Starbucks Gingerbread Cake

Why wait for Christmas…??

Gingerbread Cake:

  • 1 1/2 cups plain flour
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cloves
  • 2 1/4 teaspoons ground ginger
  • 1 teaspoon salt
  • 1/2 cup batter, softened
  • 1 cup caster sugar
  • 1 egg
  • 1 cup apple sauce
  • 1 teaspoon baking soda

Cream Cheese Frosting:

  • 225 grams cream cheese, softened
  • 1 teaspoon vanilla paste or extract
  • 2 1/2 cups icing sugar

Cake:

Preheat oven to 175 degrees. Grease and flour round cake tin (can also use a loaf tin).

In a medium bowl, sift together flour, cinnamon cloves, ginger and salt – set aside.

In a large bowl, cream butter and sugar until fluffy. Add egg and mix well.

Mix the baking soda into the apple sauce. Stir into creamed butter mixture. Add the flour mixture and mix until smooth.

Scoop the batter into prepared cake tins.

Bake 40-50 minutes or until a toothpick inserted into the center of cake comes out clean.

Frosting:

Beat the cream cheese until fluffy. Add vanilla. Slowly beat in icing sugar.

Once cake has cooled, evenly spread the frosting on top.

Once frosting has set, loosely cover with plastic wrap and refrigerate.

 

** original recipe included 1 teaspoon orange extract or 1/4 orange oil, added to the cake prior to the eggs, and 1/2 teaspoon orange extract or 1/8 teaspoon orange oil in the frosting**