Gingerbread Cake with Creamy Vanilla Icing

Overview

GIngerbread Cake with Creamy Vanilla Icing

By Amy // Posted April 20th, 2021 // Category Cakes

My Gingerbread cake is super moist, very simple, yet it tastes very sophisticated. To me, it tasted almost a little Chai tea like as it has the spices and creamy icing.

It’s quite different to your usual gingerbread cake as it doesn’t contain any molasses in it. This cake is more like the ones Swedes make for Christmas. 

Like the Swedes, I plan on making and eating this cake all year round. It’s such a delicious cake that would be great with your afternoon tea or as dessert.

Check out my favourite cake recipes.
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tips

1. Room temperature ingredients

The eggs, milk and cream need to be at room temperature. Cold ingredients in your bake means that the baking time will need to be longer. As a result, this means it could make parts of your cake drier or it could make your cake brown too much at the top. Also, room temperature eggs are needed when you want to emulsify (trap air) in your batter. This results in a fluffier bake.

To let your ingredients reach room temperature, it’s easiest if you leave them on the counter an hour before baking. If you forgot or don’t have the time, you can let cold eggs sit in a bath of warm tap water for a few minutes and you can carefully microwave the milk/cream a few seconds at a time until it reaches room temperature. 

2. Equipment

When you butter and flour the cake tin, it is easier if you use pastry brush(click on link) to apply the melted butter. I used the Masterpro Fluted Cake tin(click on link). With this recipe, you actually do need a stand mixer or an electric whisk as it takes some time for the brown sugar and eggs to start foaming when beating. It’ll save you a lot of arm power!

3. Cooking times can vary

I used a heavy base 27cm fluted ring cake pan and it took 38 minutes to bake the cake. If you use another kind of baking tin, I would recommend that you check the cake after baking it for around 38 minutes and insert a skewer to see if it comes out clean. Another way of seeing whether your bake is ready is to see if the cake will spring back when pressed lightly in the centre.

4. Icing thickness

The icing has to be at a pouring consistency, but not too thin either. I would recommend adding the cream a tablespoon at a time and stopping when you’ve reached the consistency of your choice. Watch how the icing falls off your whisk or spoon to get an idea of what it would be like when you pour it over your cake.

5. Customise the spices

Spices add a beautiful warmth to your desserts and it can definitely be customised. Pick and choose combinations that you like. Adding spices like ground cardamon, fennel, star anise would also work well as well.

*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.

RatingDifficultyBeginner

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Yields10 Servings
Prep Time20 minsCook Time37 minsTotal Time57 mins

Gingerbread Cake
 230 g light brown sugar
 3 eggs, at room temperature
 230 g plain flour, sifted
 1 tbsp baking powder
 ½ tsp baking soda
 2 tbsp ground cinnamon
 1 tsp ground ginger
 ½ tsp ground cloves
 1 tsp ground nutmeg
 ½ tsp salt
 200 g unsalted butter, melted (plus extra for greasing the tin)
 75 ml milk, at room temperature
 75 ml cream, at room temperature
Creamy Vanilla Icing
 150 g icing sugar, sifted
 8 tbsp cream
 ½ tsp vanilla extract

Gingerbread Cake
1

Preheat your oven to 175 C (350F). Butter then flour a ring cake tin (27cm). Don't use the butter and flour needed for the cake, use extra. Simply use a stick of butter to grease the inside of the tin and dust flour equally over the inside of the tin, removing the excess flour if there is any left in the tin.

2

Prepare the dry ingredients. Sift the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt into a large mixing bowl.

3

Prepare the milk mixture. In a large bowl, mix the milk and cream together. Add the melted butter to the milk and cream and mix again.

4

Using a stand mixer or hand mixer at a medium speed, beat the brown sugar and eggs together until it is thick and foamy.

5

Sift the dry ingredients into the sugar and egg mixture. Beat slowly until just combined. Add the milk, cream and butter mixture as well and beat slowly until just combined.

6

Use a spatula to scrape the bottom and ensure everything has mixed properly. Place the cake mixture into the prepared ring tin. Bake for around 38 minutes or until a skewer placed in the middle of the cake comes out clean. Let cool completely before icing.

Creamy Vanilla Icing
7

Place the sifted soft icing sugar into a large bowl. Add the vanilla extract and 4 tablespoons of cream. Mix well using a whisk or fork. Add more cream a tablespoon at a time until it has reached your desired consistency.

8

Gently spoon or pour the icing sugar over the cooled cake. Dust some ground cinnamon over the icing (optional). Keep refrigerated in an airtight container for up to 5 days.

Ingredients

Gingerbread Cake
 230 g light brown sugar
 3 eggs, at room temperature
 230 g plain flour, sifted
 1 tbsp baking powder
 ½ tsp baking soda
 2 tbsp ground cinnamon
 1 tsp ground ginger
 ½ tsp ground cloves
 1 tsp ground nutmeg
 ½ tsp salt
 200 g unsalted butter, melted (plus extra for greasing the tin)
 75 ml milk, at room temperature
 75 ml cream, at room temperature
Creamy Vanilla Icing
 150 g icing sugar, sifted
 8 tbsp cream
 ½ tsp vanilla extract

Directions

Gingerbread Cake
1

Preheat your oven to 175 C (350F). Butter then flour a ring cake tin (27cm). Don't use the butter and flour needed for the cake, use extra. Simply use a stick of butter to grease the inside of the tin and dust flour equally over the inside of the tin, removing the excess flour if there is any left in the tin.

2

Prepare the dry ingredients. Sift the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt into a large mixing bowl.

3

Prepare the milk mixture. In a large bowl, mix the milk and cream together. Add the melted butter to the milk and cream and mix again.

4

Using a stand mixer or hand mixer at a medium speed, beat the brown sugar and eggs together until it is thick and foamy.

5

Sift the dry ingredients into the sugar and egg mixture. Beat slowly until just combined. Add the milk, cream and butter mixture as well and beat slowly until just combined.

6

Use a spatula to scrape the bottom and ensure everything has mixed properly. Place the cake mixture into the prepared ring tin. Bake for around 38 minutes or until a skewer placed in the middle of the cake comes out clean. Let cool completely before icing.

Creamy Vanilla Icing
7

Place the sifted soft icing sugar into a large bowl. Add the vanilla extract and 4 tablespoons of cream. Mix well using a whisk or fork. Add more cream a tablespoon at a time until it has reached your desired consistency.

8

Gently spoon or pour the icing sugar over the cooled cake. Dust some ground cinnamon over the icing (optional). Keep refrigerated in an airtight container for up to 5 days.

Gingerbread Cake with Creamy Vanilla Icing
Nutrition Facts

Servings 10


Amount Per Serving
Calories 269
% Daily Value *
Total Fat 2.7g5%
Saturated Fat 1.1g6%
Cholesterol 52mg18%
Sodium 215mg9%
Potassium 245mg8%
Total Carbohydrate 58.1g20%
Dietary Fiber 1.5g6%
Sugars 37.9g
Protein 4.5g9%

Calcium 12%
Iron 2%
Vitamin D 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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