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Gingerbread Cakes

Gingerbread Cakes

It’s Christmas Eve, and so my husband and I are about to hop in the car to visit his side of the family. I’m brining along these cute little gingerbread cakes to share for dessert.

These cakes are spicy and dense (in a good way) with just a tad of lemon cream cheese frosting to complement them. They have the consistency of a cake-y brownie but the flavor of gingerbread cookies. The petite cakes are about the size of cupcakes, but with a touch more style.

Frosting the sides of the cakes turned out to be a disaster. Feel free to try it, but all the cake crumbs made for a messy finish, even with a crum layer of icing to minimize them. I prefer the look of these bare-sided cakes, which has the extra benefit of better proportion of frosting to cake. If you like frosting but are easily overwhelmed by it, leaving the sides unfinished might be a good solution for you, too.

I baked these as 8×8 sheet cakes and then used a biscuit cutter to punch out small rounds after the cake had baked and cooled. You can also just make cupcakes if you don’t want to deal with the assembly.

Gingerbread Cakes

Gingerbread Cakes
Makes 9 small layer cakes

2 Cups Flour
2 tsp Ginger
2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Baking Soda
1 Cup Molasses (unsulphured, like Grandma’s brand)
2/3 Cup Hot Water
1/2 Cup Earth Balance Margarine
1/2 Cup Sugar
1 Ener-g Egg, optional

Lemon Cream Cheese Frosting
8 oz Tofutti Better Than Cream Cheese
1/4 Cup Earth Balance Margarine
1 lb Confectioner’s Sugar
2 tsp Vanilla Extract
Zest from 1 Lemon

Preheat oven to 350º F.

Mix the flour, ginger, cinnamon, salt, and baking soda in a large bowl until well combined.

Prepare two 8×8 baking pans as follows: grease the pans with margarine. Lay a square of parchment paper down in the inside of the pans, cut to fit the bottoms. Grease the paper as well. Use some of the try mixture you just made to flour the pans, shaking/tapping out any extra.

Whisk molasses and hot water together.

Cream the margarine and sugar. Whip the mixture with the optional Ener-g egg until light and fluffy.

Creaming Earth Balance and Sugar

Add part of the molasses mixture and part of the margarine and sugar mixture to the dry ingredients. Begin to combine. As the ingredients come together, add more of the margarine mixture and more of the molasses mixture until everything has been incorporated. Whisk to remove lumps, but to not over-mix.

Gingerbread Cake Batter

Pour the batter evenly into the two prepared pans. Bake at 350º F for 30-40 minutes until a cake tester comes out clean, or the top of the cake, when touched, springs back. Let cakes cool completely, then remove from the pan. You may need to use a knife to loosen the edges, but the parchment paper should keep the bottoms from sticking.

Gingerbread Cake Batter

Once the cakes have cooled and have been removed from the pans, use a small biscuit cutter to cut 9 rounds from each cake.

Gingerbread Cake Rounds

Prepare frosting by beating all of the frosting ingredients in a stand mixee until well combined and fluffy.

Place a small amount of frosting on 9 rounds.

Filling the cakes

Stack the rounds.

Filled Cakes

Place the rest of the frosting in a piping bag and frost the top of each cake.

Lemon Cream Cheese Frosting

I garnished them with green and red nonpareils, but maraschino cherries would be awesome! Keep in an airtight container until ready to serve.

I hope you all have a great holiday season!

Gingerbread Cakes

Apple Butter Winners!

Homemade Apple Butter

This was such fun!

Just a little after 5PM I used to pick six winners. actually generates truly random numbers based on atmospheric noise, which is pretty neat if you’re a nerd like me. Here are the results!

So you don’t have to scroll through all 671 comments, here are the winners:

#226 Elizabeth
“i hope i win!!!”

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“Apple butter is my favorite — it’s like the essence of fall. The only thing that stands a chance of beating it is pumpkin butter ”

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Oh did I also mention that I LOVE apple butter and I sometimes have a hard time finding it!

#431 Angela
“Thanks so much for all your yummy recipes! The apple butter looks delicious!t”

#380 Ale
“Apple butter.. I’ve never tried it, but I saw a recipe of a cake that used apple butter. I think I’ll make some. I love your blog”


The winners should have an email from me in their inbox right now. Thanks to everyone for entering the contest. It was so much fun, I’m sure I’ll hold another one before too long. I love my readers! Yay!