DIY Edible Christmas Gifts: Gingerbread Cake – Day 7

Gingerbread Cake

Prep Time: 15

Cook Time: 50

Total Time: 1 hour 5min


1 cup buttermilk
1 teaspoons baking soda
1 cup packed dark-brown sugar
1 cup of sugar
1 cup unsulfured molasses
1/2 teaspoon of ground ginger (optional)
3 large eggs, room temperature, lightly beaten
1 3/4 cups all-purpose flour, plus more for pan
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon salt
1 1/2 teaspoons baking powder

Vanilla Cream Cheese Frosting
1/2 stick of butter
1/2 (stick) of cream cheese (about 4oz)
1 1/2 of powder sugar
2 teaspoons of pure vanilla extract


In a medium saucepan warm molasses and buttermilk. Turn off heat and add in baking soda. Set to the aside to use later.

In a large mixing bowl combine, flour, spices, baking powder. Mix well.

In a separate bowl combine sugars, eggs, and oil. Mix well

Add molasses mixture to your your sugar,eggs, and oil mixture. Slowly begin adding in your flour mixture in small batches. Mix well until everything is combined.

Pour batter into prepared pan; bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out clean. Transfer cake to a wire rack and let cool completely. Once fully cool, cut around cake to make sure no parts are sticking to the side and invert cake out onto a rack, then onto a serving plate. Once the cake has cooled frost it with the Vanilla Cream Cheese Frosting.