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Gingerbread Cake with Cream Cheese Frosting Recipe

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★★★★★

5 from 87 reviews

This delightful Gingerbread Cake with Cream Cheese Frosting is a perfect treat for the holiday season, bursting with warm spices like ginger, cinnamon, and cloves, complemented by a rich and creamy frosting infused with molasses and spices. Topped with mini gingerbread cookies, this moist and flavorful cake is sure to be a crowd-pleaser for festive gatherings or cozy evenings.

Ingredients

Scale

For the Cake

  • 2 ½ cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ½ cup vegetable oil
  • 1 cup packed brown sugar
  • 2 large eggs
  • ¾ cup molasses
  • 1 cup hot water

For the Cream Cheese Frosting

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 1 tablespoon molasses
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 3 ½ cups powdered sugar

For Garnish

  • Mini gingerbread cookies or gingerbread men

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set this mixture aside.
  3. Cream Butter, Oil, and Sugar: In a large mixing bowl, use a hand mixer to beat the softened butter, vegetable oil, and packed brown sugar until the mixture is smooth and light in texture.
  4. Add Eggs and Molasses: Incorporate the eggs one at a time, followed by the molasses, mixing well after each addition until fully combined.
  5. Combine Dry Ingredients and Water: Gradually add the dry ingredients mixture to the wet mixture, alternating with hot water. Mix until the batter is smooth but note that it will be thin.
  6. Bake the Cake: Pour the batter into the prepared baking pan and bake for 35 to 40 minutes. Check doneness by inserting a toothpick in the center—it should come out clean. Allow the cake to cool completely in the pan before frosting.
  7. Prepare the Frosting: In a large bowl, beat together the softened cream cheese and butter until creamy and smooth using a hand mixer.
  8. Add Flavorings: Mix in the vanilla extract, molasses, cinnamon, ginger, and cloves until fully incorporated.
  9. Add Powdered Sugar: Gradually add the powdered sugar while continuing to beat until the frosting is fluffy and well combined.
  10. Frost the Cake: Evenly spread the cream cheese frosting over the cooled gingerbread cake, covering the top completely.
  11. Decorate: Garnish the frosted cake with mini gingerbread cookies or crushed gingerbread pieces to add an attractive festive touch and extra flavor.

Notes

  • Ensure the cake is completely cool before frosting to prevent the frosting from melting.
  • Use parchment paper to easily lift the cake out of the pan for cleaner slicing.
  • If you prefer a stronger spice flavor, increase ground ginger and cinnamon slightly.
  • Molasses adds a rich depth to the cake; do not substitute with syrup for the best results.
  • Store leftovers covered in the refrigerator for up to 4 days to keep the cream cheese frosting fresh.

Keywords: Gingerbread cake, cream cheese frosting, holiday dessert, spiced cake, molasses cake

Find it online: https://servedbynora.com/gingerbread-cake-with-cream-cheese-frosting-recipe/