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Ultra Moist Gingerbread Cake with Brown Butter Cream Cheese Frosting

Close-up of a dark, moist slice of gingerbread cake topped with swirled brown sugar frosting.
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You make this ultra moist gingerbread cake from scratch for a deep, warm spice flavor perfect for holiday baking. The simple cake pairs beautifully with a rich brown butter cream cheese frosting for an elevated winter dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 cup unsulfured molasses
  • 1/2 cup boiling water
  • 1/2 cup buttermilk
  • For the Frosting: 1/2 cup (1 stick) unsalted butter, browned
  • 8 ounces cream cheese, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg until just combined.
  4. Add the molasses to the butter mixture and mix well.
  5. In a separate small bowl, whisk together the boiling water and buttermilk.
  6. Alternate adding the dry ingredients and the buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined after each addition. Do not overmix.
  7. Gently fold in the boiling water last. The batter will be thin.
  8. Pour the batter evenly into your prepared pan(s).
  9. Bake for 30 to 35 minutes for a sheet cake, or 30 to 38 minutes for layer cakes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool completely on a wire rack before frosting.
  11. To make the frosting, brown the butter: melt the 1/2 cup of butter in a light-colored skillet over medium heat, swirling constantly until brown bits form at the bottom and it smells nutty. Immediately pour the browned butter into a heatproof bowl and let it cool to room temperature.
  12. In a large bowl, beat the softened cream cheese until smooth. Beat in the cooled browned butter and vanilla extract.
  13. Gradually add the sifted powdered sugar and salt, beating until the frosting is smooth and creamy. Add more powdered sugar if you prefer a stiffer frosting.
  14. Spread the brown butter cream cheese frosting evenly over the cooled gingerbread cake. Slice and serve this cozy baking recipe.

Notes

  • For an old fashioned gingerbread flavor, ensure you use unsulfured molasses, which has a deeper, less sharp taste than blackstrap.
  • If you do not have buttermilk, mix 1/2 cup of whole milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • You can bake this as a gingerbread sheet cake for an easy Christmas dessert.

Nutrition

Find it online: https://cookingzenith.com/gingerbread-cake-ultra-moist-recipe/