Gingerbread Cake Recipe
Transform a simple box cake mix into a cozy Easy Gingerbread Cake that's incredibly simple to make. With the addition of molasses and classic holiday spices, you'll get all the warm, festive flavor with half the work!
Servings: 24 servings
Equipment
- gingerbread man Christmas sprinkle mix (there are so many color options too)
Ingredients
For the Cake
- 1 cup buttermilk
- 3 large eggs
- ½ cup unsalted butter melted and cooled
- ½ cup full fat sour cream
- ½ cup molasses
- 2 teaspoons vanilla extract
- 1 box spice cake mix
- 1 ½ teaspoons ground ginger
- ¼ teaspoon ground cloves
For the Frosting
- ½ cup white chocolate chips I like Ghiradelli brand
- ¼ cup heavy whipping cream plus more at the end if needed to thin icing
- 1 ½ cups unsalted butter room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 6-7 cups powdered sugar
Instructions
- Preheat the oven to 350℉ and lightly grease a 9x13 baking pan.
- In a large bowl, whisk together the buttermilk, eggs, melted butter, sour cream, molasses, and vanilla extract.
- Add boxed cake mix, ginger, and cloves, mixing gently(with a spatula or wooden spoon) until all ingredients are combined.
- Pour cake mixture into the prepared baking pan.
- Bake for 35-40 minutes or until a toothpick placed in the center comes out clean.
- Let cool completely.
- While the cake is cooling, prepare frosting.
- In a glass bowl add the white chocolate chips and heavy whipping cream. Microwave on high for 30 second increments, stirring between each time. Continue to heat until chocolate chips are melted and mixture is smooth. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter until light and fluffy. It will be slightly lighter in color.
- Add vanilla extract, melted chocolate mixture, salt and mix on low to combine.
- Add powdered sugar a ½ cup at a time until you reach desired consistency.
- Turn the mixer to high speed and mix for about 2 minutes until light and fluffy.
- Frost the completely cooled cake making sure to spread evenly and all the way to the edges.
- Using an offset spatula or cake scraper, make the top as smooth as possible. You can use a fun cake scraper to create lines or ridges. I used a Wilton 2D icing tip to create the border of the cake.
- Use festive sprinkles to decorate the border of your cake.
Notes
This cake can also be made as a layer cake with 2- 8-inch round cake pans.
Storage
Storage: Store the cake in an airtight container at room temperature for 3 to 4 days. For longer storage, keep it in the refrigerator for up to a week. Freeze: You can freeze baked, unfrosted cake for up to 3 months. To prevent freezer burn, wrap it tightly in plastic wrap and then aluminum foil or place it in an airtight container. Defrost on the counter at room temperature, decorate with freshly made frosting, and serve!Nutrition
Serving: 1serving | Calories: 407kcal | Carbohydrates: 56g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 227mg | Potassium: 164mg | Fiber: 0.3g | Sugar: 47g | Vitamin A: 586IU | Vitamin C: 0.1mg | Calcium: 95mg | Iron: 1mg
Find it online:
www.soulfullymade.com/easy-gingerbread-cake-recipe/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/easy-gingerbread-cake-recipe/