Hi! Its Meghan from Cupcakes with Sprinkles! I am so excited to be back and share this gingerbread cake with you! It is soft, moist, and it tastes just like gingerbread. Molasses, ginger, nutmeg, full of so much Christmas flavor! Its such a great favorite holiday treat!

Lets make our Gingerbread Cake!

Whisk the flour, baking powder, salt and all the spice together…

In another bowl beat together the butter and sugars on medium speed for about 2 minutes. Then add the eggs, molasses, and vanilla and mix until combined…

Add the flour and the buttermilk slowly until combined. Be sure to not overmix!

Spread into a grease and floured 9×13 dish. Bake for 20-25 minutes. Mix together the cinnamon and cool whip and spread over cake. Enjoy!

Gingerbread Cake

1 1/2 cups All-Purpose Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1 teaspoon Ginger
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 cup Butter, room temp
1/2 cup Granulated Sugar
1/3 cup Brown Sugar
2 large Eggs, room temp
1/2 cup Molasses
1 teaspoon Pure Vanilla Extract
1/2 cup Buttermilk, room temp

Topping
1- 8oz tub Cool Whip
1/4 teaspoon Cinnamon

Directions

Preheat oven to 350 degrees and grease and flour a 9×13 dish. Whisk the flour, baking powder, salt and all the spice together. In another bowl beat together the butter and sugars on medium speed for about 2 minutes. Then add the eggs, molasses, and vanilla and mix until combined. Add the flour and the buttermilk slowly until combined. Be sure to not over mix!

Spread into your prepared dish and bake for 20-25 minutes. Let cool completely. Mix together the cinnamon and cool whip and spread over cake. Enjoy!