Gingerbread Cake with Creamy Gingerbread Frosting

The Creamy Gingerbread Frosting makes this gingerbread extra festive for holiday celebrations. If you prefer a simpler presentation, omit the frosting and dust the gingerbread with confectioners' sugar.

Serves: Makes 16 servings.
20 mins Prep time 20 mins Cook time
20 mins Prep time
20 mins Cook time
  • Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Mix flour, baking powder, ginger, baking soda and cinnamon in medium bowl; set aside.

  • Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well mixed. Add eggs and vanilla; beat well. Add flour mixture alternately with boiling water, beating on low speed after each addition until smooth. Pour into prepared pans.

  • Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.

  • For the Frosting, pour milk into medium bowl. Add pudding mix, ginger and cinnamon. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Fill and frost cooled cake with with Frosting. Refrigerate cake until ready to serve.

Nutrition information

(Amount per serving)

  • Calories: 277Cholesterol: 43mg
  • Sodium: 283mgProtein: 3g
  • Total Fat: 9gFiber: 1g
  • Carbohydrate: 46g

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