Gingerbread Spiced Loaf Cake with Vanilla Buttercream Frosting
This Gingerbread Spiced Loaf Cake with Vanilla Buttercream Frosting is the simple and delicious cake you'll want to bake on REPEAT this holiday season! Every bite is light, fluffy, moist, and full of the most festive flavor. It's SO GOOD!
Servings: 8
Calories: 609kcal
Ingredients
Cake
- 1½ cups all purpose flour*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2¼ teaspoons ground ginger
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground allspice
- ¾ teaspoon ground nutmeg
- ⅓ teaspoon ground cloves
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- 2 large eggs room temperature
- ½ cup molasses
- ¾ cup buttermilk room temperature
Frosting
- ¾ cup salted butter room temperature
- 2 cups powdered sugar sifted
- 1 Tablespoon heavy cream
- ½ teaspoon vanilla extract
Instructions
Cake
- Heat oven to 350℉.
- Spray a 9 inch loaf pan with baking spray. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, allspice, nutmeg, and cloves. Set aside.
- With an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs, one at a time, beating well after each addition.
- Beat in molasses.
- Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
- Mix only to blend. Do NOT over mix.
- Spoon into prepared pan.
- Bake for 50-60 minutes, or until cake tests done.
- Cool in pan for 5-10 minutes.
- Turn out onto cooling rack to finish cooling.
Frosting
- With an electric mixer, beat butter until creamy, 1-2 minutes.
- Beat in powdered sugar.
- Add heavy cream and vanilla.
- Beat until light and fluffy.
- Spread on top of cooled cake.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
- Don’t forget to pre-heat the oven!
- Check the expiration dates on all your ingredients.
- Make sure the butter, eggs, and buttermilk are room temperature before mixing the cake.
- Add the dry ingredients and buttermilk alternately. This yields in a much better cake.
- Don’t over-mix the cake batter. If it's over-mixed, the cake will fall!
- If your frosting is a little too thick, add a splash of whole milk or heavy cream to loosen it.
- Baking times may vary based on your oven. Use a cake tester or toothpick to see if the cake is done.
Nutrition
Serving: 1slice | Calories: 609kcal | Carbohydrates: 78g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 457mg | Potassium: 404mg | Fiber: 1g | Sugar: 59g | Vitamin A: 1021IU | Vitamin C: 0.1mg | Calcium: 124mg | Iron: 3mg