Nanny's Gingerbread Cake with Buttercream Icing

Remember how much we love fall? It’s the best thing ever. And no, we haven’t talked about it too much yet, you war criminal. This recipe is old. And you probably think, “I have old recipes too. Big deal, bruh.” Well, were any of your recipes cross-stiched and framed in your childhood, East-Texan kitchen? And did it instruct you to bake in a “moderate oven,” leaving you oh-so confused as to what “moderate” meant because the dial on the kitchen stove doesn’t turn to “moderate?”

Exactly. It didn’t. So, I win again.

My Great Nanny came up with this recipe and it is delicious. It tastes like Fall had a baby and named it Starshine Unicorn. I, however, turned it into a cake and tweaked it up a bit.

Gingerbread Cake with Buttercream Icing
Gingerbread Cake with Buttercream Icing

Sorry, Great Nanny. You’re precious and we love you.

Gingerbread Cake with Buttercream Frosting

½ Cup Molasses Syrup

½ Cup Maple Syrup

1 Cup Butter, softened

1 Cup Sugar

1 Cup Buttermilk

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1 Egg

1 Tablespoon Ginger

½ Tablespoon Cinnamon

3 Cups Flour

Start by whipping the syrup with the softened butter. Once it is smooth, add the rest of the ingredients in order. To keep yourself from exploding the batter all over your kitchen, add the flour one cup at a time.

I’m not saying that I know this from personal experience, but I bet it will look like anthrax all over your kitchen if you throw it all in at once. Just saying. No personal experience.

Pour the batter into a pre-greased, 9x11 cake pan and bake at 350 for about 40 minutes. Once it gets a little toasty on top and passes the toothpick test, remove it from the oven. This is a new technique I call, “not messing crap up by burning it.”

While your cake is cooling, whip up some frosting that will be better than store-bought and people will admire you for your creative little baby fingers.

Buttercream Frosting

2 Packages Cream Cheese, softened

2 Sticks Butter, softened

½ Tablespoon Vanilla Extract

Powdered Sugar, to taste

Using the paddle attachment of your Kitchen-Aid mixer, if you’re part of the cool kids club and have one, whip the cream cheese with the butter like it’s 1999 and you’re partying with Prince.

Once all the lumps are gone and it’s smooth as Prince’s lady-hips, add the vanilla and powdered sugar. I usually add about 3 cups of sugar. Depending on how sweet you like your frosting.

Apply as needed to the cake.

Shove cake in your mouth.

Feel Fall feelings.