Air Fryer Gingerbread Cake

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This Air Fryer Gingerbread Cake combines a fluffy warmly spiced gingerbread sponge and velvety ermine frosting. Decorate with gingerbread cookies for the cutest Christmas cake — no oven needed!

Prep Time15

Cook Time16

Total Time26

Course: Cake

Keyword: Air Fryer Gingerbread Cake

Servings: - 12 slices

Calories: 547kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the cake

2 ½ cups (300g) all-purpose flour (plain flour)
1 cup (200g) light brown sugar
1 tsp baking powder
½ tsp baking soda (bicarbonate of soda)
1 tbsp cornstarch (cornflour)
2 tsp ground cinnamon
2 tsp ground ginger
¼ tsp ground cloves
¼ tsp salt
½ cup (113g) unsalted butter cubed
2 large eggs room temperature
⅓ cup (80ml) whole milk lukewarm
2 tbsp molasses (treacle)
1 tbsp orange juice
2 tsp orange zest

For the frosting

1 cup (200g) granulated sugar
5 tbsp (40g) all-purpose flour (plain flour)
¼ tsp salt
1 cup (240ml) whole milk
1 tsp vanilla extract
1 cup (226g) unsalted butter cubed
2 tbsp dark brown sugar
2 tsp ground cinnamon

To decorate

gingerbread cookies
powdered sugar (icing sugar)

Instructions

Make the cake

Place the flour, cornstarch, sugar, baking powder, soda, salt and spices in a mixing bowl, stirring well to combine. Make sure there's no clumps of sugar lurking in there!
2 ½ cups (300g) all-purpose flour, 1 cup (200g) light brown sugar, 1 tsp baking powder, 1 tbsp cornstarch, 2 tsp ground cinnamon, 2 tsp ground ginger, ¼ tsp ground cloves, ¼ tsp salt, ½ tsp baking soda
Add the butter and beat on low speed using a hand or stand mixer until you have a sandy texture.
½ cup (113g) unsalted butter
Beat in the eggs, molasses, milk, orange juice and zest until you have a smooth batter. Divide between two greased and lined 8-inch cake pans and level.
2 large eggs, ⅓ cup (80ml) whole milk, 2 tbsp molasses, 1 tbsp orange juice, 2 tsp orange zest
Preheat the air fryer to 325°F (160°C) for 3-5 minutes, place the cake pan in the air fryer basket and bake for 16-18 minutes (you will need to bake the cakes in batches).
Cool in the pans for 10 minutes then carefully turn out onto a wire rack to cool completely.

Prepare the frosting

Place the flour, sugar and salt in a saucepan and stir to combine. Add the milk and stir over low heat until the mixture thickens and the whisk leaves a trail on the surface.
1 cup (200g) granulated sugar, 5 tbsp (40g) all-purpose flour, ¼ tsp salt, 1 cup (240ml) whole milk
Take off the heat and stir in the vanilla extract. Place a piece of parchment paper directly on the surface to prevent a skin from forming. Leave to cool down at room temperature. Strain the mixture through a fine sieve to remove any lumps before using.
1 tsp vanilla extract
Cream butter, brown sugar and ground cinnamon until light and fluffy, scraping the bottom and sides of the bowl as needed. Gradually add the boiled flour/milk mixture, whisking on high speed for 3-4 minutes, or until the frosting is light and fluffy.
1 cup (226g) unsalted butter, 2 tbsp dark brown sugar, 2 tsp ground cinnamon

Assemble the gingerbread cake

Spread or pipe a generous amount of frosting over the bottom cake layer and top with the second, pressing down lightly so they stick together.
Spread frosting over the top and sides of the cake and use a side scraper to smooth it. Stick gingerbread cookies around the cake to create a Christmas village and dust with powdered sugar for a snowy effect.
gingerbread cookies, powdered sugar

Video

Notes

Prep ahead: You can bake the two gingerbread cake layers up to two days in advance. Let them cool for 15 minutes or until barely warm, then wrap tightly in plastic wrap. Store at room temperature or freeze for up to 2 months. Thaw overnight in the fridge before frosting.
Store the assembled cake in the fridge in an airtight container for 2-4 days, but make sure to bring it back to room temperature before serving so the frosting can soften.
Tip: the gingerbread cookies will slowly soften from the moisture of the frosting. If you want the cookies to stay crisp, place them on the cake right before serving.

Nutrition