Easy Christmas Gingerbread Cake with Orange Glaze (Print Version)
Easy Christmas Gingerbread Cake: Bake a tender, spiced holiday dessert! Topped with a bright orange glaze, its our familys favorite festive treat.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Cake Base
01 -
2 ½ cups all-purpose flour
02 -
1 ½ teaspoons baking soda
03 -
½ teaspoon salt
04 -
½ cup (1 stick) unsalted butter, softened
05 -
¾ cup light brown sugar, packed
06 -
2 large eggs, room temperature
07 -
1 cup unsulphured molasses
08 -
1 cup buttermilk, room temperature
→ Warm Spices
09 -
2 teaspoons ground ginger
10 -
1 ½ teaspoons ground cinnamon
11 -
½ teaspoon ground cloves
12 -
½ teaspoon ground nutmeg
→ Orange Glaze
13 -
1 ½ cups powdered sugar, sifted
14 -
3-4 tablespoons fresh orange juice
15 -
1 teaspoon orange zest
→ Optional Garnish
16 -
2 tablespoons candied ginger, finely chopped
# Instructions:
01 -
First things first, get your oven ready! Preheat it to 350°F (175°C). Then, butter and flour a 9x13 inch baking pan. I usually use a non-stick spray with flour in it, because honestly, I've had too many cakes stick to the bottom. It’s such a disappointment when that happens. Make sure every corner is covered; you don't want any surprises when you try to flip it out later.
02 -
In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg. This step is super important for even distribution of those wonderful spices. I once just dumped them in the wet ingredients, and let's just say one bite was a spice explosion, and the next was bland. Don't be like me; take the extra minute to whisk!
03 -
In a large bowl, using an electric mixer, cream together the softened butter and brown sugar until it’s light and fluffy. This usually takes about 2-3 minutes. You’ll see it lighten in color and get airy. This step incorporates air, which helps make the cake tender. I sometimes get impatient here, but trust me, it’s worth the wait for that beautiful texture!
04 -
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then, pour in the molasses and mix until just combined. The batter will look a bit curdled at first, and you might think you messed up (I did the first time!), but it comes together. Just keep mixing until it's a uniform, dark, sticky wonder.
05 -
Now, with the mixer on low speed, alternately add the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry. Mix until just combined after each addition; don’t overmix! Overmixing develops gluten, making the cake tough. I always remind myself to mix until *just* combined, even when my kitchen chaos makes me want to rush.
06 -
Pour the batter into your prepared pan and smooth the top. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The kitchen will smell incredible, trust me! Once done, let it cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely. This cooling time in the pan helps it set and prevents breakage.
07 -
While the cake cools, whisk together the sifted powdered sugar, orange juice, and orange zest in a small bowl until smooth. You want a consistency that's thick enough to coat a spoon but still pourable. If it's too thick, add a tiny bit more juice; too thin, add a bit more powdered sugar. This glaze is simple but really brightens up the cake.
08 -
Once the Easy Christmas Gingerbread Cake is completely cool (this is important, otherwise the glaze will melt right off!), drizzle the orange glaze evenly over the top. If you’re using candied ginger, sprinkle it over the wet glaze. Let the glaze set for a few minutes before slicing and serving. Enjoy your delicious, warmly spiced holiday treat!