Gingerbread Cake with Creamy Gingerbread Frosting

Name: Gingerbread Cake with Creamy Gingerbread Frosting
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16
Ingredients: 2 1/2 cups flour; 2 teaspoons baking powder; 2 teaspoons McCormick® Ground Ginger; 1 teaspoon baking soda; 1 teaspoon McCormick® Ground Cinnamon; 1/2 cup (1 stick) butter, softened; 1/2 cup firmly packed brown sugar; 1 cup molasses; 2 eggs; 1 teaspoon McCormick® All Natural Pure Vanilla Extract; 1 cup boiling water; 1 cup milk; 1 package (4-serving size) vanilla instant pudding mix; 1/2 teaspoon McCormick® Ground Ginger; 1/8 teaspoon McCormick® Ground Cinnamon; 1 container (8 ounces) frozen whipped topping, thawed

By: McCormick Kitchens

Made With:

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.

Recipe Info

Prep Time:

20m
Cook Time:

20m
Ingredients:

16
Servings:

16
User Rating:

Ingredients

Gingerbread Cake
2 1/2 cups flour
2 teaspoons baking powder
2 teaspoons McCormick® Ground Ginger
1 teaspoon baking soda
1 teaspoon McCormick® Ground Cinnamon
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1 cup molasses
2 eggs
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1 cup boiling water
Creamy Gingerbread Frosting
1 cup milk
1 package (4-serving size) vanilla instant pudding mix
1/2 teaspoon McCormick® Ground Ginger
1/8 teaspoon McCormick® Ground Cinnamon
1 container (8 ounces) frozen whipped topping, thawed

Nutrition Information

(per serving)

Calories 277
Carbohydrates 46 g
Cholesterol 43 mg
Fiber 1 g
Protein 3 g
Sodium 283 mg
Total Fat 9 g

Key products

McCormick® Ground Cinnamon, 4.12 oz

$5.99

Unit price: per

McCormick® Ground Ginger, 0.7 oz

$5.49

Unit price: per

McCormick® All Natural Pure Vanilla Extract, 4 fl oz

$18.99

Unit price: per

Instructions

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.