The Best Gingerbread Cake (That Tastes Like Christmas)
A soft, perfectly spiced gingerbread cake topped with creamy vanilla frosting. One-bowl, holiday-ready, and guaranteed to become your signature Christmas dessert.
Ingredients
- 1/2 cup molasses
- 1 cup organic cane sugar OR lakanto monkfruit sweetener
- 1 cup extra virgin olive oil
- 1 cup buttermilk OR plant-based milk with 1 tsp ACV
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp nutmeg
- 1/4 tsp allspice
- 2 jars Miss Jone Cream Cheese Frosting
- Rosemary, cranberries, and powdered sugar for garnish
Instructions
- Preheat oven to 350°F. Line two cake pans with parchment and nonstick spray.
- In a large bowl, whisk together the molasses, sugar, oil, buttermilk, and eggs until smooth.
- Add dry ingredients and mix until just combined—don’t overmix.
- Divide batter evenly into the prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool 5 minutes, remove from pans, then cool completely on a rack.
- Frost with cream cheese frosting, garnish with rosemary, cranberries, and powdered sugar, and serve!
- Refrigerate leftovers for up to 5 days.
Tried this recipe?Let us know how it was!