Gingerbread Cake with Cream Cheese Frosting Recipe
This Gingerbread Cake with Cream Cheese Frosting is a delightful and spiced dessert perfect for the holiday season. Moist and flavorful, the cake combines traditional gingerbread spices with a smooth and creamy frosting enriched with molasses and warm spices. Topped with charming mini gingerbread cookies, this festive treat is ideal for celebrations or cozy gatherings.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 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
Cake Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup vegetable oil
- 1 cup packed brown sugar
- 2 large eggs
- ¾ cup molasses
- 1 cup hot water
Frosting Ingredients
- 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
Decoration
- Mini gingerbread cookies or gingerbread men
Instructions
- Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt until well-combined. Set aside for later use.
- Cream Wet Ingredients: In a large mixing bowl, using a hand mixer, beat together the softened butter, vegetable oil, and brown sugar until the mixture is smooth and light in texture.
- Add Eggs and Molasses: Beat in the eggs one at a time, then add the molasses, mixing until fully incorporated to create a smooth batter base.
- Combine Dry and Wet Mixtures: Slowly add the dry flour mixture to the wet ingredients, alternating with the hot water. Mix until the batter is smooth and well blended. Note that the batter will be thin.
- Bake the Cake: Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the cake to cool completely before applying frosting.
- Prepare the Frosting: In a large bowl, beat the softened cream cheese and butter together until creamy and smooth.
- Add Flavorings to Frosting: Mix in the vanilla extract, molasses, ground cinnamon, ginger, and cloves until the mixture is fully combined.
- Add Powdered Sugar: Gradually fold in the powdered sugar, beating continuously until the frosting is fluffy and well blended.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled gingerbread cake using a spatula or knife for smooth coverage.
- Decorate: Garnish the frosted cake with mini gingerbread cookies or crushed gingerbread pieces for a festive finish. Serve and enjoy!
Notes
- To ensure even baking, avoid opening the oven door frequently while the cake is baking.
- The batter is expected to be thin; this is normal for a moist gingerbread cake texture.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Use parchment paper for easy cake removal and cleaner edges.
- For a stronger spice flavor, you can increase the ground ginger or cinnamon slightly.
