Easy Christmas Gingerbread Cake
A moist and spiced gingerbread cake perfect for holiday celebrations.
Equipment
- Mixing bowls
- Baking pan
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 0.25 tsp cloves optional
- 0.5 cup unsalted butter softened
- 0.75 cup brown sugar packed
- 1 egg large
- 1 tsp vanilla extract
- 0.75 cup apple cider
Frosting
- 0.5 cup unsalted butter softened
- 1.5 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp cream or milk
Instructions
- Preheat oven to 350°F (175°C). Line a baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla extract, mixing well.
- Gradually mix in dry ingredients, alternating with apple cider, until a soft batter forms.
- Pour batter into prepared pan and smooth the top. Bake 35–40 minutes or until toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack to cool completely.
- For frosting: Beat softened butter with powdered sugar and vanilla. Add cream to reach desired consistency.
- Spread frosting over cooled cake, slice, and serve.
Notes
Store in airtight container for up to 5 days; freeze slices for up to 3 months.