Gingerbread Cake with Maple Frosting

Gingerbread Cake with Maple Frosting
  • 120M Total Time

  • 60M Prep Time

  • 23 Ingredients

  • 8 Servings

Ingredients and Directions



  1. Preheat oven to 350°F. Grease two 9” cake pans and line the bottom with a round of parchment.

  2. In a 2-cup size measuring cup, mix molasses and hot water – set aside. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves and salt.

  3. Using a stand mixer or a hand mixer with a large bowl, beat the butter and brown sugar together on medium speed until smooth and creamy, about 2 minutes. Add the egg and two egg yolks (reserve the two whites for the meringues), sour cream and vanilla and continue to beat until combined. At a low speed, add the dry ingredients and the molasses mixture alternating in three additions. Mix until just combined. Pour batter into the two prepared pans and bake for 25-30 minutes. Let cool and remove parchment.


  • 1 cup molasses
  • 1 cup hot water
  • 3 cups flour
  • 1 ½ tsp baking soda
  • 1 ½ tsp ground ginger
  • 1 ½ tsp ground cloves
  • ½ tsp salt
  • 10 Tbsp. butter, room temperature
  • ½ cup packed brown sugar
  • 3 large eggs, 1 whole and 2 separated, room temperature
  • ½ cup sour cream
  • 1 tsp vanilla


  1. For the frosting, over medium low heat, melt the butter and brown sugar until a low boil – cook for 2 minutes. Remove from heat and add the salt, heavy cream and vanilla – let cool. Pour this mixture into a stand mixer and add the powdered sugar 1/2 cup at a time until it reaches a smooth, thick consistency. Set aside.


  • ½ cup (8 Tbsp.) butter
  • ¾ cup brown sugar
  • ¼ tsp salt
  • ½ cup heavy cream
Meringue Snowflakes


  1. For the snowflake meringues, using a stand mixer with a whisk attachment or a hand mixer and a large bowl, beat the egg whites and cream of tartar at a high speed until foamy. Add the powdered sugar 1 tablespoon at a time, until the mixture is glossy and has stiff peaks. Add the vanilla.

  2. Line two baking sheets with parchment paper and lightly spray them with baking spray. Using a piping bag and a small tip, draw small and medium stars on paper. Add silver dragée decors if desired. Bake at 225°F degrees for 20-30 minutes (depending on the size of your stars). They should be mostly dry. Turn off the oven and let them cool inside the oven.

  3. To assemble, place one cake round on a plate or platter. Frost the middle and then stack the second round on top. Frost the top and then decorate with meringue stars. Dust with powdered sugar.


  • 2 egg whites
  • ¼ teaspoon cream of tartar
  • 1 cup powdered sugar, sifted
  • ¼ tsp. vanilla
  • ½ tsp. Silver dragée decors, if desired
  • 1 – 2 Tbsp. powdered sugar for garnish
  • Possible white chocolate snowflake option – have white baking chips available


  1. To bake as cupcakes, fill liners 2/3 full and bake 18-22 minutes. Frost and decorate with caramel frosting and meringue snowflakes.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.