Description
This raspberry gingerbread cake pairs warm holiday spices with bright, juicy raspberries for a festive, flavorful dessert. Moist, tender, and easy to make, it’s the perfect seasonal showstopper for Christmas gatherings and cozy winter baking.
Ingredients
Scale
- ½ cup (100g) brown sugar
- ½ cup (113g) salted butter, room temperature (regular or dairy-free)
- 1 large egg, room temperature
- 1 cup fancy molasses (do not use blackstrap molasses)
- 2 ½ cups all-purpose flour (can substitute gluten-free flour 1:1 baking blend)
- 1 ½ teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon cloves
- 1 teaspoon fine sea salt
- 1 cup orange juice, hot
- 1 can (540ml) raspberry pie filling, separated
- 2 cups (454g) salted butter, room temperature (regular or dairy-free)
- 4 cups (480g) powdered sugar
- 1 teaspoon fine sea salt
- ¼ cup (60ml) raspberry pie filling
- optional: gingerbread cookies, raspberries, and sprinkles for decor
Instructions
- Preheat the oven to 350ºF and prepare two 8-inch round cake pans with non-stick baking spray and parchment paper.
- In a stand mixer or large mixing bowl with an electric mixer, beat together the butter and sugar until light and fluffy, about 2 minutes.
- Add in the egg and fancy molasses and mix until fully combined and smooth, scraping down the sides of the bowl as necessary.
- Measure in the flour, baking soda, cinnamon, ginger, cloves, and salt and mix on low.
- Slowly pour in the hot orange juice and continue to mix on low until just combined.
- Pour the batter evenly into the prepared cake pans, tap each pan on the counter to release air bubbles, and bake for 15-20 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
- Allow to cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
- In a stand mixer or large mixing bowl, cream the butter on high speed until light and fluffy, about 5-10 minutes.
- Measure in the powdered sugar and salt and mix on low until combined.
- Add in the raspberry pie filling and beat on high for 5 minutes.
- Slice each cake layer in half (optional) and place one layer on a cake board or plate, topping with approximately 1 cup of frosting.
- Pipe a buttercream border around the edge of the layer and fill with approximately ½ cup of raspberry pie filling.
- Repeat with the remaining layers and apply a thin coat of buttercream to the entire cake. Chill for 10-20 minutes.
- Cover the cake with a final layer of buttercream and smooth the sides with a cake smoother or offset spatula.
- Decorate as desired. Enjoy!
- Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
- Use regular or dairy-free butter based on your preference.
- Adjust the thickness of the frosting as needed.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: raspberry gingerbread cake, holiday dessert, gluten free dessert