Best Christmas Gingerbread Cake with Creamy Vanilla Glaze
Hungry Yet?
Oh, the holidays! It’s that magical time of year when you can justify eating cookies for breakfast and putting glittery decorations on everything. But let’s be real, no holiday spread is truly complete without a show-stopping dessert. Enter the Best Christmas Gingerbread Cake with Creamy Vanilla Glaze. This cake is so good, it’ll have your family thinking you secretly enrolled in pastry school. Spoiler alert: You didn’t. Let’s dig into how to pull this off without breaking a sweat!
Why This Recipe is Awesome
If you’ve ever had one of those dry, tasteless gingerbread snacks, rejuvenate your spirit with this recipe. Seriously, it’s like stepping into a gingerbread palace where no one knows the horrors of cardboard-flavored baked goods. This cake hits all the right notes—spicy ginger meets sweet molasses, creating that warm, fuzzy feeling we all crave in December.
But wait, there’s more! It has a luxurious creamy vanilla glaze that’s as easy to whip up as it is to eat with a spoon (not judging, I promise). It’s everything you love about gingerbread wrapped in a moist, fluffy birthday-party kind of cake. So stick around; this isn’t just a recipe—it’s a ticket to holiday glory!
Grab These Ingredients
Here’s what you need to make this gingerbread magic happen:
- 2 cups All-purpose flour – Because we’re not baking with cardboard, thank you very much!
- 1 tablespoon Ground ginger – The star of the show; don’t be shy!
- 1 tablespoon Ground cinnamon – A sprinkle of this and you’ll be inhaling holiday spirit.
- 1/2 teaspoon Ground cloves – Because a little spice can go a long way.
- 1 teaspoon Baking soda – For that dreamy rise!
- 1/2 teaspoon Salt – Your cake’s best buddy; it brings out the sweetness.
- 1/2 cup Unsalted butter (softened) – You guessed it, uncle butter makes everything better.
- 1 cup Brown sugar (packed) – For that deep, caramelized flavor; again, not dry cardboard.
- 1/2 cup Molasses – The magical elixir that screams, “I’m holiday time!”
- 2 large Eggs – Keep your protein game strong!
- 1 cup Buttermilk – For moisture; cake is not a biology experiment.
- 2 cups Powdered sugar – Glaze it up, buddy!
- 1 teaspoon Vanilla extract – Because vanilla is the best friend you didn’t know you needed.
- 3 tablespoons Milk or cream – To get that glaze just right; too thick is no good.
Step-by-Step Vibes
For the Cake:
- Preheat your oven to 350°F (175°C). Why? So your cake doesn’t think it’s a cold shoulder guest at a holiday party!
- Mix the dry ingredients—flour, ginger, cinnamon, cloves, baking soda, and salt—in a bowl. Give it a whirl till combined; think “dance party” in that bowl.
- In another bowl, cream together the softened butter and brown sugar until fluffy. Don’t neglect that fluffiness; it’s crucial for making dreams come true!
- Beat in the molasses and eggs. Mix until everything is shining together like a harmonious holiday choir.
- Gradually, incorporate the dry ingredients into the butter mixture, alternating with the buttermilk. Start and end with your dry ingredients. We don’t do chaos here!
- Pour the batter into a greased 9×13 inch pan, smooth the top, and into the oven it goes! Bake for about 30-35 minutes, or until a toothpick comes out clean.
For the Vanilla Glaze:
- Whisk together the powdered sugar, vanilla, and milk/cream until smooth. If it’s too thick, add a splash more milk. The goal is easy drizzle, not cement!
- Once the cake is cool, pour the glaze on top. Feel free to get fancy and let it drip down the sides; it’s pretty and says, “Look at me, I’m a professional!”
Common Mistakes to Avoid
- Overmixing the batter: Gentle folding is the name of the game. Overmixing leads to tough cake, and nobody wants to bite into a seasonal rubber band.
- Not letting the cake cool before glazing: Seriously, don’t rush this—like, chill out! A hot cake vs. cold glaze is a recipe for a melty, messy situation.
- Skipping the food scale: Not weighing your flour can lead to overstuffed cakes. We love a fluffy cake, not an overinflated tire!
Alternatives & Substitutions
- No buttermilk? Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Voila, instant buttermilk substitute!
- Want a twist? Swap in some pumpkin puree instead of buttermilk for a gingerbread-pumpkin fusion. Your taste buds will throw a party.
- Add nuts or chocolate chips to the batter. Because sometimes you just want more chocolate in your life—who doesn’t?
FAQ
- Can I use oil instead of butter? Sure, but why downgrade? Butter = flavor bomb!
- Can I prep this early? Totally, you time-saver, you. Just keep the glaze covered until you’re ready to serve; nobody likes a soggy cake.
- Will it still be good a few days later? If it lasts that long, sure! Keep it in an airtight container for up to 4 days—if you can resist!
- What if I don’t like ginger? Well then, sender of the bland vibes, you could always try substituting more cinnamon. But seriously, give ginger a shot!
- Can I make this in cupcake form? Oh, go wild! Just reduce the baking time to about 20 minutes, and prepare for adorably portable gingerbread happiness.
Final Thoughts
This Best Christmas Gingerbread Cake with Creamy Vanilla Glaze is a holiday masterpiece—seriously, it’s like the little black dress of winter baking. Not only will it warm your kitchen with its spicy aroma, but it’ll also fill your heart with all the fluffy love. Bake it for your family, take it to a potluck, or just keep it all to yourself (I won’t tell!). So get your apron on, and let’s make the best holiday ever—together! Happy baking! 🎄
Best Christmas Gingerbread Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Mix the dry ingredients—flour, ginger, cinnamon, cloves, baking soda, and salt—in a bowl until combined.
- In another bowl, cream together the softened butter and brown sugar until fluffy.
- Beat in the molasses and eggs until fully combined.
- Gradually incorporate the dry ingredients into the butter mixture, alternating with the buttermilk.
- Pour the batter into a greased 9×13 inch pan and bake for about 30-35 minutes, or until a toothpick comes out clean.
- Whisk together the powdered sugar, vanilla, and milk/cream until smooth.
- Once the cake is cool, pour the glaze on top.