Frosted Maple Gingerbread Cake Recipe

Name: Frosted Maple Gingerbread Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 egg; 1 cup pure maple syrup; 1 cup sour cream; 4 tablespoons butter, melted (1/2 stick); 2 ⅓ cups all-purpose flour; 1 ½ teaspoons ground ginger; 1 teaspoon baking soda; ½ teaspoon salt; 1 ½ cups confectioners' sugar (also called icing or powdered sugar); 1 tablespoon heavy cream; 6 tablespoons maple syrup

Servings: persons

1 egg
1 cup pure maple syrup
1 cup sour cream
4 tablespoons butter, melted (1/2 stick)
2 ⅓ cups all-purpose flour
1 ½ teaspoons ground ginger
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups confectioners' sugar (also called icing or powdered sugar)
1 tablespoon heavy cream
6 tablespoons maple syrup

1
TO MAKE THE CAKE:.
2
Preheat the oven to 350F.
3
In a bowl, combine the egg, maple syrup, sour cream and melted butter; blend well.
4
In a second bowl, sift together the flour, ginger, baking soda, and salt and mix well.
5
Combine the liquid and dry ingredients until they are well blended.
6
Pour the batter into a greased and lightly floured 8 x 8 inch baking pan and bake for 35 minutes or until the cake pulls away from the sides of the pan.
7
Transfer to a serving dish and let cool before frosting.
8
TO MAKE THE FROSTING:.
9
In a bowl, combine all of the frosting ingredients.
10
Mix until smooth.
11
Spread over the cooled gingerbread.
12
Burt Wolf * Eating Well.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 egg, 1 cup pure maple syrup, 1 cup sour cream, 4 tablespoons butter, melted (1/2 stick), and more.

Yes, Frosted Maple Gingerbread Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Frosted Maple Gingerbread Cake

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