Hot Frosted Gingerbread
A warm, spiced gingerbread cake topped with a sweet frosting, perfect for cozy gatherings and festive occasions with rich molasses and aromatic ginger flavors.
Ingredients
Instructions
- Melt butter with hot coffee.
- Beat eggs until well combined.
- Stir in sugar and molasses.
- Combine the mixture with the warm coffee and butter.
- Add flour and ginger to make a soft drop batter.
- Stir in baking powder.
- Spread the batter on a greased and floured cookie sheet.
- Bake for 25 minutes at 350°F (175°C).
- While hot, frost with a mixture of 1 cup confectioners' sugar and 4 teaspoons cream.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of regular. If you don't have strong coffee, substitute with brewed strong tea for a unique twist. You can also add a pinch of nutmeg or cinnamon for extra warmth. Ensure your butter is melted but not boiling to prevent cooking the eggs when mixed. For a lighter version, replace half the butter with applesauce.
Serving Suggestions
This hot frosted gingerbread pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It also makes a delightful breakfast treat alongside coffee or tea. For a festive touch, serve with a side of Taffy Pumpkin Pie (The Secret Is The Crust!) during holiday gatherings.
Storage & Reheating
Store any leftover gingerbread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, place pieces in the microwave for 10-15 seconds or warm in the oven at 300°F (150°C) for about 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Frosted Gingerbread contains roughly 519 calories, with 2g protein, 19g carbohydrates, and 49g fat. It is a good source of calcium (15% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a nuttier taste. However, this may change the texture slightly, making it denser. For gluten-free options, use a 1:1 gluten-free baking flour blend, which should work well in this recipe.
What can I use instead of eggs?
If you're looking for an egg substitute, consider using 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will keep the moisture intact and add a hint of natural sweetness. You can also use a flaxseed meal mixture, combining 1 tablespoon of flaxseed meal with 2.5 tablespoons of water, letting it sit until it thickens.
How can I make the frosting thicker?
To achieve a thicker frosting, gradually add more confectioners' sugar until you reach your desired consistency. If it becomes too thick, add a few drops of cream or milk to loosen it. For a flavored frosting, consider adding vanilla extract or a dash of cinnamon for an extra layer of taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).