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Gingerbread Cake with Cream Cheese Frosting Recipe

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★★★★★

4.8 from 117 reviews

This classic Gingerbread Cake is a moist and flavorful treat, rich with warm spices like ginger, cinnamon, cloves, and nutmeg, perfectly complemented by a smooth molasses cream cheese frosting. Ideal for holiday gatherings or cozy evenings, this cake combines a soft, spiced crumb with a creamy, sweet topping for an irresistible dessert.

Ingredients

Scale

Cake

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

Frosting

  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1/4 cup molasses
  • 1 teaspoon ground cinnamon
  • 4 cups powdered sugar
  • 1–2 tablespoons milk (if needed for consistency)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg. Set this mixture aside to combine the spices evenly.
  3. Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and packed brown sugar together until the mixture is light and fluffy, which helps to incorporate air for a tender cake.
  4. Add Eggs: Beat the eggs in one at a time, ensuring each is fully incorporated before adding the next, to create a smooth batter.
  5. Add Molasses: Mix in the molasses thoroughly, contributing to the cake’s signature deep flavor and moist texture.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with hot water, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing which can make the cake tough.
  7. Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean, signaling that the cake is done.
  8. Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before frosting to prevent the frosting from melting.
  9. Prepare Frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Add in the molasses and ground cinnamon, mixing until well combined.
  10. Add Powdered Sugar: Gradually beat in the powdered sugar until the frosting is smooth and fluffy. If the frosting is too thick, add milk 1 tablespoon at a time until you reach the desired consistency.
  11. Frost the Cake: Once the cake is completely cool, spread the frosting evenly over the top using a spatula.
  12. Serve: Slice the cake into pieces and serve. Enjoy the rich flavors and tender texture of this gingerbread classic.

Notes

  • Make sure the cake is completely cool before frosting to avoid melting the cream cheese frosting.
  • You can substitute molasses with dark corn syrup if needed, though molasses provides a more authentic flavor.
  • This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
  • For a spicier kick, increase the amount of ground ginger or add a pinch of black pepper.
  • Use full-fat cream cheese for the best frosting texture and flavor.

Keywords: Gingerbread Cake, Molasses Cake, Spiced Cake, Holiday Dessert, Cream Cheese Frosting

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